Drying is one of the most delicate and complex phases of the pasta production cycle. It is used to lower the level of humidity present in the product and bring it to optimal levels (12.5%). This phase is decisive for determining the quality of the pasta: it is fundamental, in fact, that the humidity value is uniform within the product and constant over time to avoid defects. The duration of the drying varies according to the type of pasta. To obtain an excellent drying it is important to have an electric dryer that allows constant monitoring of humidity and simultaneous heat transfer.
Various types of drying
The drying of the pasta can take place:
- at low temperature (50-55 °C);
- at high temperature (75 °C);
- at very high temperature (80-120 °C).
The drying at low temperature has longer production times compared to that carried out at higher temperatures and maintains the organoleptic properties of the product unaltered. Thanks to the electric dryer, it is possible to regulate and decide which drying process is most suitable for the type of pasta being produced.
The static dryers cabinets
Result of continuous study and technological research, our electric driers automate the drying phases that have always required the human experience. Each drying cabinet is designed to have a high thermal seal and is equipped with a variable number of frames (from 25 to 100, depending on the model). It is equipped with digital instrumentation to manage each stage of drying. You can control the temperature and humidity and adjust these parameters thanks to extractors that make corrections inside the machine if the humidity exceeds the set values, or optimize the air flows according to the type of pasta. The computerized management also allows to memorize specific drying programs for the various pasta formats, thus ensuring maximum productivity and standardization of the production process. We have dryers for every need, suitable for drying different quantities of fresh product (up to 800 kg).