---
title: '05 Short-Cut Pasta Lines Long Drying - Anselmo macchine per la produzione della pasta'
description: ~
lang: en-GB
canonical_url: 'https://www.anselmoitalia.com/en/short-cut-pasta-lines-long-drying'
---
- ROTAN - UNI SYSTEM Short Cut Pasta Line
- Short Cut Pasta Line - UNI SYSTEM
### ROTAN - UNI SYSTEM Short Cut Pasta Line
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 “*Premium 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.
[  ](https://anselmoitalia.com/images/anselmo/gallery/braibanti-pasta-corta-rotan-uni-system/1.jpg)
[  ](https://anselmoitalia.com/images/anselmo/gallery/braibanti-pasta-corta-rotan-uni-system/2.jpg)
[  ](https://anselmoitalia.com/images/anselmo/gallery/braibanti-pasta-corta-rotan-uni-system/3.jpg)
[  ](https://anselmoitalia.com/images/anselmo/gallery/braibanti-pasta-corta-rotan-uni-system/5.jpg)
### Short Cut Pasta Line - UNI SYSTEM
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 “*Premium 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.
[  ](https://anselmoitalia.com/images/anselmo/gallery/braibanti-pasta-corta-uni-system/1.jpg)
[  ](https://anselmoitalia.com/images/anselmo/gallery/braibanti-pasta-corta-uni-system/2.jpg)
[  ](https://anselmoitalia.com/images/anselmo/gallery/braibanti-pasta-corta-uni-system/3.jpg)
[  ](https://anselmoitalia.com/images/anselmo/gallery/braibanti-pasta-corta-uni-system/4.jpg)
[  ](https://anselmoitalia.com/images/anselmo/gallery/braibanti-pasta-corta-uni-system/5.jpg)
[  ](https://anselmoitalia.com/images/anselmo/gallery/braibanti-pasta-corta-uni-system/6.jpg)
[  ](https://anselmoitalia.com/images/anselmo/gallery/braibanti-pasta-corta-uni-system/7.jpg)
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Written by: gdwadmin
Category: [Uncategorised](https://anselmoitalia.com/en/allcategories-en-gb/uncategorised)
Published: 11 December 2024
Hits: 4504
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