Die Cleaning and Storage
Some dies can be used to make more than one pasta product, but most are suitable for only a single shape.
This means that all pasta manufacturers must keep several dies on hand for use on a much smaller number of extruders.
It is not unusual to routinely make as many as 20 or 30 different pasta varieties in a plant that has only 2 to 3 large presses.
Consequently, the conditions or cleaning and storing dies must given careful attention.
Dies cleaning is one of the most sanitary operations in the pasta plant.
A relatively dry dough is forced into the holes in the die under pressure of approximately 1,000 psi.
When the press is shut down, the die cavity remains filled with a hard impacted material that is very difficult to remove.
Allowing the dough to dry in the small channels will create a blockage which could require drastic action to dislodge.
These considerations dictate the prompt and complete removal of all particles of dough from the doe as soon as production with that die is halted.
Cleaning of the die poses several problems. Because of the restricted access only a small part of the dough remaining in the doe is exposed to any cleaning solution or utensil that might be used.
Use of hard probes or wire brushes must be avoided because they can easily damage the dies.
The usual procedure is to remove the die from the press as soon as possible after production is interrupted and place it in a bath containing water that is continually moving and kept fresh.
Die Cleaning and Storage
Some dies can be used to make more than one pasta product, but most are suitable for only a single shape.
This means that all pasta manufacturers must keep several dies on hand for use on a much smaller number of extruders.
It is not unusual to routinely make as many as 20 or 30 different pasta varieties in a plant that has only 2 to 3 large presses.
Consequently, the conditions or cleaning and storing dies must given careful attention.
Dies cleaning is one of the most sanitary operations in the pasta plant.
A relatively dry dough is forced into the holes in the die under pressure of approximately 1,000 psi.
When the press is shut down, the die cavity remains filled with a hard impacted material that is very difficult to remove.
Allowing the dough to dry in the small channels will create a blockage which could require drastic action to dislodge.
These considerations dictate the prompt and complete removal of all particles of dough from the doe as soon as production with that die is halted.
Cleaning of the die poses several problems. Because of the restricted access only a small part of the dough remaining in the doe is exposed to any cleaning solution or utensil that might be used.
Use of hard probes or wire brushes must be avoided because they can easily damage the dies.
The usual procedure is to remove the die from the press as soon as possible after production is interrupted and place it in a bath containing water that is continually moving and kept fresh.
Die Cleaning and Storage
