Wrapped dumpling machine equipment, dumpling machine manufacturer

Traditional dumpling machines make dough by extruding the dough through a screw in a propeller. Strong squeezing generates a lot of heat, which gelatinizes the starch in the flour. Gelatinized starch will be retrograded during the cooling process. The texture of the retrograded starch is hard, there are dough residues in the dough, the taste is not good, the texture is strong, and it is not easy to be digested and absorbed by people. The dry flour of dumplings produced by traditional dumpling machines is too large and difficult to cook, and the dumpling soup becomes mushy, so it is not suitable for continuous use. This machine adopts roller tableting technology and does not generate heat. The dough is made by rolling the dough through three rollers. The surface is smooth and beautiful. There is no need to use too much dry flour. The dumplings cook quickly and the dumplings are not muddy. They are comparable to hand-rolled dumplings and the steamed dumplings are delicious. The dumpling machine franchise technology is made of imported stainless steel, which is durable, beautiful and hygienic. The size, weight, skin and filling ratio of various products can be adjusted at will. The dumpling machine completely solves the problem of thin bottom, leakage of filling, cracking and other phenomena. With the latest filling feeding structure, the dumpling machine increases pressure, reduces resistance, and delivers fillings quickly. Various vegetable fillings can run freely while ensuring nutrition and extending the shelf life. It does not hurt gluten, imitates hand-kneading, and has more beautiful wrinkles. Compared with manual production, using a dumpling machine is cleaner, hygienic, low-cost, high-efficiency, and eliminates bacteria and infectious diseases. Thousands of buns can be made per hour. The product size of the dumpling machine is within grams and can be adjusted at will. Some models have a larger flour output. The dumpling machine can make large buns of more than 10 grams. Automatic brushing of oil ensures that the product does not stick to the conveyor belt. The dough feeding, stuffing feeding, shaping and conveying are all completed by independent mechanisms, without any associated failures.