Manvi Venture

Manvi Venture 500 kg/hr Macaroni Machines (Industrial)

• High-end industrial vacuum extrusion machine designed for continuous production up to ~500 kg/hr.
• Material: SS316 food-grade (more corrosion resistant than SS304).
• Ideal for macaroni, penne, fusilli, and other pasta shapes.
• Usually includes integrated extruder, mixer, and PLC.
• Mid-range industrial machine suited for small to medium factories.
• Stainless steel construction and automated extrusion.
• Example industrial Macaroni machines (often ~50-100 kg/hr models available for smaller sites, but similar robust build for larger capacities if custom ordered).
• Can be adapted to work in larger setups with conveyors and dryers.
• Cost-effective options to integrate into industrial setups or as supplementary units for shaping/cutting processes.


Typical 500 kg/hr Macaroni Machine Specifications

Values are typical ranges for industrial machines in this category — actual numbers vary by model/manufacturer.  

Production & Capacity
• Output Capacity: 500 kg Macaroni/hour.  
• Produces macaroni, penne, fusilli, spaghetti, shell pasta (with interchangeable dies).  
• Continuous, high-efficiency operation for industrial output.  

Construction & Build
• Material: Food-grade stainless steel (SS304 or SS316).  
• Finish: Polished, hygienic surfaces for easy cleaning.  
• Machine Weight: Approx. ~2-5 tons (varies by model).  

Power & Electrical
• Power Supply: 3-phase electric (typically 415 V, 50 Hz).  
• Motor Power: Often 40–80 kW (depending on model & features).  

 Core Components & Features
• Dough Mixer: Integrated or separate vacuum mixer to hydrate semolina/wheat flour evenly.  
• Extruder: Industrial extruder with variable speed control, vacuum or positive feed system for smooth dough flow.  
• Interchangeable Dies: Molds for different shapes (macaroni, penne, fusilli, spaghetti, etc.).  
• Cooling System: Water or air cooling at the extruder to control dough temperature and quality.  
• Control Panel: PLC or digital HMI with settings for speed, temperature, and monitoring.  
• Cutting Unit: Adjustable cutter for pasta length.  

Manvi Venture 500 kg/hr Macaroni Machines (Industrial)

• High-end industrial vacuum extrusion machine designed for continuous production up to ~500 kg/hr.
• Material: SS316 food-grade (more corrosion resistant than SS304).
• Ideal for macaroni, penne, fusilli, and other pasta shapes.
• Usually includes integrated extruder, mixer, and PLC.
• Mid-range industrial machine suited for small to medium factories.
• Stainless steel construction and automated extrusion.
• Example industrial Macaroni machines (often ~50-100 kg/hr models available for smaller sites, but similar robust build for larger capacities if custom ordered).
• Can be adapted to work in larger setups with conveyors and dryers.
• Cost-effective options to integrate into industrial setups or as supplementary units for shaping/cutting processes.


Typical 500 kg/hr Macaroni Machine Specifications

Values are typical ranges for industrial machines in this category — actual numbers vary by model/manufacturer.  

Production & Capacity
• Output Capacity: 500 kg Macaroni/hour.  
• Produces macaroni, penne, fusilli, spaghetti, shell pasta (with interchangeable dies).  
• Continuous, high-efficiency operation for industrial output.  

Construction & Build
• Material: Food-grade stainless steel (SS304 or SS316).  
• Finish: Polished, hygienic surfaces for easy cleaning.  
• Machine Weight: Approx. ~2-5 tons (varies by model).  

Power & Electrical
• Power Supply: 3-phase electric (typically 415 V, 50 Hz).  
• Motor Power: Often 40–80 kW (depending on model & features).  

 Core Components & Features
• Dough Mixer: Integrated or separate vacuum mixer to hydrate semolina/wheat flour evenly.  
• Extruder: Industrial extruder with variable speed control, vacuum or positive feed system for smooth dough flow.  
• Interchangeable Dies: Molds for different shapes (macaroni, penne, fusilli, spaghetti, etc.).  
• Cooling System: Water or air cooling at the extruder to control dough temperature and quality.  
• Control Panel: PLC or digital HMI with settings for speed, temperature, and monitoring.  
• Cutting Unit: Adjustable cutter for pasta length.  

Manvi Venture1000 kg/hr Continuous Pasta Line

Complete Pasta Production Line
• Pasta Macaroni Plant 1000 Kg/h – A turnkey plant with integrated extruder, mixer, cutting & drying systems for ~1 ton/hr dry pasta production.
• Typically includes: Dough mixer → Vacuum extruder → Cutting unit → Continuous dryer → Control panel.
• Material: Food-grade stainless steel (SS304) for hygiene and durability.
• Output: ~1000 kg/h dry pasta.
• Suitable for various pasta types (macaroni, penne, fusilli, etc.).

2. Dryer Units (Continuous)
Drying is essential to reduce moisture content to safe storage levels and improve shelf-life.
• Pasta Continuous Dryer – Heavy industrial dryer, best for high-volume pasta lines.
• Food Grade Quality Pasta Continuous Dryer – Premium option with food-grade assurance.
• Continuous Pasta Dryer – Large capacity model (often customizable for ~1000 kg/h output).
• Continues Dryer – Smaller/compact option depending on layout.

These continuous dryers use conveyor belt or mesh belt drying tunnels with controlled heated airflow to remove moisture gradually, ensuring uniform drying. Fans, heaters, and PLC temperature controls maintain precise drying profiles.  

3. Supporting Machines
• Pasta Making Machine – Base extruder/mixer for dough preparation and shaping (can be used as part of a larger line).
• Mixes, kneads, and extrudes dough into desired pasta shapes before drying.

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Typical Line Components & Process Flow

A full continuous pasta line at ~1000 kg/hr generally consists of:
1. Flour Handling & Mixing
• Stainless steel mixers (vacuum or normal) to combine flour, water, and additives.
2. Extruder / Forming
• Vacuum extruder with multiple dies for shapes (macaroni, penne, spaghetti).
• Automatic cutter for length control.
3. Pre-Drying
• A light drying section to gently reduce surface moisture (pre-dryer).
• Often vibrating or mesh belt type.
4. Continuous Dryer
• Multi-zone dryer (pre-dry → dry → stabilization zones).
• Precise temperature & humidity control. 
5. Cooler
• Reduces product temperature post-drying to prevent condensation.
6. Packing Station
• After stabilization, dry pasta is packed into boxes/bags.