An excellence to preserve over time

Machinery manufacturers often sell some technical solutions as technological innovation, while their real main purpose is the production costs reduction i.e.:
  • increasingly shorter drying time, which reduce production flexibility;
  • tincreasingly high temperatures, which reduce the lifespan of the systems and their capability to “absorb” variables that do not depend on the process (e.g. brief power shortages);
  • pasta (both short-cut and long-cut) transport systems objectively less reliable over time.
For Anselmo, the best technology is the one that simplifies and improves the life quality of those who use it, i.e.:
  • flexible production lines that can make different formats (even the ones of the future!);
  • lines that produce 100% of the nominal output a few minutes after their commissioning;
  • production lines that do not generate scrap in the event of a power failure for a few minutes or when changing the format;
  • production lines that are maintenance-free for the first 10 years of their lifespan and require very little maintenance for up to the following 40 years (as the many Braibanti lines still in operation)

The technique

  • Ingredient mixing system with rapid pre-mixer, offering tool-free accessibility on both sides to facilitate maintenance and cleaning.
  • Double mixer tank with rotary-axial movement shafts.
  • Vacuum mixing tank separated from the double tank by means of a newly designed anti-lock capsule.
  • Low speed compression screws to ensure maximum production capacity with minimal damage to the dough.
  • Spreader with 1 to 6 rods based on the production capacity; all movements are performed by independent, inverter-action drive units, controlled by a PLC.
  • 2000 - 2550 mm rods made from anodised aluminium with micro-cast stainless steel shanks-terminals (patent)
  • Wrapping with rod movement performed by chains.
  • Drying unit with three or five levels, with rod movement performed by toothed stainless steel plates.
  • Dryer chains for layers transfer equipped with independent motorization and inverter.
  • Ventilation system separated by sections, for predrying, drying, stabilization, humidification and cooling.
  • Radiant batteries with flanged and individually interceptable attachments tested at high pressure.
  • Internal climate controlled with ROTRONIC sensors.
  • Gradual cooling physically separated from the hot zone.
  • Casing with highly-efficient insulating panels, capable of being opened in a vertical position by a single operator.
  • Stripper with movements performed by independent, inverter-action drive units, controlled by a PLC.
  • Access ladders and protective railings on the roofs of the drying units.
  • Electrical control panels built according to the highest quality standards found on the market.
  • Maximum level of automation, for PLC process control and PC monitoring.

The tecnology

An important Plus of Anselmo's technology is a longer drying time compared to our Competitors. This choice is aimed to obtain the maximum stabilization for the product, a wide range of different shapes and a high duration of plants, which are not subject to extreme temperatures.

After 50 important minutes of pre-drying, the pasta is conveyed to its final humidity during 3 hours of drying, which are followed by 3 hours of stabilization and 45 minutes of gradual cooling, for a total of about 7 hours and 30 minutes, with a temperature (according to the different shapes) from 80° up to 85°C.

The management system of the process control is totally computerized. This feature ensures an optimal control of the whole line parameters during each phase of the process, thanks to an extremely intuitive and friendly man-machine interface. The system allows the traceability of the production lots and the production parameters can be checked via internet.

The technique

  • Ingredient mixing system with rapid pre-mixer, offering toolfree accessibility on both sides to facilitate maintenance and cleaning.
  • Double mixer tank with rotary-axial movement shafts. (BRAIBANTI Model)
  • Vacuum mixing tank separated from the double tank by means of a newly designed anti-lock capsule.
  • Low speed compression screw to ensure maximum production capacity with minimal damage to the dough.
  • Cutting system realized according to an Anselmo properties scheme.
    Centering with head unit always perfect.
    High ventilation of the product (adjusted by inverter).
    Excellent product distribution on the shaker pre-dryer.
    Motorized horizontal and vertical movements.
  • An entirely stainless steel, three-level shaker unit with excellent ventilation and heating capabilities, designed to prevent product spillage.
  • Elevators with buckets, these last ones, provided of stainless steel product containing unit and head pieces in plastic material, readable by metal detector; on Customer's demand, the head pieces could also be supplied in stainless steel.
  • Combined (pre-drying and drying) or separate drying units.
  • System for conveying the product into the drying unit made with aluminium belts and stainless steel mesh to maximize air flow (patent).
  • Radiant batteries with flanged and individually interceptable attachments tested at high pressure.
  • Internal climate controlled with ROTRONIC sensors.
  • Dryer Internal Motorisation Class H.
  • Cooler with belts made from the same high-efficiency materials as those used for the drying unit.
  • Dryers panel system with high insulating power, with side panels which can be opened on wheels and an easy-opening system on pasta entrance/exit sides. (Patent)
  • Access ladders and protective railings on the roofs of the drying units.
  • Electrical control panels built according to the highest quality standards found on the market.
  • Maximum level of automation, for PLC process control and PC monitoring.

The tecnology

An important Plus of Anselmo’s technology is a longer drying time compared to our Competitors. This choice is aimed to obtain the maximum stabilization for the product, a wide range of different shapes and a high duration of plants, which are not subject to extreme temperatures.

The shaker pre-dryer, widely dimensioned, avoids than any shapes could stick to each others, even if it’s realized with soft wheat flour. After 40 minutes of pre-drying, the pasta is conveyed to its final humidity during 90 minutes of drying, which are followed by 80 minutes of stabilization and 5 minutes of fast cooling, for a total of about 3 hours and 40 minutes, with a temperature (according to the different shapes) from 75° up to 90°C.

The management system of the process control is totally computerized. This feature ensures an optimal control of the whole line parameters during each phase of the process, thanks to an extremely intuitive and friendly man-machine interface. The system allows the traceability of the production lots and the production parameters can be checked via internet.

Technical features(combined lines)

  • Patent
  • Ingredient mixing system with rapid pre-mixer, offering tool-free accessibility on both sides to facilitate maintenance and cleaning.
  • Double mixer tank with rotary-axial movement shafts.
  • Vacuum mixing tank separated from the double tank by means of a newly designed anti-lock capsule.
  • Low speed compression screws to ensure maximum production capacity with minimal damage to the dough.
  • Double head, equipped with two different types of dies: circular, for the production of short cut pasta of both normal and large sizes, and/or rectangular dies for the production of nests in both the drawn and rolled versions. With this last one it’s possible to obtain, if requested, the marbling, which is representative of the hand-made productions.
  • Level or inclined cutting system for short-cut pasta structurally connected to the press without resting on the floor.
  • Two level shaker integrated within the pre-drying unit.
  • Nest formation device with the possibility of altering shape and size by simply replacing the forming tubes.
  • Pre-drying unit on a single level. Product conveyance performed using heat-resistant plastic screens, with continuous movement for the production of short cut pasta of both normal and large sizes, and intermittent movement for the production of nests.
  • A special elevator from the pre-drying unit to the drying unit that prevents the product from overlapping during the transfer.
  • Single body drying unit with various levels. Product conveyance performed using heat-resistant plastic screens and/or aluminium belts and stainless steel mesh.
  • Radiant batteries with flanged and individually-interceptable attachments, tested at 30 bar.
  • Internal climate controlled with ROTRONIC sensors.
  • Dryer Internal Motorisation Class H.
  • Cooling unit with product conveyance performed using plastic screens.
  • Dryers panel system with high insulating power, with side panels which can be opened on wheels and an easy-opening system on pasta entrance/exit sides. (Patent)
  • Protective railings on the roofs of the drying units with access ladders.
  • It’s possible to equip the line with silos for storing the traditional short cut pasta or with belt silos for storing special product or nests.
  • Electrical control panels built according to the highest quality standards found on the market.
  • Maximum level of automation, for PLC process control and PC monitoring.

Functional features (combined lines)

Anselmo has developed a special plant which is substantially a short cut pasta line, able to produce as well nests or "big shaped" short cut pasta. The products drying diagrams are settled according to the characteristic of each different shapes.
The shape change-over is extremely easy and it takes maximum 30 minutes. The nests are optimally dried since they are laid on a net, very similar to the one is present in the traditional tray lines.

This solution, besides being very economically convenient, brings ALL the following advantages, which CAN’T be obtainable from any other lines on the market nowadays:

  • Optimal drying process for nests, thanks to the possibility to blow hot air on the whole product external surface. This is also possible because the nests, released by the forming unit on the drying belt, grow and allow a better air passage inside.
  • The nest external dimension keeps the irregular shape that's typical of the home-made productions.
  • It's possible to easily modify both nest shape and dimensions with a simple forming pipes replacement.
  • The pre-drying phase is realized on a single layer and it allows the big shaped short cut pasta production, without any deformation and keeping the original shape.
  • The line can produce short cut pasta with a production capacity which is not obtainable on tray or "cups container" lines.
  • This last characteristic, together with the low starting investment, make this line the ideal one for every pasta producer which wants to start the nest or big shaped short cut pasta production, without immobilizing capital for a dedicated line, (which will be most probably saturated in a long time).
  • Since it's a short cut pasta line, it's also possible to produce bows shape.
  • Since it's a short cut pasta line, not saturated with the nests production at the beginning, the plant become an extraordinary resource in the pasta factory for the low rotation shapes management (three-coloured, regional specialities, alphabet, objects or animals shapes, etc.)

The management system of the process control is totally computerized.
This feature ensures an optimal control of the whole line parameters during each phase of the process, thanks to an extremely intuitive and friendly man-machine interface.

The system allows the traceability of the production lots and the production parameters can be checked via internet.

Technical features (trays line)

  • Ingredient mixing system with rapid pre-mixer, offering tool-free accessibility on both sides to facilitate maintenance and cleaning.
  • Double mixer tank with rotary-axial motion shafts.
  • Vacuum mixing tank separated from the double tank by means of a newly designed anti-lock capsule.
  • Low speed compression screws to ensure maximum production capacity with minimal damage to the dough.
  • Head equipped with rectangular dies for the production of various formats in both the drawn and rolled versions. If required, the latter can provide for the marble effect typical of handmade products.
  • Nest or coil formation devices with the possibility of altering the shape and size of the products by simply changing the equipment.
  • Device for cutting and depositing lasagne noodles upon racks, with the possibility of producing seamless lasagne noodles of various sizes.
  • Racks made from anodized aluminium and plastic heat resistant mesh.
  • Top open ventilation following the deposit of the product upon the racks.
  • Initial pre-drying phase on a single horizontal surface.
  • Pre-drying completed in a column of racks, which are raised until they reach the first level of the drying unit.
  • Radiant batteries with flanged and individually-interceptable attachments, tested at 30 bar.
  • Internal climate controlled with ROTRONIC sensors.
  • Dryer Internal Motorisation Class H.
  • Final product cooling unit with stainless steel cold water coils.
  • Vertical accumulation of full and empty racks at the end of the production and packaging stages.
  • Dryers panel system with high insulating power, with side panels which can be opened on wheels and an easy-opening system on pasta entrance/exit sides. (Patent)
  • Protective railings on the roofs of the drying units with access ladders.
  • Electrical control panels built according to the highest quality standards found on the market.
  • Maximum level of automation, for PLC process control and PC monitoring.

Functional features (trays line)

The trays line for nests, matasse and lasagne production is based on products drying by aluminium and plastic net trays. The nests, matasse and lasagne forming devices softly lay the products on trays which are intermittently moving on horizontal transport system. The vertical movements - which are necessary for the pre-dryer area, for the dryer layers passages and for the finished product storage - are realized to always maintain the trays horizontal position. Because of this, the different shapes maintain their original position on trays during all the production process. This system provide the following advantages:

  • The products remain perfectly undamaged, since they cant’ hit each others.
  • The "ordered" position on tray allow to feed consumer pack where the product is "ordered" shown.

The same line, if equipped of three forming devices, can produce both nests matasse and lasagne, with shapes change-over shorter than 30 minutes.

Nests and matasse can be produced both from lamination and extrusion process. It’s possible to obtain a wide range of shapes and dimensions with a simple devices change. The lasagne dimensions are easily adjustable to get both the standard dimensions for the final Costumer and the special ones which are normally requested from the industry.

The line is provided with vertical storage units for empty and full trays, in order to get a product storage to allow to produce continuously even during packaging stops (both programmed or accidental).

The management system of the process control is totally computerized. This feature ensures an optimal control of the whole line parameters during each phase of the process, thanks to an extremely intuitive and friendly man-machine interface.

The system allows the traceability of the production lots and the production parameters can be checked via internet.

The technique

  • Support basis with support elements millimetrically adjustable in height.
  • Metal structure, internal cladding, specific material in stainless steel.
  • Loading product unit provided with vibrating system.
  • Segmented drum and stainless steel mesh.
  • Central shaft mounted on support elements with oscillating bearings.
  • Inverter controlled command motor reducer.
  • Highly powerful motor fans.
  • H-class internal motorization and driving systems.
  • 30 bar heat radiating units with flanged connections.
  • Internal climate conditions (temperature and humidity) totally controlled with ROTRONIC probes and sensors.
  • The whole Pre-drying/Drying unit is closed inside a cabin made with highly insulating panels which are made to open in the vertical position only by one operator.
  • Protection railings on the rood of the Dryers with access ladders.
  • Electric panel boards designed and manufactured according to norms.
  • Highest level automation for the control of the functioning and control of the whole process with control PLC and supervision PC.

The technology

This type of high-temperature dryer with central drum is ideal for wrapping and drying all types of small and medium sized macaroni type pasta as well as cous cous, snacks and pellets. The drum motion, with central drum is directly controlled by a motor reducer controlled by an inverter, which permits a greater variation range between maximum and minimum speeds, making this machine highly flexible, efficient and uniform in the wrapping, drying and stabilizing stage, thereby optimising the values set on the drying diagrams. The ventilation system is highly efficient and may be of single or double type, in the first case the batteries are positioned at the bottom, while in the double type they are counter-opposed at the top and bottom for high capacity lines. The product, in both cases, is subjected to an air flow from bottom to the top and vice versa, therefore ensuring excellent conveyance uniformity. The whole system is regulated by an automated process control feature, controlled by a PC which ensures easy and safe line handling throughout the entire production cycle

The technique

PERSONALISED PROJECTS
The storage plant is sized to satisfy fully the purchaser’s requirements as regards the stocking capacity as well as the loading and discharge systems. Therefore it is always a personalised project.

LOADING
The storage plant can receive pasta from one or more production lines having product capacity up to 6.000 kg/h with possibility to discharge each production line on each single cell.

STORAGE
The total storage capacity is determined by the combination between the storage capacity of one single cell and the total number of cells.

DISCHARGE
The storage system can feed one or more packaging lines with possibility to discharge each cell on each packaging machine.

QUALITY FEATURES

  • absence of contaminations by foreign bodies
  • absence of mixing of pasta shapes
  • absence of deposits of dust and/or product, making cleaning operations easier
  • ease of access to areas of control and/or cleaning
  • •use of materials suitable for food contact

AUTOMATION

Short pasta storage section with loading/discharge combinations totally interchangeable, consisting of elevators, loading belt and bucket conveyors, helical anti-break vertical lowerators, storage silos cladded with insulating panels made in laminate and polyurethane, self-supporting (caged in an external metallic reinforcement) and provided with discharge hopper in stainless steel, radial angles, right and left extraction belts, discharge belt and other conveyors, and selection sieves with three passing levels. Whole storing process is controlled by automation system (with PLC and PC supervision), that permits the collection of any type of product shape from any silo and also of several product at the same time. Possibility to mix several shapes (example three-colour product).