Full vacuum molding for pasta

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In molding, Pavan Group proposes MKS, a machine that produces pasta for lasagne, tagliatelle and cannelloni combining a tested dosing and pre-mixing system with a real mixing vat and a pasta sheeter. The new full vacuum version (Pavan patent) combines the technology of dry pasta with fresh sheeted pasta. The vacuum effect, especially if used since the first mix of flour, water and eggs, has better color preservation, inhibiting not enzymatic oxidation processes, and forming compact, durable and consistent pasta, says Luciano Mondardini, leader of R&D group. Presses with full vacuum technology are ideal machines for short and long pasta forming by extrusion. Even in smaller sizes, these presses are made of stainless steel, and are fully draining to allow their washing with integral foaming. Especially overseas, where the diffusion of ready meals is greater, the required machines have large sizes often exceeding 3 tons/h of incoming pasta, and even in this case it is important to have screw machines and single head to reduce cleaning.

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