E And S Food Technologies Private Limited

  

• Suitable to meet the requirements of restaurants, communities and pasta factories;
• entirely manufactured in stainless steel and mounted on caster wheels;
• extruder head cooling system;
• double-speed motor;
• automatic rotary blade.

Instant Pasta LineAxor technology combines the tradition of pasta to a new method for preparing it in a natural and healthy way. Thanks to a low speed extrusion, a cooking system with extremely controlled steam pression and a homogeneous drying, it is possible to obtain a product which does not need to be cooked but only needs a simply rehydration for approximately 2-3 minutes. Instant pasta can be combined with different types of sauces and toppings. A good and healthy alternative to the Asiatic noodles that are filled with fat excess, high salt content and artificial flavour.

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 necessary for pasta to keep its shape at the exit of the die head. Of course, the press is fitted with Total Vacuum System 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 next steps of the pasta production process.

Instant Pasta Steam Cooker
This piece of equipment is provided with a new low-pressure steam spreading system, to ensure a uniform and deep cooking of instant pasta. The conveyor belt of the steam cooker is manufactured in self-cleaning PIK, perfect for high temperature.

E.N.A. Dryer
The complete pasta drying process occurs in two zones of the E.N.A. dryer: the pre-dryer and main dryer, each having separated thermohygroregulation control units. 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. The 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.

The press/extruder for pasta is suitable for dosing and mixing the raw materials used, the extrusion of the dough is obtained with any type of flour (with gluten or gluten-free, raw, treated, etc.), with or without vacuum.

The range of production capacity goes from about 200 kg/hour in the head to 600 kg/hour of dry product.

The press can work to obtain short pasta, long pasta, or if combined with a calibrator, sheets, and flat pasta.

The right die determines the shape of the pasta and the cutting system provides the right length of the product. After extrusion, pasta will be collected on trays and dried on static dryers.

Additional Information:

• Production Capacity: 300kg/hr
• Delivery Time: 90 Days
• Packaging Details: Imported

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.

Smaller capacity Pasta machine suitable for lab scale production, commercial testing purpose or for cafetarias, etc.