Dry Pasta Lines
A complete dry pasta line from press to dryer. From artisanal scale to a thousand kilograms an hour, in six line types.
The flow is the same in all of them: hydration, extrusion through the die, cutting, pre-drying and drying. What changes is the shape of the product, the capacity, and whether drying is static or continuous.
- The presses come in a vacuum version fitted to the extrusion basin
- Batch presses use the classic mixing basin; continuous automatic presses handle over 200 kg an hour
- Continuous presses carry automatic dosers for flour and liquids, and a centrifugal pre-mixer
- The die sets the shape of the product, which is cut to length at the outlet
- A pre-dryer with vibrating tiers stabilises the shape of the product
- Drying happens either statically on trolleys in a chamber, or continuously on belts
- In static drying, the loom feeder and stacker mean no operator is needed
Line types
The shape of your product and the capacity you are aiming for decide which line we build.
Short-cut pasta line
Three levels, from an artisanal line to a continuous automatic one. Artisanal for special shapes, semi-automatic for medium and large factories, continuous automatic for big production lots.
- Cut pasta is transferred to a pre-dryer with vibrating tiers
- Static drying: the product is spread evenly on looms stacked into a trolley
- Continuous drying: suggested for long production cycles, carried up by an elevator belt
- Capacity
- Up to 1,000 kg/h
- Press
- batch or continuous automatic
- Drying
- static or continuous
Long pasta line
A continuous automatic press with a round or linear die head, coupled with an automatic spreading machine. Pasta spread on sticks is trimmed to length, and the trimmings return to the press mixer through a pneumatic system.
- A double basin gives better blending and hydration of the trimmings with the new dough
- Fresh long pasta can pass through a pre-drying tunnel before going onto the trolleys
- Sticks are loaded onto the trolleys by hand or by a robotised device
- Dryers built for long pasta, with their own ventilation and humidity exhaust
- Capacity
- 200 – 800 kg/h
- Head
- round or linear die
- Spreading
- automatic spreading machine
Nests, lasagne and special shapes
The short-cut, long pasta and Multipla lines are all prepared for nest production with a nesting machine. Nests are made either from long pasta extruded through the die, or from a sheet of rolled dough.
- Round or linear head: nests with a flat, square, round or oval section
- Nesting machines with calibration (smooth or rough) and cutting groups
- The number, shape and size of the moulding tubes can be customised
- Machines with a single or double range of moulding tubes, at different outputs
- Every machine has a loom feeder and a PLC for the parameters
- Product
- nests · lasagne · special shapes
- Section
- flat · square · round · oval
- Moulding tubes
- number and size customised
Multipla, three products on one line
Produces short-cut pasta, long pasta and special shapes on a single line. Thanks to a continuous automatic press with a double extrusion head, the production type changes in a very short time with nothing to dismantle.
- Round head: short-cut, long pasta and special shapes
- Linear head: long special shapes
- Dedicated cutting devices for penne and cannelloni
- Spaghetti, tagliatelle, angel hair, nests and skeins
- Lasagne and Bologna-type products such as bow ties
- High flexibility, small footprint, easy operation
- Capacity
- 200 · 250 · 300 · 400 · 700 · 1,000 kg/h
- Head
- double extrusion head
- Product
- short · long · special shapes
Static dryers
Drying is the most critical phase for pasta quality: colour, brilliance, nutritional properties and how the pasta holds while cooking are all decided here. A poorly engineered dryer leaves streaks, cracks and fragility in the cooked product.
- The technological parameters are temperature, humidity, time and ventilation
- Ventilation evaporates the surface water on the product
- Refreshment lets the water inside the pasta come out
- The two phases alternate until moisture is down to 12 percent
- Dryer models at different outputs
- Target moisture
- 12%
- Phases
- ventilation and refreshment
- Environment
- static chamber, on trolleys
Continuous automatic short-cut line
A line that brings the practicality and quality of an artisanal plant into an industrial, automated setup. It produces and dries short-cut pasta from 300 to 1,000 kilograms an hour.
- A single screw press with a patented centrifuge, fed under full vacuum from a double mixing basin
- Stainless steel HACCP compression groups available on request
- Pre-dryer with vibrating passages: stainless steel structure, trays and insulating panels, opening and easy to sanitise
- Heating plant with finned exchangers, run on hot or overheated water or steam, with axial fans, up to 90°C
- Bucket elevator
- Continuous dryer with heat-resistant polyester mesh belts
- Capacity
- 300 – 1,000 kg/h
- Press
- single screw, patented centrifuge, full vacuum
- Pre-drying
- max. 90°C
Capacities shift with the product, the flour and the drying programme. Tell us what you produce and the capacity you want, and we will work out the line.