TCM/TCM Technology

Applied to short goods lines up to 12000 kg/h

TCM/TCM Functional diagram

The TCM drying line offers the most flexible technology available today on the short-cut pasta processing market. This dryer is combined with a press, which has a dough mixing system that can be one of the following: Total Vacuum, Stabilization Belt or Traditional Mixer. A metallic belt dryer, TCM’s can be coupled in line with another TCM which perform both the predrying and drying phases; or it can be installed after a rotary drum ROMET predryer to carry out the final drying phase.

The constructive and technological characteristics of this line allow to obtain optimal drying diagrams for each and every raw material used. It is combined with a 3-tier shaker which exploits an oscillation system that ensures that the product is shook continually, to avoid it from sticking, and that there is an efficient air flow. The shaker is equipped with multiple coils which create optimal temperatures to prepare the pasta for the next drying phase. The sides of the vibratory trays are sealed with special teflon diaphragms to keep small-sized shapes in position despite high pressure ventilation.

The qualifying element of the TCM is the slotted metallic belt, a patented and unique system, which guarantees elevated performance levels.
The uniqueness of this belt lies in the fact that the air, which flows through the large number of slots in the belts, crosses the pasta uniformly ensuring a very efficient product treatment. In fact, the air flows through the product uniformly across the width of the belt to ensure that each and every pasta shape is treated in the same way. The air porosity of the slotted belts combined with the high load capacity per square meter provide high production capacities in limited spaces, while the construction and technological features of this dryer allow you to obtain optimal drying diagrams for each of the raw materials used.

The modular construction of the dryer makes it possible to develop different solutions whether in height or in length to obtain maximum production capacities taking full advantage of the space available.

The final tiers of the dryer are equipped for the stabilization process and the product leaves the dryer in a perfectly stabilized condition, ready to undergo the next cooling treatment. The final cooling phase is done in a single-tier belt cooler. The air, cooled either naturally or by cold water coils, flows through the product according to a maximum efficiency principle, ensuring a balanced and efficient cooling of the pasta that is subsequently conveyed to the storage section in optimal condition, ready for packaging.

The innovative electronic supervision system is intuitive and easy to use and ensures that you can run the line and all production cycle phases in a flexible and reliable manner. It integrates perfectly with the pasta factory control system to guarantee the exchange of all process data necessary for production control and product traceability.

TCM/TCM dimensions

These are the dimensions of the short-cut pasta lines based on TCM/TCM technology
Table for short goods line based on production capacity
Capacity Kg/h Press Line Composition W1 mm W2 mm H1 mm H2 mm H3 mm H4 mm H5 mm L mm
9000 FA.ST. 210.4-600 TMD 26,5 + TCM-L INC. V.V. 15,9/17 + TCM-L ESS. 14,6/15 + RMN_L-F 10/2-1 7280 4014 4014 11107 8665 7023 9575 58568
12000 FA.ST. 245.4-670 TMD 36 + TCM-L INC. V.V. 19,6/17 + Z 1600 GP + TCM-L ESS. 18,4/15 + RMN_L-F 12/1-2 7490 3994 9565 8867 7286 9731 8029 75300

Indicative drying data

TCM/TCM drying graphs

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