When choosing an industrial pasta extruder, there are many factors to consider. From dies to ideal rollers, these factors can make or break your success in making fresh pasta.

Here are some tips to help you choose the best extruder for your business.

A few of the benefits you can expect from industrial pasta extruders:

twin screw extruder (1)

Ideal rollers

When using an Ideal rollers industrial pasta extruder, the blades may gouge the clay sheet when it is at the thickest setting.

The ridges can be avoided by turning the sheet 90 degrees and running it through the machine more than once.

A copy paper can be used to smooth the clay.

If this doesn’t help, use a piece of plastic wrap to smooth the clay before running it through the machine.

Electric models of pasta machines are more convenient to use than manual ones, since they cut the pasta as it extrudes.

Some models even mix the dough for you. However, cleaning them can be difficult.

The hardware is also not as sturdy as those of other models.

They also didn’t have a drawer to store the discs, which can get messy over time.

But if you’re looking for a quality pasta extruder that is both durable and reliable, this machine might be the best investment you’ve ever made.

twin screw extruder diagram

Die for Sarp machines

A Sarp pasta extruder is equipped with an interchangeable die that is suitable for the production of different kinds of pasta.

This die has a diameter of 33 mm and a depth of 7 mm.

The die is designed to cut the pasta uniformly and shape it. The final product is then packaged in convenient portions.

Moreover, it can be easily transported from one location to another.

Consequently, a Sarp pasta extruder is a perfect investment for any size production.

The type of material used for the dies is very important, as this determines the quality of the pasta.

The die material can be made of brass, bronze, or Teflon, depending on the needs of the customer.

The material will affect the extrusion surface texture and the flavor of the pasta.

Watch the video to see what different shapes of dies look like side-by-side.

However, you should not judge by the video, as the shapes may not be the same.

Preliminary vibrating dryer

The present invention relates to a preliminary vibrating dryer for pasta extruders.

The dryer may be continuous or batch-type. Batch-type dryers are equipped with a classical mixing basin.

Continuous-type dryers are equipped with automatic dosers of flour and liquids, as well as a centrifuge pre-mixer.

After extruding, pasta dough is transferred to vibrating tiers for initial pre-drying.

This initial phase of drying is essential for stabilizing the shape of the finished product and extracting about 5% of humidity.

The initial drying process may involve heating the goods, before allowing them to air-dry.

The final drying process may include a drying tunnel to reduce product moisture to less than 20%.

This dryer can also be set to cut the goods into desired lengths after final drying.

Both initial and final drying can occur at temperatures between 80deg C and 150deg C.

For short goods, the temperature range is between 100 and 150deg C.

Benefits of using an industrial pasta extruder

Using an industrial pasta extruder is a great way to produce fresh, quality products without the mess or effort of manually shaping dough by hand.

The process involves adding a certain amount of liquid to the flour, usually water, to create a dough with a desired consistency.

Then, you add the required amount of water, preferably one liter, to the machine.

Depending on the amount of liquid used, the dough will be ready in a matter of minutes.

Once you have finished making pasta, simply clean the stainless tank and the hole where the dough is extruded.

An industrial pasta extruder can handle a variety of ingredients.

Traditional pasta relies on a good-quality protein to bind together the ingredients, and this limits the ingredients to durum semolina flour.

However, extrusion pasta can handle ingredients that traditional methods cannot, including legumes, rice, and other grains. With less protein, the final product may be less satisfying after drying and cooling.

Contact Now

Blog: Benefits of Industrial Pasta Extruders