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Dosage and Press

Cutting units

Shaker pre-dryer

TAS HP Dryer


Short cut
The technology developed by Pavan allows to manufacture good quality pasta with every kind of flours. The percentage of protein present is fundamental to the quality of the pasta as it gives strength to its texture. By applying technologies such as TAS, climatic zones and vacuum, it is possible to make excellent end products even from flours with low protein contents. High temperatures are excellent for processing products made from weak flours and bread wheat flours with low protein contents because they facilitate coagulation and improve the quality of the pasta.

Line description


Dosage and Press

In the mixing tank the slowly rotating paddles mix the ingredients until optimal hydration is achieved, allowing the gluten matrix to form. The whole process from dosing to extrusion takes place under vacuum at a temperature of 40-45°C.

Cutting Units

This machine cuts all short-cut pasta shapes and is suitable for the installation of the PENNAUT device for cutting “penne” pasta shapes; this is equipped with an automatic centring/positioning system for the cutting discs.

Shaker pre-dryer

The pasta is surface-dried with hot, dry air in order to prevent sticking. The temperature of the pasta is raised to 70°C.

TAS HP dryer

This machine is enhanced by TAS technology, and by a ventilation system designed to allow air to flow through the product layer. The dryer is completely isolated from the outside environment and all air inflow and outflow is strategically managed to improve the production process. The maximum temperature reached is 115°C with stabilisation zones at 77°C and an average residence time of 120-145 minutes.


This machine is equipped with automatic air cooling units that lower the temperature of the pasta to 20-25°C and prepare it for the packaging stage.








Pavan was the first company to extensively apply vacuum technology during the shaping stage, from pre-mixing to the exit of the extruded product.


This extensive application of vacuum technology provides many advantages for the finished product. The hydration of the semolina is more homogeneous and this reduces defects and white specs. The vacuum allows for the addition of a greater  quantity of water during the mixing stage, which improves the formation of gluten. The evaporation effect caused by the vacuum lowers the temperature of the semolina during the mixing and extrusion stages; this prevents thermal stress and results in a pasta with better cooking performance.


The gentle shaping stage results in pasta with brighter colours. The complete vacuum blocks the enzyme Poliphenol Oxidase, responsible for the oxidisation of the semolina pigments, thus preserving the amber yellow colours given by the carotenoids and flavonoids. The vacuum also deactivates the enzyme Lipoxygenase, responsible for turning colours grey and the development of unpleasant odours caused by the oxidation of the lipids. The partial deactivation of alpha and beta amylase leads to a reduced occurrence of the Maillard reaction, i.e. the pasta turning brown during drying.

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