Surface drying system for pasta production

Dries and Controls Surface Moisture in Foods

The CA – Drying Zone and its advanced variant, the CA HE – Drying Zone High Efficiency, are engineered by GEA to precisely manage surface drying in food processing. This equipment effectively dries pasta and snacks post-pasteurization with its dual ventilation systems, using controlled hot air to ensure consistent moisture removal and prevent product sticking. Featuring a stainless-steel structure with circular section design, the machine facilitates easy washing and maintenance, minimizing downtime.

The systems accommodate belt widths ranging from 750 mm to 2000 mm and drying chamber lengths of up to 8 meters, providing flexibility for various production scales. The CA HE variant includes a sophisticated condensation system for enhanced humidity control, crucial for maintaining high-quality end-products like fusilli, ravioli, and cornflakes. Operational efficiency is boosted by PLC-controlled extractors and inverter-controlled ventilators that optimize air and energy use. Designed for continuous, high-speed operations, the equipment integrates seamlessly into existing production lines, offering food processing companies critical support for maintaining dry end-products such as pasta and snacks.