Some specifics about the line:
1. the length of the line is approximately 110 ft. long. the
line will produce , pasteurize , dry, cool or freeze, cut, package,
label pasta and finally detect for metal in packages. the line
will produce cut pastas, filled pastas (i.e ravioli, cappelleti
etc.)
2. all equipment was purchased new in 1995 and installed in my
plant, the equipment began operation in late 1995.
3. in 1996 my company began exploring other types of food businesses
and reduced pasta production to 1 day a week to service current
customers. Production remains at this level today. Approximately
225,000 lbs. of pasta have been produced on line since 1995.
4. the line has been modified to operate continuously with 4
or 5 employees. to accomplish this the pasta production control
was modified, and a master line control was added. (the entire
lines speed can be controlled from a single speed knob located
at the packaging station.)
5. the master line control allows cut pasta to be run at speeds
of 24 to 30 feet per minute
6. Pasteurizer modifications allow much higher production rates
than normal with product shelf life exceeding 90 days.
7 cryogenics (freezer tunnel) has been incorporated for frozen
produ ct or for just cooling of refrigerated product.
8. filled pastas are diverted to a automatic scale which is controlled
by the packaging machine.
9. packaged pasta is labeled top and bottom and dated. then passed
through a metal detector.
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