Semi-automat for pasta RT-OM-PM-21-V

Principle of operation:

• flour and water, in a certain proportion are fed to the upper hopper, which is kneading the dough;

• finished dough is poured from the upper hopper to the lower, where the final kneading of the dough takes place;

• prepared dough moves along the screw cylinder into the pressing device, where it is vacuumed;

• from there gough moves along the screw cylinder to the pressing head, on which the replaceable matrix is established and fixed;

• in the pressing head and the screw cylinder there is a back pressure, as a result of which the dough is compacted and pressed through the holes of the matrix in form of strands of molded raw pasta of a certain shape (depending on the type of matrix);

• next, the pasta is cut and fall on the tray, installed on the pre-drying table;

• fans direct the air flow from the bottom to the tray,

• performing a preliminary drying of raw pasta (semi-finished product) on the tray;

• for the final drying of pasta is used a drying oven.

Semi-automat for pasta production is used together with weighing and packaging equipement.