About two years ago, thanks to an important study carried out by Storci R&D, an ambitious project was conceived concerning the improvement of the drying process inside the static dryers.
To reach that goal, the dryer has been completely re-planned, designing again and improving all its components from a point of view either technical or technological, resulting in a uniform ventilation over all the trays inside the dryer. This has improved the drying process at both high and low temperature, with remarkable advantages for the final quality of the product.
Moreover, the dryers allow a computerized drying process, extremely easy and versatile, because it is possible to change, quickly, recipes and settings simply choosing from the menu of the touch-screen interface. It is also possible to modulate it in case the production is to be increased and new dryers are needed to implement it, so that the investment is totally adaptable to any requirements the Customer might ask for.
When setting a starting and ending phase, during the middle phases the software allows the recipe to constantly adapt to the real ambient conditions. This way, it is able to correct its own functioning with reference to possible new events, such as human mistakes made by the operators or failures, either when drying or producing.
All this allows a more precise drying level, thus contributing to ist perfect stability, for an excellent dried pasta, according to the Customer’s preferences.