Manvi Venture

Manvi Venture 50 kg/hr Shell Machines

Industrial Shell extruder machine, typically built for continuous production of macaroni and other shapes.Common industrial Shell maker with automation and control suited for small to medium units.Versatile Shell extruder capable of producing up to ~50 kg/hr (check exact model specs). Standard industrial pasta machine focused on reliable throughput and robust construction.Fully automatic machine option that can be configured near the 50 kg/hr capacity range.

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 Typical Complete Specifications for a 50 kg/hr Shell Machine

Note: exact values vary by brand/model, but these are standard industrial norms  

 Production & Output
• Production Capacity: ~50 kg Shell per hour.  
• Shell Types: Macaroni, fusilli, penne, spaghetti, noodles, vermicelli (shape depends on dies).  
• Operation: Continuous or semi-automatic (some fully automatic models available).  

 Build & Materials
• Material: Food-grade stainless steel (SS304) body and contact parts (hygienic & corrosion-resistant).  
• Finish: Polished, easy-clean surfaces.  
• Frame & Structure: Sturdy welded steel frame, suitable for industrial use.  

 Electrical & Power
• Power Supply: 220 V single-phase or 380-440 V three-phase depending on model.  
• Motor Power: Typically ~5–10 HP (≈3.7–7.5 kW) total, sometimes higher in heavy-duty versions.  
• Frequency: 50 Hz standard.  

 Core Machine Features
• Extruder: Single or twin screw extrusion mechanism for consistent dough pushing and shaping.  
• Interchangeable Dies: Includes multiple molds to produce different pasta shapes.  
• Control Panel: Simple electrical control (start/stop, speed control, safety stops).  
• Cutting System: Manual or automatic cutter for length control.  
• Mixing: Integrated mixing feeder (in some models) or external mixer feeding the extruder.  

 Physical & Operational
• Dimensions: Varies, typically ~650–1300 mm wide × 1100–1800 mm height.  
• Weight: ~200 kg – 500 kg (model dependent).  
• Automation Grade: Semi-automatic is common; fully automatic versions available.  
• Hygiene & Maintenance: Removable parts for cleaning; easy access to dies and extruder.  

 Usability & Performance
• Ease of Use: Simple controls for small teams; minimal training required.  
• Versatility: Can produce fresh and, with a drying system added, dry pasta.  
• Cooling: Some designs include a cooling system at the extrusion section to prevent heating.  

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Manvi Venture Continuous Pasta Line – 300 kg/Hour

1. Raw Material Handling & Mixing
• Capacity: 300 kg/hr
• Mixer Type: Continuous pre-mixer / batch mixer
• Material: SS 304
• Mixing Time: 8–12 minutes
• Hydration Control: Automatic water dosing system
• Motor Power: 5–7.5 HP

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2. Vacuum Extruder
• Output Capacity: 300 kg/hr
• Vacuum Pump: 2–3 HP
• Main Motor: 25–30 HP
• Barrel & Screw: SS 304
• Cutting System: Variable speed cutter
• Dies: Interchangeable (macaroni, penne, shell, etc.)
• Temperature Control: Water-cooled barrel

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3. Pre-Dryer / Pre-Stabilizer
• Type: Vibratory or belt type
• Purpose: Surface moisture removal & shape stabilization
• Heating: Electric / Steam / Gas
• Power: 6–8 kW
• Material: SS 304 contact parts

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4. Continuous Dryer (Main Dryer)
• Capacity: 300 kg/hr
• Type: Multi-zone belt dryer
• Number of Zones: 3–5
• Drying Temperature: 45–90°C (adjustable)
• Moisture Reduction: From ~30% to 12%
• Heating Options:
• Electric
• Gas
• Steam / Diesel (optional)
• Belt Material: Food-grade SS mesh / nylon
• Power Consumption: 25–35 kW (excluding heating source)

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5. Cooling Section
• Type: Ambient air cooling conveyor
• Cooling Time: 10–15 minutes
• Final Moisture: 11–12%
• Power: 2–3 HP

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6. Control Panel
• Type: PLC with HMI
• Controls: Temperature, speed, vacuum, cutter
• Safety: Overload & emergency stop system

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7. Installed Power
• Total Connected Load: 45–55 HP (approx.)
• Voltage: 415V, 3-Phase, 50 Hz

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8. Space Requirement
• Line Length: 18–22 meters
• Width: 3–4 meters
• Height: 4–5 meters

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9. Manpower Requirement
• Operators: 2–3 persons per shift

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10. Finished Product
• Pasta Types: Macaroni, Penne, Fusilli, Elbow, Shell
• Final Moisture: 11–12%
• Shelf Life: 18–24 months