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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GEA Insights
The breakthrough that changed spray drying
In 1976, NIRO engineers responded to a competitive challenge by rethinking what spray drying could do. Their idea became the multi-stage dryer MSD. Fifty years later, the same fundamental principle helps turn liquids into the powders used in essential nutrition products and important medicines around the world. Refined through decades of engineering expertise, customer insight and continuous development, MSD is a story of innovation with lasting impact.
Beyond the machine: unlocking better plant performance
An efficient machine does not automatically make an efficient factory. Real improvement often starts by looking beyond individual equipment and understanding how processes, energy systems and operating decisions affect one another. It’s a holistic approach designed to uncover opportunities that might otherwise be missed.
How a valve reshapes the way food and drinks are made
In food and beverage plants, valves are commonly operated using compressed air. GEA Hydract® Actuation Technology moves valves with water instead, in a closed, digitally controlled circuit. The result is a valve that can be held exactly in place and steered in fine-tuned steps. This results in lower energy use and greater control.
