macaroni factory.pdf

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MACARONI PRODUCTION LINEWe design and manufacture industrial lines for production of non-filled pasta, either dry or freshProduction capability from 150 Kg/h to 500 Kg/h (12 tons/day per each production line)Pasta can be: Extruded (like spaghetti, fusilli, maccheroni, etc.). Laminated (like tagliatelle, pappardelle, tagliolini, etc.). Formed on conveyor belt (like trofie, cavatelli, olive leaves etc.).The lines are made of the following sections: 1)Dough mixing Emaco We design and manufacture industrial lines for production of non-filled pasta, filled pasta, Production capability from 150 Kg/h to Production capability from 150 Kg/h to 500 Kg/h (12 tons/day per each 500 Kg/h (12 tons/day per each production line) production line)Pasta can be: Pasta can be:Extruded Extruded (like spaghetti, fusilli, maccheroni, etc.). (like spaghetti, fusilli, maccheroni, etc.).Laminated Laminated (like tagliatelle, pappardelle, tagliolini, etc.). (like tagliatelle, pappardelle, tagliolini, etc.).Formed on conveyor belt Formed on conveyor beltGroupWe design and manufacture industrial We design and manufacture industrial GroupAccording to the type of dough, production capabilities and customer's need, the mixing can be prepared using an automatic continuous mixer which doesn't require manual help or with semi-automatic batch mixers.In the former case the ingredients are blended and dosed automatically in a centrifuge according to pre-programmed recipes. On the other end, in semi-automatic batch mixing ingredients are dosed manually; the mixing is prepared in a secondary hopper and is transferred to the forming machine only when the batch is ready.Both processes are continuous, but the latter requires more human labour. 2)Product forming The dough can be shaped into non-filled pasta in three different ways: Extrusion.Allows to produce the wider range of products in the easier way. The dough is compressed at high pressure and forced through the tiny holes of a die.The extruded pasta is the n cut to the desired length. This process is used to produce the better known shapes of non-filled pasta, like spaghetti, maccheroni, fusilli, penne,and more complicate shapes like radiators or wheels.Emaco The dough can be shaped into non The dough can be shaped into non--filled pasta in three different ways: filled pasta in three different ways: Allows to produce Allows to produce the wider range of the wider range of products in the easier way. The dough is products in the easier way. The dough is compressed at high pressure and forced compressed at high pressure and forced through the tiny holes of a die. through the tiny holes of a die.The extruded pasta is the n cut to the The extruded pasta is the n cut to the desired length. desired length. GroupBoth processes are continuous, but the Both processes are continuous, but the Lamination.Allows to produce only flat shapes, but is often considered the most traditional process. The dough is laminated through two strong rollers to obtain a sheet (sfoglia), normally as thick as the final product.The sheet is then cut into strips of the desired width and length to obtain smaller sheets or linguini, pappardelle, tagliatelle, square spaghetti (spaghetti alla chitarra). This shapes can be left flat or nested with a nesting machine. Shaping on a belt.This process allows only to produce special shapes, traditionally twisted or dragged by hand.The dough is twisted and dragged on a conveyor belt to simulate the work of the hand and obtain the desired shape, like trofie, cavatelli, olive leaves, etc...3)Thermic treatment Drying.This is the thermic process more widely used to preserve non filled pasta.Humidity rate of the product is significantly reduced in suitable drying rooms according to proper temperature and humidity cycles. Drying cycles are critical to obtain a good result and Italgi dryers are fully programmable to allow our technician to study the best solution for each customer.Drying cycle can be completely automatic on conveyor belts for high productions or semi-automatic on trays and trolleys for Emaco special shapes, traditionally twisted or The dough is twisted and dragged on a The dough is twisted and dragged on a conveyor belt to simulate the work of the conveyor belt to simulate the work of the hand and obtain the desired shape, like hand and obtain the desired shape, like trofie, cavatelli, olive leaves, etc... trofie, cavatelli, olive leaves, etc...3)Thermic treatment 3)Thermic treatmentDrying. Drying.This is the thermic process more widely This is the thermic process more widely used to preserve non filled pasta. used to preserve non filled pasta.GroupThis process allows only to produce This process allows only to produce special shapes, traditionally twisted or special shapes, traditionally twisted or lower productions. Pasteurization.Laminated pasta or pasta shaped on belts sometimes is sold fresh. In this case the product is pasteurized (overheated for a short time to reduce bacteria charge) to increase its shelf-life.Pasta is carried by conveyor belts through a pasteurizing tunnel and then through a cooling tunnel. All the process can be automatic and continuous without contacts with the operator. 4)PackingAt the end of the thermic process, the product can be packed in boxes or bags (dryed) or in sealed plastic trays (pasteurized) Price ranges from 500.000 to 4 millions euro for short/long macaroni plus flour mill (if requested) from 1 to 2 millions plus hangar and civil/electrical/water works for 2 millions euro plus laboratory, automation, training, know-how and accessories.A MEDIUM FACTORY (SHORT/LONG MACARONI + FLOUR) COSTS 9.600.000 EURO WITH INSTALLATION AND TRAINING.Please provide us with following basic information: types of macaroni, capacity per type (ton/day).Technology consulting and engineeringOur specially trained engineers apply their (dryed) or in sealed plastic trays Price ranges from 500.000 to 4 millions Price ranges from 500.000 to 4 millions euro for short/long macaroni plus flour euro for short/long macaroni plus flour (if requested) from 1 to 2 millions (if requested) from 1 to 2 millions plus hangar and civil/electrical/water plus hangar and civil/electrical/water works for 2 millions euro plus laboratory, works for 2 millions euro plus laboratory, automation, training, know automation, training, knowaccessories. accessories.A MEDIUM FACTORY (SHORT/LONG A MEDIUM FACTORY (SHORT/LONG MACARONI + FLOUR) COSTS MACARONI + FLOUR) COSTS GroupAt the end of the thermic process, the At the end of the thermic process, the product can be packed in boxes or bags product can be packed in boxes or bags know-how profitably also to our customers projects. Our consulting services are based on an integral approach to ensure sustainable solutions offering an optimal cost-to-benefit ratio. Buhler development engineers work in teams across the boundaries of individual projects and business units to generate innovative solutions.Our technology consulting and engineering services include especially: -Design and development of new processes and production systems-Fine-tuning of plant and equipment processes-Start-up of production systems with high uptime -Preparation of investment decisions-Comprehensive process technology consulting -General project management and engineering-Consulting in the field of international standards-Analyses and identification of needs -Customized project organizationIn all our projects, we focus on clear project goals, realistic budgeting and scheduling, and smooth communications. If you wish to learn more about our technology consulting and engineering services, please contact us.Emaco General project management and General project management and in the field of international in the field of international Analyses and identification of needs Analyses and identification of needs Customized project organization Customized project organizationIn all our projects, we focus on clear In all our projects, we focus on clear project goals, realistic budgeting and project goals, realistic budgeting and scheduling, and smooth communications. scheduling, and smooth communications. If you wish to If you wish to Groupup of production systems with high Preparation of investment decisions Preparation of investment decisionsComprehensive process technology Comprehensive process technology GroupModulaSheeter-based modular pasta makerModula is the ultimate professional combined pasta maker. It has been designed to match the needs of restaurants, canteens, rotisseries, bakeries and other pasta related business. It allows the production of several kinds and shapes of pasta and requires a limited kitchen space. The modular structure of this pasta machine allows a smart investment: you can buy the whole machine or purchase the accessories in a second time, thanks to their assembling easiness. The sheeter is Modula's core. It produces the pasta sheet to feed the other parts of the machine or to use as it is, as for lasagne; an innovative device simplifies the insertion of the dough into the rollers and makes the sheeter safe. Emaco Modula is the ultimate professional combined pasta maker. It has been combined pasta maker. It has been designed to match the needs of designed to match the needs of restaurants, canteens, rotisseries, restaurants, canteens, rotisseries, bakeries and other pasta related bakeries and other pasta related business. It allows the production of business. It allows the production of everal kinds and shapes of pasta and everal kinds and shapes of pasta and requires a limited kitchen space. requires a limited kitchen space. The modular structure of this pasta machine allows a smart investment: you can The modular structure of this pasta machine allows a smart investment: you can buy the whole machine or purchase the a