This pasta line is intended for the short-cut pasta production with the capcity up to 400 kg/h. Capacity is determined on the finished production and depends on the shape of product and type of the raw material.
|Pressing section||Drying section||Packaging and weighing section***|
|1. Flour preparation section||6. Air conveyer with paste layer||12. Inclined belt conveyor (4 meters) with feed hopper|
|2. Flour sifting machine||7. Cabinet drier||13. Packaging and weighing machine|
|3. Pasta press, Pasta extruder||8. Steaming unit||14. Packed product belt conveyor (2 meters)|
|4. Pressing section control panel||9. Inclined belt conveyor (4 meters)|
|5. Steaming unit**||10. Stabilization service bin|
|11. Belt conveyor for the finished product (1.5 meters)|
* Flour preparation section is optional
** Steaming unit is not included in standart configuration, but it is recommened in order to make product with the better properties, and also it helps to make better product from the low quality flour
*** Packaging and weighing complex is optional
Pasta line has the following features:
In the design and manufacture of the proposed equipment we used modern materials and components, as well as a cutting-edge technology in accordance with the relevant international requirements
|Characteristic||Pressing section||Drying section|
|Electric power||Electric power with steam*|
|Maximal capacity for fresh pasta, kg/h||up to 500||up to 500|
|Maximal capacity for dry product, kg/h||up to 400||up to 400|
|Installed power, kW||36||145||22|
|Average power consumption, kW||25,2||81,9||15,4|
|Steam consumption, kg/h||-||-||79,8|
|Water consumption, l/hr||100||20||-|
|Drying band area, sq.m.||-||168|
|Number of drying climatic zones||-||6|
|Number of drying bands||-||7|
|Operating personnel, pers.||1|
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, working 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.
Fresh product is feed to drying section by air conveyer with the layer and are evenly laid on the upper band. Belt drier includes seven bands located one above another and is divided into five climatic zones with separate control of temperature and humidity in each zone. Cabined drier is intended for decreasing of paste moisture content from original 33% to 12-13% and is 8 m long. Maximal cumulative time for the product staying in cabinet drier is 4 hours.
Dry paste is exposed to the second steaming unit to remove internal stresses and to prevent product cracking. Then the product is fed by the inclined belt conveyor to revolver type stabilization bin wherein it undergoes final stabilization, moisture distribution and cooling for 6 to 10 hours.
To pack the paste in polypropylene packets with the volume of 400 g to 1,000 g, Packaging and weighing section is used. Dry paste is feed by inclined belt conveyor to Packaging and weighing machine bin. Packaging and weighing machine weighs and packs paste in packets with the capacity of up to 20 packets/minute. Belt conveyor for packed products takes finished packets filled with paste away from the machine.
All the processes in the described line are automated enabling the line operation by one operator while working according to the specified parameters.
Packaging and weighing machine operation requires 1 attending person
The optimal operating mode for the line is 24/7