macaroni production line price
The purpose of automatic Italian pasta production lines is the production, processing and packaging of food dough(which can be long and short) having a shelf life that generally ranges from a few weeks up to about three months. The product is realized by means of kneading and molding, which are different depending on the required format and the kind of pasta to be produced.
Is subsequently pasteurized to break down the bacterial load, dried to remove the moisture present in the cooled surface and to prevent that the bacteria can multiply. After undergoing the treatments, the product is weighed and packaged by Thermos forming or vertical packaging. If necessary, the product after the packing can be further treated to achieve a longer shelf life: the sterilization. In this case it is transported to the input of a static cell to undergo a second pasteurization and immediately after it is cooled by chiller.
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