Dosing and Press Unit
Raw materials are dosed automatically according to recipe parameters and transferred to the mixer section for homogeneous dough preparation.
The vacuum extrusion system removes unwanted air bubbles from the dough structure, improving spaghetti density, surface quality and drying stability.
This stage directly affects final product strength and cracking resistance.
Main Screw Conveyor Group
The main screw group transfers dough continuously and uniformly to the extrusion section.
Its balanced feeding structure stabilizes pressure distribution inside the press and supports consistent spaghetti formation throughout production.
Cutting Unit
The cutting unit determines final spaghetti length through synchronized automatic knife systems.
The system minimizes product deformation and supports precise dimensional consistency for industrial packaging operations.
Pre-Drying Unit
The pre-drying section removes excess surface moisture before the main drying tunnel.
This phase stabilizes spaghetti geometry and prepares the product for controlled long-term drying conditions.
Drying Unit
The multi-stage drying tunnel is designed for stable long-cut pasta drying performance under different production conditions.
Temperature, humidity and airflow values are controlled dynamically in each drying zone to reduce internal stress formation and minimize spaghetti cracking risk.
The fully insulated tunnel structure improves energy efficiency while maintaining homogeneous product quality across the entire production cycle.
Cooling (Shock) Unit
After drying, the cooling section gradually reduces product temperature before final cutting and packaging.
Controlled cooling prevents thermal shock and helps maintain spaghetti structural stability.
Final Cutting Unit
The rear cutting section prepares spaghetti products according to final commercial packaging dimensions.
Uniform cutting accuracy minimizes waste generation and supports efficient downstream packaging operations.
