Production line characterised by a single-tier dryer, expressing full potential of TAS technology. After extrusion, pasta is pre-dried and then sent to the dryer. Following successive accelerated drying and stabilisation stages in the dryer, the product then arrives at the cooler with the correct humidity percentage and excellent organoleptic properties.
Dosage and Press
Stainless-steel tank with dough level sensor. The process takes place under vacuum at low temperature. Thanks to the slow rotation of the mixing paddles, the gluten matrix is not subjected to mechanical stress and the product maintains excellent elasticity.
Spreader
Single or multiple spreader with sticks 1500, 2000 or 2500mm of length. All versions include a device that captures the scraps and reintroduces them into the mixing tank.
Pre-dryer
The pre-dryer eliminates the water from the outermost layer of pasta and prepares the product for the subsequent drying stage.
TAS HP dryer
Each section of this machine is equipped with ventilation units, heat exchangers and air extraction stations in order to ensure accurate temperature and humidity control at every point in the dryer.
Cooler
It lowers the temperature of pasta before the packaging stage. It can be accessed from both sides to facilitate maintenance operations.
Stripper saw unit
This device removes pasta from the sticks and cuts it to the desired length.
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GEA Insights
The breakthrough that changed spray drying
In 1976, NIRO engineers responded to a competitive challenge by rethinking what spray drying could do. Their idea became the multi-stage dryer MSD. Fifty years later, the same fundamental principle helps turn liquids into the powders used in essential nutrition products and important medicines around the world. Refined through decades of engineering expertise, customer insight and continuous development, MSD is a story of innovation with lasting impact.
Beyond the machine: unlocking better plant performance
An efficient machine does not automatically make an efficient factory. Real improvement often starts by looking beyond individual equipment and understanding how processes, energy systems and operating decisions affect one another. It’s a holistic approach designed to uncover opportunities that might otherwise be missed.
How a valve reshapes the way food and drinks are made
In food and beverage plants, valves are commonly operated using compressed air. GEA Hydract® Actuation Technology moves valves with water instead, in a closed, digitally controlled circuit. The result is a valve that can be held exactly in place and steered in fine-tuned steps. This results in lower energy use and greater control.
