It is easy to operate, maintain, and has high automation. The compact structure and novel design make this pasta-making machine highly functional. The machine is suitable for small-scale enterprises and requires little floor space.
Unlike larger-scale machines, this equipment ensures that all working procedures are followed.
Its investment is less than a tenth of the price of larger equipment.
The investment for this macararoni machine is also less than that of larger-scale equipment.
The basic design of an Industrial macaroni machine with pasta extruded is the screw extruder, which feeds the dough into the head of the press. Then, a rotating knife, die, or inserts form the product.
The machine uses Italian low-temperature technology for drying. This multi-stage delicate process ensures the long shelf-life of the products and the smooth, light-colored surface.
The machine also offers a variety of conveyor drying chambers that allow the operator to choose the most suitable energy source.
This machine produces various formats of fresh pasta, including long, short, and sheets. The dual-mixing tank ensures accurate dispensing of each component.
Besides, the machine also features a continuous kneading system, which prepares the dough under vacuum conditions.
It can also feed a pasta-forming machine for the final product. Its versatility makes it a perfect choice for industrial and commercial applications.
A large, fully automatic macaroni machine is suitable for manufacturing various shapes of pasta, such as spaghetti, angel hair, and capellini. The machine also allows you to adjust the thickness of the product.
This versatile machine also produces angel hair, ribbon-cut lasagna noodles, and short macaroni tubes.
A variety of models is available, ranging from a manual crank model to an electric machine.
The choice depends on the volume of production. Other pasta machines include specialty spaetzle makers and ravioli-forming machines.
The P200V industrial pasta machine is an ideal choice for small and medium-sized restaurants and businesses.
It can extrude both long and short pasta, and is equipped with an automatic cutting motor.
Its stainless steel construction and Italian AC motors make it ideal for medium-sized enterprises.
Its adjustable speed control allows you to make long and short pasta. If you want to make lasagna-like sheets, you can purchase the P200V pasta machine.
The Naaz Engineering Works was established as a sole proprietorship in 1984.
They manufacture Extruder Machine, Dryer Machine, and Badi Making Machine. You can also purchase accessories like extrusion machines to make your pasta products.
The Naaz Engineering Works Extruder Machine has an automatic feed system for making the pasta. It can extrude as much as 8 kilos of pasta per hour.
The pasta industry grew in the 19th century, and it allowed families to purchase pasta extrusion presses for their homes.
These extruders were made from cast iron or brass, and featured a horizontal screw for short pasta and a vertical screw for longer shapes.
The first pasta extruder was believed to be invented by Christoforo Messisbugo (+-1548), a cook at the court of Ferrara during the first half of the 16th century.
Neapolitan pasta makers adopted the extrusion press and reported it in several documents from 1579, 1596, and 1634.
The pasta produced by this method is very delicate, so it is important to dry them slowly to prevent them from breaking or spoiling.
The air is regulated in the drying tanks and lab technicians test for bacteria on a regular basis.
The most delicate noodle, spaghetti, is hung high above the floor to dry.
The containers are sealed with a hot press to prevent any moisture from getting into the pasta.
In the late 1800s, the Italian population was growing in the Midwest, and the Viviano Macaroni Company was the nation’s largest, manufacturing 100,000 pounds of noodles a day.
The owner of this company immigrated from Sicily and operated the Vimco Pasta factory in suburban Collier Township.
Today, the Italian American Collection displays a large brass pasta die from the Viviano factory.
Today, most factories use the extrusion method to make pasta.
This technique involves pushing the dough through a specially shaped die, which is heated to remove excess moisture.