|Application areas||Restaurant, bakery, pizza shop, factory and so on|
1.The dough mixer is used to mixing flour, and it is widely used in restaurant, bakery, pizza shop, factory and so on.
2.Easy operation, you just need to put the water and the flour into it, and then turn on the power, after a few minutes, you can get the dough you need.
3.This series dough kneader machine adopts belt transmission, simple and compact structure ,easy to operate, need not complex maintenance and long service life etc.
4.The flour hopper adopt stainless steel materials and special surface treatment, absolute conform to the hygiene standards.
5.Safe work ,high efficiency ,it can reduce the labor intensity.
6.The best choice for high output requirements .
Packaging & Shipping
As a leader in the food machinery industry ,we adhere to the principle of honest and trustworthiness all the time,and have a good reputation on the international market.Over the years, we explore and research in extrusion technology, so that the screw extrusion technology application areas are more extensive. Our single and double screw device has been used in the production of snack foods, breakfast cereals: corn chips, fried food, bread crumbs, soybean tissue protein, pet food, over 20 different functions and yield of the production line for choice; also can manufacture special designed according to special requirements the user's.Our products sell well both at home and abroad.Such as Gemany,Italy,Holland,Spain,Russia,Canada,USA,Mexico,Columbia,Japan,SouthKorea,Uzbekistan,Egypt,South Africa and so on.Welcome your enquiry.
3333333 professional production 111111.11111111 is a continuous feeding operation. 22222 production can be used for cattle feed processing, sheep feed processing, horse feed processing, rabbit feed processing, poultry and poultry feed processing, is a new type of small household particle machine, can also be used as feed processing plant Special particle machine, no dust, add the mixed powder feed into the hopper when working, no heating, no water, no drying, once formed by extrusion, the surface of the processed particles is smooth, the hardness is moderate, and the internal curing is deep and transparent. Starch gelatinization, protein coagulation and degeneration, improved nutritional value and digestion and absorption capacity,
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