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.
|Pressing section||Drying section|
|1. Pasta press (Pasta extruder)||5. Drying chamber, (3 units)|
|2. Pressing section control panel||6. Carts with trays|
|3. Steaming unit*||7. Stabilization and cooling table**|
|4. Tray holder|
*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
|Characteristic||Pressing section||Drying section (3 chambers)|
|Electric power||Electric power with steam*|
|Maximal capacity for fresh pasta, kg/h||up to 85||up to 85|
|Maximal capacity for dry product, kg/h||up to 70||up to 70|
|Installed power, kW||6||30.3||3.3|
|Average power consumption, kW/h||4.2||15||2.3|
|Steam consumption, kg/h||-||-||16.2|
|Water consumption, l/hr||20||-||-|
|Operating personnel, pers.||1||1||1|
* 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:
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
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.