Instant Pasta Line

Axor Ocrim technology combines the tradition of pasta to a new method for preparing it in a natural and healthy way. Thanks to a low speed extrusion, a cooking system with extremely controlled steam pression and a homogeneous drying, it is possible to obtain a product which does not need to be cooked but only needs a simply rehydration for approximately 2-3 minutes. Instant pasta can be combined with different types of sauces and toppings. A good and healthy alternative to the Asiatic noodles that are filled with fat excess, high salt content and artificial flavour.
instant pasta production line
instant pasta production line

Press

Pasta production process starts here: in the vacuum mixing tank, raw materials and water are dosed, to obtain the dough. Then, thanks to the mechanical action of the high efficiency compression screws, the dough reaches the perfect compactness necessary for pasta to keep its shape at the exit of the die head. Of course, the press is fitted with Total Vacuum System Technology.

The cutting unit is a completely independent unit, fixed at the press legs. It is suitable for cutting any pasta shape and also to fit the “penne” cutter device.

Press assembly and cutting unit
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Mixing tanks with vacuum airlock
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Short-Cut Press TVS Technology
Die heads and cutting unit

Shaker and Bucket Elevator

Pasta drying process starts here. The shaker is fitted with a new motion device (patented), which allows a significant energy saving. In the shaker, the surface of the pasta is dried very quickly by hot air, to prevent sticking in next steps of the pasta production process.

Shaker
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Bucket elevator
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The shaker discharges in the bucket elevator
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TMVS Shaker

Instant Pasta Steam Cooker

This piece of equipment is provided with a new low-pressure steam spreading system, to ensure a uniform and deep cooking of instant pasta. The conveyor belt of the steam cooker is manufactured in self-cleaning PIK, perfect for high temperature.

Steam cooker
The steam cooker discharges in the bucket elevator

E.N.A. Dryer

The complete pasta drying process occurs in two zones of the E.N.A. dryer: the pre-dryer and main dryer, each having separated thermohygroregulation control units. A pre-drying phase of approximately 40 minutes, followed by a drying phase of approximately 2 hours, to end with a stabilization phase of approximately 30 minutes, allows a high-quality production using any kind of raw materials. The E.N.A. dryer is fitted with high density fiberglass panels, internally lined with stainless steel sheets and silicone rubber gaskets.

ENA Dryer
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The bucket elevator feeds the spreader at the top of the dryer
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ENA Short Cut Dryer and Cooler
Slotted Aluminum Belt
Stainless Steel Mesh Belt

Cooler

The air/water cooler is fitted with an external cooling unit to lower the pasta temperature and to make it suitable for storage and/or packaging.

Short-Cut Cooler
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Short-Cut Cooler
Short-Cut Cooler
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Short-Cut Cooler

Process automation

ARS (AxorOcrim Remote Service) is the automation and supervision system completely developed by Axor Ocrim.

Automation with ARS

Capacity and dimensions

instant pasta plant dimensions
Output capacity (Kg/h) Press Line composition H1 (mm) H2 (mm) L (mm) P (mm)
700 1.145.C 400 TMVS 700 - E.N.A. DD 9/9 6300 6200 32000 4860
1000 1.165.C 460 TMVS 1000 - E.N.A. DD 11/9 6300 6200 34500 4860
1500 1.210.C 520 TMVS 1500 - E.N.A. DD 11/11 7000 6900 36200 4860