Guide: The bun machine uses the cutter head to cut and form the principle:

1. After the bun is formed, it is transported by the conveyor belt, which greatly reduces the damage or deformation of the product when it is dropped.

2, the stuffing machine is the first to lose the surface, into the filling system, fully protect the surface of the tendons, it is true that it does not hurt the face, to ensure the texture of the buns. The filling is more even and uniform, and the filling effect can be excellent regardless of the filling.

3, in accordance with the dynamics science plan required for the skill of the pastry, to confirm the density of the product, and then ensure the uniformity and fineness of the product pores, elastic resistance, water holding capacity, and the surface of the product is fine and delicate, the markings are regular, the taste is smooth, far Over the handmade products.

4. This machine adopts high-quality microcomputer control and humanized control panel, which is accurate and reliable. 5 minutes to operate.

5, high degree of automation, accurate quantitative, small internal pressure, product size, skin filling ratio of 10 grams -150 grams, freely adjustable, one or two can be operated.

6, the product diversification, can produce a variety of buns, pumpkin cake, dumplings and other stuffing products.

7, the body is light, occupying less space, moving the lunch. The main parts are made of stainless steel, which is beautiful in appearance and meets the national food hygiene standards.

8. The plan is reasonable. The molding, filling, entering surface and control panel are all independent motor generators, which are not easy to be associated with defects, and repair and disassembly and cleaning are convenient.

9. This machine does not require high quality flour and is suitable for various workplaces.

10, the working power is equivalent to 8 to 12 workers hand-made buns, the real low investment, high efficiency, saving capital.