Key features of the line

- correct technology of spaghetti drying (high quality of the product);

- opportunity to produce different types of pasta (spaghetti and short-cut pasta);

- special offer for cooperation(stage-by-stage development);

- high capacity 300 kg/h;

- round-the-clock operation;

- extreme simplicity in operator's work. does not require highly paid staff;

- pasta drying machine can operate on any fuel: gas, electricity, solid fuel;

- Ukrainian equipment costs much lower than Italian analogs;

- assembly and training;

- warranty;

- service maintenance;

- payback time – 3-6 months.

As of today spaghetti is one of the most popular Italian dishes, well-known and favorite worldwide. This product is popular due to the following factors: easy-to-cook, compact contains many complex carbohydrates.

The real Italian spaghetti should be produced on the professional line according to the drying technology and recipe. More professional are the developers of automatic line for spaghetti production the better quality of product you will get. On condition of growing demand and effective equipment pasta business will become more attractive and beneficial investment.

UkrTechnoFoods company presents the line for spaghetti and short-cut pasta production. In this development all technological achievements of the company, first-class equipment and efficient technological process are reflected.

Due to 20-year experience of developments all working processes on each production section are brought to maximal efficiency indexes. So the operating time of equipment is increased, power and production components consumption is reduced and the most important – the capacity of the line has grown.

PRODUCTION PROCESS

Flour gets to the automatflour sifter. From the press extruded dough bunch gets to the unit for spreading and cutting edges. When starting press first time operator have to tuck first bunch of spaghetti in machine manually for putting on the drying rods, after that machine takes dough bunches in the automatic mode, cut into the required length and transport into the preliminary drying chamber.

In the preliminary conveyor-type drying chamber spaghetti is processed by special drying modes to avoid deformation and desiccation of dough bunches in the process of spreading the drying rods on trolleys.

After the preliminary drying chamber spaghetti is fed to the chamber with microclimate where drying rods are put on trolleys by operator. In this chamber conveyor for drying rods accumulation is foreseen for such cases if operator is not in his place for some time. Climate in the chamber is maintained by automatic microclimate system.

After the trolleys are filled they are moved to the drying cabinet where they are dried about 10-14 hours (depends on thickness of spaghetti and dough recipe)

After the drying operator rolls the trolleys out and cuts each drying rod to the required size on the machine for dry cut of spaghetti.

In the end of production process spaghetti are packed into boxes or bundles.

Scraps of dough bunches is not the least of the factors in spaghetti production. They are formed in two cases: after the wet cut and after the dry cut. Wet remains are fed by branch conveyor, pneumatic scraps feeding system and get to the dough kneading machine of the press through special vacuum sluice lock.

Dry scraps can be dried on the trays in the same drying cabinets – in this way you will get second – rate quality spaghetti which can be also sold but at cheaper price.

There is one more variant of the use of second – rate quality spaghetti: it could be ground into powder and added to the flour.On this line you can produce not only long-cut but also short-cut pasta. For this spreading unit is taken off from the press, automatic tray feed