Tradeway
Exclusive Dealer in:
Africa, Middle East and American Continent
http://www.Tradeway.us
Tel: 1-661-263-1482
Valencia, California USA
E mail: vartanv@Tradeway.us
Spaghetti production line
PRODUCTION PROCESS
Flour gets to the automatic press through a flour
sifter. From the press extruded dough bunch gets to
the unit for spreading and cutting edges.
When
starting press first time operator have to tuck first
bunch of spaghetti in machine manually for putting on
the drying rods, after that machine takes dough
bunches in the automatic mode, cut into the required
length and transport into the preliminary drying
chamber.
In the preliminary conveyor-type drying
chamber spaghetti is processed by special drying
modes to avoid deformation and desiccation of dough
bunches in the process of spreading the drying rods on
trolleys.
After the preliminary drying chamber spaghetti
is fed to the chamber with microclimate where drying
rods are put on trolleys by operator. In this chamber
conveyor for drying rods accumulation is foreseen for
such cases if operator is not in his place for some time.
Climate in the chamber is maintained by automatic microclimate system.
After the trolleys are filled they are moved to the
drying cabinet where they are dried about 10-14 hours
(depends on thickness of spaghetti and dough recipe)
After the drying operator rolls the trolleys out
and cuts each drying rod to the required size on the
machine for dry cut of spaghetti.
In the end of production process spaghetti are
packed into boxes or bundles.
Scraps of dough bunches is not the least of the
factors in spaghetti production. They are formed in two
cases: after the wet cut and after the dry cut. Wet
remains are fed by off taking conveyor, pneumatic
scraps feeding system and get to the dough kneading
machine of the press through special vacuum sluice lock.
Dry scraps can be dried on the trays in the same
drying cabinets – in this way you will get second – rate
quality spaghetti which can be sold as well but at
cheaper price.
There is one more variant of the use of
second – rate quality spaghetti: it could be ground
into powder and added to the flour.
On this line you can produce not only longcut but also short-cut pasta. For this spreading
unit is taken off from the press, automatic tray
feeding machine is installed on its place. Drying
modes in the preliminary dryer are switched.
Trays pass a preliminary drying chamber and get
into the chamber with microclimate. In the
chamber operator put the trays on the trolleys.
After the trolleys are filled they are transported to
the drying cabinets.
IT IS IMPORTANT
Long-cut pasta production process is
a high-technology process. As the product is
thin and in the end it should be straight,
then processes of drying require detailed
adherence to the technology. The most
important factor in this process is the time
required for filling one trolley and
environment in which it is made. For
spaghetti not to lose its shape (and
humidity) it is necessary to load them on
the trolley for a short while, and roll the
trolleys into the drying cabinet.
The highest quality spaghetti is made
on the automatic lines with conveyor dryers
and huge capacities. Because after the
forming and cutting dough bunches on the
drying rods get into the drying chamber. But
such lines require big investments. Many pasta producers do not need such capacity.
Some companies – manufacturers of pasta equipment make the process of spaghetti
production easier to meet the demand for small capacity lines by spreading spaghetti on the drying
rods after the press and fill them immediately into the trolleys. They exclude preliminary drying
process and chambers with microclimate. The above-mentioned variant is possible only if the
capacity of press is high (about 1000 kg/h). The time of trolley filling is minimized. To solve the
environment question, some wooden barriers, where the trolley is, are built.
Bus this scheme has disadvantages.
Firstly, the press with huge capacity is required, which will work for only 20-30%, its price will not
be economically feasible.
Second, quality of spaghetti is below the average because during trolley filling spaghetti is being in
the open space of the factory. And wooden constructions will not help solving this question.
We offer the correct spaghetti production process on condition of small capacity.
After the press spaghetti gets to the pre-dryer where it intensively looses 12% of humidity
(moisture). After this in the chamber with microclimate where the process of spreading on the
trolleys is made, stabilization and uniform humidity spreading is made. After that the final drying in
drying cabinets (about 10-12 hours) occurs.
Spaghetti production line
capacity 300 kg/h.
№
Equipment designation
Quant. Price,
USD
Spaghetti production line with the capacity of 300 kg/h, includes:
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
Vacuum pump
Flour sifter (enlarged)
Automatic vacuum press PVM-400 with frame
Extrusion die spaghetti
Automatic machine for spreading and cutting edges
Conveyor for scraps
Pneumatic scraps feeding system with vacuum grinder
Preliminary drying chamber
Chamber with microclimate
Drying cabinet (for 4 trolleys)
Dry product cutting machine
Trolley (1100х1100 mm)
Automatic tray feeding machine (for short-cut pasta)
Tray (1000 х 400 mm) ( for short-cut pasta )
Drying rod (aluminum )
Knife mechanism for short-cut pasta
1
1
1
2
1
1
1
1
1
7
1
30
1
200
1040
1
Total for equipment: 319,395.
The price doesn’t include delivery of the equipment. Cost of delivery depends on the equipment set.
We will provide you with information on the cost of delivery when you inform us on the exact place
of installation.
Payment: stage-by-stage, in accordance with agreement of parties.
According to your production premises we will carry out the optimal layout of the line taking into
account the line’s dimensions and technological requirements. We also provide you with a project
for supplying communications - electricity, water, sanitation and ventilation.
Our specialists will carry out installation, commissioning, adjustment of equipment, training and
qualifying evaluation of your staff, provide with recipe and technology, offer transport and customs
service.
Terms of production of equipment depend on the workload of our factory and the amount of your
order. Usually it is up to 120 days for one line. We will provide warranty for 12 months since the
equipment commissioning date and after-sales service.
Also we offer additional equipment:
№ Equipment designation
Quant.
1 Closed system of extruder cooling
1
Price,
USD
6 120
2 Control unit of extruder’s revolutions
3 Extrusion die
4 Extrusion die for noodles
1
3
1
4 320
3 780
1 320
1. Closed system of extruder cooling of the pasta press represents a closed system of cold
water circulation. This system is intended for stabilization of dough extrusion. It is actual
for using in warm countries (where the temperature of running water is above 25
degrees) or in countries where the water consumption is controlled by state.
2. Control unit of extruder’s revolutions is intended for manual setting of the press’
operation. It is required in case of production of different subtypes of pasta for control of
dough extrusion speed, humidity etc.
Note: this line is foreseen for pasta production using usual bakery wheat flour. For using hard
wheat flour (semolina) another press in required. We can provide you with the cost of the line with
press working on the hard wheat flour.
This line will be able to produce «nests» if you install the extrusion die for noodles
production
ADDITIONAL OPTION
This line can be completed with special equipment for production of lasagna, beshbarmak
and Tatar boraki.
To produce lasagna, beshbarmak (Asian dish) and Tatar boraki (Armenian dish) you should
complete the line with slot extrusion die, special machine for automatic tray feeding and machine
for longitudinal and transversal cutting.
SPECIAL OFFER
To reduce the cost of the line we offer a simplified variant of the line which foresees stages of
business development so that you can start with small capacity and increase it in future up to 300
kg/h.

For them who are just going to produce spaghetti we advise to start with small capacity (150
kg/h). It will lead to decrease in the amount of drying cabinets, trolleys, trays etc. In this case
press will not operate at full capacity.

You can organize the main drying of spaghetti in your premises (20-50 sqm. required). We will
advise you on system of automatic temperature keeping and ventilation.

Besides, we are ready to provide you with drawings of trays and drying rods which you can
produce at sight in your country and which will lead to a significant saving.

Wet scraps (cutting after extrusion) can be dried in dryer and sold as second – rate quality
spaghetti. In this case you do not need to purchase conveyor for scraps and pneumatic scraps
feeding system with vacuum grinder.
Also, to begin you can exclude short-cut pasta production.
Equipment set of simplified variant of the spaghetti production line with the capacity of
150 kg/h
№
Equipment designation
Quant.
Spaghetti production line with the capacity of 150 kg/h,
includes:
1
Vacuum pump
1
2
Flour sifter (enlarged)
1
3
Automatic vacuum press PVM-400 with frame
1
4
Extrusion die spaghetti
1
5
Automatic machine for spreading and cutting edges
1
6
Preliminary drying chamber
1
7
Chamber with microclimate
1
8
Dry product cutting machine
1
9
Trolley (1100х1100 mm)
30
10 Drying rod (aluminum)
1000
Total for equipment:
Price,
USD
155,060.
The price doesn’t include delivery of the equipment. Cost of delivery depends on the equipment set.
Set of equipment can vary according to Customer’s needs.
We will provide you with information on the cost of delivery when you inform us on the exact place
of installation.
Payment: Wire transfer or L/C
Terms of production of equipment depend on the workload of our factory and the amount of your
order. Usually it is up to 120 days for one line. We will provide warranty for 12 months since the
equipment commissioning date and after-sales service.
ADVANTAGES OF UKRTECHNOFOODS’ LINE

CORRECT TECHNOLOGY OF SPAGHETTI DRYING (HIGH QUALITY OF THE PRODUCT)

OPPORTUNITY TO PRODUCE DIFFERENT TYPES OF PASTA (SPAGHETTI AND SHORTCUT PASTA)

EXTREME SIMPLICITY IN OPERATOR’S WORK. DOES NOT REQUIRE HIGHLY PAID
STAFF

UKRAINIAN EQUIPMENT COSTS MUCH LOWER THAN ITALIAN OR USA.

Made to North American and Western European high standards.

ASSEMBLY AND TRAINING

WARRANTY

SERVICE MAINTENANCE

PAYBACK TIME – 3 MONTHS
Tradeway
Exclusive Dealer in:
Africa, Middle East and American Continent
http://www.Tradeway.us
Tel: 1-661-263-1482
Valencia, California USA
E mail: vartanv@Tradeway.us