Polymatik Press. Pasta. Top pasta quality thanks to innovative press technology.

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(1)

Polymatik

®

Pasta

Press.

Top pasta quality thanks to innovative

press technology.

Bühler AG

Pasta & Extruded Products Business Unit CH-9240 Uzwil, Switzerland T + 41 71 955 11 11 F + 41 71 955 33 79 www.buhlergroup.com PE 46016 en 0309 2000 DF

(2)

Polymatik

®

Pasta

Press.

Top pasta quality thanks to innovative

press technology.

Bühler AG

Pasta & Extruded Products Business Unit CH-9240 Uzwil, Switzerland T + 41 71 955 11 11 F + 41 71 955 33 79 www.buhlergroup.com PE 46016 en 0309 2000 DF

(3)

2 3 1 B2 B1 H2 L1 L 2 H1

Outstanding pasta quality plus high line capacity

and top sanitation.

Short goods.

Capacity up to 3000 kg/h per press line.

Long goods.

Capacity up to 2750 kg/h per press line.

Specialties. Capacity according to product shape. Cut-out goods. Capacity according to product shape. Rice pasta. Capacity up to 1500 kg/h per press line.

Corn (maize) pasta. Capacity up to 1500 kg/h per press line.

Product variety with Polymatik® technology.

– The Polymatik® allows the production of up to 3000 kg/h

of dry pasta per press line.

– Ideally, the Polymatik® press is used for particle sizes

up to 355 microns. It is capable of processing a flour content of up to 100%.

– The mixer/kneader of the Polymatik® mixes and kneads

the raw materials for approx. 20 seconds into a homoge-neous dough.

– The Polymatik® can be adjusted to individual raw mate-

rial properties thanks to its configurable mixing and kneading elements.

– Polymatik® technology allows a wide variety of raw

material types such as durum, hard and soft wheat as well as corn (maize) and rice to be processed into top-class pasta.

The Polymatik® dough press is part of the Buhler

C-line® product line, which was developed for making

high-quality pasta products.

– “First-in, first-out” means self-cleaning processes and absolutely hygienic pasta production.

– With the “first-in, first-out” principle, you get a perfectly homogeneous dough, as each dough particle is pro-cessed identically at the same time.

– The “first-in, first-out” principle ensures optimal develop-ment of the protein network and preserves the colour pigments, resulting in outstanding cooking characteristics and high colour brilliance.

– “First-in, first-out” also means the line can be stopped and started at short notice and ensures quick recipe changes.

– No condensation at the press outlet thanks to immediate ventilation after the die.

Semolina/flour inlet Liquids inlet Motor Motor Mixer / kneader.

Self-cleaning processes ensure hygienic production.

Head section

with die Press screw

Dough preparation with Polymatik

®

.

The enclosed “first-in, first-out” principle guaran-tees impeccable sanitation and a perfectly homoge-neous dough.

Semolina, flour, water, and (if required) additional ingredients are fed through the inlet into the co-rotating twin-screw mixer/kneader. This unit processes the raw material into a homogeneous dough within about 20 seconds. The press screw compresses the dough and guides it into the de- flection component. In the head section, the dough mass is uniformly distributed, extruded through the pasta die, and finally cut.

Twin-screw mixer/kneader with configurable elements.

Microbiologically safe production.

Wet cleaning by the CIP (Clean In Place) process keeps the mixing and kneading system, the press screw and the press barrel clean. All components of the Polymatik®

press in contact with the product are corrosion-resistant and satisfy the most rigorous hygiene standards. The CIP system is useful especially when producing dough with additional ingredients such as eggs, and improves the quality management of the production process.

Clean-in-Place process.

The CIP process eliminates the need for time-consuming dismantling of the line and removal of the screws. This reduces cleaning time and with it line downtime, thereby increasing the profitability of the production system.

The Polymatik

®

CIP facility.

The C-line

®

sizes using Polymatik

®

technology.

Short goods

Capacity Press type B2 H2 L1 L 2

1500 kg/h 1× TPXA 185 4.9 6.1 6.4 24 2000 kg/h 1× TPXO 210 4.9 6.2 6.4 27 3000 kg/h 1× TPXZ 245 4.9 6.3 7.1 33 4000 kg/h 2 × TPXO 210 6.7 6.1 6.4 33 6000 kg/h 2 × TPXZ 245 6.7 6.3 7.1 53

H2* Press height including press feeder B2* Press, total asymmetric width L1* Press length

L 2* Min. line length

H1* Dryer height: 6.6 / 7.2 (short goods), 5.5 (long goods) B1* Dryer width: 5.3 / 5.9 (short goods), 5.4 / 5.9 (long goods) * Values in metres

Recommended maximum capacity per press line 1500 kg/h for TPXA, 2000 kg/h for TPXO, 3000 kg/h for TPXZ.

Long goods

Capacity Press type B2 H2 L1 L 2

1250 kg/h 1× TPXA 185 6.1 6.6 6.4 39 1750 kg/h 1× TPXO 210 6.1 6.7 6.4 44 2750 kg/h 1× TPXZ 245 6.1 6.8 7.1 60 3500 kg/h 2 × TPXO 210 6.1 6.7 6.4 68 5500 kg/h 2 × TPXZ 245 6.5 6.8 7.1 90

After removal of dough residues between the mixer/kneader and press screw, cleaning takes place in three steps: 1) flushing with wash water, 2) alkaline treatment, 3) flushing with fresh water.

(4)

2 3 1 B2 B1 H2 L1 L 2 H1

Outstanding pasta quality plus high line capacity

and top sanitation.

Short goods.

Capacity up to 3000 kg/h per press line.

Long goods.

Capacity up to 2750 kg/h per press line.

Specialties. Capacity according to product shape. Cut-out goods. Capacity according to product shape. Rice pasta. Capacity up to 1500 kg/h per press line.

Corn (maize) pasta. Capacity up to 1500 kg/h per press line.

Product variety with Polymatik® technology.

– The Polymatik® allows the production of up to 3000 kg/h

of dry pasta per press line.

– Ideally, the Polymatik® press is used for particle sizes

up to 355 microns. It is capable of processing a flour content of up to 100%.

– The mixer/kneader of the Polymatik® mixes and kneads

the raw materials for approx. 20 seconds into a homoge-neous dough.

– The Polymatik® can be adjusted to individual raw mate-

rial properties thanks to its configurable mixing and kneading elements.

– Polymatik® technology allows a wide variety of raw

material types such as durum, hard and soft wheat as well as corn (maize) and rice to be processed into top-class pasta.

The Polymatik® dough press is part of the Buhler

C-line® product line, which was developed for making

high-quality pasta products.

– “First-in, first-out” means self-cleaning processes and absolutely hygienic pasta production.

– With the “first-in, first-out” principle, you get a perfectly homogeneous dough, as each dough particle is pro-cessed identically at the same time.

– The “first-in, first-out” principle ensures optimal develop-ment of the protein network and preserves the colour pigments, resulting in outstanding cooking characteristics and high colour brilliance.

– “First-in, first-out” also means the line can be stopped and started at short notice and ensures quick recipe changes.

– No condensation at the press outlet thanks to immediate ventilation after the die.

Semolina/flour inlet Liquids inlet Motor Motor Mixer / kneader.

Self-cleaning processes ensure hygienic production.

Head section

with die Press screw

Dough preparation with Polymatik

®

.

The enclosed “first-in, first-out” principle guaran-tees impeccable sanitation and a perfectly homoge-neous dough.

Semolina, flour, water, and (if required) additional ingredients are fed through the inlet into the co-rotating twin-screw mixer/kneader. This unit processes the raw material into a homogeneous dough within about 20 seconds. The press screw compresses the dough and guides it into the de- flection component. In the head section, the dough mass is uniformly distributed, extruded through the pasta die, and finally cut.

Twin-screw mixer/kneader with configurable elements.

Microbiologically safe production.

Wet cleaning by the CIP (Clean In Place) process keeps the mixing and kneading system, the press screw and the press barrel clean. All components of the Polymatik®

press in contact with the product are corrosion-resistant and satisfy the most rigorous hygiene standards. The CIP system is useful especially when producing dough with additional ingredients such as eggs, and improves the quality management of the production process.

Clean-in-Place process.

The CIP process eliminates the need for time-consuming dismantling of the line and removal of the screws. This reduces cleaning time and with it line downtime, thereby increasing the profitability of the production system.

The Polymatik

®

CIP facility.

The C-line

®

sizes using Polymatik

®

technology.

Short goods

Capacity Press type B2 H2 L1 L 2

1500 kg/h 1× TPXA 185 4.9 6.1 6.4 24 2000 kg/h 1× TPXO 210 4.9 6.2 6.4 27 3000 kg/h 1× TPXZ 245 4.9 6.3 7.1 33 4000 kg/h 2 × TPXO 210 6.7 6.1 6.4 33 6000 kg/h 2 × TPXZ 245 6.7 6.3 7.1 53

H2* Press height including press feeder B2* Press, total asymmetric width L1* Press length

L 2* Min. line length

H1* Dryer height: 6.6 / 7.2 (short goods), 5.5 (long goods) B1* Dryer width: 5.3 / 5.9 (short goods), 5.4 / 5.9 (long goods) * Values in metres

Recommended maximum capacity per press line 1500 kg/h for TPXA, 2000 kg/h for TPXO, 3000 kg/h for TPXZ.

Long goods

Capacity Press type B2 H2 L1 L 2

1250 kg/h 1× TPXA 185 6.1 6.6 6.4 39 1750 kg/h 1× TPXO 210 6.1 6.7 6.4 44 2750 kg/h 1× TPXZ 245 6.1 6.8 7.1 60 3500 kg/h 2 × TPXO 210 6.1 6.7 6.4 68 5500 kg/h 2 × TPXZ 245 6.5 6.8 7.1 90

After removal of dough residues between the mixer/kneader and press screw, cleaning takes place in three steps: 1) flushing with wash water, 2) alkaline treatment, 3) flushing with fresh water.

(5)

2 3 1 B2 B1 H2 L1 L 2 H1

Outstanding pasta quality plus high line capacity

and top sanitation.

Short goods.

Capacity up to 3000 kg/h per press line.

Long goods.

Capacity up to 2750 kg/h per press line.

Specialties. Capacity according to product shape. Cut-out goods. Capacity according to product shape. Rice pasta. Capacity up to 1500 kg/h per press line.

Corn (maize) pasta. Capacity up to 1500 kg/h per press line.

Product variety with Polymatik® technology.

– The Polymatik® allows the production of up to 3000 kg/h

of dry pasta per press line.

– Ideally, the Polymatik® press is used for particle sizes

up to 355 microns. It is capable of processing a flour content of up to 100%.

– The mixer/kneader of the Polymatik® mixes and kneads

the raw materials for approx. 20 seconds into a homoge-neous dough.

– The Polymatik® can be adjusted to individual raw mate-

rial properties thanks to its configurable mixing and kneading elements.

– Polymatik® technology allows a wide variety of raw

material types such as durum, hard and soft wheat as well as corn (maize) and rice to be processed into top-class pasta.

The Polymatik® dough press is part of the Buhler

C-line® product line, which was developed for making

high-quality pasta products.

– “First-in, first-out” means self-cleaning processes and absolutely hygienic pasta production.

– With the “first-in, first-out” principle, you get a perfectly homogeneous dough, as each dough particle is pro-cessed identically at the same time.

– The “first-in, first-out” principle ensures optimal develop-ment of the protein network and preserves the colour pigments, resulting in outstanding cooking characteristics and high colour brilliance.

– “First-in, first-out” also means the line can be stopped and started at short notice and ensures quick recipe changes.

– No condensation at the press outlet thanks to immediate ventilation after the die.

Semolina/flour inlet Liquids inlet Motor Motor Mixer / kneader.

Self-cleaning processes ensure hygienic production.

Head section

with die Press screw

Dough preparation with Polymatik

®

.

The enclosed “first-in, first-out” principle guaran-tees impeccable sanitation and a perfectly homoge-neous dough.

Semolina, flour, water, and (if required) additional ingredients are fed through the inlet into the co-rotating twin-screw mixer/kneader. This unit processes the raw material into a homogeneous dough within about 20 seconds. The press screw compresses the dough and guides it into the de- flection component. In the head section, the dough mass is uniformly distributed, extruded through the pasta die, and finally cut.

Twin-screw mixer/kneader with configurable elements.

Microbiologically safe production.

Wet cleaning by the CIP (Clean In Place) process keeps the mixing and kneading system, the press screw and the press barrel clean. All components of the Polymatik®

press in contact with the product are corrosion-resistant and satisfy the most rigorous hygiene standards. The CIP system is useful especially when producing dough with additional ingredients such as eggs, and improves the quality management of the production process.

Clean-in-Place process.

The CIP process eliminates the need for time-consuming dismantling of the line and removal of the screws. This reduces cleaning time and with it line downtime, thereby increasing the profitability of the production system.

The Polymatik

®

CIP facility.

The C-line

®

sizes using Polymatik

®

technology.

Short goods

Capacity Press type B2 H2 L1 L 2

1500 kg/h 1× TPXA 185 4.9 6.1 6.4 24 2000 kg/h 1× TPXO 210 4.9 6.2 6.4 27 3000 kg/h 1× TPXZ 245 4.9 6.3 7.1 33 4000 kg/h 2 × TPXO 210 6.7 6.1 6.4 33 6000 kg/h 2 × TPXZ 245 6.7 6.3 7.1 53

H2* Press height including press feeder B2* Press, total asymmetric width L1* Press length

L 2* Min. line length

H1* Dryer height: 6.6 / 7.2 (short goods), 5.5 (long goods) B1* Dryer width: 5.3 / 5.9 (short goods), 5.4 / 5.9 (long goods) * Values in metres

Recommended maximum capacity per press line 1500 kg/h for TPXA, 2000 kg/h for TPXO, 3000 kg/h for TPXZ.

Long goods

Capacity Press type B2 H2 L1 L 2

1250 kg/h 1× TPXA 185 6.1 6.6 6.4 39 1750 kg/h 1× TPXO 210 6.1 6.7 6.4 44 2750 kg/h 1× TPXZ 245 6.1 6.8 7.1 60 3500 kg/h 2 × TPXO 210 6.1 6.7 6.4 68 5500 kg/h 2 × TPXZ 245 6.5 6.8 7.1 90

After removal of dough residues between the mixer/kneader and press screw, cleaning takes place in three steps: 1) flushing with wash water, 2) alkaline treatment, 3) flushing with fresh water.

(6)

Polymatik

®

Pasta

Press.

Top pasta quality thanks to innovative

press technology.

Bühler AG

Pasta & Extruded Products Business Unit CH-9240 Uzwil, Switzerland T + 41 71 955 11 11 F + 41 71 955 33 79 www.buhlergroup.com PE 46016 en 0309 2000 DF

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