VACUUM PASTA UNITS 340 Kg/h machine

The following aspect of advantages concerns qualityof an initial product - a flour. Unfortunately, the Ukrainian flour inthis respect is lacklustre. The quantity of gluten in a flour seldomexceeds 23 %, IDK - 100-130 units. With such parameters from macaroniit is possible ? to cook porridge ? and only. And from the macaronireceived on ours presses as they say ?porridge you will not cook? -will not cook soft. Nevertheless it is better to apply a qualitativeflour - a pledge of qualitative macaroni. Such, for example, which israised in the Orenburg Province, Altai territory, with gluten 35-38 %,where the macaroni, past mix in vacuum, extrusion moulding throughfluoroplastic dies, processed sharp ferry, finds shine, form, color, atransparency and competitiveness. And all this of press are produced byPCE ?BID?.

It is necessary to know that Productive CommercialEnterprise "BID" produces units for production only vacuum processedmacaroni products. The range of products of the equipment is determinedby productivity of units. Essentially units on 100-140, 180-250 and280-340 kg / hour have not difference. All of them use vacuum forsubmission of flour and water. Everyone have one bunker for mix offlour. The characteristic of technology of mix of flour is that initialproducts are injected in the vacuum environment even before mixing.Such vacuum processing completely excludes presence of air inclusionsin flours preparations. About benefit of manufacturingvacuum-processed macaroni is stated on the pages of various editions somuch, that it is not necessary to repeat. Owners of the equipment oftrademark Swiss "Buler", Italian "Pavan", French "Braibaniti" have wonall macaroni world extremely due to technology of vacuum mix. The magicof Italian equipment is so great, that the hand-made articles made?under Italy? open spaces of Poland have big demand in the world. It isnecessary to pay attention of readers of this page that any Polishmachine of similar class will cost for the buyer three - four timesmore expensively. Price policy of company ?BID? at such opportunitiesof our equipment is not ? knocks down ? average-income businessmen onopen spaces of the countries of commonwealth. And by technicalopportunities gives odds to some foreign samples.

Use of vacuum at mix stage;
Continuous mix of dough;
Pneumotransport of flour;
Automatic dosage of flour and water;
Pasteurization by vapour.
High quality of production, even from flour with low contents of gluten (23-25 %).

Advantages of our press:

Machine for vacuum processing of macaroni is intended for manufacture of pasteurized vacuum-processed macaroni products