After the pre-drying stage, pasta enters the dryer, which has either three or five tiers. These tiers are physically separated from one another and house the technological core of the Thermo Active System. Pasta passes through accelerated drying and stabilisation zones in which temperature and humidity parameters are programmed in order to achieve perfect drying.
Dosage and Press
Low-shear stainless steel compression screw. The variable pitch and broad diameter of the screw, combined with an ideal rotation speed, allow for gradual compression and a more homogeneous dough.
Multi-spreader
Spreader with sticks up to 2500mm of length, with a device for collecting the trimming scraps, mincing them and returning them to the press.
Pre-dryer
Pasta is surface-dried with very hot air flows before entering the final dryer.
TAS HP dryer
Drying process is enhanced by thermo-active climatic zones. The structure is made up of physically separate process tiers for maximum humidity and temperature control at every point.
Cooler
This machine is equipped with automatic ventilation units with cold water heat exchangers that bring the pasta to an ideal temperature before the packaging stage.
Stripper saw unit
Removes the pasta from the sticks and cuts it to the desired length.
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Innovating for impact: shaping better solutions for customers
Industrial production is being asked to use fewer resources, become smarter and keep equipment productive for longer. At GEA, that is changing how innovation happens: engineering, customer insight, digital expertise and service come together earlier – when a solution can still be shaped at its core.
