Plants for the production of Couscous

This kind of equipment is the effect of years of research on the process, cooperating with technicians and technologists with a great experience on couscous industrial production. The end result consists in technical solutions aimed to get the maximum equipment reliability, combined with the best product quality.
Couscous forming phase, made with “rouleuse” inside a controlled temperature environment, guarantees stability to the process since the beginning.
Subsequent steam cooking is operated in a homogeneous way, controlling temperature in various steps.
High-temperature drum dryer, with central shaft, is ideal to dry the product, keeping it in continuous movement and optimizing the achievement of the drying parameters’ set point.
The highly efficient ventilation can be single or double, in both cases, assuring a proper airflow through the product, with a homogeneous drying and, not less important, a significant reduction of energy consumption.
The last stage of the process, after the cooler, guarantees an excellent homogeneity and quality of the final product, thanks to one of the most consolidated and established technologies.