Stainless Steel Spiral Mixer

R. R. Agencies – Stainless Steel Spiral Mixer – Kitchen Equipment electric dough Mixer Machine Commercial Flour dough mixing machine baking spiral mixer.
Product advantages:
1. Exquisite appearance, stainless steel body, the appearance of the whole machine is non-tin steel metal texture, shining like veneer effect; No need for thick coating, no coating scratch discoloration worries, completely overturn the traditional spraying appearance effect.
2. Patented products, exclusive enjoyment of perfect innovation results, double action double speed flour mixer with independent intellectual property rights of variable speed patent technology, has advanced beyond the peers.
3.The barrel and the surface hook run synchronously to realize “double action”. The high speed and low speed can be adjusted freely, and the combination of double action and double speed can be realized.
4.High efficiency motor, the motor coil is 100% copper wire, the motor efficiency can be increased by 10-20%(relative to the wire motor), long life design, line winding insulation layer design life of more than 12 years. .
5. The three transmission modes of gear, chain and belt are cleverly combined to realize the perfect combination of precise transmission and flexible transmission.
6.protective cover linkage micro switch, open cover that stop protection, protect the operator’s personal safety.
7. Adopt high quality AC contactor to ensure the electrical safety of equipment.
8.Simple control panel, independent key control, easy and reliable operation.
9. The equipment is calibrated precisely to ensure good engagement of transmission parts, stable power transmission, small vibration, good running-in and quiet operation.
10. get rid of hard work, enjoy relaxed, do not have to work hard, dough processing more fast good province. A bucket of dough can be made in 5-10 minutes.
11.a wide range of applications, can be used in bakeries, hotels, restaurants, canisters and other business places or small food processing enterprises.
12. The melting water ratio of the processed dough is 0.58, which is in line with international practice.