|Pressing equipment system||Drying equipment system||Packaging and weighing system***|
|1. Flour sifting machine with the bag tilter*||8. Cabinet dryer (3 units)||10. Inclined belt conveyor with feed hopper|
|2. Skrew conveyor||9. Carts with trays (4 units) Extra set||11. Packaging and weighing machine|
|3. Compressor station||12. Packed product belt conveyor|
|4. Pressing section control panel|
|5. Pasta press, pasta extruder|
|6. Steaming unit**|
|7. Upholder for the tray|
* Flour sifting machine with the bag tilter and screw conveyor together make a flour prepearing section. This section is not included in the standart configuration and it is optional.
** Steaming unit is not included in the standart configuration, but it is highly recommended if you want to make product with the better properties, and also it helps to make better product using the low quality flour
*** Packaging and weighing complex is optional
|Characteristic||Pressing section||Drying section (3 units)|
|Electric power||Electric power with steam|
|Maximal capacity for fresh pasta, kg/h||up to 190||up to 190|
|Maximal capacity per dry product, kg/h||up to 150||up to 150|
|Installed power, kW||23||60.6||6.6|
|Average power consumption, kW||16||31.7||4.6|
|Water consumption, l/h||30||-||-|
|Operating personel, pers||2|
Flour is feed into the Flour sifting machine, at the dimension of 100 kg from 50 kg bags to remove foreign elements. Sifted flour is feed into the bunker, which is above the press, where it is feed into the mixing bunker by pneumo-electric system with water. It is important to note that the mixer is vacuumed. Ready-made vacuumed dough is fed into the operating cylinder by the conveyor screw from the mixer and then it gets onto the pressing head with dies for pasta forming. Cutting mechanism has a fluent rpm adjustment that allows to produce pasta form 3-40 mm
Temperature conditions of water used for pasta kneading, work cylinder and pressing head cooling, are maintained by the press standalone (closed-loop) hydraulic system. It means that the press may operate without water draining to sewer system. By separate agreement, the press may be fitted with main drive gear governor for fine tuning of production capacity.
Thus formed pasta pieces are exposed to steaming unit in order to make them more vitreous and to improve pasta organoleptic characteristics. Steaming unit fitted with all the required control and safety automatic equipment.
Shaped dough product go through steam unit in order to improve glassiness and organoleptic indicators of the dough
Then dough products are evenly distribute on the trays, after that trays are set manually on the carts and feed into the drying chamber. Time of drying – 6-10 hours.
Then dry pasta is place for satabilization on the pallets where it goes through the process of moisture distribution and cooling during 1-2 hours. After that product is ready for package.
For packaging pasta in polypropylene packets from 400 gr to 1kg we use packaging and weighing system. Dry pasta is feed into pachaging-and-weghing machines by the inclined belt conveyor. Packaging-and-weghing machine doses and packages pasta in packets at the output up to 20 packets/minute. Belt conveyor helps to move packaged production from machine.
Best Performance of the line is 24 hours.