Producing dry pasta with quality static dryers depends above all on the quality of the raw material, which must be of the best. A lot of progress has been made in the
last decades that have influenced the quality of the process and the final product. The most significant innovations were made in particular during drying, where technology has given way to optimize the production process in the various stages of the drying cycle.

The elimination of the liquid, in this case the water, is a delicate process that must not upset and traumatize the product. Lowering the moisture content from 31% to 12.5%, so that the finished product has the consistency to maintain its shape and to be preserved without deteriorating over time, requires above all time and full knowledge of the phase. drying. Our dryers equipped with PLC, give the possibility to customize the drying recipe according to the product, in all its phases and automatically.

Produce dry pasta with static dryers

The first phase of the process to produce dry pasta with static dryers, called pre-drying, the humidity of the product drops from 30-32% to 18-17%, phase in which the extraction of water from the product is extracted at a high speed.

The second phase of the pasta drying process involves alternating phases of evaporation of the water from the surface and redistribution of this within the matrix. At this time, the temperature and humidity of the environment are normally decreased, clearly with respect to the temperature and humidity of the product.

The third phase, that of stabilization, must keep the final humidity of the product unaltered, even if a slight decrease in humidity is practically inevitable.

We can guarantee to all our future customers, after-sales assistance and training by our. specialized technicians, who in your pasta factory will develop the necessary recipes so that your dry pasta format meets the quality and organoleptic standards of the market.

Dimensional technical characteristics of our static dryers