Nests production system,Ukraine BID price supplier

   This production system is designed to produce the “Nest” paste products with the capacity of 70kg/hour, and short-cut MACARONI products with the capacity up to 150 kg/hour depending on product type. The capacity is measured in finished goods.

 

  Characteristic features of this system include:

- Process automation;
- Pneumo-electronic system used for raw material dosing;
- Vacuum kneading;
- Standalone hydraulic system which monitors water flow and temperature of water depending on its function;
- Forming machine that feeds the trays for filling, forms and puts products thereto;
- Short-cut paste steaming (on request);
- Drying section comprised of three cabinet driers with automated process maintaining specified process variables.
- Small size

   
    Flour contained in 50 kg sacks is fed to the flour sifting unit (3) having the volume of 100 kg to remove foreign substances (admixtures). Sifted flour is transported by air conveyor to the service bin located above the press (2) from where it is moved, together with water, by pneumo-electronic system to the kneader bin. Note please that kneader is vacuumized. Finished vacuumized paste from the kneader is fed by the auger to the working cylinder and further to the pressing head. When passing through the die with extrusion nozzles, paste is shaped in various Pasta forms.
Temperature conditions of water used for paste kneading, working cylinder and pressing head cooling, are maintained by the press standalone (closed-loop) hydraulic system(1).
    It means that the press may operate without water draining to sewer system. The press is fitted with main drive rpm governor for fine tuning of production capacity to shape products in required form.
    Then paste plies formed in “Nests” by forming machine are evenly laid on drying trays whereupon the trays are manually placed on the carts (9) and are fed to cabinet drier (8). The time the product rests in cabinet driers is 6 to 13 hours depending on the product type.
    When making short-cut pasta products, we recommend that prior to laying on the trays, formed paste pieces should be exposed to steaming so as to make them more vitreous and to improve paste organoleptic characteristics in the steaming unit fitted with all the required control and safety automatic equipment.

   Dry product is stabilized on the tables whereon it undergoes moisture distribution and cooling for 1 to 2 hours. Thereafter the product is ready for packing.
   
    The optimal operating mode for the line is 24-hour operation.
   
    Our enterprise may consider the issue of upgrading the equipment operated by our clients to switch it to “Nest” production.