The Main Features for the industrial short cut pasta macaroni fusilli production line
1.Innovate the tradition processing method by twice extrusions, pasta with excecllent
cooking performnance;
2. Great flexibility in the changeover of product shape;
3. Stable running;
4. Shorter drying and processing time;
5. Energy saving design;
6. Easy clean and maintenance.
|
No. |
Model |
Raw material T/24hours |
Dimension (L*W*H)m |
Compressed Air m3/min |
Steam Consumption Kg/H |
Water Consumption T/day |
Operators each shift |
Electricity Power(Kw) |
| 1 |
DM3 | 3 | 15*2.7.2.9 | 0.6 | 300 | 2/6 | 4 | 43 |
| 2 |
M4 | |||||||
| 3 |
M7 | 7 | 41*2.7*4.1 | 0.6 | 800 | 3/10 | 7+ | 166 |
| 4 |
M15 | 15 | 45*4.5*4.1 | 0.9 | 1200 | 5/15 | 9+ | 220 |
| 5 |
DRM3 | 3 | 1.2 | 500 | 2/6 | 5+ | 80 | |
| 6 |
DRM7 | 7 | 76*2.7*4.1 | 1100 | 3/10 | 9+ | 186 | |
| 7 | RM15 | 15 | 86*2.4*4.1 | 1.5 | 500 | 5/15 | 12+ | 200 |
While mixing the raw material, how much water adding and mixing time could be set ahead of production. Easy operation and cleaning.
Quantitative paste could be steadily delivered paste to noodles forming machine by screw and speed could be adjustable.
Pasta forming by extruder, the diameter and shape of die could be changed according to requirement.
The cutter installed on the extruder rotates quickly along the die to cut off the extruded macaroni
In order to prevent pasta sticky together, the pasta will be vibrating conveyed to the pre-drying tunnel.
For low down the energy consumption, the surface of pasta will be dried by high temperature shortly, and then continuous moving inside the tunnel with temperature and moisture controlled.
