Thermal Treatment Equipment
Thermal treatments for fresh pasta are divided into pasteurization, drying and cooling. Respectively they allow to reduce the bacterial count, dry the surface of the product after the pasteurization process and finally cool down the output to proceed to the packaging phase.
Products
Showing 4 of 5
CA - Drying Zone
Machine designed to dry the product on the surface.
E - Predryer
Machine designed to dry the product surface and remove humidity to lower water activity and increase product shelf life.
F - Cooler
Machine designed to cool product and take it to the desired packaging temperature.
PV - Pasteurizer Standard
Pasteurizer performing a steam jet to reduce bacterial presence in treated products.
GEA Insights
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Lecithin: When a byproduct slips into the main role
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