Pasta Machinery Spiral Pasta Equipment Oblique Cut Spiral Pasta Processing Line

• After-sales Service: Provide
• Warranty: 1 Yeae
• Certification: CE, ISO9001, Sga
• Power Source: Electric
• Process: Thermal Processing
• Automatic Grade: Automatic
• Model NO.: LY-65 LY-70 LY-75 LY-80
• Application: Macaroni and Pasta Making Machine
• Customized: Customized
• Transport Package: Film-Wrapped and Containerised (Marine Compliant)
• Specification: 2.5*1.2*1.5m
• Trademark: LOYAL
• Origin: Jinan, China
• Production Capacity: 100kg-1500kg/H

Product Description

             What is Macaroni process line?

Introduction:
Pasta, also known as spaghetti, is the closest thing to Chinese eating habits that can be found in a formal Western meal. There are many types of pasta, each with its own name, varying in length, and its hollow variety is known to some Chinese speakers as macaroni.
Durum wheat, the legal raw material for pasta, is the hardest variety of wheat, with a high density, high protein and high gluten, and the pasta it makes is yellow in colour throughout, resistant to cooking and good in taste.
There are also thousands of different shapes of pasta, including screw, bent, butterfly, hollow and shell, in addition to the usual straight ones.

The Production Line Details :

Capacity	100KG/h; 200Kg/h; 300Kg/h; 500Kg/h; 1000Kg/h; 2000Kg/h
Electricity supply	Customized according to your local electricity situation.
Machine details	1. Stainless steel,:201, 304, 316, on request. 2. Electrical components can be ABB, Delta, Fuji, Siemens; famous brands.
Certificates	CE,GOST,TUV,BV
Raw material	Wheat flour, vegetable oil, water, salt and other chemical additives
Product colour	Brown, yellow, and other various colors

Flow Chart of Macaroni process line:

1. Pre-mixing machine-----2. Mixing machine-----3. Vaccum Extruder-----4. Molding machine-----5. Viberation Drying machine-----6. Continuous Drying machine-----7. Cooling machine

Flow Chart Diagram:

 
Feature Of Macaroni process line:

1. High degree of automation: It has a very high degree of automation, which can well meet the needs of customers and fully meet the needs of various enterprises.
2. Large output: It can realize multiple batch processing, thus avoiding problems such as equipment downtime and long downtime due to different batches. The output of the equipment is large, thus ensuring the production efficiency and quality. At the same time, the production speed of the equipment is fast, and the output can be adjusted at any time according to the output needs of different users.
3. Low energy consumption: It can effectively reduce the utilization rate of energy and achieve the purpose of saving costs.
4. Sanitation and cleaning: The equipment adopts a new type of dust removal equipment, which can well avoid dust pollution to the surrounding environment and ensure environmental hygiene. In the process of processing, a certain amount of dust will be generated. If the dust is not effectively removed, the dust will cause harm to the health of the workers.
5. Easy to operate: The device is easy to operate and easy to use, whether it is a small-scale enterprise or a large-scale enterprise, it can be easily used.

The above are the characteristics of the bread crumb production line. This equipment has the advantages of large output, high efficiency and low energy consumption, and can meet the needs of various customers.

Advantages of vacuum process:
1. The water and flour of the vacuum premix are completely mixed to reduce the formation of white spots on the surface of the finished product.
2. The finished product tastes stronger. The raw materials are mixed to the greatest extent and the gluten formation rate is improved.
3. The gentle shaping stage results in pasta with brighter colour.The complete vacuum blocks the enzyme Poliphenol Oxi-dase-responsible for the oxidisation of the semolina pigments, thus preserving the amber yellow colours given by the ca-rotenoids and flavonoids. The vacuum also deactivates the enzyme,Lipoxygenase, responsible for turning colours greyand the development of unpleasant odours caused by the oxidation of the lipids. The partial deactivation of alpha andbeta amylase leads to a reduced occurrence of the Maillard reaction, i.e. the pasta turning brown during drying.