The ITRG drying line features all the most important innovations in the treatment of long-cut pasta products. It 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 spreader, with 1 to 6 sticks depending on the capacity of the line, and a rapid cooler. The constructive and technological characteristics of this line allow to obtain optimal drying diagrams for each and every raw material used.

After a relatively intense predrying phase, a rather quick drying curve of about 2 h 40 min. is applied. During the drying process, the product undergoes a treatment which we call thermal inversion, that is, the pasta reaches its maximum temperature in a very short time and is then quickly lowered. The next drying phase is the stabilization phase which represents the equilibrium point of the entire system since it brings the product to a uniform final moisture content of 12.5% in a self-stabilizing area.

The gradual cooling phase prepares the pasta for the final cooling phase in an absolutely stable condition with the necessary surface humidification for dealing with the thermal impact caused by the considerable drop in temperature.

In the main drying and stabilizing body of the dryer, a stick rack mechanism is applied. The rack system does not require lubrication. The separate mechanical control in the different predrying, drying and cooling phases guarantee maximum operational flexibility during production transits or emergencies, reducing production losses to a minimum.

The sophisticated 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.