Before and After Airlight

It is extremely important to make a comparison between the extrusion methodologies in order to understand theradical and evolutionary approach in Airlight matrix. 

This process involves not only the regulatory aspect but also the optimization of the production itself in terms of quality of the final product, the efficiency of the production cycle and equipment maintenance.

Temperature management in traditional matrix

Necessary preheating

Before being installed in the press, they require initial preheating in hot water tanks, followed by a setup extrusion time.

Uncontrolled energy

The mechanical energy applied by the press, which enables extrusion, is transformed into heat due to friction between the mixture and the matrix, generating an uncontrolled increase in temperature.

Excessive friction

In traditional systems, the extrusion lines more internal to the die undergo greater friction, therefore, these extrusion lines develop more heat than the others.

Dies, according to current food hygiene regulations, must work under defined and controlled conditions and overheating is not contemplated, moreover, this may lead to productionstoppage the replacement of the die itself and an inevitable amount of product waste.

Another drawback - opposite to the previous one - also found in traditional dies, concerns the difficult temperature management in geographical areas with a harsh climate. In fact, in areas where the temperature is lower than -15°C the need to pre-heat the dies is felt to avoid an increase in the viscosity of the dough which would make the extrusion phase extremely difficult and slow.

Temperature management with Airlight matrix

Preheating not necessary

With the Airlight™ system it is no longer necessary to preheat the dies and there is no need to extrude product to bring the temperatures up to full capacity.

Extensive Control

In Airlight™ dies, thermoregulation in the extrusion stage becomes extensive for the first time on all die surfaces.

Homogeneous extrusion

Every single extrusion hole is subjected to a heat exchange making the extruded product more homogeneous even in the biggest dies and consequently more difficult to reach temperature.

We can, therefore, reach in a very short time and uniformly throughout the die the ideal temperature for the extrusion phase of our specific dough and maintain and monitor it thoroughly.

The temperature range which can be selected by the food operator is from 20 to 200° Celsius and is wide enough to produce any type of product, from fresh to pre-cooked pasta.