The best technology in pasta production
Short-cut pasta is produced with the short-cut production line produced in accordance with the modular system and technology. Water, semolina or flour are used as raw materials in short cut pasta lines.With the help of molds and equipment designed in accordance with the purpose of the line, it enables the production of pasta in different shapes and thicknesses in accordance with the demands and needs of the customers. Line management is provided by “PLC Control System”. Capable of producing pasta from 50Kg to 5000kg/hr.
Pasta production line ranging from 50kg/hr to 5000kg/hr
Short-cut pasta lines use water, semolina or flour as raw materials.
With the help of equipment designed in accordance with the purpose of the line, pasta is produced in different lengths and thicknesses according to the wishes and needs of the customers.
Dosage and Press Unit
It is the unit where the raw material first enters the system. The raw materials transmitted by the dosing unit are mixed in equal particles in a homogeneous mixture by means of the mixer located here. Thanks to the vacuum system inside; air molecules or air bubbles in the mixture are vacuumed and the most pure; natural and yellow colored pasta dough is obtained.
Main Spiral Group
This group consists of a barrel, 3-leaf spiral and transmission group. The dough with a certain pressure, which is entered into the group with the existing barrel, is evenly broken by means of the 3-leaf spiral and the dough is smoothly transferred to the next production stage.
Cutting Unit
This unit is designed as circular in accordance with the short cutting line. It contains mold and knife group. Mold sizes vary according to the desired capacity. With the knife group designed in accordance with the automatic centering feature, short-cut pasta varieties with the desired properties are obtained through circular molds.
Shaker (First Drying)
The system consists of a vibro motor group and a chrome sieve system designed in accordance with the intended use. With the vibrating sieve system, the shaped short cut pasta is dried with hot and dry air, preventing the pasta from sticking to each other and losing its shape.
Drying Unit
Designed for short-cut pasta lines, the spreader features ventilated layers and movable "S" aluminum belts for efficient drying. The fully isolated drying unit controls air inlets and outlets to maintain production quality. Pasta is dried at different temperatures, ensuring uniform texture and moisture balance. Advanced heat regulation enhances efficiency and preserves pasta integrity.
Shocking Unit
This unit is used to cool the high temperature pasta transferred from the drying unit. It consists of a single body structure completely isolated from the external environment. With the air system and moving aluminum belt system inside, the pasta temperature is reduced to 20° - 25° in the shocking unit. Thus, the pasta, which has completed all the processes on the short cutting line, is made ready for the packaging process.