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Vacuum press kneader
A noodle dough mixer based on the Multi Kneader with an added vacuum function. The top-of-the-range model in our mixer lineup.
Features
・The left and right blades are removable for easy cleaning, ensuring hygiene. Mixing is performed with the interior of the mixer drum in a vacuum state.
1. Improved Texture: Produces textures that cannot be achieved at normal atmospheric pressure.
2. Improved Efficiency: Degassing reduces mixing time and resting time.
3. Longer Shelf Life: Degassing reduces oxidation of the dough.
4. Prevents Over-Softening in Soup: With air removed, there is no space for soup to penetrate the noodles.
Compatible Noodle Types
Udon
Ramen
Pasta
Soba
Gyoza wrappers
About the Vacuum Function
About Vacuum Kneading
While commonly used in large-scale facilities, vacuum kneading is not yet widely adopted in restaurants and smaller establishments. It delivers a clear improvement in quality over conventional mixers.
Why Does Vacuum Improve Quality?
During mixing, a vacuum pump draws the air out of the mixer. Along with the air inside the mixer, the air within the flour is also simultaneously removed. This allows saltwater to penetrate the flour more easily, causing the gluten to rapidly hydrate and swell, achieving thorough hydration. This creates optimal conditions for gluten network formation. By kneading in a vacuum environment, dough comparable to that achieved through careful, intensive foot-kneading can be produced more reliably and in less time. In the subsequent resting stage, air is normally removed by allowing the dough to rest — but since degassing occurs during mixing, the resting time is also reduced.
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