MADE-IN-ITALY KNOWLEDGE

PLANT FOR

FRESH PASTA

FRESH PASTA

Fresh Filled Pasta

Fresh Laminated Pasta

Fresh Extruded Pasta And Regional Typical Pasta

SARP technology allows the production and heat treatment of fresh filled pasta or plan format pasta with a throughput up to 2.000 kg/h.

The plants have been designed to produce fresh pasta with an adequate shelf-life while not opting for a drying treatment.
The shelf-life varies depending on the treatment to which the product is subjected: about 60 days for the pasteurized, cooled and packed in modified atmosphere product, up to 4-5 months with pasteurization and cooling of the packed product.
All the machineries for the production of all types of fresh pasta are stainless steel and designed for a optimal sanitation.
Plants can be realized for the usage of normal flours, gluten-free flours (starting from raw or pre-cooked flours) or special flours, implementing the existing machineries with particular systems suited to work the request flour.

Each Sarp plant consists of different components, the whole range includes:

  • dough mixing units able to dose and mix semolina, flour, water, eggs and other ingredients for dough preparation.
  • Presses, from dosing and mixing the raw materials used, the extrusion of the dough is obtained with any type of flour (with gluten or gluten-free, raw flour, treated, etc.), with or without vacuum.
  • Loading shuttles with laser control for multiple-location forming.
  • Calibrators and cutters which allow longitudinal and/or transverse cut of the sheet and the calibration of the sought sheet thickness. It is possible to automatically control the thickness.
  • Gas or steam pasteurizers, the treatment is essential to extent shelf-life of products by reducing the concentration of bacteria. Gas pasteurizers allow energy saving of 60% compared to traditional ones.
  • Pre-Dryer/ coolers (ALSO COMBINED) guarantee maximum shelf-life and an efficient cleaning.
  • Sterilizers and post-packaging treatment lines with spirals, which aim to heat treating the product in order to increase its duration more then 90 days and reach substantial productions.

AUT. CONT. KNEADER

PASTEURIZER / PRE-DRYER

COOLER / FREEZER

AFTER PACKAGING PASTEURIZER

POST PACKAGING COOLING

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FOOD TECHNOLOGIES – MACHINES FOR PASTA AND CARRIERS SPIRAL