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Short-cut pasta - Production line

GEA can design, develop, assembly and install the best technologies to provide our customers with solutions for every kind of short-cut pasta shape.

Short-cut pasta - Production line

Dry pasta processing line specificaly designed for short-cut pasta. it is composed of different steps, each of them featuring a dedicated technology which guarantees a final product with the desired characteristics, thanks to a perfectly studied combined action.

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 PENNAUT 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.

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