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   Which technological method you use in your equipment, to maximize the quality of our products?

      First of all, I must say that is not a single trick, this is a complex of technological implementations that allow to achieve the solution of the basic tasks: make of baking flour products that meet the requirements of standards and the average consumer, but from good raw materials,make the products of the highest quality that meets the requirements of even the most demanding gourmet. List the innovations that are used on our equipment.

   The whole process begins with the preparation of raw materials. The ability to mix different lots of raw materials, the party of varying quality, allows the manufacturer to meet the needs of consumers in different categories.
   High vacuum with a residual pressure of 15 kPa (-0.85 kg / cm ²) required for the dough the desired density.
   Active vacuum, ie, mixing pasta dough components occurs in a vacuum. Such a method of vacuum allows to exclude ingress of air into the dough, making it the most dense in the pressing.

    You have so much aktsentiruete attention to a vacuum, please tell us in more detail why pasta vacuum processing is required?

    Products produced without the vacuum, saturated with fine air bubbles, which have the form of white opaque dots. Air bubbles in the dough causing macaroni double damage: air inclusions are destroying the carotenoids, which give products a pleasant yellow color, reduce the mechanical strength of products, help with cooking cooking. The purpose of the test vacuum before molding pasta is to remove the dough from air bubbles. Simultaneously with the removal of air bubbles significantly improved the color of finished products. Evacuated products possess the following qualities: they are glassy, have a characteristic bright color with a yellowish hue, gain increased mechanical strength, maintain an attractive shape when cooking.

And what are the ways of vacuumization?

 There are several ways of test vacuumization:

The first method is the vacuum from the zone of compaction, where the dough is partially compacted, which prevents complete removal of air inclusions from the test;
  Next - vacuum ready kneaded dough, which gives an almost complete removal of air inclusions from the test, but the oxidation of colored pigments (carotenoids) begins to vacuum, which affects the appearance of the pasta.
  And the last kind of vacuum is stuffing the initial components (flour and water) in the mixing zone with a vacuum prevents oxidation of pigments and contributes to the formation of a dense dough, devoid of air inclusions.
  The third method is most effective in a vacuum producing pasta and used on our equipment.
  Drying of products in our lines is a classical convective way using "soft" drying air, which eliminates the unpleasant "surprises" associated with the drying process.

What are the technology of drying pasta conveyor drying chambers?

    Drying briefly sliced pasta in conveying chambers allows maximum automation of those. process. Feature of the conveyor cameras is that the product during drying pouring from tape to tape changes its location and mixed together, allowing the product to dry uniformly throughout the mass.
    Manufacturers of equipment used in their various chambers of conveyor drying technology that can be divided into three main groups:
    1. Infrared
    2. High-temperature (steam)
    3. Low-temperature convection

    Infrared drying method is interesting that exposure to radiation occurs directly on the moisture in the product. This leads to a reduction in drying time.
In our opinion the application of this method is useful only for drying vegetables, fruits, roots, etc. That is where humidity of the crude product 85% -90% and the dried 8% -10% (a big difference moisture of raw materials and finished products). 
The practice shows that during drying of pasta infrared method can not realize their full potential. Save time, power, occupied areas does not occur, because rate distribution of moisture in the dough is very low, as well as the difference between moisture of raw materials and finished products is small.Infrared dryers allow higher prices due to high cost of infrared emitters and systems management.
    High-temperature drying method is based on the impact on product temperature of 100-120 degrees with high humidity environment. This method allows to significantly reduce the drying time of pasta and, accordingly, to significantly reduce the area occupied by the equipment.
   On this advantage of high-fashion end of drying. This method does not allow save energy.
   Using this method of drying is unacceptable due to the fact that exposure to high heat for 45 minutes leads to a deterioration of consumer product features, namely the destruction of amino acids located in the protein (mainly lysine). Given the predominantly poor quality of raw materials used to make pasta for the settlement of Soviet territory, as well as an ever-increasing competition in the market, high-temperature drying method is futile.
    Low-temperature convection drying method is a classic and is based on prolonged exposure to warm and moist air to the product. Temperature does not exceed 60 degrees. In this process occurs in several stages, each of which uses its technological options that can maximize product quality. This method is used by us.

 Why dough are fed into the drying chamber is pneumatic conveyor, rather than tape?
 
  Using a pneumatic conveyor allows reduce the device cost and achieve a uniform (carpet) covering mesh product, by continuous flow. By adjusting the pressure of the air - "injury" dough is completely eliminated.
When using the conveyor belt feeding the product is a cyclical manner that leads to uneven distribution of product on the grid, and as a consequence, uneven drying.
  Steaming treatment after drying, completely prevents cracking products during the cooling and stabilization of the revolving bins. Product ready for packaging with a moisture content less than 12%.

  How is transported and installed a set of equipment for example a 300 kg / hour with the transport drying chamber?

For transporting the entire line of performance 300kg / h to give two long-length (length approximately 12 m). Equipment delivered unassembled (individual nodes and aggregates) and mounted directly in the workshop at the client (in agreement with him)

 What are the requirements to be placed to set the pasta line with the conveyor drying chamber?

First of all - space should have the necessary size for assembly and installation. Second - make sure the presence of heating and ventilation. In the third - should be available all the communications (water, sewerage, electricity). Fourth - compliance with all health, fire and other applicable regulations.

The premises must comply with health standards. In the room where equipment is located shall be:

* water for making dough and cooling Press,
* purge ventilation, with a capacity 2500-3000 cubic meters / hour.
* The room temperature must be at least 18-24 degrees and relative humidity of 60-70%.
* need a separate area for storage of flour and a special - for the finished product. 

Let's go back to your how to improve product quality. Is there some other technology you use?

Sure. For example cooling of the extruder is a warm-38 º C water, which eliminates the degradation of gluten (grinding) during compaction.
Workpieces superheated, dry steam (steaming treatment) with a temperature of 120-130 º C removes the tension inside the product, reduces the activity of enzymes that contribute todarkening, the surface layer of denatured gluten, pasteurized product. High pressure compaction -110-130kg/sm ² compacts the dough, in the absence of air, in the absence of air, so that the gluten is formed by a lattice connecting the starch granules inside.This allows reach the maximum quality of pasta preparations.

   Lastly, I want to say that we are confident our equipment is the best deal to start, maintain and expansion is pasta business. High tech low price-best proposal on the global market pasta equipment.