Pavan Group - Fresh pasta

Page 1

FRESH PASTA MACHINERY PROCESS LINES AND TECHNOLOGIES


FRESH PASTA PROCESS LINES

FORMING SHEET PREPARATION DOUGH


THERMAL TREATMENT

02 – 03


DOUGH

BATCH MIXERS 1 Standing 2 Overturning Tank capacity 65-130 kg Mixing time 20 min Output 150-300 kg/h


AUTOMATIC CONTINUOUS MIXERS 1 Single vessel 2 Double vessels To mix raw materials and to prepare the dough • Capacity from 200 till 4000 kg/h • Integrated high speed premixer Automatic dosing of: • flour dosage (ponderal or volumetric) • microingredients • liquids: water and egg by valve PLC controlled flowmeter • Scraps return on premixer

04 – 05


SHEET PREPARATION

EXTRUSION Continuous automatic press To mix raw materials and produce: sheet, short / long cut pasta and lasagna. Capacity: 100-1200 kg/h • high speed premixer • automatic dosing of flour dosage (ponderal or volumetric); microingredients; liquids (water and eggs) • Scraps return on premixer • Totally wash down and foaming • Adjustable screw speed • Opening head and screw extraction • Temperature control of cylinder and head (preheating and cooling) by plc

Extrusion group Designed to extrude dough prepared in a separate mixer. Optional a double vessel for batch mixing. Capacity: 100-350 kg/h


KNEADING/SHEETING Single sheet • Sheet width 400 >1200 mm • Pasta thickness thickness 7 mm • Capacity from 100 > 1.200 kg/h • Wash down and foaming (medium pressure water jet) • Total accessibility for inspection and sanitation

Double sheet Production of 2 sheets to feed a double sheet ravioli machine • Pasta thickness 7 mm • Wash down and foaming (medium pressure water jet) • Total accessibility for inspection and sanitation • Capacity from 150 till 600 kg/h pasta sheet

Mixer–kneader sheeter To mix raw materials and prepare the doug and the pasta sheet • Pasta sheet width 400 till 1.200 mm • Capacity from 300 till 900 kg/h pasta sheet • Sheet thickness from 4 till 7 mm • High speed premixer • Wash down and foaming Automatic dosing of: • flour dosage (ponderal or volumetric) • microingredients • liquids: water and egg by valve PLC controlled flowmeter 06 – 07


FORMING

SINGLE SHEET FORMING MACHINE MRW 630 High speed forming machine Speed 150-180 strokes/min Pasta width 630 mm • Capacity from 100 till 600 kg/h • Fast die change (5 minutes) with integrated hoist • Wash down and foaming at medium pressure water jet • Scraps cutting (longitudinal and transversal) . • Filling dosage with lobe, screw, or paddle pump with vacuum

MRW 540 High speed forming machine Speed 150-strokes/min Pasta width 540 mm • Capacity from 100 till 400 kg/h • Wash down and foaming at medium pressure water jet • Scraps cutting (longitudinal and transversal) . • Filling dosage with lobe, screw, or paddle pump with vacuum


MRTW 540 Unique industrial machine producing both classical tortellini and pinched cappelletti and ravioli Pasta width 540mm Speed 120 strokes/min • Capacity from 150 kg/h • Wash down and foaming at medium pressure water jet • Scraps cutting (longitudinal and transversal). • Filling dosage with dosing screw on wheels

DOUBLE SHEET FORMING MACHINE RRW 540 Designed to produce double sheets ravioli with maximum flexibility on filling (from hard meat to liquid soft cheese with pieces) • Pasta width 540 mm • Speed max 200 strokes/min • Capacity till 1000 kg/h • Filling distributions: Puntches with air, continuos and soft dosings (Flexible noozles) • Filling dosage with screw, lobe, or paddle pump with vacuum • Fast mould exchange (5 mins) and phasing • wash down and foaming at medium pressure water jet • Scrap grinding unit on wheels

08 – 09


FILLING & DOSING PUMPS Lobe pump Suitable for soft and medium filling.

Paddle pump Suitable for soft , liquid and with pieces filling without any modification.

Screw pump Suitable for hard and medium filling


PRODUCTS Single sheet pinched cappelletti and ravioli

Single sheet classical tortellini

Double sheet ravioli

10 – 11


THERMAL TREATMENT

PASTEURIZING LINES Pasteurizer To reduce bacterical count of product with steam • Capacity 100 >2500 kg/H • Low steam consumption (0,25-0,3 kg/kg of product) • Wash down and free from flat surfaces, continuous weldings and spacers. • Belt lifting from supporting frame • Radiating plate and steam control by flowmeter

Pre-dryer To dry the surface of product after pasteurizer with hot air • Stainless steel round pipes batteries • Relative humidity control • Air temperature 65-70°C • Wash down and free from flat surfaces, continuos • weldings and spacers. • Automatic washing belts system


COOLERS 1 By belt 2 By spiral To cool down the product before packing with cold air • Air filtering system • Stainless steel batteries • Relative humidity control • Air temperature -5 >5 °C • Wash down and free from flat surfaces, continuos weldings and spacers. • Automatic washing belts system

12 – 13


COOKING LINES Water cookers • Suitable to cook product immerged on hot water: lasagna ,short and long cut pasta, filled pasta, rice, vegetables. • Range from 1 till 3 tiers • Capacity from 100 till 3.000 kg/h • Variable cooking time from 2 till 20 minuts • Max cooking temperature 99 °C • Energy savings by recycling water • Starch control device • Automatic washing bars • High capacity heat exchanger • Hoods for suction of excess steam • Rinsing zone with sprayed water


Water coolers To chill the product after cooking with cold water. • Capacity from 100 till 3.000 kg/h • Variable cooling time from 1 till 10 minuts • Cooling temperature 2 °C • Energy savings by recycling water • Automatic washing bars

14 – 15


FRESH PASTA PROCESS LINES

Filling pasta 1 Mixer 2E xtruding group 3 Kneader Sheeter 4S ingle sheet forming machine 5D ouble sheet forming machine 6P asteurizer 7P re-dryer 8C ooler 9S piral

Tagliatelle and Lasagne a Mixer b Extruding group c Mixer Kneader sheeter d Calibrating roller group e Pasteurizer with ventilation zone f Cooler g Tagliatelle cutting machine and lasagne piling

Lasagne and Ready Meals h Mixer i Extruding group j Mixer Kneader sheeter k Calibrating roller group l Cooker m Water cooler


Ready meals prepared with sauce packaging Thermal treatment after packing

M.A.P. White room 3-4°C

PPK second pasteurization N 95°C

Freezing -18° C

Sterilization 123 °C

Gnocchi n Mix-cooker o Gnocchi forming machine p Pasteurizer with ventilation zone q Cooler r Spiral

16 – 17



18 – 19


Pavan S.p.A. Via Monte Grappa 8, 35015 - Galliera Veneta (PD), Italy Tel. +39 049 9423111 Fax +30 049 9423303 info@pavan.com www.pavan.com


Turn static files into dynamic content formats.

Create a flipbook
Issuu converts static files into: digital portfolios, online yearbooks, online catalogs, digital photo albums and more. Sign up and create your flipbook.