一. What is the dough mixer?
Noodle mixer, also known as dough mixer, is a kind of noodle processing machine, which can mix flour and water into dough; instead of manual dough kneading, it saves time and labor, and the kneaded dough is more delicate and strong. It is widely used in restaurants, bakeries, food processing plants, and other places where dough is needed. Small ones can also be used for home use.
二. Types of Dough Mixers
1. Dough mixers can be classified by structure:
Ordinary style: When making ordinary pasta (such as steamed buns, jiaozi, etc.), it is enough to use an ordinary dough mixer.
Vacuum type: A vacuum-type dough mixer can suck the air out of the dough barrel before kneading, and the dough produced by a vacuum-type dough mixer has fewer bubbles and a firm taste, but the price of a vacuum-type dough mixer will be higher.
2. The dough mixer is classified by style:
Vertical mixer: a vertical mixer rotates vertically, occupying a small area, and there are many small restaurants and households. Horizontal dough mixer: The agitator rotates horizontally, with greater capacity and stirring intensity, which will be more commonly used in pasta factories.
Horizontal dough mixer: The agitator rotates horizontally, with greater capacity and stirring intensity, which will be more commonly used in pasta factories.
三. Core structure of dough mixer
Having understood the dough mixer’s uses and type, the structure of the dough mixer is as follows:
1. Body: The main body is generally made of thickened stainless steel, which is used to provide the installation position and supporting effect for each component, and the bottom is usually provided with anti-skid mat.
2. Flour bucket: It is used to hold flour and water and provide space for flour. It is made of food-grade 304 stainless steel, which is not rusty and not easy to stick to the surface; Generally, the barrel can be removed from the body or turned over for cleaning.
3. Stirrer: the core component of the mixing surface and kneading surface is driven by the power transmission system to rotate in the barrel, and the dough is pushed, pulled, kneaded, and pressed to simulate manual kneading. The stirrer usually has a hook or spiral shape; the hook shape is generally more suitable for small restaurants, bakeries, or households, and the spiral shape is more suitable for large batches and noodles and generally more suitable for food processing plants and large hotels.
4. Control panel: it is usually equipped with buttons, knobs, display screen, etc., which can control the start and stop of the machine, adjust the mixing speed, adjust the surface time, etc.
5. Protective cover: the equipment shall be covered above the surface barrel during operation to prevent personnel from putting hands into the surface barrel and avoid accidents.
四. Operation Process of Dough Mixer
With an understanding of the core structure of the mixer, the following describes how to operate and use the mixer:
1. Preparations: First place the equipment in a stable place, then install the mixer and check whether the installation is firm, then check whether the wire and switch are normal, and cover the protective cover after no error, and start the machine for idling for several seconds to check whether the operation is normal.
2. Discharging: Make sure that the equipment is shut down, open the protective cover, pour flour, water, yeast and seasoning in order after weighing according to the formula, and then cover the protective cover.
3. Noodle mixing: turn on the machine and turn on the switch. Operate at low speed to mix flour and water preliminarily, and then switch to normal speed for dough kneading after mixing into a ball shape. Ordinary dough shall be kneaded for 5-8 minutes, and the dough for bread and noodles shall be kneaded for 8-12 minutes. Observe the dough state during kneading, and the machine can be stopped after the requirements are met (note that no body part is allowed to stretch into the barrel during kneading);
4. Noodle picking: Ensure that the machine is stopped and powered off, open the protective cover, and remove or lift the mixer according to the types of dough mixers to take out the blended dough.
5. Cleaning: Clean the bucket and agitator with clean water in time after use (ensure they are in the state of power failure), and wipe them timely to avoid rust.
五. Core Parameters of Dough Mixer
With an understanding of the structure and operation process of the machine, the following describes the core parameters that must be paid attention to when selecting and using the machine:
1. Rated sum of surface area: it is the maximum sum of surface area per machine. This is the most important parameter of the machine, which directly determines the capacity. It is strictly prohibited to exceed the sum of the surface area.
2. Voltage and power: the higher the power is, the stronger the machine power is. The voltage can be selected according to the dough mixer uses: 220V for household use or general store use and 380V for plant, hotel, and other large-use settings.
3. Mixing speed: It is the rotating speed of the mixer. Generally, it can be adjusted at high speed and low speed. Some mixing machines can also be adjusted for forward and reverse rotation.
4. Material: The surface barrel must be made of food-grade 304 stainless steel because it must be in direct contact with food materials. The rack is preferably made of stainless steel, which is not easy to rust.
5. Overall size and weight: Generally, the size and weight of the mixing machine with a small amount of mixing surface are also smaller, and the size and weight of the mixing machine with a large amount of mixing surface are also larger.
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六．Summary
Having read the above contents, I believe that you have a comprehensive understanding of the working principle, structure, use process, and core parameters of the noodle machine. If you have any questions about the noodle machine, welcome to ask questions from Orange Mech. Orange Mech Machine is a global quality manufacturer dedicated to the field of food machinery and can provide you with the best equipment and professional technology.
