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206:"stripper", which removes the pasta from the stick, trims the strands to the correct length, and conveys it for further processing, such as a packaging machine. Finished short cut pasta is usually held in large storage silos until it is packaged or boxed. Each shape of pasta is stored in a separate silo.
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The dryer dries the pasta to the correct moisture level, typically using sticks or screens to transport pasta inside the dryer depending on the length of the product. Long goods pasta such as spaghetti is hung vertically from sticks and short goods pasta such as penne is placed on long horizontal
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Manufacturers can store and package pasta in many ways after drying. After drying is complete, long pasta is usually stored in a section of the line called the accumulator, which holds the sticks with strands of pasta until it is further processed. The sticks are conveyed to a section called the
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conveyors with mesh screen belts. Long goods pasta takes about 6-9 hours to dry depending on the temperature used in the drying process, and short goods pasta takes about 3-4 hours. Air circulation, heat and moisture control are critical factors to the pasta drying process.
164:. They are called "lines" because they contain a series of processing machines through which the dough passes. It is common for dry pasta lines to run continuously for up to six weeks, with packaging done in shifts.
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Automatic short cut dry pasta production machine built by
Consolidated Macaroni Machine Corporation in the early 1930s
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ranging from 500 to 8,000 kg per hour capacity. A typical dry pasta line consists of an
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and a dryer. Modern machines are highly automated using
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252:Notes
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