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Best Technology in Pasta Production

Production of short cut pastas is carried out with short cut production line produced in accordance with modular system and technology. Water, semolina or flour are used as raw materials in short cut pasta lines. Thanks to the help of molds and equipment designed in accordance with the purpose of the line,the production of pasta in different shapes and thicknesses in accordance with the demands and needs of customers is ensured. The management of the line is provided by the "PLC Control System"

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 according to the purpose of the line, pasta production in different lengths and thicknesses is carried out according to the requests and needs of the customers.

It is the first unit where raw material enters the system. A homogeneous mixture is obtained in the form of equal particles from the raw materials conveyed by the gauging unit through the mixer located here. Thanks to the vacuum system contained within; air molecules or air bubbles in the mixture are vacuumed, and natural and yellow pasta in the purest state is obtained.


This group consists of an expeller, 3-leaf spiral and transmission group. Having been supplied at a specific pressure to the group through the existing expeller, the dough is shredded by the 3 leaf spiral and transmitted to the next production stage.


This unit is designed in a circular form in accordance with the short cutting line. It consists of the mold and blade group. Mold sizes vary according to the required capacity. With the blade group designed according to the automatic centering feature, short cut pasta varieties are obtained by utilizing circular molds to form the desired characteristics.


The system consists of vibro motor group and specifically designed chrome sieve system. The short cut pasta shaped with the vibrating sieve system is dried with hot and dry air; the pasta sticking together and losing shape is prevented.


It is designed according to the capacity of short cut pasta lines. It consists of a spreader, ventilation system and movable ‘S’ aluminium belt layers. The dryer is completely isolated from the external environment and all air inlets and outlets required for production are kept under control to increase production quality. Short cut pasta transferred from the spreader group to moving ‘S’ aluminium belts; are dried with varying temperature values according to the area in which they are located.


This unit is used for the cooling of high temperature pasta transferred from the drying unıt. It consists of a unibody structure that is completely isolated from the external environment. The temperature of pasta is reduced to 20 – 25 C in the shock unit with the air system and the movable aluminium belt system located within. Thus, the pasta that has completed all the operations on the short cutting line is ready for the packaging process.