Turnkey Pasta Plant Solution
Industrial Long-cut Spaghetti & Stick Noodle Production Line
Engineered for Breakage-Free Drying. High-capacity turnkey solutions (250kg – 1200kg/h) featuring advanced Vacuum Extrusion and Static Rack Drying technology for premium Al Dente texture.
Why Drying Determines Success?
⚠ The Enemy: “Checking” (Micro-Cracks)
In long-cut pasta production, 70% of quality issues stem from improper drying. Rapid moisture removal creates surface tension, causing the “Case Hardening” effect. The pasta looks fine initially but develops micro-cracks and breaks days after packaging.
🛡️ The Loyal Solution: Intelligent Equilibrium
We don’t just dry pasta; we manage its internal stress. Our Intelligent Low-Temp Drying System simulates natural air drying over 8-12 hours. By precisely controlling the relative humidity (RH) and temperature in 4 distinct zones, we ensure moisture migrates from the core to the surface evenly.
- Zone 1 (Pre-drying): Rapidly sets the shape to prevent sticking.
- Zone 2 (Main Drying): High humidity keeps pores open for internal moisture release.
- Zone 3 (Sweating/Tempering): Balances core and surface moisture.
- Zone 4 (Cooling): Gradual cooling to room temperature to lock in structure.
Standard Drying
Surface Cracks & Brittle
Surface Cracks & Brittle
Loyal 4-Zone System
Strong & Elastic
Strong & Elastic
Process Flow Chart
From Semolina to Stick Noodle: A gravity-assisted journey for perfect straightness.
01
Vacuum Mixing & Extrusion
High-pressure vacuum extrusion (-0.09Mpa) removes all air bubbles. This creates a dense, translucent dough strand essential for premium pasta color.
02
Rod Hanging & Stretching
Key Difference: Noodles are automatically hung on stainless steel rods. Gravity naturally stretches them straight before they enter the dryer.
03
Static Tunnel Drying
A strictly controlled 8-12 hour cycle. Four climatic zones (Pre-drying to Cooling) slowly remove moisture to prevent surface cracking.
04
Cutting & Packaging
Dried pasta is removed from rods. The U-shaped bottom is trimmed off (and recycled), cutting the sticks to the standard 250mm length.
Main Equipment Details
Robust machinery designed for high-efficiency spaghetti production.
01
Vacuum Extrusion System
The foundation of pasta quality. Using negative pressure technology to create air-free, high-density dough.
- High-torque gearbox system
- Food-grade SUS304 construction
- Precise temp control water jacket
02
Rod Hanging Unit
Specialized for long-cut pasta. Automatically hangs strands onto rods, using gravity to ensure perfect straightness.
- Auto-synchronization with extruder
- Integrated waste recycling belt
- Uniform rod spacing mechanism
03
Tunnel Drying Line
A multi-zone climate chamber. It strictly controls humidity and temperature curves over 8-12 hours to prevent cracking.
- High-density insulation walls
- Vertical airflow circulation
- Energy-saving heat exchange
04
Precision Cutting Unit
The final step before packaging. It removes the pasta from rods and cuts it to the standard commercial length (250mm).
- High-speed rotary blade
- Smooth rod off-loading
- Clean cut without burrs
Commercial Quality Standards
Our vacuum extrusion and rod-hanging technology ensure your spaghetti meets the strict standards of retail brands.
Quality Analysis Lab
What Defines Premium Spaghetti?
Perfect Straightness
Gravity-assisted hanging ensures noodles remain vertically straight. We guarantee a curvature of less than 3mm per 250mm stick, essential for automated packaging.
High Mechanical Strength
Controlled 4-zone drying prevents micro-cracks (“checking”). The pasta is resilient during transport and maintains its integrity when cooked.
Vibrant Amber Color
Vacuum mixing (-0.09Mpa) prevents oxidation of carotenoids in the semolina flour, resulting in a bright, translucent golden color without air bubbles.
One Line, Multiple Stick Noodles
Spaghetti
Dia: 1.8mm – 2.2mm
Vermicelli
Dia: 0.8mm – 1.2mm
Fettuccine
Width: 3mm – 8mm
Linguine
Elliptical ShapeTechnical Specifications
Modular design allows us to customize the line length and capacity to fit your factory footprint.
| Model | Capacity (Output) | Total Power | Drying Time | Line Dimensions (L*W*H) |
|---|---|---|---|---|
| LY-SP-250 | 200 – 250 kg/h | 90 kW | 8 – 10 Hours | 35m x 4m x 3.5m |
| LY-SP-500 | 400 – 500 kg/h | 140 kW | 8 – 12 Hours | 45m x 5m x 4.0m |
| LY-SP-800 | 700 – 800 kg/h | 210 kW | 8 – 12 Hours | 60m x 6m x 4.5m |
| LY-SP-1200 | 1000 – 1200 kg/h | 320 kW | 10 – 14 Hours | 80m x 6m x 5.0m |
Global Installation Gallery
Real on-site photos from our spaghetti production line installations around the world.
What Our Global Partners Say
Feedback from clients operating our large-scale pasta production lines.
“The new machine has exceeded expectations in both production efficiency and packaging quality. From its secure delivery and smooth commissioning by Technical Manager, to practical application, its performance confirms a significant efficiency boost and packaging results that are far better than manual operations.”
“Your explanation was more complete than all the companies, even Fava and Pawan. The technical details provided gave us the confidence to proceed with Loyal for our expansion project.”
Frequently Asked Questions
Common questions about industrial spaghetti production and installation.
Why is the drying time for spaghetti so long (8-12 hours)?
Unlike short pasta, long-cut spaghetti requires a slow, static drying process to prevent “checking” (internal stress cracks). Rapid drying causes the surface to harden while the core remains moist, leading to breakage later. Our 8-12 hour curve simulates natural drying to ensure a strong, elastic texture.
My factory isn’t 50 meters long. Can I still install this line?
Yes. While a straight line is ideal, we offer flexible engineering solutions. We can design an L-shape or U-shape layout to fit your building’s dimensions. Our engineers will provide a custom CAD drawing based on your workshop floor plan.
What is the most economical heat source for the dryer?
For large-scale lines (over 500kg/h), we strongly recommend using a Steam Boiler or Natural Gas burner. Electricity is feasible but operationally expensive for such large drying tunnels. Steam provides the most stable and cost-effective heat for long-duration drying.
Can I produce different shapes like Vermicelli on the same machine?
Yes. The line is versatile. By simply changing the extruder die molds, you can produce Spaghetti (1.8mm), Vermicelli (0.8mm-1.2mm), Fettuccine (flat), or Linguine. The rod hanging system works for all these long stick noodles.
How do you handle installation and commissioning?
We provide a full turnkey service. We send 2-3 senior engineers to your site to oversee assembly, piping connection, and electrical wiring. Most importantly, they will stay to teach your team how to adjust the drying curves (temperature/humidity settings) for your specific local flour type.
Ready to Plan Your Pasta Factory?
Get a customized 3D layout design and ROI analysis from our engineering team.
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