Pasta line with capacity of 70 kg/hr with cabinet-type drying chamber

 

 

 

 

This production system is intended for the production of dry short-cut pasta. Production capacity is determined in terms of finished dry products which is up to 70 kg/hour depending on the product type.

^*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
**Does not included in base configuration and can be delivered as an additional option

Additional matrixes are paid separately. You can see our catalog on the page: Matrices and dies

Download full catalog  Download Pasta line capacity of 70 kg/hr.pdf

Specifications summary

* If the client possesses steaming unit, it is possible to connect drying section to the steaming unit. Steam pressure should be not less than 3.5 bars and temperature not less than 140 °С.

Features of the equipment:

• Full vacuum kneading
• Pasta steaming
• Automated drying chambers (3 units)
• Small size 
• Easy to maintenance and repair

In the design and manufacture of the proposed equipment we use modern materials and components, as well as cutting-edge technology in accordance with the relevant international requirements

Process summary

The operator takes pre-weighed flour into a hopper mounted on the press (1), where it is served at the right time into the kneading tank.
Water is dosed in a separate tank and, as well as the flour, fed into the kneading tank.
It should be noted that kneading tank is under vacuum, and the dough during kneading completely loses the air, which makes it more pliable and tight.
Dough from the kneading tank is fed into a second hopper, which is under the same vacuum and in the constant shaking. From the second hopper dough enters the working cylinder due the auger and further into the pressing head through the matrix with a shape.
Cutting mechanism has a smooth adjustment of speed that allows to control the pasta length in a range from 3 mm to 40 mm
Shaped dough products go through steam processing in order to strengthen glassiness and improve organoleptic indicators of the dough when it is in the steaming unit(3),which is supplied with all necessary control and protective automation.
Fresh pasts products are spread uniformly on the trays(4), after that trays are set by-hand on the carts (6) and fed into the drying chamber (5). Time of drying – 6-10 hours.
Dry pasta is under stabilization on the pallet(7) where it goes through the process of moisture distribution and getting cold during 1-2 hours. After that the product is ready for packaging. Best Performance of the line is 24 hours.

Best Performance of the line is 24 hours.