Asan Tamin AzarATA · PASTA LINES
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SHORT-CUT

SHORT-CUT PASTA PRODUCTION LINE

Short-cut pasta production line

Design and manufacture of industrial short-cut pasta lines — penne, elbows, fusilli and shells — with capacities of 1 and 2 tons per hour, running on standard wheat flour. Fully automatic and turnkey, from flour intake to storage silos and packaging.

Request a technical proposal
View specifications
Capacity
1 & 2 t/h
Build time
9–12 months
Installation
2–3 months
After-sales
Lifetime
خط تولید ماکارونی فرمی آسان تامین آذر
3D view of the short-cut pasta line · from flour intake to silos and packagingTap the numbers

PRODUCTION PROCESS

From flour to packaging in 8 steps

Select a step to see where it sits on the line and how it works.

01 / 08

Flour intake & feeding

Flour bags are lifted to the top of the tower at the bag-dump station and emptied; after sifting, flour flows continuously to the hopper above the press, so the line never runs short of material.

  • Bag-dump station with hoist and service platform
  • Sifter and impurity separator
  • Continuous flour feed to the press hopper
02 / 08

Dosing, mixer & vacuum press

Flour and water are dosed in an exact ratio and turned into uniform dough in the mixer. The dough is de-aerated under vacuum before entering the screw, then forced through the die at controlled pressure and temperature.

  • PLC-controlled flour and water dosing
  • Vacuum de-aeration of the dough
  • Water-cooled double-jacketed barrel
  • Interchangeable dies for different shapes
03 / 08

Cutter & pre-dryer

A rotary cutter synchronized with the die output cuts the product to a uniform length. The pre-dryer quickly removes surface moisture so the pieces keep their shape and don’t stick together.

  • Adjustable cut length
  • Cutter speed synchronized with the press
  • Prevents sticking and deformation
04 / 08

Transfer elevator

The pre-dried product is carried by elevator to the inlet of the multi-tier dryer — gently and without spillage, keeping breakage and waste to a minimum.

  • Gentle, breakage-free transfer
  • Enclosed, hygienic housing
05 / 08

Multi-tier dryer

The product travels on multi-tier belts through successive zones. Temperature, humidity and airflow are controlled independently in each zone, so moisture drops gradually to the standard level without cracking.

  • Multi-zone temperature and humidity control
  • A separate drying recipe for each shape
  • Insulated panels to reduce energy use
  • Inspection doors for easy servicing
06 / 08

Cooler

The dried product is cooled to near ambient temperature and its core and surface moisture are equalized, so it doesn’t crack or sweat in the silos or packaging.

  • Gradual, controlled cooling
  • Moisture stabilization
07 / 08

Storage silos

A conveyor above the silos distributes the product between them. The silos act as a buffer between production and packaging: the line keeps running non-stop and each shape is stored separately.

  • Automatic distribution between silos
  • Separate storage for each shape
  • Production independent of packaging speed
08 / 08

Distribution & packaging

The product is discharged from the silos and carried by a distribution conveyor to the packaging machines. The number of packaging machines is set by your capacity and pack type.

  • Distribution conveyor with discharge gates
  • Connection to automatic weighing and packaging
  • One operator per packaging machine

LINE OVERVIEW

A complete line for industrial short-cut pasta from standard flour

The ATA short-cut pasta line is a complete, integrated chain: from the flour intake station and vacuum press to the multi-tier dryer, cooler, storage silos and packaging conveyor. Every stage is run from one PLC control panel, and the entire line needs just one operator.

The line is designed to run on standard wheat flour — a raw material that is easier to source and more economical than semolina. Dosing, press settings and the drying recipe are tuned to the properties of your flour, so the finished product has consistent color, firmness and cooking quality.

By changing the die, a wide range of short-cut pasta — from penne and elbows to fusilli, shells and custom shapes for your brand — is produced on the same line, and the storage silos keep each shape separate.

  • Complete line designed and built in Iran
  • Turnkey delivery, from layout drawing to commissioning
  • Operator training, spare parts and lifetime support

TECHNICAL SPECIFICATIONS

Short-cut pasta line technical specifications

The line is built in two standard capacities: 1 and 2 tons per hour. Select a capacity to compare.

Specification1,000 kg/h2,000 kg/h
Hourly capacity1 t2 t
Daily output (24 h)24 t48 t
Build time9–12 months9–12 months
Installation & commissioning2–3 months2–3 months
Line operators1 + packaging1 + packaging
Installed electrical powerIn the technical proposalIn the technical proposal
Dimensions & hall spaceIn the technical proposalIn the technical proposal

* Daily output is based on rated capacity and continuous 24-hour operation. Electrical power and exact line dimensions are given in the technical proposal after reviewing your hall layout and project needs.

General specifications

Products

Penne, elbows, fusilli, shells, rigatoni, soup pasta and custom shapes

Raw material

Standard wheat flour

Automation

Fully automatic PLC control with HMI touch panel

Staffing

1 operator for the whole line + 1 per packaging machine

Operation

Continuous 24-hour industrial production

Construction

Stainless steel on all food-contact parts

Service life

Lifetime, with periodic servicing and proper maintenance

After-sales

Lifetime: spare parts, troubleshooting and technical support

PRODUCT RANGE

Products made on this line

By changing the die, short-cut pasta in different shapes and sizes is produced on the same line — and we can make a die for your brand’s signature shape.

Penne

Penne Rigate

L 40 – 50 mm

Elbows

Elbow Macaroni

Ø 7 – 9 mm

Fusilli

Spirals

L 35 – 40 mm

Shells

Conchiglie

≈ 25 – 30 mm

Rigatoni

Ridged tubes

Ø 12 – 15 mm

Soup pasta

Ditalini

Ø 5 – 7 mm

WHY THIS LINE

Why the ATA short-cut pasta line

01

Runs on standard flour

No semolina required — an easy-to-source, economical raw material, with press and dryer settings tuned to your flour.

02

Vacuum mixing and pressing

Removing air bubbles from the dough gives a smooth surface, even color and a firmer finished product.

03

Multi-zone, multi-tier dryer

Independent temperature, humidity and airflow control in each zone, with a separate drying recipe per shape — no cracking.

04

Storage silos (buffer)

Decouples production from packaging: the line keeps running non-stop and each shape is stored separately.

05

PLC automation, one operator

Run the whole line from one panel, store a recipe per product and get fault alarms — minimal labor cost.

06

Lifetime support

Built in-house, with fast spare-parts supply, troubleshooting and after-sales service for the life of the machine.

FAQ

Frequently asked questions

Answers to the most common questions about the short-cut pasta line. Have another question? Talk to our engineers directly.

Free phone consultation+98 28 3345 4238

The line is built in two standard capacities: 1 ton (1,000 kg) and 2 tons (2,000 kg) per hour — roughly 24 or 48 tons of product per 24-hour day. See the technical specifications table to compare.

By changing the die, the same line produces short-cut pasta such as penne, elbows, fusilli, shells, rigatoni and soup pasta, as well as custom shapes for your brand. For long-cut pasta, see our spaghetti production line.

The line runs on standard wheat flour; durum wheat semolina is not required. Water dosing, press settings and the drying recipe are tuned to the properties of your flour.

Building the line takes 9 to 12 months, and installation and commissioning at your plant take 2 to 3 months. A detailed schedule is provided with the technical proposal.

One operator controls the entire line, from flour feeding to the storage silos. For packaging, allow one operator per packaging machine.

The line is designed and built for a lifetime of service, and after-sales service, spare parts and technical support are likewise provided for life.

The silos act as a buffer between the dryer and packaging: the line runs non-stop while packaging follows its own schedule and speed.

Hall dimensions, electrical power, water and compressed air depend on the chosen capacity. Once you select a capacity, we provide a layout drawing and a detailed list of utility requirements.

Tell us your target capacity, product shapes, hall dimensions and utilities, the number and type of packaging machines, and the installation location, and we will prepare a technical and commercial proposal.

01Our other lineSpaghetti production lineLong-cut pasta at 1, 2 and 3.5 tons per hour.
+ServicesModernizing existing linesConverting conventional lines into modern automated lines, raising capacity and productivity.