Lines for production of pasta

PRODUCTS - LINES FOR NON-FILLED PASTA

We design and manufacture industrial lines for production of non-filled pasta, either dry or fresh

Production capability from 50 Kg/h to 500 Kg/h.

Pasta can be:

Extruded (like spaghetti, fusilli, maccheroni, etc.).
Laminated (like tagliatelle, pappardelle, tagliolini, etc.).
Formed on conveyor belt (like trofie, cavatelli, olive leaves etc.).

The lines are made of the following sections:

1)Dough mixing

According to the type of dough, production capabilities and customer's need, the mixing can be prepared using an automatic continuous mixer which doesn't require manual help or with semi-automatic batch mixers.

In the former case the ingredients are blended and dosed automatically in a centrifuge according to pre-programmed recipes.

On the other end, in semi-automatic batch mixing ingredients are dosed manually; the mixing is prepared in a secondary hopper and is transferred to the forming machine only when the batch is ready.

Both processes are continuous, but the latter requires more human labour.

2)Product forming

The dough can be shaped into non-filled pasta in three different ways:

Extrusion.

Allows to produce the wider range of products in the easier way. The dough is compressed at high pressure and forced through the tiny holes of a die.

The extruded pasta is the n cut to the desired length.

This process is used to produce the better known shapes of non-filled pasta, like spaghetti, maccheroni, fusilli, penne, and more complicate shapes like radiators or wheels.

Lamination.

Allows to produce only flat shapes, but is often considered the most traditional process.

The dough is laminated through two strong rollers to obtain a sheet (sfoglia), normally as thick as the final product.

The sheet is then cut into strips of the desired width and length to obtain smaller sheets or linguini, pappardelle, tagliatelle, square spaghetti (spaghetti alla chitarra). This shapes can be left flat or nested with a nesting machine.

Shaping on a belt.

This process allows only to produce special shapes, traditionally twisted or dragged by hand.

The dough is twisted and dragged on a conveyor belt to simulate the work of the hand and obtain the desired shape, like trofie, cavatelli, olive leaves, etc...

3)Thermic treatment

Drying.

This is the thermic process more widely used to preserve non filled pasta.

Humidity rate of the product is significantly reduced in suitable drying rooms according to proper temperature and humidity cycles. Drying cycles are critical to obtain a good result and Italgi dryers are fully programmable to allow our technician to study the best solution for each customer.

Drying cycle can be completely automatic on conveyor belts for high productions or semi-automatic on trays and trolleys for lower productions.

Pasteurization.

Laminated pasta or pasta shaped on belts sometimes is sold fresh. In this case the product is pasteurized (overheated for a short time to reduce bacteria charge) to increase its shelf-life.

Pasta is carried by conveyor belts through a pasteurizing tunnel and then through a cooling tunnel. All the process can be automatic and continuous without contacts with the operator.

4)Packing

At the end of the thermic process, the product can be packed in boxes or bags (dryed) or in sealed plastic trays (pasteurized)


	PRODUCTS - LINES FOR NON-FILLED PASTA
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	We design and manufacture industrial lines for production of non-filled pasta, either dry or fresh Production capability from 50 Kg/h to 500 Kg/h. Pasta can be:
	Extruded (like spaghetti, fusilli, maccheroni, etc.). Laminated (like tagliatelle, pappardelle, tagliolini, etc.). Formed on conveyor belt (like trofie, cavatelli, olive leaves etc.).
	The lines are made of the following sections: 1)Dough mixing
	According to the type of dough, production capabilities and customer's need, the mixing can be prepared using an automatic continuous mixer which doesn't require manual help or with semi-automatic batch mixers. In the former case the ingredients are blended and dosed automatically in a centrifuge according to pre-programmed recipes. On the other end, in semi-automatic batch mixing ingredients are dosed manually; the mixing is prepared in a secondary hopper and is transferred to the forming machine only when the batch is ready. Both processes are continuous, but the latter requires more human labour.
	2)Product forming The dough can be shaped into non-filled pasta in three different ways:
	Extrusion. Allows to produce the wider range of products in the easier way. The dough is compressed at high pressure and forced through the tiny holes of a die. The extruded pasta is the n cut to the desired length. This process is used to produce the better known shapes of non-filled pasta, like spaghetti, maccheroni, fusilli, penne, and more complicate shapes like radiators or wheels.
	Lamination. Allows to produce only flat shapes, but is often considered the most traditional process. The dough is laminated through two strong rollers to obtain a sheet (sfoglia), normally as thick as the final product. The sheet is then cut into strips of the desired width and length to obtain smaller sheets or linguini, pappardelle, tagliatelle, square spaghetti (spaghetti alla chitarra). This shapes can be left flat or nested with a nesting machine.
	Shaping on a belt. This process allows only to produce special shapes, traditionally twisted or dragged by hand. The dough is twisted and dragged on a conveyor belt to simulate the work of the hand and obtain the desired shape, like trofie, cavatelli, olive leaves, etc...
	3)Thermic treatment
	Drying. This is the thermic process more widely used to preserve non filled pasta. Humidity rate of the product is significantly reduced in suitable drying rooms according to proper temperature and humidity cycles. Drying cycles are critical to obtain a good result and Italgi dryers are fully programmable to allow our technician to study the best solution for each customer. Drying cycle can be completely automatic on conveyor belts for high productions or semi-automatic on trays and trolleys for lower productions.
	Pasteurization. Laminated pasta or pasta shaped on belts sometimes is sold fresh. In this case the product is pasteurized (overheated for a short time to reduce bacteria charge) to increase its shelf-life. Pasta is carried by conveyor belts through a pasteurizing tunnel and then through a cooling tunnel. All the process can be automatic and continuous without contacts with the operator.
	4)Packing
	At the end of the thermic process, the product can be packed in boxes or bags (dryed) or in sealed plastic trays (pasteurized)