The technique

• The traditional press performs mixing of raw materials, water and additives required for the kneading, with subsequent extrusion and forming of the product into the desired shape.

• Automatic device suitable to cut all types of pasta (pastina, short pasta, penne)

• Three-level shaker pre-dryer, entirely in stainless steel with high thermal power to obtain an excellent product treatment, designed to prevent its spillage.

• Elevators for the transport of the product from one level to another one with stainless steel mesh or metal sheet buckets and food grade plastic material heads.

• "ROTAN" Pre-dryer.
The sectors, assembled on central shaft, allow the constant movement of the product.
The high permeability of the stainless-steel sectors allows efficient the air flow and the reduction of energy consumption.
The high efficiency of the ventilation system and the technological managing allow the production of a product of the highest quality.

• "UNI SYSTEM" Dryer (dryer - stabilization).
Product transport system inside the "UNI SYSTEM" made with aluminium belt and stainless steel mesh to maximize air flow and for the reduction of energy consumption.
High permeability of the product transport system, high efficiency of the ventilation system and technological management ensure the production of a wide range of products.

• One passage cooler, made with metallic aluminium belt and stainless steel mesh.
The closed-circuit ventilation system and the high permeability of the conveying system, ensure an excellent cooling of the product and a reduction in terms of energy consumption.

• Electrical control panels are built according to the highest quality standards available on the market.

• Maximum level of automation, for plc process control and PC supervision.

The technique

• The traditional press performs mixing of raw materials, water and additives required for the kneading, with subsequent extrusion and forming of the product into the desired shape.

• Automatic device suitable to cut all types of pasta (pastina, short pasta, penne)

• Three-level shaker pre-dryer, entirely in stainless steel with high thermal power to obtain an excellent product treatment, designed to prevent its spillage.

• Elevators for the transport of the product from one level to another one with stainless steel mesh or metal sheet buckets and food grade plastic material heads.

• "ROTAN" Pre-dryer.
The sectors, assembled on central shaft, allow the constant movement of the product.
The high permeability of the stainless-steel sectors allows efficient the air flow and the reduction of energy consumption.
The high efficiency of the ventilation system and the technological managing allow the production of a product of the highest quality.

• "UNI SYSTEM" Dryer (dryer - stabilization).
Product transport system inside the "UNI SYSTEM" made with aluminium belt and stainless steel mesh to maximize air flow and for the reduction of energy consumption.
High permeability of the product transport system, high efficiency of the ventilation system and technological management ensure the production of a wide range of products.

• One passage cooler, made with metallic aluminium belt and stainless steel mesh.
The closed-circuit ventilation system and the high permeability of the conveying system, ensure an excellent cooling of the product and a reduction in terms of energy consumption.

• Electrical control panels are built according to the highest quality standards available on the market.

• Maximum level of automation, for plc process control and PC supervision.

The technology

Anselmo Braibanti technology is characterized by long drying times and medium temperatures. Thanks to the Anselmo Braibanti design study, the technological choices are aimed to obtain an excellent product “Premiun Pasta” (high percentage of proteins and use of bronze dies), a wide range of different shapes, as well as increasing the systems’ working lives. The traditional press, with long mixing times and a slow extrusion phase, ensures an excellent product ready for extrusion.

The shaker pre-dryer, appropriately sized, prevents sticking on any shape of pasta, even those made with wheat flour. After 45 minutes of pre-drying, the pasta reaches its final moisture in 135 minutes of drying, followed by 90 minutes of stabilization and 3 minutes of rapid cooling, for an overall time of approximately 4 hours 30 minutes, the temperatures is variable between 70 °C and 80 °C (depending on pasta shapes). Thanks to its simple and intuitive user interface, the fully automated process control management system guarantees an excellent control of all line’s parameters during every process stage. This system allows production lots traceability and production parameters display via Internet.

Productions

* =The value (H1) may vary depending on whether the semolina cyclone feeder is installed in its standard configuration (as shown in the diagram) or at a lower working height than that which is indicated.

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Automatic line

The technique

The technology

Productions

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