Pasta equipment system with the capacity of 500-600 kg/hr

Increase

This pasta equipment system is for producing and packaging short-cut pasta in polypropylene packets from 400gr to 1 kg. The capacity is specified by finished product.

Pressing equipment system	Drying equipment system	Packaging –and -weighing system
1.Flour preparation unit, which consists of the dumper, mxer and conveyer screw 4 meters long	7. Pneumoconveyor with pasta-laying system	15. Belt inclined conveyor 4 meters long with feeding bunker
2. Conveyor screw	8. Pre-drying chamber	16. Packaging –and –weighing machine
3. Pasta press, Pasta Extruder	9.Belt conveyor	17. Belt conveyor for packaged product 2 meters long
4. Sifter	10.The main drying chamber
5 Steaming system	11.Steaming System
	12.Belt inclined conveyor 4 meters long
	13.Storage bin of stabiliztion (4 units)
	14.Belt conveyorfor finished product 1,5 meters long (2 units)

Offered equipment system is created on the base of the brand new automatic press and two conveyor drying chambers located successively.

Features of the pasta equipment system

-Automatization of technological process
-Pneumo-electric system of raw batching
-Mixing in vacuum environment
-Self-supporting hydro-system, which controls water consumption and its temperature depending on the utilization purpose
-Both pre-steaming process (after pressing) and final (after drying chamber)
-Automated drying assembly with revolving stabilization system
-Automated Packaging –and –weighing machine
-Vertical production output

-Rpm governor of the main drive

Pasta equipment at the capacity of 500-600 kg/hr

Brief technical characteristics

Parameters name	Pressing system		Drying system	Packaging –and –weighing automatic system
Maximum productivity on dough products kg/hr	Up to 750		Up to 750	-
Maximum productivity on dry products kg/hr	Up to 600		Up to 600	Up to 25 pack/min
Set capacity kW	115		285	4,6
Equipment system power consumption, kW/h on 1kg Finished product	Summer period 0,33 - 0,37 Winter period 0,37 - 0,39
Water consumption l/hr	75		150	-
Staff , people	1	1		1
Area of drying belt		280
Quantity of climate zones

Brief description of the technical process

The flour is fed into the flour preparation unit (1) by the dumper where it is mixed for leveling off the humidity and organoleptic indicators of raw product. After that it is loaded into the sifter (2) by the conveyor screw in order to remove foreign substances. Sifted flour is fed into the storage hopper, which is above the press (4), then it is fed into the turbine with water be means of pneumo-electronic system. There is premixing process with water in the turbine, after that the dough gets into single-bunker mixer. We should notice that the turbine and mixer are vacuumed. Vacuum dough is fed by the conveyor screw from the mixer into the operating cylinder and then gets under the vertical pressing head. The dough is extruded through the disposable die making different forms of pasta.
The temperatute conditions of water which are used for the dough, cooling of operating cylinder and a press head are supported isolated press hydrosystem that allows to save water significantly. The press is supplied with rmp governor of the main drive, mixer and cutting drives which enables to regulate productivity continuously and achieve the highest quality of the product.
Dough products are fed into pre-drying chamber (8) by the pneumoconveyor (7) and spread uniformly on the upper belt. The pre-drying chamber has seven belts located one above the other and divided into three climate zones. The pre-drying chamber is designed for reducing humidity of pasta from 33% to 12-13% with 8 m long. Then pasta is loaded into the drying chamber (10) by the belt conveyor(9). It also has seven belts, three climate zones and its length is 12 meters. Pasta dries there and removes humidity up to 12-13%. Maximum total time of drying process in the chamber is 4hours.
Dry product goes through steam reprocessing (11) in order to remove internal stress and prevent from product crumbling. After that the product is fed into stabilization bunker of revolving type(13) by the belt inclined conveyor (14) where it goes through final stabilization process, moisture distribution and cooling down during 6-8 hours.
All technological processes in the represented line are automated that allows to be control by one operator working due to set up parameters.
You need only one person to operate Packaging-and-weghing machine
The best performance of line operation is 24 hours.

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Ukraine, 49124
Dnepropetrovsk,
10, Lipovaya Street
Tel. +38 (056) 729-51-21

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