The operation of the dryer

Depending on the model, the dryer has a capacity of 1/2/4 trolleys with 25 frames each.

The measures of the frames are 120×60 cm each frame and have a capacity of about 4/5 kg of fresh product.

Diversity is due to the format of the product. Whenever the 2 trolleys are filled completely, we will have 200/250 kg of pasta.

Everything will be placed in the dryer that will work automatically by making drying cycles through hot air driven by fans and heated by electrical resistances.

The fans rotate both left and right alternately with programmed work breaks. This procedure (inversion of gear) is necessary in order to dry the paste on the surface and in the underlying part where it is resting on the frame in a uniform manner. The surface part of the dough, being already dry, will emit the moisture that is still inside the product, bringing it to the surface, where it will then dry out the created moisture at the next ventilation.

The moisture extracted from the paste and formed inside the dryer will be expelled outside through the extractors. This procedure takes place automatically during the work cycle already pre-set in the control panel.

Following this procedure (which works completely automatically through a logic controller mounted in the drier control panel), a better quality will be obtained and breakage will be avoided both during packaging and during cooking. It will also allow us to have a shelf life of 24 months.

The drying cycle, including the break, lasts about 10 hours. It is always advisable to carry out a slow drying process. In addition we will need to evaluate the amount of daily production we want to produce and then choose if we need 1 or 2 dryers plus 2 additional trucks for stock (2 trolleys are in the dryer and 2 we will use them in packaging or we can fill them by doing so other fresh pasta production)

Drying technologies