Electric Wonton Dough Processing Maker Machine Dumpling Skin Roller Commercial
артикул: 1048558322
$532.00
Доставка из: США
Описание
Description: Delicious dumplings are one of the most popular representatives of Chinese cuisine but the complex production process often makes people hesitant. Fortunately our dumpling skin maker helps you compress the time for making dumpling skins to just a few minutes! It quickly produces dumpling skins with thin edges and thick middles by imitating the method of handmade preserving the excellent taste of handmade dumplings. With the help of such a good helper and friend in this kitchen you and your family and friends can often enjoy the hot dumplings. Specifications: Material: PVC Copper Stainless Steel Color: Blue Silver Style: Modern Assembly Required: No Operation Mode: Automatic Is Electric: Yes Voltage: 110V Power: 140W Plug: US Standard Number of Items: 1 Mold: Φ 8cm/3.15in 10g Production Capacity: 50-60 Pieces/min Mold Shape: Circular Gross Weight: 18.65kg/41.11lbs Net Weight: 16.85kg/37.14lbs Power Cord Length: 1.4m/4.6ft Entrance Size (L*W): 30*12cm/11.81*4.72in Belt Size (L*W): 27*12cm/10.63*4.72in Product Size: 32*30.5*33cm/12.6*12*13in Package Size: 43*38*36.5cm/17*15*14.37in Package Included: 1*Dumpling Skin Maker 1*Mold (Installed) 1*Brush 1*Power Cord 1*Chinese Manual All Accessories for Assembly Features: Powder Spreading Box: The independent powder spreading box works more efficiently and precisely ensuring the uniformity of the dumpling skin and preventing adhesion between the dumpling skin and the conveyor belt. Heat Dissipation Holes: The widely distributed heat dissipation holes can quickly exhaust the hot air generated during machine operation ensuring stable and long-term operation. Application It is light in weight and occupies a small area making it very suitable for daily household and commercial use to make dumpling skins. It can be placed on kitchen countertops noodle shops breakfast shops and even street snack shops. How to Use 1.According to the ratio of flour to water it is 1:0.45 in summer and 1:0.48 in winter (This dat
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