LONG CUT PASTA,India ANSELMO S.P.A price supplier

THE TECHNIQUE

• Ingredients mixing by rapid pre-mixer, which can be opened on two sides - for an easy cleaning and maintenance- without any tools.

• Double mixer with axial-rotor movement of shafts.

• Vacuum mixer separated from the double mixer by a new conception airlock capsulisme unit, to avoid blocks.

• Compression screws with a low number of revolutions to grant the best production capacity with the minimum dough damage.

• Spreader from 1 to 6 sticks, according to the production capacity; all movements are realized with independent motorizations, controlled by inverter and managed by PLC.

• 2000 - 2550 mm sticks, made in anodized aluminium with hooks-ends made in micro stainless steel fusion.

• Pre-Dryer with sticks movement realized by chains.

• Three or five floors dryer with sticks movement realized by stainless steel racks.

• Fan system, divided into pre-dryer, dryer, stabilization, humidification and cooling sections.

• Singularly detectable radiant batteries tested at 30 bar with flanged connections.

• Internal Climate controlled by ROTRONIC probes.

• Gradual cooler, physically separated from the heated area.

• Insulating panels with high nonconducting power; they can be vertically opened by only one person.

• Stripper with sticks movement realized by independent motorizations, controlled by inverter and managed by PLC.

• Protection railways on dryers roofs with access ladders.

• Control electric panel board, realized according to the highest quality standards on the market.

• Highest level automation for the process control with PLC and supervision PC.

THE TECHNOLOGY

An important Plus of Anselmo’s technology is a longer drying time compared to our Competitors. This choice is aimed to obtain the maximum stabilization for the product, a wide range of different shapes and a high duration of plants, which are not subject to extreme temperatures.

After 50 important minutes of pre-drying, the Pasta is conveyed to its final humidity during 3 hours of drying, which are followed by 3 hours of stabilization and 45 minutes of gradual cooling, for a total of about 7 hours and 30 minutes, with a temperature (according to the different shapes) from 80° up to 85°C.

The management system of the process control is totally computerized. This feature ensures an optimal control of the whole line parameters during each phase of the process, thanks to an extremely intuitive and friendly man-machine interface. The system allows the traceability of the production lots and the production parameters can be checked via internet.

 Please visit us http://www.anselmoitalia.com/ to exlpore PASTA technology and its benefits.