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Anselmo technology is characterised by longer drying times compared to the ones of its competitors. This decision is aimed to provide maximum product stability and a wide range of different shapes, increasing as well the system working life, as it’s not subject to extremely high temperatures. After an important pre-drying and subsequent drying, pasta reaches its final moisture in about 3 hours, completing then stabilization and cooling roughly in the same time frame, with a global cycle time of about 6 hours; drying temperature, according to various pasta shapes, can range between 80° C and 85° C.
Thanks to its simple and user friendly interface, the fully automated process control system guarantees an optimized supervision of all of the line’s parameters during each process phase. This system allows production lots tracking and parameters to be checked and controlled remotely via Internet.
Technical and structural characteristics
|Products processed||Long-cut pasta|
|Main characteristics of the product||Dried|
|Production capacity||500-1500 kg/h|
|Destination||Large-scale industry, Medium-scale industry|
|Price bracket||Not declared|