PE-T electronic dough stretcher Introduction
The PE-T electronic dough stretcher is mainly used to determine the quality of flour and the tensile properties of the dough. It can be used in conjunction with the Peikin PF series of farinographs to simulate the production of baked products in the laboratory and to predict the final product quickly and reliably. the quality of. The stretching device stretches the dough that has been awake for a period of time until it breaks. The tensile force during the stretching process is measured by a high-precision sensor, and the various characteristic parameters of the stretched dough are calculated by software to make the quality of the flour reliable. Accurate evaluation. The difference between the stretching instrument and other types of instruments is that in addition to measuring the tensile properties and baking properties of the dough, it can reflect the influence of various flour additives such as ascorbic acid, protease, emulsifier, etc. on the dough characteristics, and according to the specific use. Corresponding adjustments to guide the reasonable addition of flour additives. The instrument is simple in use and reliable in performance, and is widely used in flour processing, food production, seed breeding and promotion, grain storage, grain and oil research departments and other industries. Features
Driven by stepper motor, the operation is smooth and quiet, and the speed is more accurate.
The fermentation tank uses high-quality insulation materials for better fermentation.
With a 3.5-inch color touch control screen, the temperature of the fermentation tank can be monitored in real time.
The touch screen has a timing function, and the beep sounds when the timer ends. Technical parameters
Model: PE-T
Working power supply: AC220V±10% 50/60HZ
Rated power: 100W
Shuttlecock speed: 83±1r/min
Molding speed: 15±1r/min
Ramen hook speed: 14.5±0.05cm/s
Applicable system: XP/win7/win10
Weight: 90kg
Dimensions: 920 × 650 × 600mm (L × W × H)
Introduction
The PE-T electronic dough stretcher is mainly used to determine the quality of flour and the tensile properties of the dough. It can be used in conjunction with the Peikin PF series of farinographs to simulate the production of baked products in the laboratory and to predict the final product quickly and reliably. the quality of. The stretching device stretches the dough that has been awake for a period of time until it breaks. The tensile force during the stretching process is measured by a high-precision sensor, and the various characteristic parameters of the stretched dough are calculated by software to make the quality of the flour reliable. Accurate evaluation. The difference between the stretching instrument and other types of instruments is that in addition to measuring the tensile properties and baking properties of the dough, it can reflect the influence of various flour additives such as ascorbic acid, protease, emulsifier, etc. on the dough characteristics, and according to the specific use. Corresponding adjustments to guide the reasonable addition of flour additives. The instrument is simple in use and reliable in performance, and is widely used in flour processing, food production, seed breeding and promotion, grain storage, grain and oil research departments and other industries.
