Great success at IPACK IMA 2018 for FAVA SPA where visitors from all over the world were able to undertand, touch and evaluate our unique range of equipment for its technical and technological solutions.
All the equipment on show at the Ipack-Ima proposed performances coherent with the expectations. We focused on finished product quality paying particular attention to energy consumption factors, user-friendliness, maintenance and cleaning. We are extremely conscious of the technological treatment applied to the vastest variety of raw materials in order to optimize pasta quality excellence no matter where our plants operate. Together we dealt with energy and environmental themes involved in pasta production plants from a broader perspective with a global approach, with a view to TCO (Total Cost of Ownership), because at the end of the day, this is what matters: obtaining maximum energy savings in the pasta production plant and reducing the environmental impact without compromising on process flexibility, OEE (Overall Equipment Efficiency) and above all product quality. We did not miss out on introducing our IoT solution in the context of Industry 4.0 to discuss a line interconnection system which opens interesting scenarios in terms of processing and elaborating the data collected.
GPL 180 TECHNOLOGY APPLIED TO LONG PASTA LINES
Industrial results confirm the value of our research: the technology behind GPL 180meets and exceeds all existing quality standards. Once again, an extraordinary innovation for the sector.
The GPL 180 drying line represents the apex of technological evolution in the field of long-cut pasta drying. The design of this line arose to meet the requirements for high capacity lines to be installed in limited spaces, in terms of length, by making the most of the height available in the pasta factories, it being a 3-tier line. The constructive and technological characteristics of this line allow to obtain optimal drying diagrams for each and every raw material used.
It is combined with a press, which has a dough mixing system that can be one of the following: Total Vacuum, Stabilization Belt or Traditional Mixer, a spreader, with 1 to 6 sticks depending on the capacity of the line, and a rapid cooler.
The 180 minute drying time is obtainable through the implementation of a patented technology, specially designed and fine-tuned by Fava over the last number of years. This technology enables you to obtain a top quality finished product without stressing the pasta during the predrying and drying processes, which are very similar to the ones typical of the well-known ITRG lines, produced by us and highly appreciated throughout the world.
The colour of the pasta is brighter with equivalent cooking quality, mechanically resistant and very flexible making it easy to package. Totally designed with 3D CAD systems, the line was designed with modular and functional construction criteria and each detail has been studied to perform structural and practical functions, consequently limiting the number of components and facilitating maintenance operations in the pasta factory. It features a totally innovative kinematic motion mechanism for the stick chain drive. In fact, it allows to keep an independent motion in the different environments, a classical characteristic of the Fava lines, crucial to technological management during shape changeover or emergencies, while ensuring, at the same time, the continuous operation of the line through a patented self-adjusting motion system based on simple and reliable mechanics that limits stress on the mechanical components.
As regards energy consumption, given that the machine is smaller and does not use steam, compared to conventional technologies of the same production capacities a lower level of energy consumption is registered.
This line is completed with a very powerful cooler with a lateral ventilation system to prepare the pasta for the next step of storage or packaging.
The innovative electronic supervision system is easy to use and ensures that you can run the line and all production cycle phases in a flexible and reliable manner. It integrates perfectly with the pasta factory control system to guarantee the exchange of all process data necessary for production control and product traceability.
Daniele Toni