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Long-cut pasta production line, which is manufactured in accordance with the modular system and technology, produces long-cut pasta. Water, semolina or flour are used as raw materials in long-cut pasta lines. With the help of equipment designed in accordance with the purpose of the line, it provides spaghetti pasta production in different lengths and thicknesses in accordance with the demands and needs of the customers. The management of the line is provided by the "PLC Control System".

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Long Cut Pasta Production Line
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Water, semolina or flour are used as raw materials in long cut pasta lines.

With the help of equipment designed in accordance with the purpose of the line, pasta is produced in different lengths and thicknesses according to the demands and needs of the customers.

Dosage and Press Unit

This is the section where raw materials first enter the system. The materials delivered by the dosing unit are transformed into a homogeneous mixture via the integrated mixer, producing particles of uniform size. Thanks to the vacuum system inside, air molecules or bubbles within the mixture are extracted, resulting in the purest form of pasta dough with a natural yellow color.

Main Spiral Group

This group consists of a barrel, a three-blade screw, and a gearbox. The dough, introduced into the group under a certain pressure via the barrel, is evenly divided by the three-blade screw, ensuring its smooth transfer to the next stage of production.

Pre-Cutting

Depending on the capacity of the production line, the pre-cutting unit determines the final length of spaghetti shaped through rectangular molds. Additionally, the system within the unit prevents spaghetti loss and redirects it to the press unit for recycling.

Pre-Drying Unit

The pre-drying unit removes surface moisture from the freshly shaped spaghetti and prepares the long-cut pasta for the drying unit. 

 

 

 

 

 

                        

                                                   

Drying Unit

Designed in a tunnel format with multiple stages and cabins, tailored to the capacity of long-cut pasta lines. It consists of a specially designed ventilation system and mobile aluminum hanger system. Completely isolated from the external environment, all air inlets and outlets are controlled to maintain high production quality. Long-cut pasta is transferred from the pre-drying unit to the aluminum hangers, where it is dried at varying temperatures based on its position in the tunnel.

Shock Unit

This unit is used to cool the high-temperature long-cut pasta transferred from the drying unit. It is a single-body structure with isolated stages. Equipped with an air system and mobile aluminum hanger belts, the pasta is cooled to 20°–25°C, making it ready for the final rear-cutting unit.

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