Buy The compact line for production of macaroni of 70 kg/h
The compact line for production of macaroni of 70 kg/h

The compact line for production of macaroni of 70 kg/h

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1497193.56 UAH
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  • Nova Poshta
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Ukraine, Dnipro
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15 years on Allbiz
Technical characteristics
  • BrandБИД
  • Country of manufactureUkraine

Dear sirs!

We bring to your attention information on a macaroni complex with a productivity up to 70 kg/h on finished goods.

It is possible to carry to features of this complex:
- Vacuum batch of the test;
- Steam processing of pasta;
- The drying complex consisting of three cupboard drying chambers in which is automated process of maintenance of the set technological parameters.
- Compactness
- Simplicity of service and repair.

This complex of the equipment is intended for production shortly-rezannykh of pasta. Productivity is determined by finished goods and makes up to 70 kg/h depending on a type of production.

The pressing equipment complex Drying complex of the equipment

1. Press macaroni (Extruder macaroni) *

5. Drying chamber, 3 pieces ****

2. Control panel press **

6. Carts, 4 pieces, with trays, an additional set.

3. Knot of gigrotermichesky processing ***

7. Table of stabilization and cooling of production.

4. A support under a tray


* the Offered macaroni unit is intended for production of pasta from flour and semolina (a macaroni krupka) of both soft, and firm grades.
** For smooth start and combination of productivity of the pressing and drying complexes it is recommended to complete a macaroni press with the regulator of turns of the main drive.
*** The knot of gigrotermichesky processing is not included in the basic package and is recommended in need of receiving the raised steklovidnost of pasta, and also during the work on flour with lowered the maintenance of a gluten.
**** The drying complex can be equipped with steam heaters and a control system of them that will allow to transfer ≅ 90% of energy consumption from electricity on gas or other types of fuel.
Additional matrixes are paid separately. On matrixes you can study the catalog on our website:

Short technical characteristics

Name of parameter

The pressing complex

Drying complex

Knot of gigrotermichesky processing

The maximum productivity on test preparations, kg/h

to 85

to 85

to 85

The maximum productivity on a dry product, kg/h

to 70

to 70

to 70

Rated capacity, kW




So-so power consumption, kW 4,2 15 8,5

Consumption of water, l/hour




Service personnel, persons.



In design and production of the offered equipment modern materials and components are applied, and also the advanced technologies conforming to the existing international requirements are introduced.

Short description of technical process

The operator gives in advance weighed flour to the reception bunker installed on the press (1) from where she at the right time moves in the dough mixing bunker.
Water is dosed in a separate tank and as well as flour moves in the dough mixing bunker.
It should be noted, the dough mixing bunker is under vacuum and dough in process of a batch completely loses air that does it more plastic and dense.
From the dough mixing bunker the ready vacuumized dough turn of a shiber is served in the second bunker where it also is under vacuum and in a constant tedding.
From the second bunker dough the screw gets to the working cylinder and from it on the pressing head, further through a matrix with dies the test is given various forms of macaroni.
The detachable mechanism has smooth adjustment of turns that allows to make pasta of long from 3 to 40 mm
For the purpose of giving to the raised steklovidnost and improvement of organoleptic indicators of production it is recommended to subject the created test preparations to steam processing on knot of gigrotermichesky processing (3) which is supplied by all necessary managing director and protective automatic equipment.
Further test preparations are evenly displayed on drying trays (4) then trays are established by a manual way on carts (6) and move in the drying camera (5). Production time spent in drying chambers – 6-10 hours.
Dry macaroni is exposed to stabilization on a table (7) where there takes place process of distribution of moisture and cooling of a product within 1-2 hours. After that the product is ready to packing.
Optimum operating mode of the line round-the-clock.

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The compact line for production of macaroni of 70 kg/h
The compact line for production of macaroni of 70 kg/h
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