The drying line GPL/ITRG features the most important innovations in the production of long goods pasta products.
After a relatively intense predrying phase, a rather quick drying curve with a period of about 2 h 40 min. follows. In this period, the product undergoes a treatment which we call thermal inversion, that is, the pasta reaches its maximum temperature in a very short time and then it is quickly lowered immediately after.
The next drying phase is that of stabilization, which represents the point of equilibrium of the entire system since it brings the product to a uniform final moisture content of 12.5% which takes place in an automatically stabilized area.
The gradual cooling delivers the pasta to the final cooling in its absolute stable condition with the superficial humidification necessary for sustaining the thermal jump caused by the conspicuous decrease in temperature.
The sophisticated system of process monitoring and automatic drying control (C.A.E.), supervised by the PLC, guarantees simple and safe operation of the line in all its phases of production.