Industrial Automatic Pasta Machine
Long-cut pasta from semolina to dried spaghetti in one automatic line — vacuum extrusion and cutting, 200–1,500 kg/h typical, drying tunnel on the largest frame.
Feature
- Mixing, vacuum extrusion, and cutting in one scope.
- Typical capacity 200–1,500 kg/h across three frames.
- Vacuum chamber removes air — dense pasta, better bite.
- Bronze and Teflon dies on a 3-minute quick-lock swap.
- Integrated drying tunnel on the APM-201.
- Long-cut standard; short-cut die sets optional.
Sample
Sample output from the Industrial Automatic Pasta Machine. Ask us for real production photos matched to your exact product and capacity.
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The APM series is a long-cut pasta line — mixing, vacuum-extrusion, and cutting in one automatic scope for spaghetti, fettuccine, and tagliatelle. Typical capacity 200–1,500 kg/h, with drying tunnel on the largest frame.
How the Line Works
Semolina and water mix into dough, then the extruder screw works it through bronze or Teflon dies. The vacuum chamber ahead of the die removes trapped air — the paste extrudes dense and amber, which cooks to bite and holds through drying. Long-cut strands drop to the cutter and hang onto sticks for the drying stage.
Three Frame Sizes
| Model | Capacity | Extrusion | Drying | Typical use |
|---|---|---|---|---|
| APM-101 | 200–500 kg/h | Standard | External dryer | Fresh pasta plants |
| APM-001 | 500–1,000 kg/h | Vacuum option | External dryer | Dried pasta, co-packers |
| APM-201 | 1,000–1,500 kg/h | Vacuum standard | Integrated tunnel | Industrial dried pasta |
Typical values — die selection and drying curve are configured to your pasta format.
Shapes and Dies
Long-cut formats (spaghetti, fettuccine, tagliatelle) are standard; a short-cut die set runs penne and macaroni. Bronze dies give the rough surface sauces cling to; Teflon dies run faster and give a smooth, bright pasta. Dies swap in about 3 minutes on the quick-lock mount.
Fresh or Dried
The APM-101 and APM-001 extrude for fresh pasta or feed your existing drying room; the APM-201 includes the drying tunnel as one coordinated scope. For compact fresh-pasta extrusion see the CPM commercial pasta machine.
Where It Fits
Dough room upstream: FLM flour mixer. Asian noodle lines are the NML series; the whole family is on the pasta processing hub.
FAQ
The CPM is a compact extruder for fresh pasta; the APM is a full line with mixer, vacuum extrusion, and on the APM-201 an integrated drying tunnel for dried pasta.
It removes trapped air before the die — denser pasta, better cooking quality, and longer shelf life for dried formats.
The APM-201 includes the drying tunnel; the APM-101 and APM-001 extrude for fresh pasta or feed your own drying room.
Long-cut formats standard — spaghetti, fettuccine, tagliatelle; short-cut die sets optional for penne and macaroni.
Durum semolina for classic Italian dried pasta; standard flour runs for softer local formats — recipes are tuned per flour.
Daily screw and die cleaning; monthly gearbox oil check.
Bronze for a rough, sauce-gripping surface; Teflon for speed and a smooth bright finish. Both mount on the same quick-lock.
Yes — rice, corn, and chickpea formulations run with adjusted hydration and screw speed — Esper Foodtech Engineering tunes them with you.
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