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PRESS KNEADER PNV SERIES (Vacuum – Normal Atmosphere)
・ネリ込み大羽根・グランドパッキン ・R加工仕上げ
Dual agitators on independent axles rotating in opposite directions.
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* The above specifications are for the Press Kneeder PNV-6PUS only. Other models may have differing specifications. Please contact J.C. uni-tec, Inc. for further details.
・Ideal for Pre-Cooked Noodle, Frozen Noodle, Fresh/Semi-Fresh Udon, Soba, Pasta or Bread- Dough ・Mixing & Kneading in One Process ・Wide Range of Output Sizes (6kg to 100kg of Flour) ・Mixing in vacuum without the effects of the ambient atmosphere or the altitude of the site enables better mixing of flour and water, that in turn promotes better formation of gluten in the mix; the dough thus made has firmer body and less likely to go mushy while being boiled. Can be used for other applications than making noodles. ・Easy Maintenance
茹で麺・冷凍麺・生ラーメン・生/半生うどん・日本蕎麦 ・パスタ・パン生地製作作りに！ 標高/外気の影響を受けない真空状態で練りを行う為、通常のミキサーと異なる水和（粉 と水の勘合）が行われる為に最良のグルテン形成が行える、麺のコシが強くなり、茹で伸 びが無くなります。麺業界以外の使用出来る。
粉量6kg～200kgにより8タイプをご用意 - PNV-6/12/25/50/75/100/150/200kg 取り扱い・メンテナンスが簡単です。
Product Features:
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* The above specifications are for the Vacuum Pump only. Other models may have differing specifications. Please contact J.C. uni-tec, Inc. for further details.
・Adding Water Ratio: 28 to 65% (of flour weight) ・Large Mixing Blades ・2 Types Available - Vacuum or Normal Atmosphere ・Vacuum Type is Ideal for Frozen Noodle, Non-Perishable Noodle and Pre-Cooked Noodle
プレスニーダーの特徴
・日本で唯一！ 低加水～超多加水（28～65%）の全加水帯可能のオールマイティ ・大羽根のみの機構により、ムラ無くコシのある麺生地に練り上げる ・真空式と常圧式の2機種あり ・真空式は、冷凍麺・長期保存麺・老化しない茹で麺に最適
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For further information, please contact J.C. uni-tec, Inc. or visit our web site:
www.jcunitec.com