E And S Food Technologies Private Limited

E.N.A. Short-Cut Pasta LineThe technology developed by Axor allows to use any type of raw material. Thanks to the vacuum press, the new generation energy saving shaker (patented) and the high temperature dryer, it is possible to produce an excellent pasta, even using soft wheat flour.

Press
Pasta production process starts here: in the vacuum mixing tank, raw materials and water are dosed to obtain the dough. Then, thanks to the mechanical action of the high efficiency compression screws, the dough reaches the perfect compactness that is necessary for pasta to keep its shape at the exit of the die head.
The press can be fitted either with Total Vacuum System or with traditional technology.
The cutting unit is a completely independent unit, fixed at the press legs. It is suitable for cutting any pasta shape and also to fit the “penne” cutter device.

Shaker and Bucket Elevator
Pasta drying process starts here. The shaker is fitted with a new motion device (patented), which allows a significant energy saving. In the shaker, the surface of the pasta is dried very quickly by hot air, to prevent sticking in the next steps of the pasta production process.

E.N.A. Dryer
The complete pasta drying process occurs in two zones of the E.N.A. dryer: pre-dryer and main dryer, each one having its separated thermohygroregulation control unit. A pre-drying phase of approximately 40 minutes, followed by a drying phase of approximately 2 hours, to end with a stabilization phase of approximately 30 minutes, allows a high-quality production using any kind of raw materials. E.N.A. dryer is fitted with high density fiberglass panels, internally lined with stainless steel sheets and silicone rubber gaskets.

Cooler
The air/water cooler is fitted with an external cooling unit to lower the pasta temperature and to make it suitable for storage and/or packaging.

Process automation
ARS (Axor Remote Service) is the automation and supervision system completely developed by Axor.

• Integrated supervision of the automation system entirely developed by Axor,
• Real time full control of the line components,
• Management and analysis of recipes, historical data and power consumption,
• Compatibility with all management software,
• Access via Axorapp for all mobile devices (smartphone, tablet, laptop),
• Remote assistance with Axor’s technical and support center, available 24 hours / 7 days.

ADJUSTMENTS AVAILABLE

• Entirely manufactured in stainless steel and mounted on caster wheels;
• basin and mixer/kneader with 30 kg capacity (semolina) with manual emptying in the extrusion basin;
• electronic rotary blade or variable speed timer blade;
• stainless steel extrusion head internally lined with bronze and equipped with a cooling system.

Quality is our goal.
Pasta dies and inserts in evolution.
Inserts for pasta factories and food processing factories designed with great care as they represent the heart of the die.
Wide variety of shapes to choose from.
We offer pasta inserts for following shapes:

• Macaroni
• Fusilli
• Penne
• Vermicelli
• Shell
• Amore
• Spaghetti

This is a table top pasta machine ideal for:
1. Resutaurants for fresh Pasta production.
2. Research Institutions for recipe development and R & D.
3. Colleges/ Universities for recipe development and R & D.

ADJUSTMENTS AVAILABLE

• Entirely manufactured in stainless steel and mounted on caster wheels;
• basin and mixer/kneader with 30 kg capacity (semolina) with manual emptying in the extrusion basin;
• electronic rotary blade or variable speed timer blade;
• stainless steel extrusion head internally lined with bronze and equipped with a cooling system.

Sarp machinery for dry pasta: long and short pasta, regional pasta, and with particular shapes.

Sarp is specialized in designing and realizing industrial machinery for the production of dry pasta with a semiautomatic process. Our plants are thought to sustain a workflow that goes from 200 kg/h to about 700kg of pasta per hour. This type of machinery is ideal if you have a semiautomatic industrial production line of dry pasta or if you need to produce typical regional pasta (for example trofie Genovesi or fregola Sarda), o that has a peculiar and elaborate shape (like the conchiglione). Stamps for pasta that we provide you are interchangeable according to the needs of your production: with a single machine, you can create different types of pasta. Sarp dry pasta lines and machinery are compatible with all the flours: mixed, gluten-free, whole grain, raw or pre-cooked.

Customize production systems

Every Sarp system is composed of different components, that you can interchange according to your needs, by integrating a single machine in your company production or considering the whole and complete line of production. We can serve you a turn-key plant.
Dry pasta series of production includes:

• Presses: doses and mixes the necessary ingredients to make the dough (like semolina, flour, water, eggs). The press works with every kind of mix: with or without gluten, wholegrain, treated, and with or without vacuum. With more dies it is possible to obtain different types of pasta, using the same machine
• Spreader: is thought for laying long pasta on sticks in an automatic way, to proceed then with the drying on trays.
• Automatic stacking trays: they automatically stack trays, filled with short pasta, on trays that are ready for the drying treatment.
• Cutting machines: cut in a longitudinal or/and a transversal way the dough, and calibrate the thickness of pasta or sheet in a way that you prefer.
• Nesting and lasagna machine: production of nest or lasagna deposed on belts (rounded pasta, like tagliatelle or fettuccine).
• Shaker pre-dryer: they supply a pre-drying process that allow the surface of pasta to be pre-dried avoiding the possibility to get it stuck on the next steps of the production.
• Static or continuous dryers: break down the percentage of humidity of the product. The drying process can be done at high o low temperatures, with automatic control of the temperature and humidity. The managing of the temperature in the drying process is very important to avoid the breakage of pasta during the packaging in the consuming stage. The dryer can be static, with the manual loading of the trays in the insulated chamber, or continue, with a belts system for continuous loading of the trays into the drying process.

Penne is an extruded type of pasta with cylinder-shaped pieces, their ends cut at an angle.

The penne with or without ridges can be made with the change in penne inserts. 

FEATURES

• Entirely manufactured in stainless steel and mounted on caster wheels;
• basin and mixer/kneader with 12 kg capacity (semolina) with manual emptying in the extrusion basin;
• electronic rotary blade or variable speed timer blade;
• extruder head cooling system.

We are gaining huge popularity as the most trusted Wholesaler Trader, Importer and Exporter firm in the burgeoning sector of Food Processing Machines.

We are gaining huge popularity as the most trusted Wholesaler Trader, Importer and Exporter firm in the burgeoning sector of Food Processing Machines.