Long cut pasta production is performed with the Long cut pasta production lines manufactured in accordance with modular system and technology. Water, semolina or flour are used as raw material in long cut pasta lines. With the help of the equipment designed for the purpose of the line, the production of spaghetti pasta in different lengths and thicknesses is realized according to the demands and needs of the customers. Management of the line is provided by “PLC Control System”.
This is the first section where raw material enters into the system. The raw materials delivered by the dosing unit are obtained as a homogeneous mixture as equal particles by means of the mixer included here. Thanks to the vacuum system inside, the air molecules or bubbles in the mixture are vacuumed and in the purest form, natural and yellow pasta dough is obtained.
This hive group consists of 3-leaf spiral and transmission group. The dough with a given pressure which is delivered to the existing group is evenly disintegrated by means of a 3-leaf spiral and the dough is transferred to the next production stage properly.
This unit is designed as rectangular to fit the long cutting line. It contains moulds and disc-shaped blade group. The dimensions of the mould vary according to the desired capacity. With the blade group designed according to the automatic centring feature, long-cut pasta varieties are obtained with the desired features through rectangular moulds.
Produced according to the capacity of the production line, the pre-cut unit and the rectangular moulds determine the final length dimensions of the spaghetti pastas with final shapes. In addition, the pre-cutting unit, thanks to its own system, prevents the loss of spaghetti and directs it to the press unit for recycling.
The pre-drying unit ensures that the water on the surface of wet spaghetti pasta is eliminated and prepares the long cut pasta for the drying unit.
In accordance with the capacities of long cut pasta lines, it is designed as a tunnel consisting of different stages and cabins. It consists of special design ventilation system and movable aluminium suspension system. The drying unit is completely isolated from the external environment. All air inlets and outlets required for the purpose of production are kept under control to improve production quality. Long cut pastas, which are transferred from the pre-drying unit to the movable aluminium suspensions, are dried according to the area where they are located, and with the hot air with the temperature value at different temperatures.
This unit uses the high temperature long pasta transferred by the drying unit to be cooled. It consists of a structure with a single body and different stage sections, completely isolated from the external environment. With the air system in place and the moving aluminium suspension band system, the pasta temperature is reduced to 20 – 25oC in the shocking unit. Thus, the long cut pasta is made ready for the rear cutting unit to finalize.
The rear cutting unit cuts the pastry from aluminium suspensions by pulling them out of the suspensions vertically and with the central movement system, cutting them to the desired lengths and making the spaghetti pasta ready for packing.