pizza dough ball machine/dough ball making machine/Bakery equipment Dough Divider Rounder

Dough ball making machine introduction:
The steamed bread machine is a new product with good shape and standard measurement. This machine is suitable for use with wheat steamed bread, corn steamed bread, etc. The dough is processed into a spherical steamed bread by extrusion, conveying, shearing and spheronization. It is widely used in institutions, factories, mines, school canteens, and Shantou processing units.

 
The working principle of the steamed bread machine:
After the motor is started, the dough is evenly put into the mouth of the dough. Under the action of the double-dragon, the dough is squeezed and sent to the exit port. After passing through the adjustment port, it is evenly extruded and then the lifting wheel is lifted. The cutter rotates the dough downwards. Cut into cylindrical pieces of uniform size and then drop them into the feed port. In the circular arc groove of the forming plate, the cylindrical ball-shaped blank is smooth and rounded to form a smooth surface. The size of the hoe blank is realized by adjusting the movable frame to change the distance between the hanging wheel and the front cover.

Dough ball making machine operating procedures:
1. Support the receiving tray, add appropriate amount of flour into the flour bucket; press the “ON” button to cut the dough into 1-1.5kg strips, and put it into the mouth without interruption, so that the dough capacity in the mouth is always Keep it above the auger body mouth, in order to ensure a continuous and even delivery of the auger, the size of the steamed bread is the same. The cutter can rotate and cut the quantitative dough into the forming tray by itself. After the forming, the steamed bread is automatically thrown out and enters the receiving tray.
2. Weigh the size of the steamed bun and weigh it according to the specified number of machines. If it meets the standard measurement, if it does not meet the standard measurement, the butterfly nut on the movable frame should be loosened, and the distance between the hanging wheel and the front cover should be adjusted to make it expand and contract. Adjust the size of the steamed bread.
3. The moisture content of the dough to be used is recommended to be 1:0.4-1:0.45. The dough should be uniform and even if the dough is too hard or too soft to affect the molding. To process different sizes of hoes, replace the forming plate and front cover.
Note: During the power-on or use of the machine, it is strictly forbidden to put your hands or other hard objects into the machine body or contact the rotary cutter to avoid danger.

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