SS 304 Automatic Spaghetti Production Line, Capacity: 500 kg

A spaghetti production line usually consists of several stages, including: 1. KP Mixing and kneading: Flour, water, and sometimes eggs are mixed together to form a dough, which is then kneaded to achieve the desired texture. 2. KP Extrusion: The dough is fed into an extruder, a machine that pushes the dough through small holes to create the familiar spaghetti shape. 3. KP Cutting and shaping: The extruded dough is cut into specific lengths to form individual strands of spaghetti. 4. KP Drying: The freshly cut spaghetti is then placed on drying racks or conveyed through drying chambers to remove excess moisture, ensuring a longer shelf life. 5. KP Cooling: After drying, the spaghetti is cooled to prevent it from sticking together. 6. KP Packaging: Once cooled, the spaghetti is packaged into various sizes and formats for distribution and sale.