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This type of equipment is the result of years of research on the process, cooperating with technicians and technologists with a great experience on cous cous industrial production. The result consists in technical solutions aimed to get the maximum equipment reliability, combined with the best product quality. Cous cous forming phase, made with “rouleuse” inside a controlled temperature environment, guarantees stability to the process since the beginning. Subsequent steam cooking is operated in a homogeneous way, controlling temperature in various steps. High-temperature drum dryer, with central shaft, is ideal to dry the product, keeping it in continuous movement and optimizing the achievement of the drying parameters’ set point. The efficient ventilation can be single or double, guaranteeing in both cases a proper airflow through the product, with a homogeneous drying and, not less important, a significant energy consumption reduction. The last stage of the process, after the cooler, consists in cous cous selection and guarantees excellent homogeneity and quality of the product, worthy of the most consolidated and established technology.
Technical and structural characteristics
|Main characteristics of the product||Dried|
|Production capacity||500-3000 kg/h|
|Destination||Large-scale industry, Medium-scale industry|
|Price bracket||Not declared|