Turnkey and space saving lines for the production of all the most iconic long-cut past formats, such as spaghetti, bucatini, vermicelli and many more.
After the pre-drying stage, pasta enters the dryer, which has either three or five tiers. These tiers are physically separated from one another and house the technological core of the Thermo Active System. Pasta passes through accelerated drying and stabilisation zones in which temperature and humidity parameters are programmed in order to achieve perfect drying.
Low-shear stainless steel compression screw. The variable pitch and broad diameter of the screw, combined with an ideal rotation speed, allow for gradual compression and a more homogeneous dough.
Spreader with sticks up to 2500mm of length, with a device for collecting the trimming scraps, mincing them and returning them to the press.
Pasta is surface-dried with very hot air flows before entering the final dryer.
Drying process is enhanced by thermo-active climatic zones. The structure is made up of physically separate process tiers for maximum humidity and temperature control at every point.
This machine is equipped with automatic ventilation units with cold water heat exchangers that bring the pasta to an ideal temperature before the packaging stage.
Removes the pasta from the sticks and cuts it to the desired length.
De la tradition à nos jours : une success story ininterrompue au royaume des pâtes
Long-cut Dry Pasta line - Barilla (Mexico)
Long-cut Dry Pasta line - Golden Penny (Nigeria)
Waste reduction is important to us at GEA, and by harnessing the power of freeze drying technology, we can transform surplus food into valuable, long-lasting products – helping to reduce waste, extend shelf life and build a more resilient food supply for generations to come.
When plant-forward South Korean food producer Pulmuone brought GEA the challenge of developing a modern spin on the traditional chewy cold (naengmyeon) noodle, GEA’s R&D experts were up to the challenge. They helped develop what is now a commercial hit produced with less water and electricity than previously existing methods. The result is also true to the traditional origins of the dish as well as Pulmuone’s health, well-being and sustainability roots.