New MULTIDRIVE technology from Pavan: rapid and frequent changes of thermo-hygrometric conditions are the key to success

The evolution of Pavan’s Thermo Active System

MULTIDRIVE technology applies an evolved version of the Thermo Active System, an approach to dehumidification specifically engineered by Pavan. TAS technology includes drying and stabilization stages. It maintains the product in a plastic and porous state throughout the process and deters the Maillard reaction. The rapid reduction in the water content of the pasta and the progressive temperature increase block the expansion of the starches and activate protein coagulation, thus improving color and cooking performance. MULTIDRIVE technology is based on the continuous control of thermo-hygrometric conditions, via the application of very high gradients of temperature increase and decrease rates; optimized exhaust air extraction and a multiple pulse ventilation system. These features represent an evolution of the well-known Pavan Thermo Active System technology.

Thanks to the evolution of the Thermo Active System, MULTIDRIVE lines have a more compact drying area which is a footprint reduction of 25%. This means lower investment costs for manufacturers given that less space is required for its installation.

Energy savings of 30%

Normally, the drying phase requires more energy on a pasta line than any other phase; however, the pre-dryer and dryer in the MULTIDRIVE line have been designed so that each flow of air extracted and injected into the dryer is optimized in terms of both quantity and path in order to minimize thermal dispersion and to reduce the energy required to bring the air to the correct thermo-hygrometric condition. As a result, the MULTIDRIVE technology guarantees a global energy savings of 30% compared to a traditional pasta line with the same capacity.

Vacuum conveys excellent features in terms of stability, structural strength and cooking quality

The MULTIDRIVE technology utilizes a milestone-technology introduced by Pavan: the extensive application of vacuum which it uses throughout the entire process of dough formation, from ingredient dosing to extrusion. The vacuum process minimizes the development of reducing sugars. This means less starch is released during cooking and less stickiness. With total vacuum the hydration of the semolina is more homogeneous, thereby reducing defects and white specs. The vacuum also allows for the addition of a greater quantity of water during the mixing stage which improves the formation of gluten. The evaporation effect caused by the vacuum lowers the temperature of the semolina during the mixing and extrusion stages; this prevents thermal stress and results in a pasta which has better cooking performance.