Making the perfect pasta
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Flour and water, the ingredients of spaghetti or any other type of pasta, are preliminarily mixed on a screw conveyor. The air and humidity inside the mixture has to be evacuated through constant vacuum in order to obtain a more homogeneous product. The higher the vacuum, the more compact the mixture, hence the better the finished pasta will taste.
Pneumofore UV vacuum pumps series maintain the process at about 95 percent of vacuum: the product becomes very compact and achieves an optimal humidity of around 12.5 precent. UV vacuum pumps, thanks to the hot-temperature closed-loop lubrication circuit, also eliminate water vapour through the exhaust system after an efficient process of oil separation.
Previously, the water vapor problem drove some pasta plants to choose liquid ring vacuum pumps. But while liquid ring technology protects the pumps from water condensation, it drastically reduces their performance of vacuum, lessening its beneficial effect on the final product.
The result of installing the Pneumofore UV vacuum pumps has been improved quality of the product and 20-30 percent energy savings in the pump operation. The ROI for this medium-sized pasta producer was achieved within 36 months.
15 February 2006
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