Long-cut pasta production line
When producing long-cut pasta in large quantities, achieving consistent drying, moisture control, and product integrity is critical. Challenges include managing humidity levels during drying and ensuring the pasta maintains excellent elasticity and organoleptic properties.
Control drying, stabilize products, ensure quality
The single-tier production line from GEA is designed to handle long-cut pasta with precision and efficiency. Utilizing TAS and vacuum technology, it ensures each pasta strand is dried uniformly. Post-extrusion, the pasta undergoes pre-drying to remove surface moisture before entering the TAS HP dryer, equipped with ventilation units, heat exchangers, and air extraction stations. This process carefully controls temperature and humidity. The pasta is then cooled to the correct temperature before packaging. Features like the stainless-steel tank with dough level sensors and slow-rotating mixing paddles prevent mechanical stress on the gluten matrix, preserving elasticity. Options include spreader sizes of 1500, 2000, or 2500mm, and a stripper saw unit adjusts the pasta to the desired lengths. Suitable for maintaining high productivity with reduced maintenance needs.
Benefits
- Uniform drying with precise control over temperature and humidity
- Maintains pasta elasticity with vacuum and slow paddle mixing
- Flexible spreader options for different production needs
- Efficient, fast drying reduces overall production time
- Improves product quality with stabilized moisture levels