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Nantong Chang Hao Mechanical Manufacturing Co., Ltd. Home / Products / Short Cut Pasta Production Line / Short cut pasta production line
  • Short cut pasta production line
  • Short cut pasta production line
  • Short cut pasta production line
  • Short cut pasta production line

Short cut pasta production line

(1) Our advanced technology is vacuum mixing, which means mixing the Durum wheat flour in a vacuum condition, in a short time, to make the protein in the flour fully absorb water, to form the outstandingly good gluten network. The finished product has a bright and uniform appearance, also firm.
(2) The advanced vacuum extrusion technology to extrude in vacuum conditions.
(3) We use highly advanced pre-dry technology, conveying by swing arm type vibration, together with vibrate and pre-dry, to avoid pasta sticking together.
(4) Up to five hours of multi-temperature zone constant temperature and humidity drying, automatic constant temperature and humidity control.
(5) We use an advanced air heating system for drying with energy efficiency.
(6) All of our extruder dies is imported from Italy, good for finial products with smooth surfaces and beautiful appearances.
CONTACT US Nantong Chang Hao Mechanical Manufacturing Co., Ltd.

Technical Characteristics

Model Capacity/8h Dimensions(L*W*H) Power Steam consumption
ZHT-1T-S 1t 30m* 6m*7m 50kW 300Kg/h
ZHT-2T-S 2t 40m* 6m*7m 66kW 600Kg/h
ZHT-4T-S 3~4t 50m*7m* 7m 85kW 1000Kg/h 
ZHT-6T-S 5~6t 60m*8m*7m 110kW 1500Kg/h
ZHT-8T-S 7~8t 70m*8m*7m 125kW 1800Kg/h
ZHT-10T-S 9~10t 80m*8m*7m 140kW 2200Kg/h

Specifications

Flour sieving→flour air convey→flour feeding→high speed water & flour mixing→continues mixing→wind off feeding →vacuum mixing →vacuum extrusion → vibration pre-drying →lift and convey→ drying → cooling convey→quantitative weighing→packaging
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About Us
Nantong Chang Hao Mechanical Manufacturing Co., Ltd.
Nantong Chang Hao Mechanical Manufacturing Co., Ltd.

Nantong Chang Hao Mechanical Manufacturing Co, Ltd. is a modern science and technology enterprise integrate R&D, design, manufacture, sales, service and import & export business. As a famous China Short cut pasta production line Manufacturers and Short cut pasta production line Suppliers, We have a fried instant noodle production line, a non-fried noodle production line, specialty noodle production line, short cut pasta and spaghetti production line, rice & bean/potato vermicelli production line, rice noodle production line and snack noodle production line, with more than 30 varieties of products.

Since the establishment of the company, nearly one hundred production lines of various types have been exported to dozens of countries and regions in Europe, North America, South America, the Middle East, Southeast Asia, and Africa. Excellent quality and after-sales service have been recognized and appreciated by customers at home and abroad.

Our company has successively reached a strategic partnership with Uni-President Enterprise and the Swiss Buhler Group, the cooperation with the world's top groups has brought high-end equipment manufacturing standards and specifics to our company, and also become the basis for our company to enhance the international competitiveness of our products. important support.

In more than 20 years of development, Nantong Changhao's technical team has worked tirelessly. continuously innovated, and kept improving. The advanced technical equipment designed and developed has successively obtained national high-tech enterprise certification, CE certification, and several patent certificates.

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Industry knowledge
What role does mixing play in the pasta dough preparation process?
Mixing plays a crucial role in the pasta dough preparation process, influencing the texture, consistency, and quality of the final product. Here are the key roles of mixing in pasta dough preparation:
Homogenization of Ingredients: Mixing ensures thorough blending and distribution of ingredients, including flour, water, eggs, and additives. This homogenization ensures uniformity in the dough composition, preventing pockets of uneven hydration or ingredient distribution in the final pasta.
Gluten Development: Mixing activates the proteins in the flour, particularly gluten, which gives pasta its structure and elasticity. Proper gluten development is essential for achieving the desired texture and firmness in the cooked pasta. Overmixing can lead to excessive gluten development, resulting in tough or chewy pasta, while undermixing may produce overly soft or crumbly pasta.
Hydration of Ingredients: Mixing allows the flour to absorb water and other liquid ingredients, hydrating the starches and proteins in the flour. Proper hydration is essential for achieving the right dough consistency and texture. The mixing process ensures that all flour particles are evenly hydrated, preventing dry spots or clumps in the dough.
Formation of Dough Structure: Mixing helps to create a cohesive dough structure by evenly distributing water and developing gluten strands. This dough structure provides strength and elasticity to the pasta, allowing it to hold its shape during extrusion and cooking. Proper mixing ensures that the dough has the necessary strength to withstand the extrusion process without breaking or tearing.
Activation of Enzymes: Mixing activates enzymes present in the flour, which play a role in dough development and flavor formation. Enzymatic activity contributes to the maturation of the dough, improving its texture, flavor, and cooking properties over time.
Incorporation of Air: Mixing incorporates air into the dough, which can affect the texture and density of the final pasta. Properly aerated dough produces pasta with a lighter, more delicate texture, while dough with excessive air incorporation may result in porous or puffy pasta.
What measures are taken to minimize waste in pasta production?
Minimizing waste in pasta production is essential for maximizing efficiency, reducing costs, and minimizing environmental impact. Here are several measures commonly taken to achieve this:
Optimized Ingredient Usage: Careful measurement and control of ingredient quantities help minimize waste. Automated dosing systems and precise recipe formulations ensure that ingredients are used efficiently, minimizing overuse and excess waste.
Production Planning and Scheduling: Effective production planning and scheduling help optimize production efficiency and minimize downtime. By aligning production schedules with demand forecasts and minimizing changeovers, manufacturers can reduce idle time and maximize throughput, minimizing waste.
Trim and Scrap Management: Trim and scrap generated during pasta production, such as trimmings from shaping or cutting operations, are collected and recycled whenever possible. Trim can be reprocessed into lower-grade pasta products or used in other food applications, reducing waste and maximizing resource utilization.
Efficient Cleaning and Sanitation Practices: Efficient cleaning and sanitation practices help minimize water, energy, and cleaning agent usage, reducing waste and environmental impact. Implementing clean-in-place (CIP) systems, using high-efficiency equipment, and optimizing cleaning procedures help minimize waste while maintaining hygiene standards.
Packaging Optimization: Packaging materials are optimized to minimize waste while ensuring product protection and shelf life. Lightweight packaging materials, recyclable or biodegradable packaging options, and right-sized packaging help reduce material usage and waste generation.
Quality Control Measures: Robust quality control measures help minimize product defects and rejects, reducing waste. Continuous monitoring of production processes, early detection of quality issues, and rapid corrective actions help minimize the production of off-specification products and waste.
Energy and Resource Efficiency: Energy-efficient equipment, processes, and technologies help minimize energy consumption and resource usage, reducing waste and environmental impact. Implementing energy-saving measures, such as using high-efficiency motors, optimizing drying processes, and capturing waste heat, help minimize energy waste.