Скачать или смотреть SARP - Line for lasagne and tagliatelle in trays

Lasagna/tagliatelle cutting system with innovative and automatic loading into trays equipped with a device for flat pasta SOFT rows overlapping.

Our line of tagliatelle and lasagna involves the technology for the FOLDING AND WEIGHING system of long fresh pasta and lasagna in trays with the thermo-forming machine. Starting from the continuous automatic mixer, equipped with a fast mixer called the SCE150 centrifuge, the semolina and/or mixture is hydrated and blended without undergoing any stress and exhaustion. The dough passes to the sheeter and to the forming of the sheet with a SARP cutter, with the possibility of automatic mold change and subsequent passage to calibration and cutting.
The next phase sees the use of the pasteurizer designed in such a way as not to let drops of water fall on the sheet avoiding the possible formation of mold after the packaging phase.
After the steam treatment area there is a hot air area that dries the product on the surface before entering the cooler, where the temperature is lowered by ventilation with cold air and quickly brought to a temperature below 20 ° C.
The cooling area can be completely opened in order to facilitate cleaning and to have immediate product monitoring.
The cooled product then enters the packaging room where the transversal cut and therefore the determination of the weight in the package takes place.
There are two distinct types of packaging: products packaged in bags in a modified atmosphere or packaged in thermoformed trays closed in a modified atmosphere. It is possible to change the type of package automatically without interrupting the production of the line. In both cases, the product maintains its volume and appears soft and intact to the consumer with a shelf life of 60/70 days.