The Priomatik press is the perfect solution for those who value traditional technology in dough preparation. Long retention times in the trough allow for optimal hydration of coarse semolina granules, for an optimal development of the gluten network.
Coarse and non-homogeneous semolina granules require more time to absorb the ideal quantity of water. Designed according to traditional pasta technology, the long retention time in the press allows for an optimal dough formation.
With regard to accessibility for cleaning and maintenance, the system is state-of-the-art, ensuring efficient operation. The main mixing trough, airlock, vacuum trough, and the main screws, motors and gearboxes are all easily accessible for cleaning and maintenance operations.
We chose Priomatik for a correct gluten formation, for the height of the trough and easy cleaning.
Flavio Ferro,
Plant Manager
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