Polymatik Press. Pasta. Top pasta quality thanks to innovative press technology.

Transcription

1 Polymatik Press. Pasta Top pasta quality thanks to innovative press technology.

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3 Outstanding pasta quality plus high line capacity and top sanitation. The Polymatik dough press is part of the Buhler C-line product line, which was developed for making high-quality pasta products. The Polymatik allows the production of up to 3000 kg/h of dry pasta First-in, first-out means self-cleaning processes and absolutely hygienic pasta production. Ideally, the Polymatik press is used for particle sizes up to 355 microns. It is capable of processing a flour content of up to 100%. With the first-in, first-out principle, you get a perfectly homogeneous dough, as each dough particle is processed identically at the same time. The mixer/kneader of the Polymatik mixes and kneads the raw materials for approx. 20 seconds into a homogeneous dough. The Polymatik can be adjusted to individual raw material properties thanks to its configurable mixing and kneading elements. Polymatik technology allows a wide variety of raw material types such as durum, hard and soft wheat as well as corn (maize) and rice to be processed into top-class pasta. The first-in, first-out principle ensures optimal development of the protein network and preserves the colour pigments, resulting in outstanding cooking characteristics and high colour brilliance. First-in, first-out also means the line can be stopped and started at short notice and ensures quick recipe changes. No condensation at the press outlet thanks to immediate ventilation after the die. Product variety with Polymatik technology. Short goods. Capacity up to 3000 kg/h Long goods. Capacity up to 2750 kg/h Specialties. Capacity according to product shape. Cut-out goods. Capacity according to product shape. Rice pasta. Capacity up to 1500 kg/h Corn (maize) pasta. Capacity up to 1500 kg/h BUHLER Pasta & Extruded Products Polymatik Press

4 Dough preparation with Polymatik. Mixer / kneader. Self-cleaning processes ensure hygienic production. Semolina/flour inlet Motor Liquids inlet Motor Head section with die Press screw The enclosed first-in, first-out principle guarantees impeccable sanitation and a perfectly homogeneous dough. Semolina, flour, water, and (if required) additional ingredients are fed through the inlet into the co-rotating twin-screw mixer/kneader. This unit processes the raw material into a homogeneous dough within about 20 seconds. The press screw compresses the dough and guides it into the deflection component. In the head section, the dough mass is uniformly distributed, extruded through the pasta die, and finally cut. Twin-screw mixer/kneader with configurable elements.

5 The C-line sizes using Polymatik technology. H1 H2 L1 B2 B1 L 2 Short goods Capacity Press type B2 H2 L1 L kg/h 1 TPXA kg/h 1 TPXO kg/h 1 TPXZ kg/h 2 TPXO kg/h 2 TPXZ Long goods Capacity Press type B2 H2 L1 L kg/h 1 TPXA kg/h 1 TPXO kg/h 1 TPXZ kg/h 2 TPXO kg/h 2 TPXZ H2* Press height including press feeder B2* Press, total asymmetric width L1* Press length L 2* Min. line length H1* Dryer height: 6.6 / 7.2 (short goods), 5.5 (long goods) B1* Dryer width: 5.3 / 5.9 (short goods), 5.4 / 5.9 (long goods) * Values in metres Recommended maximum capacity per press line 1500 kg/h for TPXA, 2000 kg/h for TPXO, 3000 kg/h for TPXZ. The Polymatik CIP facility. Microbiologically safe production. Wet cleaning by the CIP (Clean In Place) process keeps the mixing and kneading system, the press screw and the press barrel clean. All components of the Polymatik press in contact with the product are corrosion-resistant and satisfy the most rigorous hygiene standards. The CIP system is useful especially when producing dough with additional ingredients such as eggs, and improves the quality management of the production process Clean-in-Place process. The CIP process eliminates the need for time-consuming dismantling of the line and removal of the screws. This reduces cleaning time and with it line downtime, thereby increasing the profitability of the production system. After removal of dough residues between the mixer/kneader and press screw, cleaning takes place in three steps: 1) flushing with wash water, 2) alkaline treatment, 3) flushing with fresh water.

6 PE en DF Bühler AG Pasta & Extruded Products Business Unit CH-9240 Uzwil, Switzerland T F