PRESS TECHNICAL FOCUS

Robust frame and easy access

Robust raised frame to fully exploit the space and make access easier to every part of the press.

Pre-mixing centrifuge, with vacuum operation and removable shaft for easy cleaning. Mixerwith vacuum operation and heated cups. Oversize-thrusts gearbox to guarantee long service life and reliability. Long-life robust cylinder-head group.

Easy access to the die plates to make machine downtime shorter for type change.

Full vacuum technology

Full vacuum technology: the dough is entirely formed under vacuum, from water and semolina feeders to extrusion.

Compression screw made with variable pitch and increased diameter to process the dough with low rotation speed.

Made in Italy motor and gearbox of the compression screw, that are manufactured using high-quality castings and gears subject to proper thermal treatment, to ensure continuous and long-lasting operation.

Flour dosing and mixing group for couscous production

Possibility to introduce the product till the centrifuge or the mixer. Correct sizing of each component to ensure an excellent dough formation, which is necessary to obtain high-quality couscous.

Complete range for any type of pasta

Circular head presses for short pasta production, Rectangular head presses for long pasta and nest pasta production.

Possibility to implement the BT COOKER technology for the production of gluten free pasta, also in existing presses.