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The pasteurizer is used to realize a thermal treatment which reduces drastically the bacterial charge of the product, increasing its shelf-life without compromising the organoleptic features and the nutritional values of fresh pasta.
The applied technology with the double independent thermal circuit allows to control and optimize the steam consumption reducing the required energy.
Technical and structural characteristics
|Main construction and functional characteristics||Tunnel|
|Equipment and technical and constructive features||Control PLC, Touch screen panel|
|Type of treatment||Injected steam|
|Products processed||Cannelloni, Regional shapes (trofie, orecchiette, cavatelli and similar) , Lasagna, Nested and coiled pasta , Short-cut pasta , Long-cut pasta|
|Production capacity||The capacity may vary according to the treated product and the production capacity required. Technical data are provided accordingly.|
|Destination||Large-scale industry, Medium-scale industry|
|Price bracket||Not declared|