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Long cut / Single Tier

Dosage and Press

Spreader

Pre-Dryer

TAS HP Dryer

Cooler

Stripper saw unit

The production line is characterised by a single-tier dryer, expressing the full potential of TAS technology. After extrusion the pasta is pre-dried and then sent to the dryer. Following successive accelerated drying and stabilisation stages in the dryer, the product then arrives at the cooler with the correct humidity percentage and excellent organoleptic properties.

 

Dosage and Press

Stainless steel tank with dough level sensor. The process takes place under vacuum at low temperature. Thanks to the slow rotation of the mixing paddles, the gluten matrix is not subjected to mechanical stress and the product maintains excellent elasticity.

Spreader

Single or multiple spreader with sticks 1500, 2000 or 2500mm in length. All versions include a device that captures the scraps and reintroduces them into the mixing tank.

Pre-dryer

The pre-dryer eliminates the water from the outermost layer of the pasta and prepares the product for the subsequent drying stage.

TAS HP dryer

Each section of this machine is equipped with ventilation units, heat exchangers and air extraction stations in order to ensure accurate temperature and humidity control at every point in the dryer.

Cooler

Lowers the temperature of the pasta before the packaging stage. It can be accessed from both sides to facilitate maintenance operations.

Stripper saw unit

This device removes the pasta from the sticks and cuts it to the desired length.

 

WATER, FLOUR AND VACUUM:

THE THREE INGREDIENTS

Pavan was the first company to extensively apply vacuum technology during the shaping stage, from pre-mixing to the exit of the extruded product.

EACH STAGE UNDER VACUUM

This extensive application of vacuum technology provides many advantages for the finished product. The hydration of the semolina is more homogeneous and this reduces defects and white specs. The vacuum allows for the addition of a greater  quantity of water during the mixing stage, which improves the formation of gluten. The evaporation effect caused by the vacuum lowers the temperature of the semolina during the mixing and extrusion stages; this prevents thermal stress and results in a pasta with better cooking performance.

THE FOUNDATIONS OF QUALITY

The gentle shaping stage results in pasta with brighter colours. The complete vacuum blocks the enzyme Poliphenol Oxidase, responsible for the oxidisation of the semolina pigments, thus preserving the amber yellow colours given by the carotenoids and flavonoids. The vacuum also deactivates the enzyme Lipoxygenase, responsible for turning colours grey and the development of unpleasant odours caused by the oxidation of the lipids. The partial deactivation of alpha and beta amylase leads to a reduced occurrence of the Maillard reaction, i.e. the pasta turning brown during drying.

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