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Anselmo technology is characterised by longer drying times with respect to those of its competitors. This decision is aimed at providing maximum product stabilisation and a wide range of different formats, as well as increasing the systems’ working lives as they are not subjected to extreme temperatures. After pre-drying, the dough reaches its final moisture after 3 hours of drying, followed by 3 hours of stabilization and 20 minutes of gradual cooling, for a total time of about 6 hours and 20 minutes, at temperatures varying between 80° and 85°C (depending on size). Thanks to its simple and intuitive user interface, the fully automated process control management system guarantees optimal control of all of the line’s parameters during every processing stage. This system allows for production lots to be traced and production parameters to be viewed over the Internet.
Technical and structural characteristics
|Products processed||Long-cut pasta|
|Main characteristics of the product||Dried|
|Production capacity||2000-5000 kg/h|
|Destination||Large-scale industry, Medium-scale industry|
|Price bracket||Not declared|