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Dosage and Press

Multiple Spreader


TAS HP Dryer


Stripper saw unit

Long cut / Multi Tier
The technology developed by Pavan allows to manufacture good quality pasta with every kind of flours. The percentage of protein present is fundamental to the quality of the pasta as it gives strength to its texture. By applying technologies such as TAS, climatic zones and vacuum, it is possible to make excellent end products even from flours with low protein contents. High temperatures are excellent for processing products made from weak flours and bread wheat flours with low protein contents because they facilitate coagulation and improve the quality of the pasta.

Line description

After the pre-drying stage the pasta enters the dryer, which has either three or five tiers. These tiers are physically separated from one another and house the technological core of the Thermo Active System. The pasta passes through accelerated drying and stabilisation zones in which the temperature and humidity parameters are programmed in order to achieve perfect drying.


Dosage and Press

Low-shear stainless steel compression screw. The variable pitch and broad diameter of the screw, combined with an ideal rotation speed, allow for gradual compression and a more homogeneous dough.

Multiple Spreader

Spreader with sticks up to 2500mm in length, with a device for collecting the trimming scraps, mincing them and returning them to the press.


The pasta is surface-dried with very hot air flows before entering the final dryer.

TAS HP dryer

The drying process is enhanced by thermoactive climatic zones. The structure is made up of physically separate process tiers for maximum humidity and temperature control at every point.


This machine is equipped with automatic ventilation units with cold water heat exchangers that bring the pasta to an ideal temperature before the packaging stage.

Stripper saw unit

Removes the pasta from the sticks and cuts it to the desired length.





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


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 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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