Vacuum pasta press is intended for the producing of the pasteurized vacuum-processed pasta. Recommended length of the product is up to 40 mm.
Advantages of our press:
* Steaming unit is not included in standart configuration and could be delivered as an additional option
You should know that “BID” company produces pasta press for manufacturing not only vacuum-processed pasta products, but also for non vacuum-processed. The range of vacuum utilizing pasta extruder is defined by aggregate output. Aggregates for 150, 300, 400, 550 kg/hr don’t differ fundamentally. All of them utilize vacuum for flour and water supply. They all have a batch bin for dough. The main feature of batching technology is that raw products are injected into vacuum environment before mixing. Such vacuum treatment totally exclude presence of air inclusions in half-finished products. It is said a lot about the benefit of vacuum-processed pasta on pages of different publications, so there is no reason to be repeated. Owners of equipment under the Swiss trade mark “Buller”, “Pavana”, “Braibaniti”,“Dominioni” etc. It should be noted that for all its virtues equipment listed firms has a significant drawback, namely the high selling price and expensive service. Pricing policy panel BID not "knocked down" business and allows more efficient use of resources, given that the technical and technological capabilities of our manufactured equipment is not inferior to its competitors.
The next aspect of advantages concerns the quality raw product, it means flour. Striving to save on raw stuff many pasta producers use flour with low content of protein or bad quality. The complex of technologies used in “BID” equipment allows to achieve the highest quality of products even out of above-mentioned raw stuff. In spite of this our equipment is capable of producing the highest quality products through the application of its advanced technologies.And it's better to use quality materials from durum wheat durum, which will receive a macaroni products can compete with the best samples. That's where pasta last batch in a vacuum, through the Teflon die ekstruzirovany treated with saturated steam, acquires luster, shape, color, transparency, and the greatest possible competitive advantage. And all of this media production panel BID.
1. Preparation of raw materials and ingredients batch of past dough
Storage facilities for flour are not always equipped with climate-control and flour even form one consignment has different temperature and humidity. As batching and dough parameters depend on temperature and humidity of flour, it is necessary to have stable figures (required flour figures: ash-content – not more than 0,55, gluten – 28%, IDK-65-75, humidity – 13-15%) before kneading. You can solve this problem if you mix flour for the dough in a big bunker beforehand. For this operation we offer a flour preparation unit which consists of bag dumper, mixing bin for 250 kg of flour and conveyor screw with rpm governor for loading prepared flour into the sifter. After mixing relatively uniform flour according to the temperature and humidity is loaded into the sifter for sieving, loosening and removing foreign matters which got into accidentally (sewing, paper, dry dough). Sifted flour is loaded through the pneumoconveyor into the storage bin before batch measuring equipment. Flour and water batching is carried out by valve-typed batcher with the possibility to control their quantity. The ratio depends on quality and quantity of gluten, flour humidity and required humidity of the dough depending on the product range.
The batcher drive is pneumatic with electronic batching control set by an operator.
2. Batch and dough formation.
Mixing of ingredients of pasta dough, humidity distribution all over the dough, kneading i.e, .total dough preparation for pressing takes place in the same bunker. It takes 8-10 minutes for batching. Two mixers spinning towards each other – 90 rmp – provide with qualitative and final mixing of ingredients. Water temperature for batching is 40+0,5 °C. After full preparation of the dough its temperature works out 30-40 °C depending on the temperature of incoming flour. The higher temperature of the dough, the more plastic it becomes, the easier it is pressed, the less mechanical destruction of the dough is. But we are restricted in 40 °C as water in the vacuum, used in our presses, boils at 41°С. After batching the dough gets into the extruder and subjected to pressing. In order to exclude mechanical destruction which influences on the quality of the product negatively the extruder jacket is watered with warm water at the temperature of 30-35 °С. All temperature conditions are controlled and supported with devices. Then dough gets into pre-dying chamber and pressed until it is uniformed and extruded through the die. Pasta press at the capacity more than 150 kg/hr have separate drives for the screw and a mixer. Screw drive can be set with frequency converter. To reduce starting loads of axial bearer the heating of pasta extruder jacket is foreseen before the starting-up. Despite that the axial bearer has triple factor of safety, pressure in pre-dying chamber is restricted by the electrical limit switch – 14 MPa (140 kg/cm2), and the main dive load is controlled by the electronic amperemeter, that completely excludes pasta press overloading and breakdown of axial bearer. The company completes presses for 150,300, 400, 550 kg.hr with one die at your choice. Additional dies are supplied by the agreement. It is equipped with rpm governor for changing length of dough product.
3. Vacuum processing of the dough
A residual air content in the dough after vacuum processing depends on the way of Vacuum processing
There are three ways of vacuum processing:
The first way is ineffective because of the dough speed in vacuum channel and difficulties in air pumping form product thickness.
The second way where there is premixing in the first bowl after getting into the second bowl where the dough goes through the vacuum process is more effective. Remained air content in the dough is twice less than in the first one.
The third way is the most effective where water and dough mixing is under the vacuum process from the beginning. Air content in the dough is less than 1 %. As a result the absence of air bubbles in the dough make the surface smooth, increases transparency and there are no carotenoid pigments that gives the product intense yellow colour. The strength of raw products increases by 50 % on average, and strength of dry products by 25%.
All of pasta presses made by “BID” company are equipped with vacuum system according to the third way. Residual air pressure during vacuum process is 5-15kPa (vacuum level – 0,85-0,95 kg/cm2) and rather high pressing pressure which is 10-12 mPa (100-120 kg/cm2) make the product maximum competitive.
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
|150 kg/h||300 kg/h||400 kg/h||550 kg/h|
|Maximal capacity for fresh pasta||kg/h||190||375||500||690|
|Maximal capacity for dry product||kg/h||150||300||400||550|
|Vacuum intensity in the mixing hopper, not less than||KGs/ cm||-0.8||-0.8||-0.8||-0.8|
|Limits of automatic dosage of flour||kg/h||40-200||180-350||250-450||400-600|
|Limits of automatic dosage of water||l/h||10-50||45-88||62-115||80-150|
|Average power consumption||kW/h||16||22||25||34|
|Limits of knife speed adjustment||Rpm||20-75||20-120||20-120||20-120|
|Limits of the working pressure of the matrix test||KGs/ cm||100-120||100-120||100-120||100-120|
|Overall dimensions, not more than: Length Width Height||mm||2000 1300 2720||2240 2650 2700||2380 2630 2760||2700 2670 3260|
|Weight, not more than||kg||1500||1800||2000||2500|
* In case the turbo pre-mixer is included
List of additional equipment which is possible to retrofit the press:
TERM OF WARRANTY OF SERVICE IS UP TO ONE AND HALF YEARS
For drying vacuum pasta it is recommended to use our drying systems of cabinet-type and conveyor operation type depend on productivity. They are the best adjusted for this. Production of non vacuum pasta is not foreseen according to the press construction. You can find more detailed information on the page Questions-answers