This pasta machine is designed to produce “Nests” paste products with the capacity of 70 kg/hour, and short-cut pasta products with the capacity up to 150 kg/hour depended on the product type. Capacity is based on type of products
|Pressing section||Forming complex||Drying complex|
|1. Flour mixer with the bag tilter*||6. Forming machine||10. Drying chamber ( 4 units )|
|2. Screw conveyor*||7. Control panel||11. Carts with trays|
|3. Standalone hydrosystem||8. Compressor station|
|4. Pasta press, Pasta extruder||9. Heater of the pressing head|
|5. Pressing section control panel|
*Flour sifting machine with the bag tilter and screw conveyor together make flour prepearing section. This section is not included in standart configuration and it is optional.
Complex has the following features:
*Can be delivered as an additional option
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
|Characteristic||Pressing section||Forming complex||Drying section|
|Electric power||Electric power with steam*|
|Maximal capacity for fresh pasta, kg/h||up to 190||up to 100||up to 190|
|Maximal capacity for dry product, kg/h||up to 150||up to 70||up to 150|
|Installed power, kW||23||3||80.8||8.8|
|Average power consumption, kW||16.1||1.5||42.3||6.1|
|Steam consumption, kg/h||-||-||-||43.2|
|Water consumption, l/hr||30||-||-||-|
|Operating personnel, pers.||2|
*Drying complex and steaming unit can be connected to the steam system (if it is available). Steam pressure should be not less than 3.5 bars and temperature not less than 140 °С.
Flour contained in 50 kg sacks is feed to the flour sifting machine in order to remove the foreign substances (admixtures). Sifted flour is transported by air conveyor to the service bin located above the press from where it is moved, together with water, by pneumo-electronic system to the kneader bin. Kneader is work under the vacuum. Finished vacuumized pasta from the kneader is feed by the auger to the working cylinder and further to the pressing head. When passing through the die with extrusion nozzles, paste is shaped in various pasta forms.
Temperature conditions of water used for paste 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. The press is fitted with main drive rpm governor for fine tuning of production capacity to shape products in required form.
Then paste plies formed in “Nests” by forming machine are evenly laid on drying trays whereupon the trays are manually placed on the carts and moved to cabinet drier. The time the product rests in cabinet driers is 6 to 13 hours depending on the product type.
When making short-cut pasta products, we recommend that prior to laying on the trays, formed paste pieces should be exposed to steaming so as to make them more vitreous and to improve paste organoleptic characteristics in the steaming unit fitted with all the required control and safety automatic equipment.
Dry product is stabilized on the tables whereon it undergoes moisture distribution and cooling for 1 to 2 hours. Thereafter the product is ready for packing.
The optimal operating mode for the line is 24-hour operation.
Our enterprise may consider the issue of upgrading the equipment operated by our clients to switch it to “Nests” production.