|Pressing section||Drying section||Packaging and weighing section***|
|1. Flour preparation section: bag tilter, flour mixer, screw conveyor*||7. Cabinet drier (7 units)||9. Inclined belt conveyor (4 meters) with feed hopper|
|2. Flour sifter||8. Additional carts with trays (4 units)||10. Packaging and weighing machine|
|3. Pasta press, Pasta extruder||11. Belt conveyor for packed products (2 meters)|
|4. Pressing section control panel|
|5. Steaming unit**|
|6. Tray holder|
*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 cutting-edge technology in accordance with the relevant international requirements
|Characteristic||Pressing section||Drying section (7 chambers)|
|Electric power||Electric power with steam*|
|Мaximal capacity for fresh pasta, kg/h||up to 315||up to 315|
|Maximal capacity for dry product, kg/h||up to 250||up to 250|
|Installed power , kW||32||141.4||15.4|
|Average power consumption , kW/h||22.4||73.8||10.8|
|Steam consumption, kg/h||-||-||75.6|
|Water consumption, l/hr||70||-||-|
|Operating personnel, pers.||2|
* If the client possesses a steaming unit, it is possible to connect drying section to the steaming unit. Steam pressure shouldn't be less than 3.5 bars and temperature not less than 140 °С.
Flour is feed into the Flour sifting machine, with capacity of 250 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.
Then dough products are spread uniformly on the trays, after that trays are set by-hand on the carts and fed into the drying chamber. Time of drying – 6-10 hours.
Dry pasta is under satabilization on the pallet where it goes through the process of moisture distribution and getting cold during 1-2 hours. After that product is ready for package
For pasta package we use polypropylene packets from 400 gr to 1000gr as well as our packaging–and-weighing system. Dry pasta is feed into packaging-and-weghing machine 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 for the packaged production feeds packets with pasta from machine.
Best Performance of the line is 24 hours.