Vacuum Pasta Press

Price And Quantity

Unit of Price
Set/Sets
Minimum Order Quantity 1

Unit of Measure Set/Sets
Price Range
20000.00-

Price
20000-100000USD

Product Description

Vacuum Pasta Press

Our efforts are highly applauded by our respected clients and they can avail with us an outstanding range of Vacuum Pasta Press that is utilized for production of different configuration pasta. The offered press is manufactured in compliance with set international quality standards at our well-equipped manufacturing unit using high grade components. To fulfill the varied need of the clients, it is made available in various specifications. Offered Vacuum Pasta Press can be availed from us at reasonable rates.

Key Features:

Strong construction
Excellent functionality
Low power consumption
Long operational life

Technical characteristics

Nr.	The name of parameter	Units of measurement	Rate
Nr.	The name of parameter	Units of measurement	150 kg/hour	300 kg/hour	400 kg/hour	550 k/hour
1	Maximal productivity on samples	kg/hour	190	375	500	690
2	Maximal productivity on dried production	kg/hour	150	300	400	550
3	Depth of vacuum in mixing bunker, not less	MPa	-0,8	-0,8	-0,8	-0,8
4	Limits of automatic dosing of flour	kg/hour	40-200	180-350	250-450	400-600
5	Limits of automatic dosing of water	L/hour	10-50	45-88	62-115	80-150
6	Installed power	kWt	23	32	36	49
7	Average power consumption	kWt/hour	16	22	25	34
8	Limits of adjustment of frequency of rotation of knife	1/min	20-75	20-120	20-120	20-120
9	Limits of working pressure of dough for matrix	kg/cm	100-120	100-120	100-120	100-120
10	Overall dimensions, no more:
	- length	mm	2000	2240	2380	2700
	- width	mm	1300	2650	2630	2670
	- height	mm	2720	2700	2760	3260
11	Mass, no more	Kg	1500	1800	2000	2500
12	Quantity of service personnel	persons	1	1	1	1

Delivery set:

1. Automatic press;
2. Flour sifter (without conveyor screw loading) with pneumo-conveyor loading flour into the cyclone
3. Vacuum station;
4. Pneumo-electronic batcher of water and flour;
5. Die;
6. The set of spare parts;
7. Isolated system of cooling of operating cups;
8. Temperature control system of water for kneading and cooling.