PAVAN line for the production of spaghetti in 1999 with 2000mm head.

Fully automatic steel construction, with a platform for process control of each unit and for easy flour dosing. Press composed of a water dosing rotor dispenser, membrane pump connected to the flour dispenser, double main mixer with vacuum compression screw, water-cooled 155 mm rectangular cylindrical heads for 1500 mm molds, fans for the first heating after the extrusion, water-cooled vacuum pump, spaghetti die with all accessories and gaskets for assembly.
Automatic fertilizer spreader mod. PAVAN. Used for the automatic spreading of long pasta on oval section rods with "Z" terminal length 2000 mm (bars NOT included in the supply). Spreading speed: 3-8 cycles/min (variable according to the shape of the pasta and the weight of the product per barrel).

The line is equipped with:

- Diffuser for ventilation of the cutting hopper. Rod storage tank on the transport device complete with synchronizer. Automatic bar conveyor on chain with nibs, equipped with mechanical safety clutch and automatic power factor correction device. Rotating knife with blade and counter-blade in special hardened and ground steel, useful spreading and cutting width 1960 mm.

- Automatic pre-dryer mod. L85 G with dryer lift

- Ventilation and thermal batteries for the first intensive drying of spaghetti

- Automatic regulation of temperature and humidity. Extruder fan Transfer of the rods to the lifter. The reeds are stored at the entrance to the dryer on the first floor.

- Three-deck automatic dryer

- Silos for the storage of pasta

- Overnight silo for 4 hours

- PAVAN automatic cutting unit

Steel construction on each floor with an infinite chain for transporting the rods. 80 mm polyurethane foam insulation filled with fiberglass panels.

The chopsticks are guided automatically through the dryer - at the end of the first floor - they will be taken to the second floor with the elevator - at the end of the second floor - they will be taken to the third floor. In this way they are alternately ventilated and heated. They come from the ventilation area in a quiet area. This guarantees particularly gentle drying. Drying is controlled by humidity and heat sensors. The drying process takes about ten hours.

With all functions for use, safety and control tools. The electrical panel system is electromechanical. The line is controlled so that, in the event of a fault, all devices are switched off before the fault and that the devices continue to operate after the fault. Alarms are displayed visually and acoustically.

The spaghetti on chopsticks are about 550mm long and are cut twice at 260mm. Double chain bar advancement and extraction device with nibs and motorization with self-braking electric motor, VSF reducer, safety clutch. N. 1 conveyor belt for pasta under the cutting area, equipped with cross-tooth belt, steel rollers with galvanizing treatment. Cutting unit for cutting long shapes of flat pasta (spaghetti) from two overlapping shafts, equipped with disc saws with synchronized start.