Lub tshuab tua paj ntau dua

● Zoo li 304 stainless hlau qauv, ua raws li cov qauv kev nyab xeeb kev nyab xeeb, tsis yooj yim rau corrode, yooj yim los ntxuav.
● Simulate the principle of manual dough mixing under vacuum and negative pressure, so that the protein in the flour can fully absorb water in the shortest time, and the gluten network can be quickly formed and matured. Cov cua ntsawj ntshab ntawm lub khob noom cookie yog siab.
● Tus duav tau txais lub teb chaws patent, muaj peb lub zog: tov, kneading thiab laus lub mov paj.
Rc tswj, lub caij ua khob noom cookie sib xyaw ua ke thiab nqus dej khov kho tau raws li cov txheej txheem.
● Tau txais tus qauv tsim qauv qauv, hloov cov ntsaws ruaj ruaj thiab bearings yog yooj yim dua thiab yooj yim dua.
● Cov qauv sib khi tshwj xeeb, yooj yim los hloov cov hlua thiab cov kabmob.
● Ntau yam starring Shafts yog xaiv tau
● Tsis siv dej cov dej thiab cov hmoov nplej tsis siv neeg muaj
Tsim nyog rau mij, dumplings, buns, mov ci thiab lwm cov pasta factories.
Cov ces kaum sib txawv tuaj yeem raug xaiv raws li cov cai, xws li 90 degrees, 180 degrees, lossis 120 degrees.