Extruders are used to fulfill the extrusion process. “Extrusion cooking” has been defined as: the process through which moistened, starchy and proteinaceous materials are plasticized inside a tube by moisture, pressure, heat, and mechanical shear. This process results in the gelatinization of the starch, denaturalization of the protein and the exothermic expansion of the extrudate. Pasta Extruders create different kinds of pasta. This is done through the use of barrels and cylinders while the machine heats up the pasta and pushes it through the die in order to create the desired shapes. Different pasta shapes are achieved by changing the pasta die.
C101 Horizontal:
- Capacity production: 150 kg/h (dry product)
- Double hopper press, batch system
- Horizontal extrusion
- Dough transfer by motorized sluice gate
C101 Vertical:
- Capacity production: 180/230 kg/h (dry product)
- Double hopper press, batch system
- Vertical extrusion
- Dough transfer by transferring endless screw
- Vacuum extrusion system
- Available with linear head
