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Nantong Chang Hao Mechanical Manufacturing Co., Ltd. view catalog

Spaghetti Production Line Suppliers

Our company is the only use Italy technology manufacture for pasta production in China, We have vacuum mixer and extruder, make sure from mix to extruder in a vacuum environment, in this vacuum environment, water and flour can be fully mixed and modify the gluten reticular structure, which can improve the internal structure and outside appearance, For the dryer, we have temperature and humidity automatic accuracy control to keep the spaghetti in constant when drying, so our drying time is 5 hour which is very necessary.

About Us
Nantong Chang Hao Mechanical Manufacturing Co., Ltd.
Nantong Chang Hao Mechanical Manufacturing Co., Ltd.

Nantong Chang Hao Mechanical Manufacturing Co, Ltd. is a modern science and technology enterprise integrate R&D, design, manufacture, sales, service and import & export business.As a famous China Spaghetti Production Line Factory and OEM/ODM Spaghetti Production Line Suppliers , We have a fried instant noodle production line, a non-fried noodle production line, specialty noodle production line, short cut pasta and spaghetti production line, rice & bean/potato vermicelli production line, rice noodle production line and snack noodle production line, with more than 30 varieties of products.

Since the establishment of the company, nearly one hundred production lines of various types have been exported to dozens of countries and regions in Europe, North America, South America, the Middle East, Southeast Asia, and Africa. Excellent quality and after-sales service have been recognized and appreciated by customers at home and abroad.

Our company has successively reached a strategic partnership with Uni-President Enterprise and the Swiss Buhler Group, the cooperation with the world's top groups has brought high-end equipment manufacturing standards and specifics to our company, and also become the basis for our company to enhance the international competitiveness of our products. important support.

In more than 20 years of development, Nantong Changhao's technical team has worked tirelessly. continuously innovated, and kept improving. The advanced technical equipment designed and developed has successively obtained national high-tech enterprise certification, CE certification, and several patent certificates.

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Industry knowledge
What are the main components of a spaghetti production line?
The main components of a spaghetti production line typically include:
Milling Equipment: This equipment is used to grind durum wheat kernels into semolina flour, which is the primary ingredient for making spaghetti.
Mixing System: A mixing system combines semolina flour with water and possibly other ingredients like salt or eggs to form a dough.
Kneading Machines: Kneading machines work the dough to develop the gluten and create the desired texture for the spaghetti.
Extruder: The extruder is a crucial component where the dough is forced through a die to form the spaghetti strands. It shapes the dough into the long, thin tubes that we recognize as spaghetti.
Cutting Mechanism: After extrusion, the spaghetti strands need to be cut to the desired length. This may involve a cutting mechanism that chops the strands into uniform pieces.
Drying Chamber or Conveyor: Freshly cut spaghetti strands are soft and need to be dried to remove moisture and stabilize the pasta. This is usually done in a drying chamber or on a conveyor belt system.
Quality Control Stations: Throughout the production line, various quality control stations monitor factors like moisture content, texture, and appearance to ensure the consistency and quality of the spaghetti.
Packaging Equipment: Finally, the dried spaghetti is packaged into bags or boxes for distribution to consumers. Packaging equipment may include weighers, sealers, and labeling machines.
Each of these components plays a critical role in the spaghetti production process, working together to create high-quality pasta products efficiently and consistently.
Extruder of spaghetti production line
The extruder is a critical component of a spaghetti production line. Here's a detailed look at the extruder's role and its functioning:
Function: The extruder is responsible for shaping the dough into thin strands that will become spaghetti noodles. It takes the mixed dough and forces it through a die with small holes, giving the dough its characteristic shape and size.
Design: The extruder typically consists of a large cylindrical barrel with a screw conveyor inside. The dough is fed into one end of the barrel, where it encounters the rotating screw. As the screw turns, it pushes the dough along the length of the barrel towards the die at the other end.
Temperature and Pressure Control: The extrusion process often involves heating the dough to a specific temperature to improve its flow properties and facilitate extrusion. Additionally, the pressure inside the barrel is carefully controlled to ensure consistent extrusion and prevent air bubbles from forming in the dough.
Die Design: The die is a crucial component of the extruder, as it determines the final shape and size of the spaghetti noodles. The die typically has small holes arranged in rows to extrude multiple strands of spaghetti simultaneously. The diameter and shape of the holes can be adjusted to produce spaghetti of different thicknesses and textures.
Cutting Mechanism: Some extruders are equipped with a built-in cutting mechanism that cuts the extruded dough into the desired lengths as it emerges from the die. This helps ensure uniformity in the length of the spaghetti noodles and streamlines the production process.
Cleaning and Maintenance: Proper cleaning and maintenance of the extruder are essential to prevent contamination and ensure smooth operation. Regular cleaning of the barrel, screw, and die helps remove any residue buildup and maintain hygiene standards in the production line.
Automation and Control Systems: Modern extruders often feature advanced automation and control systems that allow operators to adjust parameters such as screw speed, temperature, and pressure to optimize the extrusion process for different dough formulations and production requirements.