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The belt cooler is used to decrease rapidly the temperature of fresh filled pasta and pasta sheet previously treated to the value required to guarantee the required shelf-life for the sales distribution. The cooling phase must be realized in a quick way to do not allow the re-activity of the enzymes and the proliferation of bacteria and thermo-sensible microorganisms.
Technical and structural characteristics
|Main construction and functional characteristics||Tunnel|
|Equipment and technical and constructive features||Control PLC, Touch screen panel|
|Products processed||Regional shapes (trofie, orecchiette, cavatelli and similar) , Nested and coiled pasta , Short-cut pasta , Filled pasta , Long-cut pasta|
|Production capacity||Size and overall equipment dimensions are developed according to specific needs in terms of productivity and required product temperature. On demand, PTG offers customized solutions with more than one machine for the product conditioning (drier & cooler) placed on a single unit, saving the space in the working area.|
|Destination||Large-scale industry, Medium-scale industry|
|Price bracket||Not declared|