Manvi Venture

Manvi Venture 100 kg/hr Pasta Machine. 1. Macaroni Pasta Processing Machine, Capacity: 100 KG/H – Complete industrial pasta extruder. • Good choice for medium production lines. • Designed for continuous, consistent pasta output up to ~100 kg/hr. • Often includes standard dies for macaroni and short-cut pasta shapes like elbow, spirals. • Semi-automatic control: manual feeding but automated extrusion/shape cutting. • Typically stainless-steel construction and free-standing design. • Great balance between cost and automation. • Lower-cost industrial option with moderate automation. • Suitable for startups or small-medium pasta units. • More automated workflow with better control features. • Can reduce labor and offer better consistency in output. Commercial Noodle Making Machine 100 Kg/Hr – Alternative machine  • If your focus includes noodles, it's worth considering (though not full pasta line). ⸻  Typical Specifications for a 100 kg/hr Pasta Machine  Production & Capacity • Output: ≈ 100 kg of pasta per hour.   • Pasta Types: Macaroni, penne, fusilli, vermicelli, spaghetti, elbow, etc. (with interchangeable dies).   • Operation: Can be automatic or semi-automatic depending on model.    Build & Materials • Material: Food-grade stainless steel body (SS304) for hygiene and durability.   • Design: Free-standing industrial frame with easy-clean surfaces.   • Weight: ~500 kg – 1500 kg (varies by model and automation).    Power & Electrical • Power Supply: 240 V – 440 V, 50 Hz (3-phase or single-phase options exist).   • Power Consumption: ~10 kW – 14 kW typical for automatic machines; exact value depends on motors and cooling.    Core Components & Features • Extruder Unit: Heavy-duty extrusion system with variable-speed motors for consistent dough flow and shape formation.   • Dies/Molds: Multiple interchangeable dies for macaroni, spirals, vermicelli, etc.   • Control Panel: PLC control (automatic models) with variable speed, start/stop, and safety controls.   • Cooling System: Some models include water-cooling for steady extrusion quality.   • Cutting Mechanism: Adjustable cutter for controlling pasta length.    Additional Features (varies by supplier) • Integrated Mixing: Some machines have built-in mixers; others need a separate dough mixer.  • Drying & Packaging: Dryer conveyors and packaging lines can be added to create a complete production line.  • Automation Grade: Fully automatic models minimize labor; semi-automatic needs some manual steps.  ⸻

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.

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

Manvi Venture 50 kg/hr Pasta Machines Industrial pasta extruder machine, typically built for continuous production of macaroni and other shapes.Common industrial pasta maker with automation and control suited for small to medium units.Versatile pasta 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. ⸻  Typical Complete Specifications for a 50 kg/hr Pasta Machine Note: exact values vary by brand/model, but these are standard industrial norms    Production & Output • Production Capacity: ~50 kg pasta per hour.   • Pasta 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.   ⸻

Manvi venuture 200 kg/hr Pasta Machine

Production Output: ~200 kg per hour continuous Pasta production 

 Power & Electrical
• Power Consumption: typically 8 kW to 20 kW depending on automation and auxiliary equipment.  
• Voltage: 220 V / 380 V, 50 Hz (single or three-phase).  
• Motor: Usually several motors (main extruder + mixer + cutter), e.g., 25 HP main motor for heavy industrial models.  

 Material & Build
• Construction: Food-grade stainless steel (SS304) for all contact parts for hygiene and durability.  
• Finish: Polished stainless steel body.  
• Weight: Often ~1000 kg – 1500 kg depending on model size and stages.  

 Core Components
1. Dough Mixer / Kneader: Prepares uniform dough (flour + water/other ingredients).  
2. Extruder: Pushes dough through dies to form thin vermicelli strands.  
3. Cutting & Feeding System: Adjustable for different vermicelli length/thickness.  
4. Control Panel: For speed and process control (automatic models).  
5. Optional Drying/Cooling Conveyor: Used in complete lines for moisture reduction and cooling before packing.  

 Operation Mode
• Automatic / Semi-Automatic Options: Fully automatic for less manual work; semi-automatic for lower cost.  
• Typically one-operator operation for automatic lines.  

 Machine Size / Structure
• Larger industrial variants may include multiple stages (mixing → extruding → cutting → drying).  
• Heavy duty gearbox and robust frame to support continuous operation.  

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 Typical Features

 High production rate for medium-scale to industrial manufacturing.  
 Food-grade stainless steel contact parts (easy hygiene).  
 Adjustable vermicelli thickness/length.  
 Energy-efficient design for lower operating cost.  
 Optional complete production line with dryer & packaging accessories.  

Manvi Venture  kg/hr Pasta Machines (Industrial) 1. 300 kg/hr Automatic Pasta Machine • Industrial automatic pasta making system • Designed for high-volume production (approx. 300 kg/hour). • Typically includes extrusion, shaping, and automatic control panel. • Built with stainless steel food-grade materials for hygiene.   • Heavy-duty pasta production machine suitable for dry pasta, macaroni, vermicelli, etc. • Operates on 3-phase electric power. • Material: Stainless steel with polished finish. • Often includes water cooling and variable speed motors.   • Fully automatic industrial-grade pasta production equipment. • Suitable for large processing plants with control panel and safety features. • Designed for continuous operation and high throughput.   ⸻  Specifications for a 300 kg/hr Industrial Pasta Machine While exact specs vary by manufacturer, the standard configuration includes:    Performance • Production Capacity: ~300 kg of pasta per hour.   • Operation: Continuous, fully or semi-automatic.   • Power Source: 3-phase electric (typically 415 V, 50 Hz).   • Power Consumption: ~20 kW to 85 kW (depends on model/automation).    Build & Materials • Material: Food-grade stainless steel (SS304) construction – hygienic and corrosion-resistant.   • Finish: Polished surface finish for easy cleaning.   • Weight: ~600 kg to 3500 kg (varies by model).    Core Components • Extruder Unit: Single or twin screw for dough shaping.   • Dies: Interchangeable molds for shapes (macaroni, spaghetti, fusilli, penne, etc.).   • Control Panel: PLC/HMI for operation control and monitoring (on fully automatic machines).   • Cooling/Water System: Often water-cooling for motor & pasta extrusion area.   • Cutting System: Adjustable cutter for desired pasta length.    Operation & Features • Automation: Fully or semi-automatic workflow from mixing to extrusion.   • User Interface: Digital speed and temperature controls (in many models).   • Safety: Emergency stop and overload protection (varies by supplier). • Versatility: Supports multiple pasta shapes with quick change dies.

Manvi Venture 500 kg/hr Pasta 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 pasta 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 Pasta Machine Specifications Values are typical ranges for industrial machines in this category — actual numbers vary by model/manufacturer.    Production & Capacity • Output Capacity: 500 kg pasta/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.    Operation & Automation • Automation Level: Available in semi-automatic and fully automatic versions.   • User Interface: PLC control, safety interlocks, emergency stop.   • Labor: Designed so 1–2 operators can manage production.    Production Facility Requirements • Floor Space: Industrial pasta line usually requires ~1000+ sq ft (varies by configuration).   • Height (Ceiling): ~5.5 m or more is optimal for full production & drying lines.   ⸻  Typical Production Workflow 1. Ingredient Feeding: Flour and water fed into vacuum mixer.   2. Mixing & Kneading: Dough blended to uniform consistency.   3. Extrusion: Dough forced through die to form pasta shape.   4. Cutting: Length adjusted via automated cutter.   5. Cooling/Curing: Extruded pasta passes through the cooling zone to firm texture.   6. Drying: Usually onto a continuous dryer (separate machine) to reduce moisture for shelf stability.