Development of a press for the production of short pasta with a capacity of 200 kg/h

The developed pasta press is designed for a line for the production of short-cut pasta with a capacity of 200 kg/h, in terms of its design and technological capabilities it surpasses other presses:

• in terms of the quality of kneading pasta dough – the process is more intensive, as a result, the quality of products in terms of density and homogeneity increases,
• overall dimensions – ideal for a small production workshop.

In this work, we studied the technology of making pasta. We analyzed the current situation in the market and considered the theoretical foundations of production.

We considered in detail the technology that meets the modern level of pasta production and guarantees the release of high-quality products. This is ensured by the introduction of an additional number of special additives at the production stage. We considered the requirements for raw materials and materials. We calculated the main parameters of the pasta press.

The capacity of the dough mixer of any pasta press should be comparable to the productivity of  the raw pasta press itself. The method of calculating the equipment includes the selection of the type of press according to the given capacity, the calculation of the capacity and hourly capacity of the mixer and the power of the drive for kneading pasta.

The selection of equipment for production was carried out, on the basis of which the main and auxiliary equipment that meets modern requirements was selected.