SPAGHETTI

LONG-CUT PASTA PRODUCTION LINE

Spaghetti production line

Design and manufacture of industrial long-cut pasta lines with capacities of 1, 2 and 3.5 tons per hour, running on wheat flour. Fully automatic and turnkey, from flour dosing to packaging.

Capacity

1–3.5 t/h

Build time

18–24 months

Installation

2–3 months

After-sales

Lifetime

3D view of the spaghetti production line · from flour silo to packagingTap the numbers

PRODUCTION PROCESS

From flour to packaging in 9 steps

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

01 / 09

Flour conveying & dosing

Flour is conveyed from the silo or hopper pneumatically or by screw and dosed precisely into the line, keeping the flour-to-water ratio constant throughout production.

02 / 09

Mixer & vacuum kneader

Flour and water are pre-mixed in a high-speed mixer, then homogenized in the kneader. De-aerating the dough under vacuum ensures a clear yellow color and stronger strands.

03 / 09

Press & extruder

The screw forces the dough through the die at controlled pressure and temperature, forming strands with a precise cross-section and an even surface.

04 / 09

Spreader

Strands leaving the die are hung evenly on rods and their ends are trimmed; the trimmings are returned to the press.

05 / 09

Pre-dryer

Surface moisture is quickly reduced with controlled warm air, so the strands hold their shape and don’t stick together.

06 / 09

Main drying tunnel

A multi-tier tunnel with independent temperature, humidity and airflow control in each zone brings moisture down gradually to the standard level, without cracking.

07 / 09

Stabilizing & cooling

Core and surface moisture are equalized and the product is cooled to ambient temperature, so it doesn’t crack in storage or packaging.

08 / 09

Final cutting

Strands are removed from the rods and cut to their final length; empty rods return automatically to the start of the line.

09 / 09

Packaging

Automatic weighing and packaging in film or cartons. This section is optional, depending on your project, and can be added to the line.

LINE OVERVIEW

A reliable foundation for industrial long-cut pasta production

The ATA spaghetti line is designed for continuous, stable production of long-cut pasta. Its modular structure lets you choose a capacity that fits your target market and expand it in the future.

The line runs on wheat flour and needs just one operator. A multi-stage drying tunnel, controlled air circulation and PLC-based automation ensure even drying, a lower risk of cracking and consistent quality of the finished product.

Each drying stage is managed independently, with control of temperature, humidity and airflow, so the product stays consistent across different climates and raw materials.

TECHNICAL SPECIFICATIONS

Spaghetti production line technical specifications

The line is built in three standard capacities: 1, 2 and 3.5 tons per hour. Select a capacity to compare.

Specification	1,000 kg/h	2,000 kg/h	3,500 kg/h
Hourly capacity	1 t	2 t	3.5 t
Daily output (24 h)	24 t	48 t	84 t
Build time	18–24 months	18–24 months	18–24 months
Installation & commissioning	2–3 months	2–3 months	2–3 months
Line operators	1 + packaging	1 + packaging	1 + packaging
Power consumption	Once capacity is selected	Once capacity is selected	Once capacity is selected
Line dimensions	Once capacity is selected	Once capacity is selected	Once capacity is selected

* Daily output is based on rated capacity and continuous 24-hour operation. Dimensions, power consumption and other technical data are provided once a capacity is selected.

General specifications

Raw material

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

Dryer heat source

Hot water or thermal oil (depending on site utilities)

Service life

Lifetime, with periodic servicing and proper maintenance

After-sales

Lifetime: spare parts, troubleshooting and technical support

WHY THIS LINE

Why the ATA spaghetti line

Multi-zone dryer with precise control

Independent temperature, humidity and airflow control in each zone for even, crack-free drying of the strands.

Vacuum kneading

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

Modular, expandable design

Increase capacity or add a packaging section later, without major changes to the line.

Optimized energy use

Fully insulated tunnels and return-air management cut energy consumption and production costs.

PLC automation, one operator

Run the whole line from one panel, store production recipes and get fault alarms — minimal labor cost.

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 spaghetti production line. Have another question? Talk to our engineers directly.

Free phone consultation+98 28 3345 4238