|Pressing section||Drying section||Packaging and weighing section***|
|1. Flour preparation section: bag tilter, flour mixer, screw conveyor||6. Air conveyer with paste layer||13. Inclined belt conveyor (4 meters) with feed hopper|
|2. Flour sifter||7. Drier with belt conveyor (9 units)||14. Packaging and weighing machine|
|3. Turbo mixer with dispenser||8. Belt conveyor||15. Packed product belt conveyor 2 meters|
|4. Pasta press||9. Steaming unit|
|5. Steaming unit **||10. Inclined belt conveyor|
|11. Stabilization service bin (2 units)|
|12. Belt conveyor for the finished product (2 units)|
* 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 a 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 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||690||690|
|Maximal capacity for dry product, kg/h||550||550|
|Installed power, kW||49||245||30|
|Average power consumption , kW||34,3||119,3||21|
|Steam consumption, kg/h||-||-||118|
|Water consumption, l/hr||140||40||-|
|Drying band area, sq.m.||-||252|
|Number of drying climatic zones||-||9|
|Operating personnel, pers.||1|
Flour contained in 50 kg sacks is discharged by sack tilter to the flour dressing unit(1) having the
volume of 250 kg wherein it is mixed to level the moisture and organoleptic characteristics of raw
materials. Then it is fed by auger conveyor to the flour sifting machine(2) to remove foreign substances (admixtures). Sifted flour is transported by air conveyor to the service bin located above the press(3) from where it is moved, together with water, by pneumo-electronic system to the kneader bin. Note please that kneader is vacuumized. Finished vacuumized pasta from the kneader is fed by the auger to the working cylinder and further to the pressing head. When passing through the die with extrusion nozzles, pasta is shaped in various paste forms.
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.
Thus formed pasta pieces are exposed to steaming so as to make them more vitreous and to improve pasta organoleptic characteristics in the steaming unit (5) fitted with all the required control and safety automatic equipment.
Test pieces are fed to drying section by air conveyer with the layer(6) and are evenly laid on the upper band. Cabinet drier(7) includes seven bands located one above another and is divided into five climatic zones with separate control of temperature and humidity in each zone. Cabinet drier is intended for decreasing of pasta moisture content from original 33% to 12-13% and is 12 m long. Maximal cumulative time for the product staying in cabinet drier is 4 hours.
Dry pasta is exposed to the second steaming(8) to remove internal stresses and to prevent of product cracking. Then the product is fed by the inclined belt conveyor(9) to revolver type stabilization bin(10) wherein it undergoes final stabilization, moisture distribution and cooling for 6 to 8 hours.
After stabilization dry pasta packed by weighing machine in polypropylene packets with the volume of 400 g to 1,000 g: after stabilization bin dry pasta is fed by inclined belt conveyor(12) to packaging and weighing machine bin(13). Packaging and weighing machine(13) weighs and packs pasta in packets with the capacity of up to 25 packets/minute. Belt conveyor for packed products(14) takes finished packets filled with pasta away from the machine.
All the processes in the described line are automated and allows to operate the line only by one operator.
Packaging and weighing machine operation requires 1 attending person.
The optimal operating mode for the line is 24-hour operation.