1. ZJM Flour Mixer is composed of frame, body, vessel that can tilted 95° , vessel lid, mechanical transportation, water pump and the electric parts. 2. The body adopted carbon steel, the frame, panel, paddle, vessel lid all adopted SUS304 stainless steel. 3. The vessel can 95° Turn around. The shape of paddle is like stick. The vessel is double-deck which are empty case layer and heat insulation layer. Cold, hot water can be circulated when making dough so the temperature changes of the dough is not big. There are two types: Vacuum flour mixer and flour mixer. 4. Under the stirring of the stick paddle, the gluten net will come into being rapidly. The paddles slap the dough to make it flexible and smooth. 5. Under the -0.09MPa nagative pressure vacuum condition, ZJM Vacuum Flour Mixer atomizes some water which synchronize the flour absorb water. With the high-speed stirring of the stick paddle, the wheat gluten comes into being and stacks layer upon layer, dough will be made in a very short time. 6. The advantage of vacuum flour mixer: The dough-making time is short, little temperature rise, the dough is flexible and vigorous. 7. Bakers manufacturers like bread producers.Vacuum Flour Mixer ZJM400 Power(KW) 20.5 Volume(L) 400 Capacity (KG/TIME) 100 Vacuum (MPa) 0~-0.09 Shaft Speed 45/90rpm External Dimension (mm) 2320× 1000× 1900 Face Turned box (° ) 95 Weight (KG) 2000
