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.
GEA Pre-Dryer
The New Generation Pre-Dryer for pasta processing from GEA. Source: GEA
The GEA pre-dryer is the synthesis of years of technological experience and knowledge of our customers' needs.
The design is conceived to make the machine more durable over time, easier to clean and easily adaptable to different production capacities.
All shelves, now in a reduced number, can be easily removed for maintenance and cleaning. Also, the position of the heat exchangers allows now to easily remove them even in plants with limited space.
The increased reliability of the machine is ensured by two new construction and design elements:
- the structure is now all stainless steel,
- ventilation motors are now installed outside the drying chamber, thus avoiding being exposed to high temperatures.
The product transport system and the ventilation flow have been optimized to further minimize spillage and avoid contamination between different products.
Finally, the new pre-dryer has modular design, thus allowing it to be easily adapted to any production capacity of the line.
This leads to a smaller space footprint, ease of adaptation even to already installed lines, and consistent drying quality for each type of product.
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.
Downloads
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.
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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.
