Решение для
макаронного производства

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макаронного производства

Решение для
макаронного производства

Машины, пригодные для промывки круглых матриц диаметром до 400 мм при помощи струи воды под высоким давлением. Все детали изготовлены из нержавеющей стали 304. Машина оснащена следующими устройствами:

  • Воздухонепроницаемая камера промывки, внутри которой матрица опирается на специально оснащенные ролики, которые позволяют ей вращаться во время процесса промывки.
  • Крышка камеры оборудована датчиком безопасности остановки насоса в случае открытия
  • Регулируемый ход, колебательные промывочные форсунки, оснащенные сменными насадками из нержавеющей стали, подходят для высокого давления.
  • Емкость сбора промывочной воды, объемом 160 л. оснащена выдвижным фильтром.
  • Электрическая панель управления на корпусе машины в комплекте с пультом управления из нержавеющей стали, снабженная таймером для регулирования цикла промывки
  • Поршневой насос, оснащенный регулятором давления, в комплекте со всеми устройствами безопасности и подключением к промывочной камере и к емкости рециркуляции воды.
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Машины, пригодные для промывки круглых матриц диаметром до 460 мм при помощи струи воды под высоким давлением. Все детали изготовлены из нержавеющей стали 304. Машина оснащена следующими устройствами:

  • Воздухонепроницаемая камера промывки, внутри которой матрица опирается на специально оснащенные ролики, которые позволяют ей вращаться во время процесса промывки.
  • Крышка камеры оборудована датчиком безопасности остановки насоса в случае открытия
  • Регулируемый ход, колебательные промывочные форсунки, оснащенные сменными насадками из нержавеющей стали, подходят для высокого давления.
  • Емкость сбора промывочной воды, объемом 160 л. оснащена выдвижным фильтром.
  • Электрическая панель управления на корпусе машины в комплекте с пультом управления из нержавеющей стали, снабженная таймером для регулирования цикла промывки
  • Поршневой насос, оснащенный регулятором давления, в комплекте со всеми устройствами безопасности и подключением к промывочной камере и к емкости рециркуляции воды.
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Pasta machine functioning electro-pneumatically for automatic cutting and stacking of fresh lasagne
Equipped with cutting groups this machine is also used as cutter - sheet-cutter for tagliatelle and long pasta

The lasagne machine-cutting machine is suitable for automatic production lines of fresh pasta obtained either from sheet or from pasta die.
This pasta machine can operate in two modes, lasagne or tagliatelle, and is made up of a conveyor belt for sheet pasta or for long pasta, a cutting group for tagliatelle, a cross-cutting group (or guillotine) and a unit for lasagne stacking.
The PLC-equipped electric control panel automatically controls machine operation in the two running modes.

LASAGNE MODE:

Featuring automatic stacking device for lasagne sheets to be packaged in trays.
A piece-counting device enables to stack the desired quantity of pasta sheets and then discharge them onto a conveyor belt located underneath.
A version is available equipped with suitable device to put a sheet of paper between each sheet of pasta.

TAGLIATELLE/LONG PASTA MODE:

Featuring interchangeable cutting groups and pneumatic cross-cut to determine cutting length and relative weight.

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Raw material steam cooker

It is possible to produce pasta with any kind of gluten-free raw material (corn, rice, quinoa, etc.). During this phase, thanks to a precise volumetric dosing and to a powerful system of steam injection, the starch contained in the raw material is gelatinized, to be ready for the next forming phase.

Former press

The raw material, already gelatinized and humidified in the previous phase, is formed in a vacuum tank and then extruded with high efficiency compression screws, necessary to keep the pasta shape, at the exit of the die head.

Spreader

This equipment allows a homogeneous spreading of the Long-Cut Pasta on 2550 mm sticks. It is provided with an automatic system for fresh scraps recovery and a pneumatic conveying system to the press.

Pre-Dryer, Dryer and Cooler

The surface of the Long-Cut Pasta is pre-dried, with a continuous hot air flow, to prepare the product for the subsequent drying phase.

Thanks to MONOTIER technology, a succession of ventilation phases and off phases occurs with the maximum simplicity, completely controlled by automatic systems of thermohygroregulation.

The cooler, fitted with a heat exchanger entirely manufactured in stainless steel, allows to lower the temperature of the pasta and make it suitable for storage and / or packaging.

Buffer and Stripper

With a storage capacity of approximately 30-35 minutes, the buffer makes possible to store LongCut Pasta on sticks before the stripper, to compensate possible short shutdowns of the packaging system.

The stripper automatically removes the sticks and cuts the pasta to the length required for the next phase of packaging.

Process automation

ARS (AxorOcrim Remote Service) is the automation and supervision system completely developed by Axor Ocrim.

  • Integrated supervision of the automation system entirely developed by Axor Ocrim,
  • Real time full control of the line components,
  • Management and analysis of recipes, historical data and power consumption,
  • Compatibility with all management software,
  • Access via Axorapp for all mobile devices (smartphone, tablet, laptop),
  • Remote assistance with Axor Ocrim’s technical and support center, available 24 hours / 7 days.

Capacity and dimensions

Output capacity (Kg/h) Press Spreader Line composition H (mm) L1 (mm) L2 (mm)
1000 1.210.L 2550 ST.AX-1 LPL-M + Buffer 7700 33200 38700
1500 1.245.L 2550 ST.AX-2 LPL-M + Buffer 7700 42800 49200
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Raw material steam cooker

It is possible to produce pasta with any kind of gluten-free raw material (corn, rice, quinoa, etc.). During this phase, thanks to a precise volumetric dosing and to a powerful system of steam injection, the starch contained in the raw material is gelatinized, to be ready for the next forming phase.

Press

The raw material, already gelatinized and humidified in the previous phase, is formed in a vacuum tank and then extruded with high efficiency compression screws, necessary to keep the pasta shape, at the exit of the die head.

The cutting unit is a completely independent unit, fixed at the press legs. It is suitable for cutting any pasta shape and also to fit the “penne” cutter device.

Shaker

The shaker is fitted with a new motion device (patented), which allows a significant energy saving. In the shaker, the surface of the pasta is dried very quickly by hot air, to prevent sticking in next steps of the pasta production process.

E.N.A. Dryer

The complete pasta drying process occurs in two zones of the E.N.A. dryer: the pre-dryer and main dryer, each having separated thermohygroregulation control units. A pre-drying phase of approximately 40 minutes, followed by a drying phase of approximately 2 hours, to end with a stabilization phase of approximately 30 minutes, allows a high-quality production using any kind of raw materials. The E.N.A. dryer is fitted with high density fiberglass panels, internally lined with stainless steel sheets and silicone rubber gaskets.

Cooler

The air/water cooler is fitted with an external cooling unit to lower the pasta temperature and to make it suitable for storage and/or packaging.

Process automation

ARS (AxorOcrim Remote Service) is the automation and supervision system completely developed by Axor Ocrim.

  • Integrated supervision of the automation system entirely developed by Axor Ocrim,
  • Real time full control of the line components,
  • Management and analysis of recipes, historical data and power consumption,
  • Compatibility with all management software,
  • Access via Axorapp for all mobile devices (smartphone, tablet, laptop),
  • Remote assistance with Axor Ocrim’s technical and support center, available 24 hours / 7 days.

Capacity and dimensions

Output capacity (Kg/h) Press Line composition H1 (mm) H2 (mm) L (mm) P (mm)
700 1.145.C 400 TMVS 700 - E.N.A. DD 9/9 8000 6200 23100 4860
1000 1.165.C 460 TMVS 1000 - E.N.A. DD 11/9 8000 6200 25500 4860
1500 1.210.C 520 TMVS 1500 - E.N.A. DD 11/11 8500 6900 27000 4860
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Axor Ocrim technology combines the tradition of pasta to a new method for preparing it in a natural and healthy way. Thanks to a low speed extrusion, a cooking system with extremely controlled steam pression and a homogeneous drying, it is possible to obtain a product which does not need to be cooked but only needs a simply rehydration for approximately 2-3 minutes. Instant pasta can be combined with different types of sauces and toppings. A good and healthy alternative to the Asiatic noodles that are filled with fat excess, high salt content and artificial flavour.

Press

Pasta production process starts here: in the vacuum mixing tank, raw materials and water are dosed, to obtain the dough. Then, thanks to the mechanical action of the high efficiency compression screws, the dough reaches the perfect compactness necessary for pasta to keep its shape at the exit of the die head. Of course, the press is fitted with Total Vacuum System Technology.

The cutting unit is a completely independent unit, fixed at the press legs. It is suitable for cutting any pasta shape and also to fit the “penne” cutter device.

Shaker and Bucket Elevator

Pasta drying process starts here. The shaker is fitted with a new motion device (patented), which allows a significant energy saving. In the shaker, the surface of the pasta is dried very quickly by hot air, to prevent sticking in next steps of the pasta production process.

Instant Pasta Steam Cooker

This piece of equipment is provided with a new low-pressure steam spreading system, to ensure a uniform and deep cooking of instant pasta. The conveyor belt of the steam cooker is manufactured in self-cleaning PIK, perfect for high temperature.

E.N.A. Dryer

The complete pasta drying process occurs in two zones of the E.N.A. dryer: the pre-dryer and main dryer, each having separated thermohygroregulation control units. A pre-drying phase of approximately 40 minutes, followed by a drying phase of approximately 2 hours, to end with a stabilization phase of approximately 30 minutes, allows a high-quality production using any kind of raw materials. The E.N.A. dryer is fitted with high density fiberglass panels, internally lined with stainless steel sheets and silicone rubber gaskets.

Cooler

The air/water cooler is fitted with an external cooling unit to lower the pasta temperature and to make it suitable for storage and/or packaging.

Process automation

ARS (AxorOcrim Remote Service) is the automation and supervision system completely developed by Axor Ocrim.

  • Integrated supervision of the automation system entirely developed by Axor Ocrim,
  • Real time full control of the line components,
  • Management and analysis of recipes, historical data and power consumption,
  • Compatibility with all management software,
  • Access via Axorapp for all mobile devices (smartphone, tablet, laptop),
  • Remote assistance with Axor Ocrim’s technical and support center, available 24 hours / 7 days.

Capacity and dimensions

Output capacity (Kg/h) Press Line composition H1 (mm) H2 (mm) L (mm) P (mm)
700 1.145.C 400 TMVS 700 - E.N.A. DD 9/9 6300 6200 32000 4860
1000 1.165.C 460 TMVS 1000 - E.N.A. DD 11/9 6300 6200 34500 4860
1500 1.210.C 520 TMVS 1500 - E.N.A. DD 11/11 7000 6900 36200 4860
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Couscous: an agglomerated and precooked durum semolina-based product but also produced with soft wheat and / or hard wheat semolina. This type of product comes from the north of Africa (Maghreb region), a fast-growing reality in the world, and it is becoming a staple food like pasta, rice or potatoes, thanks to its easy preparation. It does not need to be cooked and is prepared in 5 minutes by simple rehydration.

Dosing system, mixer and rotary selector

A specific semolina and water dosing system, combined with the action of the new TURBOMIX high speed mixer, allows the making of a homogenous moist dough, which is ready for the next phase of selection of the couscous dimension (fine, medium and large).

The selection of the desired type of couscous (fine, medium and large) happens in the rotary selector. The new design of quick-change sieving meshes, entirely manufactured in stainless steel, together with an internal movement of the couscous with spiral motion, guarantee a perfect selection.

Steam cooker

The steam cooker is provided with a new low-pressure steam spreading system, to ensure a uniform and deep cooking of the couscous. The conveyor belt of the steam cooker is manufactured in self-cleaning PIK, perfect for high temperature.

Rotary sieve and rotary dryer

The rotary sieve prevents sticking/outsized couscous grains from reaching the dryer. Completely manufactured in stainless steel with interchangeable meshes, this device transfers to the regrinding system the grains of couscous that do not meet the standards, without any losses of products or scraps.

The mechanical movement of the central shaft of the rotary dryer allows a controlled rotation of the drum, therefore producing an effective ventilation in every single zone. The drum rotation allows a continuous movement of the product inside the dryer, ensuring a perfect homogeneity of the moist products, which is a key requirement for couscous production.

Process automation

ARS (AxorOcrim Remote Service) is the automation and supervision system completely developed by Axor Ocrim.

  • Integrated supervision of the automation system entirely developed by Axor Ocrim,
  • Real time full control of the line components,
  • Management and analysis of recipes, historical data and power consumption,
  • Compatibility with all management software,
  • Access via Axorapp for all mobile devices (smartphone, tablet, laptop),
  • Remote assistance with Axor Ocrim’s technical and support center, available 24 hours / 7 days.

Capacity and dimensions

Output capacity (Kg/h) H (mm) L (mm) P (mm)
500 7100 25200 3310
700 7100 26700 3310
1200 7500 35200 3310
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L.P.S. Special-Shaped Pasta Line: the concept of production flexibility exalted to the highest level. The combination between T.V.S. press (Total Vacuum System) and the pasta movement on trays allows the production of any kind of special pasta shapes such as round nest, oval nest, lasagna, matasse, big size Short-Cut Pasta shapes, cannelloni, “farfalle” and so on, without any risk of breaking or damaging the pasta product.

Press

The most important features of this equipment are the TURBOMIX technology and the low-speed of extrusion, which is achieved thanks to the high-efficiency compression screws: these characteristics allow to obtain a very homogenous dough. The press can be fitted either with Total Vacuum System or with traditional technology.

Nest/lasagna forming machine

Through the forming machine, the laminated pasta sheets or otherwise the extruded pasta take the desired shape (nest, matasse, lasagna, etc.) for the subsequent spreading on trays.

Pre-dryer and dryer 

Thanks to a powerful ventilation, the surface of the Special Shaped Pasta is heated to maintain the desired shape, prevent sticking and to prepare the product for the subsequent vertical predrying phase.

This phase of approximately 50 minutes, performs a quick heating of pasta and the preparation for the next drying phase.

Thanks to a rising/descending trays movement inside the main dryer and to a sophisticated thermohygroregulation system, different for each phase, it is possible to obtain a perfect drying and stabilization of any kind of Special Pasta Shape.

Cooler and emptying system

Provided with a heat exchanger entirely manufactured in stainless steel installed in a dedicated external unit, the cooler allows to cool Special Shaped Pasta and to prepare the pasta for the next packaging phase.

There are different models of emptying devices: it is possible to flip the tray to obtain a bulk packing or there is the possibility to have an unloading unit with pieces counting and tidy feeding of the packaging system.

Process automation

ARS (AxorOcrim Remote Service) is the automation and supervision system completely developed by Axor Ocrim.

  • Integrated supervision of the automation system entirely developed by Axor Ocrim,
  • Real time full control of the line components,
  • Management and analysis of recipes, historical data and power consumption,
  • Compatibility with all management software,
  • Access via Axorapp for all mobile devices (smartphone, tablet, laptop),
  • Remote assistance with Axor Ocrim’s technical and support center, available 24 hours / 7 days.

Capacity and dimensions

Output capacity (Kg/h) Press Tray dimensions H1 (mm) H2 (mm) L (mm) P (mm)
500 1.130.L 1000 1000x1500 7700 6800 49400 4410
800 2.130.L 2000 2000x1500 7700 6800 49400 5410
1000 2.130.L 2000 2000x1500 7700 6800 49400 5410
1200 2.145.L 2000 2000x1500 7700 6800 54000 5410

 

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The best balance between technology, easiness and production/maintenance costs saving. The T.V.S. press (Total Vacuum System) and the use of high temperatures allow to achieve excellent quality pasta despite the use of poor quality raw material.

Press

The most important features of this equipment are the TURBOMIX technology and the low-speed of extrusion, which is achieved thanks to the high-efficiency compression screws: these characteristics allow to obtain a very homogenous dough. The press can be fitted either with Total Vacuum System or traditional technology.

Spreader

This equipment allows a homogeneous spreading of the Long-Cut Pasta on 2550 mm sticks. It is provided with an automatic system for fresh scraps recovery and a pneumatic conveying system to the press.

Pre-Dryer, Dryer and Cooler

The surface of the Long-Cut Pasta is pre-dried, with a continuous hot air flow, to prepare the product for the subsequent drying phase.

Thanks to the MONOTIER technology, a succession of ventilation phases and off phases occurs with the maximum simplicity, completely controlled by automatic systems of thermohygroregulation.

The cooler, which features an heat exchanger entirely made of stainless steel, allows to lower the temperature of Long-Cut Pasta and make it suitable for storage and / or packaging.

Buffer and Stripper

With a storage capacity of approximately 30-35 minutes, the buffer makes possible to store LongCut Pasta on sticks before the stripper, to compensate possible short shutdowns of the packaging system.

The stripper automatically removes the sticks and cuts the pasta to the length required for the next phase of packaging.

Process automation

ARS (AxorOcrim Remote Service) is the automation and supervision system completely developed by Axor Ocrim.

  • Integrated supervision of the automation system entirely developed by Axor Ocrim,
  • Real time full control of the line components,
  • Management and analysis of recipes, historical data and power consumption,
  • Compatibility with all management software,
  • Access via Axorapp for all mobile devices (smartphone, tablet, laptop),
  • Remote assistance with Axor Ocrim’s technical and support center, available 24 hours / 7 days.

Capacity and dimensions

Output capacity (Kg/h) Press Spreader Line composition H (mm) L1 (mm) L2 (mm)
1000 1.210.L 2550 ST.AX-1 LPL-M + Buffer 7700 33200 38700
1500 1.210.L 2550 ST.AX-2 LPL-M + Buffer 7700 42800 49200
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Axor Ocrim has combined the tradition of the double racks for the sticks movement to the new Thermal Inversion Technology (T.I. Technology), giving the chance to choose between TVS technology press (Total Vacuum press) and the traditional press, reinforced aluminum sticks and, finally, the perfect mechanical movement of the double racks.

Press

The most important features of this equipment are the TURBOMIX technology and the low-speed of extrusion, which is achieved thanks to the high-efficiency compression screws: these characteristics allow to obtain a very homogenous dough. The press can be fitted either with Total Vacuum System or with traditional technology.

Spreader

This equipment allows a homogeneous spreading of the Long-Cut Pasta on 2550 mm sticks. It is provided with an automatic system for fresh scraps recovery and a pneumatic conveying system to the press.

Pre-Dryer, Dryer and Cooler

The surface of the Long-Cut Pasta is pre-dried, with a continuous hot air flow, to prepare the product for the subsequent drying phase.

A permanent and homogeneous drying of Long-Cut Pasta is permitted by the switching from ventilation phases to rest phases, which are totally controlled by automatic thermohygroregulation systems and are combined with a mechanical double rack guide.

Provided with a heat exchanger entirely manufactured in stainless steel, the cooler allows to cool Long-Cut Pasta and to prepare the pasta for the next storing and packaging phase.

Storage Silo and Stripper

During the night shift of production, it is possible to collect the Long-Cut Pasta on sticks. Every tier has an independent motorization to synchronise the loading and unloading of the storage silo, through an automation system devoted to this equipment.

The stripper automatically removes the sticks and cuts the pasta to the length required for the next phase of packaging.

Process automation

ARS (AxorOcrim Remote Service) is the automation and supervision system completely developed by Axor Ocrim.

  • Integrated supervision of the automation system entirely developed by Axor Ocrim,
  • Real time full control of the line components,
  • Management and analysis of recipes, historical data and power consumption,
  • Compatibility with all management software,
  • Access via Axorapp for all mobile devices (smartphone, tablet, laptop),
  • Remote assistance with Axor Ocrim’s technical and support center, available 24 hours / 7 days.

Capacity and dimensions

Output capacity (Kg/h) Press Spreader Line composition H1 (mm) H2 (mm) L1 (mm) L2 (mm)
2000 1.245.L 2550 ST.AX-2 LPL-TI 3 + Silo 9300 7500 39200 58000
3000 2.210.L 2550 ST.AX-3 LPL-TI 5 + Silo 9500 7500 42200 69000
3500 2.210.L 2550 ST.AX-4 LPL-TI 5 + Silo 9500 8300 47300 76000
4000 2.245.L 2550 ST.AX-4 LPL-TI 5 + Silo 10000 8300 50900 81000
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The technology developed by Axor Ocrim allows to use any type of raw material. Thanks to the vacuum press, the new generation energy saving shaker (patented) and the high temperature dryer, it is possible to produce an excellent pasta, even using soft wheat flour.

macaroni production line

Press

Pasta production process starts here: in the vacuum mixing tank, raw materials and water are dosed, to obtain the dough. Then, thanks to the mechanical action of the high efficiency compression screws, the dough reaches the perfect compactness that is necessary for pasta to keep its shape at the exit of the die head.
The press can be fitted either with Total Vacuum System or with traditional technology.

The cutting unit is a completely independent unit, fixed at the press legs. It is suitable for cutting any pasta shape and also to fit the “penne” cutter device.

Shaker and Bucket Elevator

Pasta drying process starts here. The shaker is fitted with a new motion device (patented), which allows a significant energy saving. In the shaker, the surface of the pasta is dried very quickly by hot air, to prevent sticking in the next steps of the pasta production process.

E.N.A. Dryer

The complete pasta drying process occurs in two zones of the E.N.A. dryer: the pre-dryer and main dryer, each having separated thermohygroregulation control units. A pre-drying phase of approximately 40 minutes, followed by a drying phase of approximately 2 hours, to end with a stabilization phase of approximately 30 minutes, allows a high-quality production using any kind of raw materials. The E.N.A. dryer is fitted with high density fiberglass panels, internally lined with stainless steel sheets and silicone rubber gaskets.

Cooler

The air/water cooler is fitted with an external cooling unit to lower the pasta temperature and to make it suitable for storage and/or packaging.

Process automation

ARS (AxorOcrim Remote Service) is the automation and supervision system completely developed by Axor Ocrim.

  • Integrated supervision of the automation system entirely developed by Axor Ocrim,
  • Real time full control of the line components,
  • Management and analysis of recipes, historical data and power consumption,
  • Compatibility with all management software,
  • Access via Axorapp for all mobile devices (smartphone, tablet, laptop),
  • Remote assistance with Axor Ocrim’s technical and support center, available 24 hours / 7 days.

Capacity and dimensions

perspective drawing of a short-cut pasta line with dimensions
Output capacity (Kg/h) Press Line composition H1 (mm) H2 (mm) L (mm) P (mm)
700 1.145.C 400 TMVS 700 - E.N.A. DD 9/9 6300 6200 23100 4860
1000 1.165.C 460 TMVS 1000 - E.N.A. DD 11/9 6300 6200 25500 4860
1500 1.210.C 520 TMVS 1500 - E.N.A. DD 11/11 7000 6900 27000 4860
2000 1.210.C 600 TMVS 2000 - E.N.A. DDL 13/11 7000 7700 29600 5310
2500 1.245.C 635 TMVS 2500 - E.N.A. DDL 13/13 7500 8600 31500 5310
3000 1.245.C 670 TMVS 3000 - E.N.A. DDL 13/13 7500 8600 31500 5310
4000 2.210.C 600 TMVD 4000 - E.N.A. DDL 18/13 9600 8600 38600 5310
5000 2.245.C 635 TMVD 5000 - E.N.A. DDL 22/13 9800 8600 41000 5310
6000 2.245.C 670 TMVD 6000 - E.N.A. DDL 22/15 9800 9400 41000 5310

 

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Automatic production lines for spaghetti and long pasta
Various models featuring output from 200 up to Kgs per hour

Presenting the first, complete, automatic production line for short pasta and dry spaghetti in the medium production range has been an important event in the history of dry pasta production.

The spaghetti production unit featuring output from 200 up to 600 kgs per hour fits perfectly any requirements of all those pasta producers approaching the world of dry spaghetti for the first time. Years of experience and engineering have enabled to obtain such results so that today everybody can start long pasta production. Besides the production line by extruder MAC320 (see picture) Italpast can supply a fully automatic spaghetti production plant for 200 kgs per hour by extruder mod. MAC 220 with round extrusion head and spaghetti-spreading machine on sticks measuring 600 mms. in length. As to spaghetti production for 600 kgs per hour, extruder mod. MAC 600 with linear extrusion head and spaghetti spreading machine on sticks measuring 1200 mms. in length are used.

Thorough knowledge of dry pasta production in combination with first-rate quality machines is the best recipe for trouble-free spaghetti production. To ensure superior quality product the complete production process needs accurate check, as well as development of an advanced technology concerning the various machines making up the production line, mainly dryers, which adopt specific settings enabling correct drying.

Some standard models have been designed for the production of special products, such as “angel hair” 0,6 mms, “candele”, “ziti”, etc.

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Machinery for the alimentary industry must comply with high hygienic standards and this is mostly true as far as drying or dehydration of fresh alimentary products is concerned. Our company propose a new technological solution: looms featuring light alloy profiles in anodized aluminium and heat-resistant, polyester meshed-net, suitable for any kinds of static drying of products to be dehydrated, such as fruit, vegetables and, of course, pasta. These looms are used for any kind of handling, either manual or automatic thanks to their sturdiness and non-deformability.

TECHNICAL FEATURES:

  • Light, sturdy, easy-to-handle, non-deformable structure
  • Made in anodyzed aluminium light alloy
  • Minimum friction enabling smooth running
  • Absence of sharp edges
  • Profile shaping featuring housing guides
  • Heat-resistant, polyester meshed-net
  • Enabling full hygienization
     

PROFILES FOR ANY USES:

  • LOW 30 mm, suitable for sheet-pasta and lasagne, special shapes and soup pasta
  • STANDARD 50 mm, suitable for standard pasta shapes
  • HIGH 70 mm, for special pasta shapes (large volume)
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Automatic machine for the production of fresh pasta of the short-cut, ravioli, tagliatelle and lasagna type.

Automatic, patented machine for the production of all pasta shapes.

SHEETER: sheet pasta mm. 160 in width.

EXTRUDED: spaghetti, macaroni, fusilli, penne and other shapes.

RAVIOLI: double-sheet ravioli, different shapes, produced one-by-one.

TAGLIATELLE: this machine also produces tagliatelle, sheet-pasta for lasagna, “quadrucci” (pasta in square shape), “tagliolini”, “spaghetti alla chitarra”; thanks to a 4-position mould various cuts can be chosen. Thickness and length are adjustable.

The machine can be equipped with single or double mixing basin, suitable for production of medium quantities of filled pasta, extruded pasta, tagliatelle and sheet pasta for lasagna production. Most suitable for pasta shops, labs, restaurants, supermarkets, etc. Manufactured with high quality materials this machine enables production of many kinds of pasta by simply changing the relevant moulds. Simple construction enables also easy disassembly of all parts for full cleaning. All parts in contact with pasta and filling are in stainless steel and material suitable for contact with foodstuff. All safety devices comply with the standards in force. 380 V- 50 Hz – three-phase.

Upon demand:

  • Speed variator
  • Double mixing basin
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Exact answer to all experimental tests in labs of medium and large industries
Enabling to simulate all mixing, hydration and extrusion phases
Ideal solution to study new shapes

Ideal machine suitable for medium and large industries requiring careful preventive check of technical and technological functions linked to extrusion.

Here are some examples of checks and applications:

  • testing hydration of flours depending on different recipes, temperatures and speeds;
  • test of raw materials such as eggs, powders, additives, flavours, etc.;
  • hold test for the mechanical parts depending on temperatures, pressures, etc.;
  • testing new dies, new pasta shapes.

The Extruder can simulate and detect any details concerning the following phases:

MIXING AND HYDRATION OF THE RAW MATERIALS with control of temperature of dough  thanks to independent thermostatation circuit, control of mixing shaft speed (completely dismountable for cleaning and washing operations).

COMPRESSION by single-screw group in stainless steel, independent thermostatation circuit of the extrusion cylinder, independent thermostatation circuit of the extrusion head, control of compression screw speed, control of pressure inside the extrusion head.

CUT. Pasta cutter group complete with knives and speed control with optic eye for impulse-cutting.

Machine built on a fully stainless steel platform, enabling full access to the mechanical organs and to thermostatation basins.
Electric control panel in stainless steel casing IP65 fitted on board of the platform.

 

0.00 KZT
Мультилинии производства макаронных изделий

Мультилинии производства макаронных изделий