Home > NOODLE TURNKEY > Automatic Wheat Flour Skin Production Line (Dumpling Wrapper、 Wonton Wrapper)

Automatic Wheat Flour Skin Production Line

  1. Making Processing:
    Mixer→Compound→Continuous Pressing→Stacking Dough Sheet→Dough Skin Mold Machine
    • Using Vacuum Flour Mixer to mix salt, water, flour and other formulas evenly.
    • Dough dropped into the Compound Pressing Machine to produce dough sheet and make it more flat and solid.
    • Passing the dough sheet to Continuous Pressing Roller to press from thick to thin.
    • Stacking the dough sheet layer by layer.
    • Spraying the powder on both sides of the dough sheet to keep it from sticking together.
    • Delivering dough sheet to the Dough Skin Mold Machine to make round shape (dumpling wrapper) or square shape (wonton wrapper).
  2. Special Function:
    • Vacuum Flour Mixer:Operated by HMI interface. The final products will be more chewing after evacuating the air.
    • Roller:Each roller has independent motor, and using inverter to control speed.
    • Dough Skin Mold Machine:Can be changed to round mold or square mold and different size.
    • Safety Device:The mixer tank is equipped with anti-pinch device.;Each roller is equipped with the sensor to sensing dough passing; The whole machine is equipped with emergency stop button.
    • All product contact surface area is stainless steel or food grade material.
  3. Option:
    • Dough Sheet Fold Device:The dough sheet folded with straight line continuously, improve the gluten structure though pressing the dough sheet.
    • Aging Room:Under constant temperature and humidity (24~27℃ / 80~90% RH), aging dough sheet about 20-30 minutes in order to extend the noodle elasticity.
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