Pasta drying equipment.

Pasta drying is the longest and most important operation; its purpose is to stabilize the product shape and to prevent developing of bacteria. Processing equipment plants manufacture drying equipment of various designs utilizing low-temperature and medium-temperature modes. Ready products on the trays are placed in drying cabinets or chambers. After that pasta products acquire appearance we are used to. Special system of air dampers allows to adjust the drying process depending on the pasta kind. The last stage is stabilization of the pasta on the rack, where the pasta products are cooled and residual moisture is redistributed from inner to outer layers.

Electric drying chamber (Figure 47) is a model used for hot drying of large quantities of pasta products. Rated capacity of the chamber is 60 large trays (600 x 1200 mm). This model can dry up to 220 kg of products during 3 hours in automatic mode. The chamber has double walls and strong thermal insulation. Uniform heating of all trays is provided by the blowers, and air flow direction is adjusted by ingenious design air deflectors. Moisture-laden air is removed through special ducts. Special ducts in the trays enable uniform blowing of the pasta products without removing moisture too intensively. Drying control system allows to select drying modes for different pasta shapes. A system is provided for monitoring and maintaining the necessary humidity in the course of drying the pasta products produced on presses with air removal.

Figure 47. Electric drying chamber.

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Дата добавления: 2015-11-16