Performance Characteristics of Steamed Stuffed Bun Making Machine

1. Improved machine head, double frequency conversion and more stable performance.

2. Advanced electric static flour conveying system, increasing the pressure of the screw to improve the pressure reduction resistance and fast filling system, to guarantee the texture of the bun. Give the filling more fluid and even, no matter what the filling, can make baozi molding effect good.

3. According to the dynamic scientific design required by the pastry process, the product density is confirmed, the perforation is uniform and fine, the elastic toughness and water holding are excellent, and the surface of the product is bright and fine, the pattern is neat, the taste is smooth, Far more than handmade products.

4. The machine adopts high quality microcomputer control, with humanized control panel to make the control accurate and reliable, 5 minuts can operate freely.

5. High degree of automation, quantitative and accurate, the product size is unified, the bun skin filling ratio is 20 grams -150 grams, optional adjustable, one or two workers can operate.

6. Product variety, can produce various kinds of baozi, pumpkin pie, small steamed buns and other kinds of stuffing products.

7. The fuselage is light, small and convenient to move. The main machine parts are made of stainless steel, beautiful appearance.

8. Reasonable structure, forming, filling and control board are all independent motors, which are not easy to fail. And maintenance cleaning is convenient.

9. The machine is not high in quality of flour and suitable for various workplace.

10. The work efficiency is equivalent to 8 to 12 workers making steamed stuffed buns by hand, with real low input and high efficiency. Save money.