1, according to the species and machines, it can be divided into vacuum kneader and non-vacuum kneader. The vacuum kneader is simulated. Under the principle of vacuum, the gluten network is formed, the structure of protein is balanced, and the pulling force is far superior to other shapes, surfaces and surface effects. The handling of goods has smooth texture, high transparency and good elasticity. Compared with the surface quality, it is better than vacuum dough mixer and vacuum dough mixer. Suitable for large factories, canteens, hotels and other places.

2. The dough mixer can be divided into household dough mixer and large electric dough mixer according to different places of use. The biggest difference between them is that the speed of dough mixing is different. The speed of household dough mixer is low, which is suitable for use in homes, bakeries and other places. The large-scale electric dough mixer is suitable for hotels, pasta factories and other places.

3. The dough mixer can be divided into horizontal type, vertical type, single shaft, double shaft and half shaft according to different styles. The vertical dough mixer has good sealing performance, no leakage, leakage and easy cleaning. The dough mixed by horizontal kneader in vacuum has loose surface, uniform interior, high gluten value and good elasticity, and the prepared dough has high transparency, non-adhesion and smooth taste.

4, according to the quality of the dough mixer.