Presenting the first, complete, automatic production line for the dry spaghetti in the medium production range. The spaghetti production unit featuring output from 600 up to 1500 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. Thorough knowledge of dry pasta production in combination with first-rate quality machines is the best recipe for trouble-free spaghetti production.
Various models featuring output from 150 up to 900 Kgs per hour. 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.
Dosage and Press
In the mixing tank the slowly rotating paddles mix the ingredients until optimal hydration is achieved, allowing the gluten matrix to form. The whole process from dosing to extrusion takes place under vacuum at a temperature of 40-45°C.
Cutting Units
This machine cuts all short-cut pasta shapes and is suitable for the installation of the device for cutting “penne” pasta shapes; this is equipped with an automatic centering/positioning system for the cutting discs.
Shaker pre - dryer
Pasta is surface-dried with hot, dry air in order to prevent sticking. The temperature of the pasta is raised to 70°C.
TAS HP dryer
The machine is enhanced by TAS technology, and by a ventilation system designed to allow air to flow through the product layer. The dryer is completely isolated from the outside environment and all air inflow and outflow is strategically managed to improve the production process. The maximum temperature reached is 115°C with stabilization zones at 77°C and an average residence time of 120-145 minutes.
Cooler
Automatic air cooling units that lower the temperature of the pasta to 20-25°C and prepare it for the packaging stage.
How spaghetti is made?
- The press is selected depending on the raw materials used in the production: durum wheat flour, soft flour, a mixture of soft and hard types of flours
- High quality dough is ensured due to its preparation in deep vacuum conditions
- A wide range of spaghetti is produced due to the use of interchangeable dies and spinnerets
KP Automations guarantees high-quality spaghetti
- Getting high-quality spaghetti is a difficult process. There are many details that determine quality at all stages of production – from dough preparation to stabilization of ready-made spaghetti.
- High-speed mixing at the inlet ensures perfect hydration of the raw materials, fully moistening each particle of flour.
- Mixing of the spaghetti dough in a vacuum condition throughout the whole process ensures high-quality of dough. At the same time, besides air removal and compaction of the dough, the glassiness of the products improves and the roughness decreases, the darkening of dough does not occur.
- Installation of filtering mesh and grate, individual for each extrusion die, ensures the correct shape and length of spaghetti.
- The use of the low-temperature drying technology with the delicate removal of excess moisture from penne allows avoiding the appearance of cracks in the production of thick-walled spaghetti.
6 reasons to buy spaghetti equipment from us
High-quality product
Reasonable price
Wide range of products
Round-the-clock operation
Individual solutions for each customer
After sales warranty and service
Our spaghetti equipment provides
Long service life
Work in any climatic conditions
Low maintenance
High energy saving