el equipo.docx

8/11/2019 EL EQUIPO.docx

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Thermo Active System Long Cut Pasta Line

The Thermo-Active System is the result of experiences matured at the Pavan Research Centresince 1988. It is a scientifically based realization of traditional Italian pastification method, where theproduct used to be subjected in an empirical manner to alternate phases of drying and stabilization.This method is now experimentally confirmed, and the phenomena which subtend it have been fullyunderstood. In the dryer the product passes through alternate phases of drying and activestabilization at rigorously controlled thermohygrometric conditions. The thermic treatments can be

interrupted or prolonged to ones preference. This allows to obtain the organoleptic characteristicsdesired, a wide range of possible shapes and a reduction in processing times. Through a heatstabilization before cooling, the product is kept in a plastic and porous state which favours themigration of water molecules through the pasta structure reducing the processing times. Theflexibility of the drying diagrams also allow to keep the Maillard reaction under control.

The advantages are:

Better cooking performance Better pasta colour Greater range of product shapes Less energy consumption


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Shorter processing times (about 2 hours) Easier management and maintenance operations Longer life of the plant Reduced space requirement

Long Cut Pasta Line Mono-tier

The new T.A.S technology is the result of tests and experiences made at Pavan ResearchCentre, continuously involved in the development of new technical and technologicalsolutions in order to achieve better results.THERMO ACTIVE SYSTEMHIGH PERFORMANCE is the accomplishment, based onscientific investigations, of the Italian traditional method of pasta manufacturing.Thanks to the new series of dryers the product passes through alternate stages of activedrying and stabilizing. The thermo-hygronometric conditions are strictly controlled.Thermic treatments can be interrupted or extended. Temperatures and humidity can bealternatively increased or decreased according to step diagrams. Hence a better colour andcooking performance, wider range of product shapes, shorter processing times andconsequently reduced space requirements and reduced energy consumption.The dried product is absolutely stable and has got no remaining internal tensions; itstherefore ready to be packed.

The advantages are:

Better cooking performance Better pasta colour

Greater range of product shapes

Flexible and customized diagrams

Shorter processing times (about 2 hours)

Easier management operations

Longer life of the plant

Reduced space requirement


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LAYOUT

Thermo Active System HP Short Cut Pasta Line

The Thermo-Active System (TAS) is the result of 3 years of scientific research carried out at thePavan Research Centre in cooperation with some Italian Universities.

It is the accomplishment, based on scientific investigations, of the traditional Italian technique forpasta manufacturing. The technique has been experimentally proved and all the physical

phenomena behind it have been fully described.

The product, once inside the dryer, passes through alternate stages of active drying and stabilizing.The thermo-hygrometric conditions are strictly controlled. The duration of every stage can be set inaccordance with the desired drying diagram. Unlike other technologies, in the Thermo-ActiveSystem the values of temperatures and humidity can be increased and decreased many times,following different step diagrams.


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The advantages are:

Better cooking performance Better pasta colour Greater range of product shapes Less energy consumption Shorter processing times (about 2 hours) Easier management and maintenance operations Longer life of the plant Reduced space requirement

Processing Line:

1. PRESS2. SPREADER3. PRE-DRYER4. DRYER5. HUMIDIFIER6. COOLING SYSTEM

Nest Shaped Pasta Line


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The line offers a wide flexibility in the application of drying diagrams, with a wide range of

possible shapes. All extruded and laminated shapes can be produced, from Angels Hair toPappardelle. The flexibility of the drying diagrams also allows to keep the Maillard reaction

under control.

PRESS

The raw materials are premixed in a twin-shaft centrifuge. The high periferic speed insures

a perfect homogeneization, with the elimination of white spots and mechanical stress to theproduct. The total vacuum of the mixer (Pavan patent) prevents the oxidation of pigments,

improving the pasta colour, and blocks the development of the aerobic bacterial flora,

insuring sanitation. The great dimensions of the head conduits allow for low speed and lowtemperature extrusion, avoiding mechanic and thermic stress to the gluten. The machine

ergonomics favour all use and maintenance operations. The elimination of dead corners

eases cleaning.

CALIBRATING ROLLS AND NEST FORMING MACHINE

The extruded dough-sheet is calibrated with a group of variable speed, heated, chromatedrolls, which can be equipped with a device for a homemade appearance product. During the

production of extruded shapes the rolls are moved under the press.

The nest forming machine is designed to insure maximum visibility of the product. It is

possible to verify the length of the pasta strings, the compensation of the head, the correctdistribution of the strings for each forming tube and the presence of residues which can

obstruct the tubes. The central metallic parts of the forming tubes are thermoregulated toavoid condensation or sticking. The air for winding the nests has adjustable temperature

and pressure, to consent maximum efficiency with any shape and thickness.

WEIGHT CONTROL

Located under the nest forming machine, it verifies the weight of the cups at the inlet (tare)


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and outlet (gross). A computerized algorithm determines, from the initial weight of the

pasta in each cup, that of the dry product that the cup will bring to the packaging machine,taking into account the humidity variation. In case of non correspondence the system

provides an adjustment by varying the speed of the line.

PRE-DRYERPavan technology provides a rise in temperature in very short times, insuring the block of

the enzymatic activity and the development of bacterial flora. Improvement in color andcooking performance is therefore obtained. The use of high capacity electric ventilators at

medium pressure allows to obtain particularly soft and loose nests, using the righttemperatures for the pasteurizing of egg-based pasta. The separation from the dryer avoids

undesired heat transfer phenomenons, which could affect the process.

DRYER

In a first phase, which resumes pre-drying principles and systems, the water content israpidly taken down to the desired value. A second phase stabililizes and cools the productbefore packaging: for this purpose the last section of the dryer is provided with low energy

dispersion ventilation groups and thermoregulated radiant groups, which reduce the

temperature and at the same time raise the air humidity. The dryer is built in AISI 304

stainless steel, which guarantees sanitation avoiding contamination.

STORAGEAs the product at the outlet of the dryer is perfectly stable, the night storage (available on

request) does not require any conditioning. The phases of loading and unloading are

regulated by automatic sequences based on progammable logic preset by the user. A buffer

storage is also available to stock some minutes of production and compensate for smallmaintenance to the packaging section.

UNLOADING GROUPS AND PACKAGINGThe nests are unloaded in groups of 4, 6 or 8 for ordered packaging in boxes orthermosealable film. For non ordered packaging the nests are unloaded in bulk. The last

part of the unloading group sends the empty cups to the nest forming machine to repeat thecycle.


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Construction features

The dryer, the cups and all parts in contact with the product are completely made of

high quality stainless steel.

The transport chains of the cups are in chemically treated nickel-carbon.

The radiators of the stabilizing zone are in stainless steel and copper.

The panelling can be completely opened for easy cleaning and maintenance.

The ventilation groups are of the preassembled monoblock type.

The line is modular with a reduced number of base components.

The mechanical devices are grouped and accessible, outside the processing area.

Thermic insulation is guaranteed by multilayer panels built with innovative

materials and technologies, with stainless steel surfaces. The kinematics for the transport of the cups have an accurate mechanically

controlled phase; a single variable speed drive moves the whole line, guaranteeing

maximum reliability.

Cous Cous Line


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PROCESSING LINE

MOISTENING MIXERIt consists of several cross placed mixers, one beside the other, each one equipped with itsown paddle shaft. The extended moistening time results in increased pre-formed granulesoutput, with definitive features. The quantity of recycled product from the calibrating drum isreduced.

CALIBRATING DRUMThe unit simulates the hand rolling work of Maghreb women, achieving the same qualityresults. It also performs the product separation according to sizes (correct, too small or toolarge). The output perforations, dimensioned according to the granulations required by the

customer, are continuously kept clean by the revolving brushes.

CONTINUOUS BELT COOKERThe dimensions of the cooker, combined with the excellent distribution over the whole beltwidth results in a very thin layer of the product on the belt. This factor and the mixing shaftsenhance the steam penetration into the product.This provides for total and homogenuouscooking yielding a high quality product and a reduction in energy consumption.

MODULAR DRYERSSpecially designed for cous cous, they are extremely efficient, easy to run, constantly clean(product doesnt fall on the floor because the drying tiers have stainless steel sheets ratherthan grid surfaces).


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COOLEROnly ambient air is used.

END OF THE LINE, consisting of:

SHIFTER, where the number of tiers is determined by the number of granulationsrequired (middle, fine, etc.).

ROLLER MILL, used to reduce the oversized granules to standard dimensionedproducts.

FINISHED PRODUCT SILOS (at least one for each granulation).

LAYOUT

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