Production
instant pasta

• With a batch type mixer, a certain amount of raw materials (flour and starch) is supplied from the dosing hopper, pre-prepared condensed water (a mixture of salt, brine and a thickening polysaccharide) is fed into the mixer for the kneading process.
• When mixing (from 30 to 40% flour), the blades of the mixer with 50-100 rpm for 10-20 minutes make it possible to obtain a homogeneous dough.
• The kneaded dough is automatically discharged from the bottom of the mixer into the bottom feeder where it is kept for about 10-15 minutes before the dough is rolled out.

Fully automatic continuous machine adapted for automatic washing after work

• The dough is pressed out with the help of rows of calibrator shafts
• Automatic dough web sagging control function
• The position of the dough belt is maintained by detecting a belt loosening between the rollers by a sensor and automatically adjusting the number of revolutions of each calibration group.
• Automatic dough conveyor
• Automatic feeding of dough at the beginning of production and when changing batches of products. (There is no risk of hands getting caught in the shafts.)
• Automatic shaft clearance adjustment
• The roll gap adjustment, which was done manually, is adjusted with one touch on the touch panel.
• In addition, data can be set for each product, and the gap between rollers is automatically adjusted to the set value.
• Shaft clearance display
• Digital display of the gap between each calibration group.
• Noodle belt thickness measurement and automatic adjustment function
• Measuring the thickness of the tape coming out of the final roll.
• If there is a difference between the thickness of the dough and the set value, the gap between the rollers is adjusted automatically.
• Noodle scrap detection device
• The camera can detect trimmings and foreign matter on the noodle dough and remove the layer of noodles automatically (trim detection unit).

The starch contained in wheat flour, rice and potatoes has a dense molecular structure in its raw state, for the technological preparation of the dough, the following must be done:

• In particular, the noodle strings cut by the knives are transferred to the SUS network conveyor and pass through the inside of the steam tunnel.
• At this time, about 0.001 to 0.05 MPa steam is uniformly supplied through the nozzles to add moisture to the dough and heat it at the same time.
• The temperature inside the tunnel is usually around +98-100°C, and the passage time is about 1-3 minutes.
• In addition, the conveyor system can be selected from single tier or multi tier (3/5 tier) depending on production capacity and installation location.

After cutting the strings, the noodles that have been steamed to a certain temperature are fed into the batch welding module in two rows. The weight of one portion is adjusted by the length of the cut, and the length is adjusted by adjusting the speed of the rotating knife and the speed of the conveyor.

The portions cut into one and stacked in two layers are loaded onto a belt conveyor with baskets (square or round shapes) after the belt with forms is dipped into hot oil in the frying tunnel. Portions of noodles usually contain from 30 to 50% moisture, but by passing them through hot oil at +140-160 ° C for 1-2 minutes inside the frying tunnel, the moisture content drops to 14-15%.

At the same time, the starch gelatinization state is fixed.
The Noodle Frying Tunnel produces "fried noodles" for instant cooking by adding boiling water to a cup and waiting for 3 minutes. To dry portions of noodles by the standard classical method without frying, an automatic drying tunnel is used and in this case noodles are produced for standard cooking 4-6 minutes

The cyclone type filtration device is used to separate noodle waste by flowing oil through filters, which is built into the frying tunnel. Serves to filter noodle pieces from frying oil.

• Oil is supplied from the working chamber through the filter reservoir using a pump.
• The superheated oil causes a rotational movement inside the cyclone due to its heat and flow from the circulation pump, and the remaining noodles are pressed against the inner wall of the cyclone by centrifugal force.
• The filtered oil in the center of the cyclone, from which the remains of the noodles have been removed, is squeezed up and sent to the heat exchanger.
• The remaining noodles, pressed against the inner wall of the cyclone, gradually fall and accumulate at the bottom of the installation.
• The oil containing the noodle residue that has settled down is periodically pumped out from there or sent to the network to collect the noodle residue in the filter tank.
• By including a cyclone filter in the frying oil circulation system, it can reduce heat exchanger fouling and increase efficiency. In addition, cleaning the frying oil also reduces the sticking of noodle residues to the finished product.

• To avoid the risk of shrinkage of the hardening threads, there is a short-term treatment with boiling water (boiling) from 2 to 4 minutes.
• To prevent the threads from expanding and overcooking immediately after the cooking process, the noodles are dried by supplying hot air to the noodle strings with a strong blowing flow, laid in a belt with baskets, the moisture in the noodle threads is evaporated and dried. At a temperature of 70 to 90 ° C for 30 -45 minutes

• Automatic control of the amount of accumulation by moving through the tiers of the middle movable frame.
• Accumulation / discharge rate control automatically matches the set production rate.
• There is no need to stop the accumulation, even if the subsequent process has stopped for technical or other reasons.
• Damage to portions of noodles or the appearance of broken noodles is reduced to zero.
• After troubleshooting, the machine automatically clears the tiers faster and can accept new batches faster without overloading the accumulation system.

Option:

• Combined function cooling or reheating of products.

• The high-speed output of 60 cycles per minute and 480 pieces per minute, respectively, is sequentially carried out by a double-acting system that alternates between filling and sealing (cups, glasses, plates).
• The conveyor that transports the noodle cup on a pallet and the machine that attaches the seal to the cup are integrated.
  In the packaging machine, the heater head built into the suction cup sucks the thermal paper lid one by one, and the other heater head presses the lid as a seal against the cup.
  High-speed sealing is carried out by a double action method that alternates between this operation. Removing cups after the sealing device is also connected to the conveyor and these continuous processes can improve productivity

Axor 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.

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.

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.

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.

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.

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.

Process automation

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

• Integrated supervision of the automation system entirely developed by Axor,
• Real time full control of the line components,
• Management and analysis of recipes, historical data and power consumption,
• Compatibility with all management software,
• Access via Axorapp for all mobile devices (smartphone, tablet, laptop),
• Remote assistance with Axor Ocrim’s technical and support center, available 24 hours / 7 days.

Axor 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.

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.

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.

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.

ENA 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.

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.

Process automation

• ARS (AxorOcrim Remote Service) is the automation and supervision system completely developed by Axor Ocrim.
• Integrated supervision of the automation system entirely developed by Axor Ocrim,
• Real time full control of the line components,
• Management and analysis of recipes, historical data and power consumption,
• Compatibility with all management software,
• Access via Axorapp for all mobile devices (smartphone, tablet, laptop),
• Remote assistance with Axor Ocrim’s technical and support center, available 24 hours / 7 days.

Axor 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.

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.

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.

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.

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.

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.

Process automation

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

• Integrated supervision of the automation system entirely developed by Axor Ocrim,
• Real time full control of the line components,
• Management and analysis of recipes, historical data and power consumption,
• Compatibility with all management software,
• Access via Axorapp for all mobile devices (smartphone, tablet, laptop),
• Remote assistance with Axor Ocrim’s technical and support center, available 24 hours / 7 days.