Multi - functional steam Liangpi machine

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Multi - functional steam Liangpi machine Business claims

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Introduction of Liangpi / multi-functional steam Liangpi machine editing

Liangpi is the northern half of the Yellow River in the middle of the invention of a folk flavor snacks, cold, stir-fried can be. No need to soak in water, the machine can be eaten. Because of its direct use of surface water production, the machine is cooked goods, than the manual surface skin tendons, translucent. 1 kg of flour can do 2 jin Liangpi, coupled with a unique soup blending, spices preparation recipe, so that the popular flavor of sublimation of the Chinese name snacks.

Features: / multi-functional steam Liangpi machine editing

1, easy to operate: with lighting power, boilers, fuel can be, energy saving. 2, a multi-purpose machine: Liangpi can produce, rice bran, rice noodles, dough, large Lapi and other products. 3, time-saving: when the production of 20-600 pounds, two operations, automatic folding, separation, effort, time-saving. 4, energy efficient: The machine uses multi-storey energy-saving pipeline structure, and all sides of the heating liner can absorb heat. Than the market Liangpi machine energy saving more than 50 percent. 5, multi-purpose: a machine can produce rice noodles, rice rolls, pull the intestinal powder, rice skin, Liangpi and so on. 6, beautiful and durable: the use of imported stainless steel and steel manufacturing. Beautiful structure, and the service life of more than 10 years.

Equipment parameters: / multi-function steam Liangpi machine editing

Three generations of equipment parameters:

Four generations of equipment parameters

Performance / versatile steam Liangpi machine editing

1, the use of different raw materials, can produce different products, Liangpi, rice skin, rice noodles, dough, large Lapi, etc. 3. When the production of 150 pounds, 300 pounds, two operations, Automatic folding, separation, saving time and effort 4. To provide production technology and seasoning formula, the aircraft within one year of free warranty and lifetime maintenance 5. A change in other models rely on voltage regulators and test temperature stupid method, the instrument temperature control, Easy to operate 7. The main components of aluminum and stainless steel, in line with the state of food hygiene, Standard, beautiful and durable 8. The use of the machine wash and no wash the face can be operated, uniform thickness, without disassemble clean, rely on instrument control operation, no need to brush with oil 9. The machine can automatically cut the production of different width Liangpi And other products

Basic structure / multi - functional steam Liangpi machine editing

1, the spindle selection of special steel, and by the strict heat treatment, to greatly extend the life. 2, the spindle bold, lengthened, and increase the motor power, so that greatly increased production. 3, the increase in the exit of the aluminum alloy disc, so you use to eliminate hot water splashing or spilled the ground concerns. 4, abolish the original ordinary bearings, the use of special structural bearings, although the increase in cost, but increased the use of equipment performance, eliminating the noise and prolong the Liangpi machine life. 5, the use of international heating components just available in the latest materials and stainless steel, can be used not bad and fast heating to solve the problem of winter to do Liangpi difficult. 6, dashboard and table installed in the same position, all parameters eye-catching intuitive and easy to operate 7, electromagnetic integrated circuits and mercury bi-directional temperature control system to ensure that the boiler pressure instability, to achieve precise temperature control, temperature control accuracy to 0.1 -0.5 , a strong guarantee constant temperature constant temperature steamer.

Production process / multi - functional steam Liangpi machine editing

and the face wash gluten: take high-gluten wheat flour (no flour flour whitener made of Liangpi most tendons) 10 kg plus about 5 kg of warm water and into a soft dough, still proofing for 30 minutes, and then rub in the water Wash the gluten, the rest of the water paste with gauze filter precipitation after 5-8 hours (the best summer into the refrigerator freezer). transfer paste: to be clarified after the Lek out of the upper water, then 10 grams of refined salt, Liang Pi 15 grams with a little more than 80 degrees of hot water into the mix into the Liangpi paste, stir evenly. leather: the spin (like gongs) rub a little salad oil, take 150 grams of Liangpi paste about to join the spin spin, so Liangpi paste spread evenly, into the boiling water above the pot, cover the pot, the fire to cook 2 Minute or so, remove the cold water tank into the cold can be exposed through the cold skin, and so on. Make a good after each between a little salad oil to wipe, to prevent bonding, and finally covered with a clean damp cloth to prevent dehydration chapped. steamed gluten: wash out the gluten add boiling powder cage steam cooked, cut back after the cooling. mix Liangpi: steamed good Liangpi cut into strips, mix in gluten blocks, chili oil, vinegar, seasoning water, salt, monosodium glutamate, hemp juice, cucumber silk or cooked sprouts seasoning or side dishes, you can eat.

Liangpi machine market prospects / multi - functional steam Liangpi machine editing

Liangpi processing as an industry closely related with the people, its broad market prospects, never failure, Liangpi is the main food in the north of China, with flour as raw material processing Liangpi, because of its advantages such as Shuanghua tough, and its eating France, taste material can also be diversified, the taste will be different styles. But in many places Liangpi or by artificial production, that is, labor costs, not energy-saving, produced Liangpi Liangpi machine did not produce the quality of delicate.

Liangpi machine maintenance method / multi - functional steam Liangpi machine editing

1, the machine should be checked before starting, and add the right amount of oil to the bearing position. 2, and the surface of the dry and humid to be appropriate, the need to add water per kg of pounds 30-35 kg, and add salt 1-1.5 kg, mixing evenly. 3, the feed evenly, according to the situation out of the noodles, the appropriate speed adjustment, the pressure of the noodles born, should reduce the feed rate, high temperature when feeding speed. 4, the machine after the noodles, the wind can be dried long-term preservation. 5, the use of noodles, according to the length of time to determine the cold soak time, about 10-20 minutes, soak gently after hand rub, remove the noodles after tearing, add hot soup or hot water and spices, you can use . 6, after the downtime in time to go under the cap, idling a few turn, the plane left in time to throw the surface, and the drain basin into the cold water immersion. Note that finished noodles can not use open blisters, but not under the pot.

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