Spiral pasteurizers for fresh pasta and industrial pasta makers make it possible to limit the consumption of steam used for the heat treatment stage. In addition, the design of the machinery reduces the footprint required for pasteurization within the plant.
Its internal structure involves a passage through a steam chamber, where the product will begin pasteurization, humidifying the dough and stimulating the gelatinization of starches. The degree of moisture is adjustable via PLC and can be adapted to different types of products, increasing the flexibility of the machine.
In addition, in the top part of the machine, there is a moist air zone well below the saturation level. This step allows the product to yield excess water and maintain the acquired pasteurization temperature.
In this way, the drying process is omitted, increasing the energy efficiency of the machine.