Product Name: Fully Automated Wonton Wrapper Production Line

Compared with atmospheric pressure kneading, vacuum kneading offers the following advantages:

① Under vacuum conditions, the sprayed water is easily atomized, ensuring uniform water distribution.

② In a vacuum state, the absence of gas in the flour allows water to penetrate the starch granules more easily, improving the kneading effect.

③ The dough produced by vacuum kneading has a tighter and more cohesive structure.

④ Vacuum kneading allows for an increase in the amount of water added during the mixing process.

⑤ Vacuum kneading can shorten the dough aging (resting) time required.

⑥ The dough generates less heat during mixing, resulting in a lower final dough temperature.

1. This machine incorporates the concept of dough resting into a mechanized process, with a conveyor belt feeding system ensuring a first-in, first-out flow of material.

2. The fully sealed design prevents moisture loss, maintaining optimal humidity and temperature, resulting in a more uniform and consistent dough texture.

3. The flour-dosing mechanism uses a spiral-shaped auger, synchronized with the conveyor belt speed, ensuring even distribution of flour particles and consistent dough consistency for uniform sheet production.

The rolling cylinders are made of high-hardness, high-chromium alloy steel, providing superior corrosion resistance and ensuring a long service life, resulting in a smooth and uniform surface finish. Safety protection devices guarantee safe operation, and the design facilitates easy cleaning, observation, and maintenance. Automatic adjustment is achieved through a combination of a worm gear reducer or screw jack, a servo motor and drive, a distance sensor, and a programmable controller.

The conveyor belts can change the direction of the dough sheet, and the dough folding mechanism can fold the dough. By coordinating the movement of the curved conveyor belt and the dough folding mechanism, the dough is folded and turned, achieving more thorough kneading and thus improving the texture of the processed pasta.

The folded dough sheet is then cut and shaped using a stamping machine. The dimensions of the cutting tool can be adjusted according to the product size, and it can also be used to cut other similar products, such as dumpling wrappers.