Laboratory and Test Machines
The experimental laboratory was built for companies that want to try dry pasta technology in practice: to verify a raw material, work on a new dough mix, produce new shapes and establish packaging volumes.
Trialling in a small batch before going to full production costs less than building the wrong line. With gluten-free and legume flours in particular, the result shifts as the raw material shifts, and the lab shows that difference in advance.
- Verifying raw materials: the same recipe gives a different result with a different flour
- Trials of new dough mixes and new shapes
- Establishing packaging volumes
- Optimising drying cycles for the product and the raw material
- All machines in AISI 304 stainless steel
Laboratory machines
The experimental extruders come in different sizes and capacities, built for the application.
Experimental extruder
Three bodies: MAC 30, 60 and 100 LAB. From 18 to 110 kilograms an hour, basins from 10 to 32 kilograms. All in AISI 304 stainless steel, configured for the application.
- Tilting mixing basin for pre-mixing and hydration, with a removable shaft
- Extrusion basin with a vacuum device and pump fitted on the machine
- Extrusion cylinder with an interspace for thermostatting, and a temperature probe
- Pressure switch for extrusion pressure control
- Mirror-polished stainless steel extrusion screw, orthogonal axis gearmotor, electronic speed variator
- Variable speed cutting group with optic eye and impulse device: long pasta and special shapes
- MAC 30 LAB: 18 - 35 kg an hour, a 10 kg basin, a 93 mm die, 2.25 kW
- MAC 60 LAB: 25 - 60 kg an hour, a 13 kg basin, a 119 mm die, 2.95 kW
- MAC 100 LAB: 60 - 110 kg an hour, a 32 kg basin, a 143 mm die, 5.1 kW
- Option: thermostatted extrusion basin, vertical extrusion device, closed-circuit thermostat plant
- Option: PLC with operator panel, parameters exportable over USB
- Body
- AISI 304 stainless steel
- Screw
- mirror polished, electronic speed variator
- Cutting
- optic eye and impulse
Special version with steam cooker
Used mainly for tests on raw gluten-free flours. The mixer carries a timed steam injection device that pre-gelatinises the starches in the gluten-free flours.
- Timed steam injection into the dough
- Rock wool thermal insulation on the mixing basin
- The technical features and functions of the extruder are the same as the standard version
- No additional equipment foreseen
- Use
- tests on raw gluten-free flours
- Steam
- timed injection
- Insulation
- rock wool
Lab dryer for short-cut and long pasta
For testing the drying cycles of short-cut and long pasta. It records temperature and humidity trends, and the parameters are optimised for the shape and the raw material used.
- Stainless steel panels 80 mm thick, for high temperatures
- Eight sticks with an oval section, for long pasta
- Four aluminium trays with polyester net, for short-cut pasta
- Electric heating, or an exchanger on hot or overheated water
- Humidifier with an injector, using atomised water
- Variable speed ventilation
- An electric exhauster for air exchange
- Analogue probe for temperature and humidity
- A PLC-fitted electric panel that runs the drying cycles and stores the temperature and humidity trends
- A USB port to export data in Excel format, Ethernet for a printer or a supervision PC
- Options: a product humidity control device parameterised to the drying cycle; a stainless base on feet or wheels
- Capacity: 2.5 - 4 kg of short-cut pasta, 3 - 4 kg of long pasta
- Heating options: electric (4 kW), hot water (3,000 kcal) or overheated water (4,000 kcal)
- Capacity
- 2.5 - 4 kg short-cut · 3 - 4 kg long
- Panel
- 80 mm, high temperature
- Heating
- electric, hot or overheated water
- Size
- 120 × 60 × 145 cm
- Recording
- temperature and humidity graphs, USB and Ethernet
Tell us the raw material and the shape you will work with, and we will configure the laboratory machine for it.