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Pasta press capacity of 140, 250, 340 kg/hr |
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Vacuum pasta press is for producing pasteurized vacuum-processed pasta of different configuration. Recommended length of the product doesn’t exceed 30 mm in conditions of automatic pasta cutting.
Advantages of our press:
• Use of vacuum at the stage of doughing (batching)
• Ccontinuous doughing (batching)
• Flour pneumo-transport
• Automatic flour (semolina) and water loading;
• Steaming pasteurization.
• Full automatization of production process
• High quality of production.
• Possibility to use as raw wheat flour or semolina
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You should know that “BID” company produces pasta press for manufacturing not only vacuum-processed pasta products, but also for non vacuum-processed. The range of vacuum utilizing pasta extruder is defined by aggregate output. Aggregates for 100-140, 200-250 300-340 and 600-700 kg/hr don’t differ fundamentally. All of them utilize vacuum for flour and water supply. They all have a batch bin for dough. The main feature of batching technology is that raw products are injected into vacuum environment before mixing. Such vacuum treatment totally exclude presence of air inclusions in half-finished products. It is said a lot about the benefit of vacuum-processed pasta on pages of different publications, so there is no reason to be repeated. Owners of equipment under the Swiss trade mark “Buller”, “Pavana”, “Braibaniti”,“Dominioni” etc. It
should be noted that for all its virtues equipment listed firms has a
significant drawback, namely the high selling price and expensive
service. Pricing
policy panel BID not "knocked down" business and allows more efficient
use of resources, given that the technical and technological
capabilities of our manufactured equipment is not inferior to its
competitors.
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The next aspect of advantages concerns the quality raw product, it means flour. Striving to save on raw stuff many pasta producers use flour with low content of protein or bad quality. The complex of technologies used in “BID” equipment allows to achieve the highest quality of products even out of above-mentioned raw stuff. In
spite of this our equipment is capable of producing the highest quality
products through the application of its advanced technologies. And
it's better to use quality materials from durum wheat durum, which will
receive a macaroni products can compete with the best samples. That's
where pasta last batch in a vacuum, through the Teflon die
ekstruzirovany treated with saturated steam, acquires luster, shape,
color, transparency, and the greatest possible competitive advantage. And all of this media production panel BID.
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Technologies and methods of production applied in “BID” macaroni equipment.
- Preparation of raw materials and ingredients batching of past dough
Storage facilities for flour are not always equipped with climate-control and flour even form one consignment has different temperature and humidity. As batching and dough parameters depend on temperature and humidity of flour, it is necessary to have stable figures (required flour figures: ash-content – not more than 0,55, gluten – 28%, IDK-85-95, humidity – 13-14%) before kneading. You can solve this problem if you mix flour for the dough in a big bunker beforehand. For this operation we offer a flour preparation unit which consists of bag dumper, mixing bin for 250 kg of flour and conveyor screw with rpm governor for loading prepared flour into the sifter. After mixing relatively uniform flour according to the temperature and humidity is loaded into the sifter for sieving, loosening and removing foreign matters which got into accidentally (sewing, paper, dry dough). Sifted flour is loaded through the pneumoconveyor into the storage bin before batch measuring equipment. Flour and water batching is carried out by valve-typed batcher with the possibility to control their quantity. The ratio depends on quality and quantity of gluten, flour humidity and required humidity of the dough depending on the product range.
The batcher drive is pneumatic with electronic batching control set by an operator.
- Batching and dough formation.
Mixing of ingredients of pasta dough, humidity distribution all over the dough, kneading i.e, .total dough preparation for pressing takes place in the same bunker. It takes 8-10 minutes for batching. Two mixers spinning towards each other – 90 rmp – provide with qualitative and final mixing of ingredients. Water temperature for batching is 40+0,5 °C. After full preparation of the dough its temperature works out 30-40 °C depending on the temperature of incoming flour. The higher temperature of the dough, the more plastic it becomes, the easier it is pressed, the less mechanical destruction of the dough is. But we are restricted in 40 °C as water in the vacuum, used in our presses, boils at 41°С. After batching the dough gets into the extruder and subjected to pressing. In order to exclude mechanical destruction which influences on the quality of the product negatively the extruder jacket is watered with warm water at the temperature of 30-35 °С. All temperature conditions are controlled and supported with devices. Then dough gets into pre-dying chamber and pressed until it is uniformed and extruded through the die. Pasta press at the capacity more than 100 kg/hr have separate drives for the screw and a mixer. Screw drive can be set with frequency converter. To reduce starting loads of axial bearer the heating of pasta extruder jacket is foreseen before the starting-up. Despite that the axial bearer has triple factor of safety, pressure in pre-dying chamber is restricted by the electrical limit switch – 14 MPa (140 kg/cm2), and the main dive load is controlled by the electronic amperemeter, that completely excludes pasta press overloading and breakdown of axial bearer. The company completes presses for 100,200, 300 kg.hr with one die at your choice. Additional dies are supplied by the agreement. It is equipped with rpm governor for changing length of dough product.
- Vacuum processing of the dough
A residual air content in the dough after vacuum processing depends on the way of Vacuum processing. There are three ways of vacuum processing:
a) Vacuum processing in conveyor screw chamber
b) Vacuum processing at the second stage of mixing
c) Vacuum processing during dough preparation
The first way is ineffective because of the dough speed in vacuum channel and difficulties in air pumping form product thickness.
The second way where there is premixing in the first bowl after getting into the second bowl where the dough goes through the vacuum process is more effective. Remained air content in the dough is twice less than in the first one.
The third way is the most effective where water and dough mixing is under the vacuum process from the beginning. Air content in the dough is less than 1 %. As a result the absence of air bubbles in the dough make the surface smooth, increases transparency and there are no carotenoid pigments that gives the product intense yellow colour. The strength of raw products increases by 50 % on average, and strength of dry products by 25%.
All of pasta press made by “BID” company are equipped with vacuum system according to the third way. Residual air pressure during vacuum process is 5-15kPa (vacuum level – 0,85-0,95 kg/cm2) and rather high pressing pressure which is 10-12 mPa (100-120 kg/cm2) make the product maximum competitive.
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Technical characteristics
| Nr. |
The name of parameter |
Units of mea-surement
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Norm |
| 100-140 kg/hour |
180-250 kg/hour |
280-340 kg/hour |
| 1 |
Maximal productivity on samples
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kg/hour
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170
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315
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425
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2
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Maximal productivity on dried production
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kg/hour
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140
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250
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340
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3
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Depth of vacuum in mixing bunker, not less
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MPa
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-0,08
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-0,08
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-0,08
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4
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Limits of automatic dosing of flour
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kg/hour
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80-130
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180-250
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250-330
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5
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Limits of automatic dosing of water
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L/hour
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30-36
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60-82
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75-100
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6
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The established capacity electro-consuming devices
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kWt
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18
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27
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33
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7
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Average power consumption
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kWt/hour
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12
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20
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25
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8
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Limits of adjustment of frequency of rotation of knife
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1/min
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20-75
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20-120
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20-120
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9
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Limits of working pressure of dough for matrix
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MPa
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10-12
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10-12
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10-12
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10
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Overall dimensions, no more:
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- length
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mm
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2000
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2240
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2380
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- width |
mm
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20-75
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20-120
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20-120
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- height |
mm
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100-120
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100-120
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100-120
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11
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Mass, no more
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Kg
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1500
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1800
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2000
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| 12 |
Quantity of service personnel |
persons |
1 |
1 |
1 |
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Delivery set:
1. Automatic press;
2. Flour sifter (without conveyor screw loading) with pneumo-conveyor loading flour into the cyclone
3. Vacuum station;
4. Pneumo-electronic batcher of water and flour;
5. Die;
6. Control box;
7. The set of spare parts;
8. Isolated system of cooling of operating cups;
9. Temperature control system of water for kneading and cooling.
10. Additional matrix on request
11. Pre-commissioning and training of staff - under the additional agreement.
List of additional options
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List of options
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| Conveyor screw with a bin for loading 1 bag of flour into a sifter up to 5 meters long with governor component |
| Flour preparation unit which consists of flour mixer with a dumper , screw conveyor (up to 5 meters long) and screw governor component. |
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Hygrothermal processing unit with vibrostation for presses at the:
• 170 kg/hour
• 425 kg/hour
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| Die washing |
| Device for pasta and flour humidity control |
| Rpm governor of the main press drive |
Hygrothermal processing unit
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This unit is for pasta processing by overheated steam for glassiness, gluten activation and as a result it increases strength properties of products during drying, storing and boiling.
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Name of parameter
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Units of measurement
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100-140 kg/h
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180-250 kg/h
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280-340 kg/h
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| Limits of operational pressure in the boiler, not more than |
MPa
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0.3
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0.3
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0.3
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| Volume of pasteurizer, not more than |
L
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25
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25
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25
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| Water flow rate for pasteurizer , not more than |
L/h
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10
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20
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20
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Flour preparation unit
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 Storage facilities for flour are
not always equipped with climate-control and flour even form one
consignment has different temperature and humidity. As batching and
dough parameters depend on temperature and humidity of flour, it is
necessary to have stable figures (required flour figures: ash-content – not more than 0,55, gluten – 28%,
IDK-85-95, humidity – 13-14%) before kneading. You can solve this
problem if you mix flour for the dough in a big bunker beforehand. For
this operation we offer a flour preparation unit which consists of bag
dumper
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Mechanical Tilting bags
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Designed to unload sacks of flour weighing 50 kg in mukosmesitel
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Screw conveyor |
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Designed to supply flour or other bulk products in flour sifter press. The standard length of 4 meters. According to customer wishes is possible to produce up to 9 meters. |
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Device for measuring the moisture of pasta
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Used for rapid analysis of moisture pasta product |
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TERM OF WARRANTY OF SERVICE IS UP TO ONE AND HALF YEARS |
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For drying vacuum pasta it is recommended to use our drying systems of cabinet-type and conveyor operation type
depending on productivity. They are the best adjusted for this.
Production of non vacuum pasta is not foreseen according to the press
construction.
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05 - 07 - 2011
Rice Pasta Production System
02 - 07 - 2011
Is the pasta helpful?
11 - 05 - 2011
“Nest” Production System
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We are pleased to announce that we have constructed and successfully
tested the production line for production of "Nests"
