Sarp relizes STATIC DRYERS with semi-automatic work or CONTINUOUS DRYER with fully automatic system. Both are used to reduce products’ humidity.
The drying could be made with low or high temperature, with humidity and temperature automatic control.
STATIC DRYER
TO DRY SHORT-CUT, LONG-CUT PASTA, LASAGNE, STUFFED PASTA AND SPECIAL PASTA. Suitable for drying with half production too.
- Perimetric panels with polyurethane injection for insulating, with possibility to work with 60°C temperature )
- System for humidity extraction with centrifuge electric fans for each room.
- Venturi deflectors completely in stainless steel for the correct distribution of the air on all the product.
- Automatic temperature preservation and humidity keeping, independent control for every drying room.
CONTINUOUS DRYER
SARP continuous dryer is suitable for drying pasta in continuous or discontinuous ways. It takes advantage of the old systems with modern technologies. It’s equipped with n.1 pre-dryer layer, independent dryer layers and It’s suitable to be combined with a cooler / stabilizer at the end of its process. It can work from 45 *C to 75°C with a capacity from 300 Kg/h to 600 Kg/h (refers to standard short-cut pasta).
TWO WAYS FOR DRYING
Thanks to a particular configuration of ventilation device, two ways for drying are possible:
– in continuous 24h/24, with continuous loading of the products inside the machine, with permanent time, temperature and humidity control system.
– in static (discontinuous) way, with drying time of about 6/8 hours/day, with complete full products tiers. The day after, dried pasta exits from the machine and free tiers are loaded with new product for drying.
