Max capacity per test performs (kg/h) 170
Max capacity per dried product (kg/h) 140
Installed capacity (kW)                       18
Average power consumption (kW/h)     12
Operating personnel (persons)              1
Dimensions
 length (mm)  2,000
 width (mm)   1,300
 height (mm)  2,720

Machine for vacuum processing of macaroni is intended formanufacture of pasteurized vacuum-processed macaroni products ofvarious configurations. The recommended length of products does notexceed 30 mm in conditions of mechanical cut of macaroni.

Advantages of our press:

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 %).

  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 at such opportunities of our equipment is not « knocks down » average-income businessmen onopen spaces of the countries of commonwealth. And by technical opportunities gives odds to some foreign samples.
The following aspect of advantages concerns quality ofan 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.