Vacuum macaroni press
Macaroni press
Productivity: 170-200 kg/h with crude dough
Consumed electrical capacity: 8,5 kw.
Diameter of the matrix: 200mm
Cooling of the matrix
Pressure indication in the screw camera
Automatic flour and water dosage
Full vacuum (in 2 kneaders)
Steam generator is not used
Overall dimensions:
- with horizontal dough outgoing out of the matrixes
length - 1700mm
width - 1700mm
height - 2800mm
(for "Trabota" - 4000mm, in case of lower location of the compressor
for flour 2500mm)
- with vertical dough outgoing
length- 1700mm
width - 1700 mm
height - 4000 mm
( Trabota - 5000mm)
Weight of the press -1700 kg.
Necessary area for assemblage - 12-15 sq.m.
Electric parameters: 3*380V, 50 hertz
Delivery terms: from storehouse EXW Ukraine, Kharkov
FCA Russia, Belgorod
The macaroni press has been created by the engineers from "Empire of
Metals" company on the base of ten year experience in the sphere
of matrix and filter production as well as in sphere of the service for
the macaroni equipment that are the products of world leaders.
As a base we accepted the idea of the most claiming type of macaroni
press with its productivity 150 - 230 kilograms per hour. Knowing
strong and weak sides of the majority of macaroni presses, that work on
the territory of C.I.S., we have generalized our background of experience.
Working upon the price reduction, we have concentrated not upon the simplification of technology of production or reducing the price for constructions, but upon modularity and optimization of nodes functioning as well as upon the reduction power-consumption.
Our product has obtained a kneader, which due to its characteristics exceeds all existing analogues of producers from C.I.S. This node is the "heart" of macaroni production.
It is the quality of the cooked dough that is responsible for successful
results of macaroni products production in conditions of tough
contest at the market.
The fundamentally new method of mixing flour and water by the
help of automatic the proportioners allows to obtain the dough which
is of "groats" consistence. This method also excludes grinding of
flour in the auger camera. The present option allows to exclude the power-consuming
process of pasteurising (processing by means of steam). The kneader construction
is equipped by the vacuum pump, which under minimum power inputs allows
to support vacuum at each stage of technological cycle at the rate of 0,01
л Step, beginning from the stuff dosage.
Bunker of accumulator- detergent is created in order to compensate the problem with the bulk dosage and faults with presenting water (typical problem) - it is a sufficient amount of dough in the bunker in order to have some more time for switching off the press before the dry dough falls into the auger camera.
The reversion presence in the auger allows to return the "problem" dough out of the auger camera into the kneader bunker allowing to avoid crystallization of the dough in front of the matrix. The majority of available at the market macaroni presses does not have such possibilities.
The universality of the design allows to work with horizontal (macaronis- shortly cut) or vertical (long products) dough outgoing.
The existing system of the press control has a high degree of the reliable blocking and it allows working on it of a lowly qualified personnel. There is a possibility to modify the productivity of the press for optimising the production of the certain types within the range from 170 up to 220 kilograms per hour (with crude dough). The present option allows solving the problem, connected with conditions of moulding the various types of macaroni products.
The power inputs of the present press are 2-3 times as different as
the presses of the analogical productivity (8,3kw. against 20-25kw.). For
1-year work the economy of electric power will come to 40% of the press's
cost under the condition of twenty-four-hour work. There is
a possibility of completing the press with the mechanism for cutting
at the angle of 45 degree.