Long-cut pasta - Multi tier production line
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.
Dosage and Press
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.
Multi-spreader
Spreader with sticks up to 2500mm of length, with a device for collecting the trimming scraps, mincing them and returning them to the press.
Pre-dryer
Pasta is surface-dried with very hot air flows before entering the final dryer.
TAS HP 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.
Cooler
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.
Stripper saw unit
Removes the pasta from the sticks and cuts it to the desired length.
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GEA Insights
GEA opens new technology center, strengthening its position in the growing pharmaceutical applications market
Together with Mona Neubaur, Minister of Economic Affairs of the German state of North Rhine-Westphalia, GEA CEO Stefan Klebert has opened a new technology center for pharmaceutical freeze-drying systems in Elsdorf, Germany. GEA employs approximately 260 people at the facility, which combines research and development with production and service under one roof.
