Machinery manufacturers often sell some technical solutions as technological innovation, while their real main purpose is the production costs reduction i.e.:
- increasingly shorter drying time, which reduce production flexibility;
- tincreasingly high temperatures, which reduce the lifespan of the systems and their capability to “absorb” variables that do not depend on the process (e.g. brief power shortages);
- pasta (both short-cut and long-cut) transport systems objectively less reliable over time.
For Anselmo, the best technology is the one that simplifies and improves the life quality of those who use it, i.e.:
- flexible production lines that can make different formats (even the ones of the future!);
- lines that produce 100% of the nominal output a few minutes after their commissioning;
- production lines that do not generate scrap in the event of a power failure for a few minutes or when changing the format;
- production lines that are maintenance-free for the first 10 years of their lifespan and require very little maintenance for up to the following 40 years (as the many Braibanti lines still in operation).
Long cut pasta
An important Plus of Anselmo's technology is a longer drying time compared to its competitors. This choice is aimed to obtain the maximum stabilization for the product, a wide range of different shapes and a high duration of plants, which are not subject to extreme temperatures.
After 50 important minutes of pre-drying, the pasta is conveyed to its final humidity during 3 hours of drying, which are followed by 3 hours of stabilization and 45 minutes of gradual cooling, for a total of about 7 hours and 30 minutes, with a temperature (according to the different shapes) from 80° up to 85°C.
The management system of the process control is totally computerized. This feature ensures an optimal control of the whole line parameters during each phase of the process, thanks to an extremely intuitive and friendly man-machine interface. The system allows the traceability of the production lots and the production parameters can be checked via internet.
Short cut pasta
An important Plus of Anselmo’s technology is a longer drying time compared to our Competitors. This choice is aimed to obtain the maximum stabilization for the product, a wide range of different shapes and a high duration of plants, which are not subject to extreme temperatures.
The shaker pre-dryer, widely dimensioned, avoids than any shapes could stick to each others, even if it’s realized with soft wheat flour. After 40 minutes of pre-drying, the pasta is conveyed to its final humidity during 90 minutes of drying, which are followed by 80 minutes of stabilization and 5 minutes of fast cooling, for a total of about 3 hours and 40 minutes, with a temperature (according to the different shapes) from 75° up to 90°C.
The management system of the process control is totally computerized. This feature ensures an optimal control of the whole line parameters during each phase of the process, thanks to an extremely intuitive and friendly man-machine interface. The system allows the traceability of the production lots and the production parameters can be checked via internet.
Special pasta
Anselmo has developed a special plant which is substantially a short cut pasta line, able to produce as well nests or "big shaped" short cut pasta. The products drying diagrams are settled according to the characteristic of each different shapes.
The shape change-over is extremely easy and it takes maximum 30 minutes. The nests are optimally dried since they are laid on a net, very similar to the one is present in the traditional tray lines.
This solution, besides being very economically convenient, brings ALL the following advantages, which CAN’T be obtainable from any other lines on the market nowadays.
Let visit the stand at Iran food + bev tec
Hall 38B / 38B.3.9
to learn more about their technology
Daniele Toni