Perfect dry pasta with Pama vacuum presses. The research on the perfection of the DRY PASTA product also in the artisanal sector continues. The year 2016 begins with a new machine: the “SV Series” automatic kneading press with vacuum extrusion for the production of dry and gluten-free pasta. Designed and built to produce ever better pasta.
How? “Studies show that a high degree of vacuum before drawing improves the quality of the pasta, because much more moisture is removed from the dough. Consequently, a maximum homogeneity of hydration is obtained, with consequent elimination of white spots in the product. pasta is improved, regardless of the quality of semo the used, as oxidations that can damage the pasta are eliminated. Furthermore, fewer inclusions of water in the pasta result in greater resistance to cooking, a glossy surface, a more intense color and aroma. “
The vacuum required for the production of quality pasta is about 90/95%. To achieve this degree of vacuum, the pasta factories need adequate technology. At Pama we want the best, that’s why we install Busch Vacuum Pumps on our machines. These vacuum-packed versions allow you to obtain a more homogeneous dough and a more colorful product without air bubbles, details that make the difference in the DRY PASTA sector. The vacuum suction system with Busch pumps guarantees a high operating temperature, an optimal condition for a better yield of the production cycle. The pumps are complete with suction filter with cartridge and synthetic lubricant.
Characteristics of vacuum presses:
- closed circuit water-cooled extrusion pipe
- Removable tank shafts for better cleaning
- mixing paddles with boltless fixing for safe sanitization
- automatic short and long pasta cutting unit
- speed of the extrusion screw adjustable with inverter
- extrusion dough formation with vacuum
- enhanced thrust holding unit for a long duration
- vacuum circuit with Busch pump
