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The short cut production line, which is manufactured in accordance with the modular system and technology, produces short cut pasta. In short cut pasta lines, water, semolina or flour are used as raw materials. With the help of molds and equipment designed in accordance with the purpose of the line, it provides pasta production in different shapes 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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Short Cut Pasta Production Line
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Water, semolina or flour are used as raw materials in short 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

It is the part where the raw material first enters the system. The raw materials delivered through the dosing unit are obtained as a homogeneous mixture and equal particles by means of the mixer located here. Thanks to the vacuum system inside, the air molecules or bubbles in the mixture are vacuumed and the purest, natural and yellow pasta dough is obtained.

Main Spiral Group

This group consists of a barrel, a 3-leaf helix and a transmission group. The dough, which has a certain pressure and enters the group through the existing hive, is evenly broken down by means of a 3-leaf helix, ensuring that the dough is properly transferred to the next production stage.

Cutting Unit

This unit is designed as circular in accordance with the short cutting line. It contains the mold and knife group. Mold sizes vary according to the desired capacity. With the knife group designed in accordance with the automatic centering feature, short cut pasta varieties with the desired features are obtained by means of circular molds.

Shaker (First Drying)

The system consists of a vibro motor group and a chrome sieve system designed in accordance with the intended use. With the vibrating sieve system, the short-cut pasta that has taken its shape is dried with hot and dry air, preventing the pasta from sticking to each other and losing its shape.

Drying Unit

It is designed in accordance with the capacities of short cut pasta lines. The spreader consists of a ventilation system and movable banded layers. The drying unit is completely isolated from the outside environment and all air inlets and outlets required for the purpose of production are kept under control to increase production quality. Short cut pasta transferred from the spreader group to the moving “S” aluminum belts are dried at different temperatures depending on the region where they are located.

Shock Unit

This unit is used to cool the high-temperature pasta transferred from the drying unit. It consists of a single-body structure that is completely isolated from the external environment. The pasta temperature is reduced to 20° - 25° in the shocking unit with the air system and moving aluminum band system inside. Thus, the pasta, all processes of which have been completed on the short-cut line, is made ready for the packaging process.

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