用于高质量产品的新鲜意大利面，多功能性和自动化

越来越自动化的生产线，以获得具有与手工制品类似的感官属性的产品，但由于每种类型的面食量身定制的热处理，具有更长的保质期。

生产新鲜意大利面的线条：填充意大利面，如馄饨和意大利式饺子;区域意大利面，如Orcchiette，Trofie，Cavatelli;和层压意大利面，适用于兰萨克和Tagliatelle等传统面条。多年来一直反映的生产过程，以传统的名义，也是创新，涉及所有制造步骤：从全自动给药和混合原材料与薄片和连续挤出机，不改变面团质量，到用巴斯氏菌和冷却器稳定化。现代植物生产新鲜面团的生产可以保证品质的产品，对消费者安全可靠，具有足够长的保质期，无需干燥过程，典型的干意大利面。保质期取决于适用于产品的稳定化处理：如果包装的产品进行额外的巴氏灭菌和冷却，它可以从2个月内测量到产品的2个月，从而为新鲜的巴氏灭菌意大利面食，冷却和包装至4-5个月。更先进的工厂处理不同类型的面粉，既有原料和预煮，有或没有麸质，或特殊的面粉，感谢用于加工所需面粉的特殊系统。制造商建议面食生产新鲜意大利面的完整系列，包括：适用于给药和混合不同成分的捏合机;根据给装备和混合原料的压力机，可以用或没有真空挤出面团; dough distribution shuttles for different forming positions; calibrators and cutters for cross-cutting the dough with automatic thickness control; gas of steam pasteurisers; pre-dryers or coolers; post-packaging sterilizers and thermal-treatment units for high production speeds.

技术专注于过程改进和产品质量。植物必须确保产品的保质期和消费者的呼吸物质。成分质量肯定是必要的，就像生产面团的技术一样，以便在煮熟时获得高质量的产品和漂亮的黄色，也归功于薄片和压力机与真空技术，如几家公司提出。意大利面条厂特别欣赏可通过所有成形单元加工的面团提供面团的能力，适用于具有非常不同的特征的面粉和食谱。面团分配系统可以自动化，如更复杂的线条，并且可以连续供应多个成型单元。自动水冷却器，适合连接压机，搅拌机或挤出机，确保挤出装置的恒温控制，以防止在出口处的面团过热。植物布局可以根据客户的需求进行改变。对于层压意大利面来说，不同尺寸的预分配面条可用，散装成塑料包或托盘上的巢穴;自动堆放烤宽面条的面食，有或没有塑料分离板。填充面食可以切割各种各样的形状，满足市场要求：圆形，广场，半月，鱼，心，糖果，蘑菇。填充物连续输送，可以在机器运行时调整，如面食板的进料。 Fresh pasta production lines must be versatile and automated: this involves automatic dies replacement and tank tilting; or scroll speed adjustment with inverter; or extractable kneading shafts for easier cleaning. For pre-drying filled and pasteurised fresh pasta or gnocchi, the use of shakers is possible. Thanks to movement, ventilation, and heating, the shakers perfectly separate the product, preserving its original shape while drying its surface, reducing the amount of moisture and extending the shelf-life, while providing for an easier packaging.

必要的热处理。新鲜意大利面生产线，有或没有灌装，采用不同的热处理:在包装前或包装后进行巴氏杀菌;干燥或预干燥;在最终包装前对产品进行冷却或冷冻。人们普遍倾向于减少热处理，以生产具有与自制面食相似的感官特性的新鲜面食。热处理采用带有蒸汽喷射或气体巴氏杀菌机的巴氏杀菌机进行，确保了高能源效率和性能超过90%，并相应显著节省能源。巴氏杀菌机完全采用不锈钢制造，可以配备一个集成的锅炉和热交换器浸入水中，以消除热量损失到环境中，最大限度地减少电力消耗。蒸汽喷射式巴氏杀菌机确保生产的面食与自制面食相似。巴氏杀菌区盖易于拆卸，以便准确清洗蒸汽生产罐和传送带。蒸汽生产区域和盖子都是不锈钢内部保温隔热最高。他们使用GPL、天然气和蒸汽。 The belt speed is adjustable to allow different residence times in the steam chamber. Some pasteurisers feature humidity extraction hoods with adjustable hatches; condensation collector tanks to reduce water leakage, and final drying areas complete with centrifugal fans and finned heating elements. Other versions have two pre-drying areas for the elimination of residual moisture from the surface of the product. The temperature of the pasteurisation chamber is adjustable in order to reach different temperatures in the centre of the product, and according to the handled product. Pasteurisers can be customised to cover the most different requirements in terms of production quantities, length of steam chamber and conveyor belt. Fresh pasta production lines comprise high-temperature dryers, with single or double pasteurisation process, the latter for frozen or stabilised pasta. The heat treatments for fresh pasta do not include only pasteurisation. Pre-dryers, static or continuous with conveyor belts, are used to reduce the moisture content of fresh filled pasta. Furthermore, they ensure the drying of pasteurised pasta before packaging. They are equipped with fans, heat exchangers or electric heaters and conveyor belts. The residence time of fresh or filled pasta and the heat can be adjusted according to the percentage of moisture to be extracted from the product. Before packaging, pasta can be cooled down to 4°C or less thanks to coolers, consisting of conveyor belts of different length and height, according to needs of pasta factories. The unit comprises a series of conveyor belts according to the quantity of product to be handled and the required residence time. The batteries of the coolers suitable to lower the temperature below 4°C are equipped with electrical defrosting heaters. For factories operating in restricted spaces, some manufacturers offer pre-dryers and coolers positioned one above the other, thus reducing the space dedicated to heat treatment, pre-drying and cooling. Here, the upper part is dedicated to the pre-drying of different types of fresh and filled pasta, while cooling and stabilisation occur in the lower part, creating a single machine, but with independent treatment areas and independent adjustment of heat, humidity and processing times. In fact, all these parameters are adaptable to the different products handled.