This product is no longer in stock
Warning: Last items in stock!
Anselmo technology is characterised by longer drying times with respect to those of the competitors. This decision is aimed to provide 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. The large shaker unit prevents sticking on any format, even those made with wheat flour. The one-section dryer completes pasta drying process in a total time of about 4 hours, depending on the shapes, with drying temperatures ranging from 75°C up to 90°C. 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 production lots to be traced and production parameters to be viewed through safe web remote connection.
Technical and structural characteristics
|Products processed||Short-cut pasta|
|Main characteristics of the product||Dried|
|Production capacity||500-2000 kg/h|
|Price bracket||Not declared|