Buhler long-cut pasta line

Consisting of
- 2 x Raw Material Silos (4000 lbs and 10,000 lbs)
- volumetric Dosing Unit
- volumetric Micro Doser
- Double Screw Press TPBD-175/2000
- Spreader TSBB 4-stick-spreader
- Pre Dryer TDEC-1/7
- Dryer TDCA-3/10
- Final Dryer TDFC-5/13
- Cooler TDEC-1/3
- Stick Magazin TAMA
- sticks with carts
- Stick return conveyor TAKB
- Stripping & Cutting Machine TSTA - 2 pcs.
- Stiavelli packaging machines, mod. CPL85 with all accessories
- Braibanti Cartoner
- All available dies and accessories
Condition “as is, where is”

GENERAL INFORMATION

The capacity of 1500 kg/h is reached under the following conditions: Continuous operation Product moisture 12,0 to 12,6% Capacity: uncut, dry on stick Production of Spaghetti: 1500 kg/h Max. 3 eggs/kg dry. Higher egg content will result in a capacity reduction. Guaranteed shapes: Spaghetti diameter 1,7 mm (product diameter based on dry product), with a dry weight of 4,0 kg/stick, with a strand length of minimum 500 mm (dry). The dryers are designed for maximum strand length of 610 mm (wet) Hot water inlet temperature 90-95°C.

Raw materials: When the following raw materials are used: Durum semolina, with a particle size lower than 0,350 mm. When flour or flour mixings is used, a capacity reduction must be taken into account. When tomato or spinach in powder or liquid form is added a capacity reduction must be taken into account. With spinach powder added, the drying temperature in the final dryer will be max. 75°C. Max. of 3 eggs/kg dry. Higher egg content or use of fresh eggs resp. dry eggs with additives will result in a capacity reduction.

Protein content: min. 11% Lower protein content of the semolina/flour can result in a capacity reduction. Temperature of semolina/flour and liquid added to the minimum room temperature.

Dosing water in drinking water quality. Chloride Cl < 20 ppm

Process Equipment Water Quality, Minimum Requirements for: Water for the steam evaporator for dryer climate-preparation. Boiler water for the dryer heating systems. Chloride Cl < 20 ppm Sulfate SO4 < 30 ppm Calcium Ca2 < 40 ppm Iron Fe < 1 ppm pH > 1 ppm Carbonate hardness < 5 dH In addition, the water for the steam evaporator has to be fully softenend. The line is designed for the following room climate: Temperature 26-30° C. Relative humidity 55-65%. In case of other room climate conditions, the final moisture content of the product must be adjusted accordingly.

Dies for Spaghetti, Angel Hair and Linguine are available.

Years in operation after refurbishment – 4 Years

How many production hours can be stored before the packaging – Only small accumulator available, since 2 packaging machines are available will keep up with production. ?
Production capacity for 1.0mm spaghetti per hour? 1500 kg/hr.
Voltage and Frequency running of line motors and packing machine. Here we use 380V and 50HZ. , 220V and 60 hz
Packing machine former how many sizes you have. We need to pack 200g and 400g 1.2mm / 1,7mm spaghetti., we pack 227 gms. – All available formers will be provided
Process time from press to stripper. 10 to 12 hrs approx but is variable to recipe.
PLC Based Control System is Available
2 Nos Raw Material Silos are available
All Hydraulic Piping and Electrical Cables from Headers to Plant are available.