Extrusion and molding

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In molding, Pavan proposes the combined MKS, a machine producing puff pastry for lasagne, tagliatelle and cannelloni combining a proven dosing and pre-dough system with real dough tank and sheeter. The new absolute vacuum version (Pavan patented) combines the technology of dry pasta and fresh pasta. The effect of the vacuum, especially if used since the first mix of flour, water and eggs, better preserves its color by inhibiting the non-enzymatic oxidation processes, forming a compact, durable and consistent pasta. For extrusion molding of short and long pasta, presses with total vacuum technology are the ideal solutions. Even in the smallest sizes, these machines are made of stainless steel, completely draining, to allow washing with integral foam. Especially overseas, where the diffusion of ready meals is greater, the required machines have greater sizes, often more than 3 t/h of incoming pasta, and also in this case it is important to have screw machines and single head to limit cleaning work.

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