...:::兴泰科技:::...

DFD-1 Intellectual bionic mantou production assemble line

DFD-1 Intellectual bionic mantou production assemble line is the only highly automatic production line that imitates hand shaping. And it owns over 20 national patents.

We not only provide equipments and related appliances, but also supply you with complete technology services, which include installation and adjust of the machines, flour selection according to local diet custom and performance parameter design. With all these services, we can guarantee the mantou produced have stable and high- level quality.

General function of the equipments

--- Fully considering the producing performance

It is the only mantou production equipment that is designed according to dough shaping mechanism and mantou production performance requirement. And it fully considered the way of force effecting by hands in the process of dough kneading, sheeting, rolling, shaping and forming.

--- Adopted a lot of advanced technology

It adopted the high technology of photoelectricity induction, electromagnetic induction, human-machine interface, microcomputer programming, intellectual sound sensitive system, low-temperature steaming, new material and bionic technology and so on. It has its own intellectual property rights and over 20 national patents.

--- Producing high quality mantou

The mantou produced by this equipment has the flavor of traditional mantou. It is tough and has bright and smooth skin, which has surpassed the hand-made mantou and also resolved the problem of preservation.

--- Suitable output

It can produce 36 ton flour’s mantou, which can meet the needs of scale of economy and wouldn’t stretch the capacity of smaller shops.

---- Multi-function

Realizing the production of four categories, over ten kinds of steamed bun: such as round mantou, squire mantou, multi-level mantou, hua juan and so on.

---- Good operation capability

The machine has high success percentage of one-time shaping, easy to operate, stable performance and low labor needed.

The dough kneading machine

The main technique parameter

Quantity of dough kneading(kg/per time)	Voltage rating (v)	Power rating (kw)	Frequency (HZ)	Size (L-W-H)	Weight (kg)
15-50	380	3.55	50	1100× 575× 1000	390

1.It is able to knead hard dough and can guarantee the dough’s sanitation. It won’t destroy the glutein web and imitates the hand kneading.

2.Mainly used in kneading tough dough to make mantou, bread and dumplings. If we change the mixture, soft dough can be kneaded to make cakes and cookies.

3.Perfect capacity, high automatic and easy to move the dough to the next step.

Transportation machine

The main technique parameter

?Voltage Rating (v)	Power Rating (kw)	Frequency (HZ)	Size (L-W-H)	Weight (kg)
380	1.1	50	2430×840×1525	280

1.The transportation machine uses the simplest process and moving method to transport the dough from transportation machine to continuous sheeting machine. The dough has been made into certain weight and suitable form flour sheet after coming out of the transportation machine. It insures the smooth working of sheeting machine.

2.It can adjust the thickness of the flour sheet.

3.High automatism, high efficiency and low labor required.

Continuous sheeting machine

The main technique parameter

Speed of dough moving (mm/s)	Voltage Rating (v)	Power Rating (kw)	Frequency (HZ)	Size (L-W-H)	Weight (kg)
500	380	3	50	1395×830×1315	730

1.The continuous sheeting machine can be used to sheet the dough of mantou, huajuan, baozi, dumplings and cookies and so on.

2.This equipment took the place of traditional kneading and stirring machine, which destroys the glutein web and causes the dough to be sticky. So with the traditional machine, the performance capability is very poor. Our new equipments can continually do sheeting for 18-20 times and the dough’s form can be changed for 54-60 times. The flour sheets have good extrusion effect and have bright and smooth skin, which show the best quality. The interior structure has many levels and formed multi-level glutein, with which the water absorbing capacity is increased by 5%. So the starch can have a complete amylograph effect, which can prolong mantou’s preservation.

3.The sheeting machine has an intellectual device for splashing the flour on the dough. In the process of sheeting, it can provide flour (adjustable), and at the time of transporting the flour out, it can provide more flour (adjustable).

4.This sheeting machine can transport flour out automatically, can fold the flour sheet automatically, clean out the dry flour pieces automatically and can transport two flour sheets out at the same time.

Shaping machine

The main technique parameter

Voltage rating (v)	Power ating(kw)	Frequency (HZ)	Size (L × W× H)	Weight (kg)
380	4.15	50	7790×830 ×1100	900

1.The shaping machine uses channel formed by transporting belt, model, and forming channel to carry out mantou’s shaping. Each part of the machine imitates the hand shaping process and deserted the traditional way of extrusion shaping. It divided the process into several steps as forming the flour sheet, rolling, dividing and bun forming, through which multi-level glutein is formed and won’t break. So it improved mantou’s taste, structure and flavor.

2.The operation of the shaping machine is carried out through interface screen. It adopted the high technology of photoelectricity induction, electromagnetic induction, human-machine interface, microcomputer programming, new material technology, which guaranteed the high automation.

3.The slope transporting device of the shaping machine has the same speed with the continue sheeting machine, and it uses low-speed transporting belt to move the dough sheet into the shaping machine, which heightened the automation, reduced the labor required and enhanced the producing efficiency.

Leavening box

The main technique parameter

Cubage (LWH)	Voltage Rating (v)	Power Rating (kw)	Frequency (hz)	Size (LWH)	Weight (kg)
1610×900×1580	220	3.5	50	1640×1010×2200	380

1.It adopted the high technology of low- temperature steaming, intellectual sound sensitive system and number showing and so on. It can meet the needs of mantou producing performance.

2.The present mantou machine has the problem of not be able to heat and keep the moisture at the same time and control the temperature and wetness separately. Our leavening machine overcame this problem. It can make the mantou leaven in the low-temperature steaming environment, because of which condense and smooth mantou skin is formed. It not only betters the manou’s appearance, but also can put off manotu’s aging.

3.The ventilation for airing in and out is both in the box and distribute evenly, so the temperature and wetness are in balance.

Steaming box

The main technique parameter

Cubage (LWH)	Voltage Rating (v)	Power Rating (kw)	Frequency (hz)	Size (LWH)	Weight (kg)
1460×900×1580	220	0.1	50	1750×1010×2200	395

1.It has a fine appearance, takes little space, can save energy and big capacity. And it has an intellectual control system which includes temperature showing, pressure showing, steaming time setting, sound notice, automatic ventilation, and steaming stabilizer and so on.

2.The steam boxes being used now mostly don’t have a control device for steaming to go into, so it can not insure the stability of steaming providing and safety of the operation and it also wastes a lot of energy. Type ZX 12 steaming box is installed with an electromagnetism pressure reducing device, through which the boiler adjusts the pressure at the entrance to a certain range. After the dough gets into the steaming box, it controls the temperature and pressure inside of the box through sensors. It is easy to control, reduces the human subjective factors in the operation, and is good for advancing the quality stability of the industrial mantou.