Plants for the Production of Long Pasta
Long Cut Pasta Line
Anselmo technology is characterized by short drying times. Thanks to Anselmo design study, the technological choices are aimed to obtain an excellent product stabilization, a wide range of different shapes, as well as increasing the systems’ working lives.
After a strong pre-drying, the pasta reaches its final moisture in 170 minutes of drying, followed by 170 minutes of stabilisation and humidification, with additional 20 minutes of progressive cooling, for an overall time of approximately 6 hours. The temperatures, according to the shape, in the pre-drying, drying and stabilisation phase range from 50 °C up to 95 °C.
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.
Single Tier Long Cut Pasta Line
Anselmo technology is characterized by short drying times. Thanks to Anselmo design study, the technological choices are aimed to obtain an excellent product stabilization, a wide range of different shapes, as well as increasing the systems’ working lives.
After a strong pre-drying, the pasta reaches its final moisture in 140 minutes of drying, followed by 140 minutes of stabilisation and humidification, with additional 20 minutes of progressive cooling, for an overall time of approximately 5 hours. The temperatures, according to the shape, in the pre-drying, drying and stabilisation phase range from 50 °C up to 95 °C.
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.
5P300C Long cut pasta
Anselmo technology is characterized by short drying times. Thanks to Anselmo design study, the technological choices are aimed to obtain an excellent product stabilization, a wide range of different shapes, as well as increasing the systems’ working lives.
After a strong pre-drying, the pasta reaches its final moisture in 140 minutes of drying, followed by 140 minutes of stabilisation and humidification, with additional 20 minutes of progressive cooling, for an overall time of approximately 5 hours. The temperatures, according to the shape, in the pre-drying, drying and stabilisation phase range from 50 °C up to 98 °C.
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.
