Macaroni Pasta Production Line
This macaroni pasta production line utilizes vacuum cold extrusion technology with wheat flour or semolina as raw materials. It can produce 100-600kg/h of short-cut macaroni pasta in different shapes by changing the dies in the extruder.
Technical Specifications
Overview
High-Efficiency Macaroni Production
This automated production line utilizes advanced vacuum cold extrusion technology to produce high-quality short-cut macaroni from wheat flour, semolina, or durum. By using a vacuum system, the pasta maintains superior elasticity, a vibrant natural color, and remains firm even after 45 minutes of boiling. The system is designed for versatility, allowing for a wide range of pasta shapes through easily interchangeable copper dies with Teflon lining.
Technical Performance
Production Capacity
100 kg/h
Minimum Output
600 kg/h
Maximum Output
- Extrusion Method
- Vacuum Cold Extrusion
Model Specifications
Model Specifications Table
| Model | Installed Power (kw) | Consumption Power (kw) | Output (kg/h) | Host Size (m) |
|---|---|---|---|---|
| TXF-100 | 35 | 21 | 80-100 | 2.2x0.8x1.8 |
| TXF-200 | 50 | 37 | 200 | 3.9x2.8x4.5 |
| TXF-300 | 60 | 45 | 300 | 4.5x3.5x4.5 |
Construction & Components
Extrusion Dies
- Imported from Italy
- Material: Copper
- Inner Lining: Teflon
- Thousands of shapes available
- Machine Material
- Food-grade Stainless Steel
Control & Automation
- Control System
- PLC with Touch Screen Interface
- Electrical Components
- OmronSchneiderDeltaCHNT
Production Process
Production Workflow
- Flour Mixing
- Vacuum Extrusion System
- Precise Cutting System
- Scraper Type Elevation
- Multi-stage Drying
- Cooling & Packaging
Service & Support
Included Services
- Pasta recipe formulation
- On-site engineer installation
- Worker operational training
- Warranty
- 2 years
Quality & Compliance
Certifications
CESGSISO 9001
