Fresh filled or non-filled pasta, dry, special, raw flour, pre-cooked, pasteurized, frozen pasta, gluten-free or not, using or not special flour: there are no limits to the customization of your industrial plant of pasta production.
Hence, Sarp develops exclusively tailor-made plants for pasta production, which target the rationalization of space and the optimization of production capacity.
The lines can start with the extrusion and end with the packing, also including the heat treatment of the product. In the planning phase of Sarp pasta machineries, we follow two basic principles: durability and production continuity.
Each project is designed to ensure a simple and intuitive use and routine maintenance of the installations, avoiding plant stoppages.
Furthermore, all machineries are built with high quality materials that guarantee high hygiene standards and make Sarp plants for pasta the ideal ally for companies of every size and production capacity.
Performances and efficiency
- Fresh, filled, laminated and regional typical pasta throughput from 100 kg/h to 2000 kg/h
- Dry long pasta, short, nest, lasagne and regional typical pasta throughput from 100 kg/h to 500/600 kg/h using all types of flours: with gluten or gluten-free.
- Pre-cooked pasta, frozen, instant or special pasta for throughput from 200 to 2000 kg/h and ready meals already portioned using pre-cooked pasta, seasoned and ready to be consumed. The production capacity varies depending on the type of pasta employed (i.e. lasagne, cannelloni, short pasta, long pasta, etc.)
- Gnocchi: fresh, pre-cooked, using instant mashed potatoes or potatoes, for throughput from 100 up to 2000 Kg/h