Dry Pasta Line

Anselmo technology is characterized by short drying times. Thanks to Anselmo design study, the technological choices are aimed to obtain an excellent product stabilization, a wide range of different shapes, as well as increasing the systems’ working lives.

After an important pre-drying, the pasta reaches its final moisture in 170 minutes of drying, followed by 1 70 minutes of stabilisation and humidification, with additional 20 minutes of progressive cooling, for an overall time of approximately 6 hours. The temperatures, according to the shape, in the pre-drying, drying and stabilisation phase range from 50 °C up to 95 °C

Thanks to its simple and intuitive user interface, the fully automated process control management system guarantees an excellent control of all line’s parameters during every process stage. This system allows production lots traceability and production parameters display via Internet.

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Key Benefits

80 times more information per pixel compared to RGB camera systems
Allows analysis of chemical signature independent of color, shape, surface or density
Invisible defects on the surface detectable
Data processing on full spectra allow much more possibilities than on single intensity points , E.g. first derivative
Definition of good product at highest level in all their natural variations
Higher stability of systems under field conditions • Easy handling for operators i.e. “Set it and forget it“
Long termed flexible and adaptable hardware for new applications

Dry Pasta Line

Dry Pasta Line

Key Benefits

Components

Hopper with Weighing Feeder

Blending & Powder Mixing

Syrup Addition

Roaster Dryer

Salinity Dosing System

Dry+ Wet Flavor Dispensing System

Retention Conveyor

Cooling Tumble

Control Panel

Buffer Shifter

Product Possibilities

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