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Food Grade Vacuum Dough Mixing Machine for Commercial Pasta Processing Workshop
US$3,800.00
1-9 Pieces
US$3,500.00
10+ Pieces
Product profile
Customization
AvailableAfter-sales Service
One-Year Warranty and Life Time ServiceWarranty
Online After-SalesModel NO.
15/25/50/75/100kgUsage
Biscuit, Cake, Pizza, BreadPower Source
ElectricTiming Device
With Timing DeviceVoltage
CustomizationCustomized
CustomizedApplication Fields
Bakery, Commercial Catering, Snack Food FactoryRaw Material
FlourPlace of Origin
Shandong, ChinaBrand Name
YidoOutput Product Name
Flour DoughPower(W)
2200W(2.95HP)Product Name
Dough Mixing MachineApplication
Bread Bakery MachineMaterial
Stainless Steel 304Feature
High EfficiencySuitable for
Commercial Bakery BreadFunction
Easy OperatingPackaging
Wooden CaseMOQ
1 SetSelling Units
Single ItemTransport Package
Wooden CaseSpecification
1250*600*1050mmTrademark
yidoOrigin
ChinaHS Code
8210000000Production Capacity
43 Revolutions Per /MinuteKey features
Reduces air in the dough, improves dough elasticity, and prevents oxidation.
Ensures consistent dough texture and quality for bread, noodles, and pastry products.
Large-capacity bowl and powerful motor allow rapid dough mixing, saving time and labor.
Food-grade stainless steel ensures hygiene, durability, and easy cleaning.
Programmable operation, speed adjustment, and time setting for precise dough processing.
Prevents oxidation and fermentation issues, extending dough shelf life.
Smooth motor design reduces noise during operation for a comfortable working environment.
Emergency stop, overheat protection, and secure lid design ensure operator safety.
Suitable for bread, pizza, pastry, noodles, dumplings, and other dough-based products.
Removable mixing blades and bowl allow simple cleaning and maintenance.
Company profile
CertifiedBusiness Type: Manufacturer/Factory & Trading Company CertifiedR&D Capacity: ODM Service Available & OEM Service Available CertifiedCustomization Options: Customization from Samples, Customization from Designs, etc.Export Year: 2025-05-10 CertifiedNearest Port: Qingdao PortAverage Response Time: ≤3.18h
About Our Factory & Business Background
Address200 Meters North of Zangjia Tiegou Village, Mizhou Street, Weifang, Shandong, China
Plant Area1100 square meters
Number of Employees6
Registered Capital300,000 RMB
Terms of PaymentLC, T/T, D/P
International Commercial Terms(Incoterms)FOB, CIF, CFR, EXW
Average Lead TimePeak Season Lead Time: within 15 workdays Off Season Lead Time: within 15 workdays
Minimum Order Quantity1 set
Supply Chain Partners5
Our Production Capability & Technical Expertise
Main ProductsMeat Processing Equipment Production Line, Fruit and Vegetable Processing Equipment, Potato Chips Production Line, Fish Processing Production Line, Pet Food Production Line, Auxiliary Equipment, Cleaning Equipment, Pastry Processing Equipment, Leisure Food Processing Machinery, Vacuum Packaging Machine
Production Lines1
Production MachinesBending Machine, Engraving Machine, Shearing Machine, Veneer Reeling Machine
QA/QC inspectors1 people
Inspection Type for Finished Products100% inspection(Visual inspection & Function inspection)
Inspection Method for Finished ProductsHave instruction but no written records
R&D Engineers1 people
Traceability of Raw MaterialsYes
Our Industry Experience & Global Business Record
Year of Establishment2024-08-07
Main MarketsNorth America, Europe, Southeast Asia/ Mideast
Number of Foreign Trading Staff2
Overseas Agent/BranchNo
New Products Launched in Last yearNo
Product Q&A
Q:How does vacuum pressure affect gluten development?
A:
Vacuum reduces air pockets, allowing proteins and water to bind efficiently, improving gluten network formation and dough elasticity.
Q:How does vacuum mixing affect fermentation?
A:
Vacuum reduces oxidation and delays premature fermentation, allowing consistent proofing and better gas retention in dough.
Q:Can vacuum mixing be combined with temperature control?
A:
Yes, advanced models allow chilled water or heating jackets to control dough temperature, ensuring consistent fermentation and texture.
Q:How does the machine minimize oxidative damage to sensitive dough ingredients?
A:
Vacuum removes oxygen, preserving vitamins, enzymes, and color in dough, important for enriched breads or whole grain products.
Q:How do blade design and rotation speed influence dough structure?
A:
Specially shaped blades ensure thorough mixing without over-shearing gluten; speed adjustment prevents dough overheating.
Send Inquiry
*To:
Zhucheng Yido Intelligent Technology Co., Ltd.
Zhucheng Yido Intelligent Technology Co., Ltd.*Content:
Supplier replies will be sent to your registered email
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