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Pasta press with the capacity up to 70 kg/hr

Пресс 70 кг/часThis vacuum pasta press is intended for producing pasteurized vacuum-processed pasta. Recommended length of the product is up to 40 mm.

Advantages of our press:

  • Use vacuum at the stage of dough batch
  • Continuous dough batch
  • Air conveyor for flour
  • Automatic dosage of flour (semolina) and water.
  • Steam pasteurization*
  • Full automatization of the production process
  • High quality of the production.
  • Possible to use wheat flour or semolina as a raw material

    * Steaming unit  is not included in standart configuration and could be delivered as an additional option

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.

Тechnologies and methods of  production applied in “BID” pasta equipment.

 

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:

  1. Vacuum processing in conveyor screw chamber
  2. Vacuum processing at the second stage of mixing
  3. Vacuum processing during dough preparation

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

Characteristic Unit Value
70 kg/h
Maximal capacity for fresh pasta kg/h 85
Maximal capacity for dry product kg/h 70
Vacuum intensity in the mixing hopper, not less than KGs/cm -0.8
Installed power  kW/h 6
Average  power consumption  kW/h 4,2
Limits of knife speed adjustment Rpm 20-75
Limits of the working pressure of the matrix test KGs/cm 100-120
Overall dimensions, not more than: Length Width Height mm 1735, 1200, 1780
Weight, not more than kg 500
Operating personnel,  pers. 1


Contents of delivery:

  1. Automatic press
  2. Vacuum station
  3. Die
  4. Holder for trays

List of additional equipment which is possible to retrofit the press:

  1. Flour sifting machine with scales and dispenser
  2. Steaming unit 
  3. Regulator of the main drive
  4. Additional dies 

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

 

News

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Dear friends, It is an honour for us to have a privilege to invite you at International FoodTec India 2017. Exhibition will be held in New Delhi at Pragati Maidan on August 21-23 . Hall 12 Stall A11...

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Contacts

 
"BID" Ltd. Ukraine
  49124 Ukraine, Dnipro, Lipova st., 10
  bid@bid.dp.ua
  +38(056)372-50-22, +38(056)729-51-21
  bid.dp

English:
  +38(067)810-93-42
  sd@bid.dp.ua
Сергей (Sergey)

Sales and technical advice:
  +38(067)630-12-15
  com@bid.dp.ua
Анатолий (Anatoly)

Dealer in India:
  Kaustav Engineering 500/1 Mohishila Conony, Asansol-3, West Bengal, India
  kaustav.engineering@gmail.com
  +91(963)50-95-406, +91(933)31-00-367
Dealer in Europe:
  OUR BUSINESS Spka z o.o. Al.Mireckiego 22, 41-200 Sosnowiec, Poland
  ourbusiness0615@gmail.com
  +48(690)44-90-93
Dealer in Uzbekistan:
  "Engineering Solutions" Ltd, O'zbekiston Ovozi 21, Tashkent, Uzbekistan Republic
  engisol@yandex.ru
  +99(893)397-46-88, +99(897)745-07-20
www.engisol.gl.uz