01 · Mixing & extrusion
Industrial extrusion section
Primary and secondary mixing, vacuum system, material silo and control are coordinated around the selected line.
Complete industrial system
Complete Industrial Macaroni Production Line
Large connected production lines for macaroni and short-cut pasta, configured around confirmed shapes, flour route, capacity, drying target and factory utilities.
TXF100–TXF500Four confirmed complete-line references
100–500 kg/hReference nominal output range
Wheat / semolinaRaw material confirmed per project
Industrial dryingConfigured around product and output
Large complete lineOfficial Zhuoheng equipment photograph
Product scope
One proposal, coordinated from inlet to finished product.
This is not a small tabletop macaroni machine. The scope is planned for medium and large pasta factories, with capacity, dryer, utilities and layout reviewed together.
- Complete-line equipment list and line power scope
- Industrial extruder, die and cutter coordination
- Dryer and cooling stages selected for the target pasta
- Voltage, heating source and plant arrangement confirmed
- Packaging included or interfaced only when agreed
Equipment composition
Core units used to build the production route.
The final equipment list follows the confirmed product, output and downstream scope. Images below are real Zhuoheng product images.
02 · Feeding & forming
Extruder and transfer
Prepared material moves through the forming section and into the selected downstream route.
03 · Forming detail
Continuous product formation
The die creates the profile while cutting length and operating settings are matched to the target product.
04 · Drying
Industrial dryer
Dryer selection is a core quality decision and depends on shape, wall thickness, formula and output.
05 · Cooling & handling
Connected downstream section
Cooling and product transfer are coordinated before the confirmed packaging stage.
06 · Tooling
Industrial forming dies
Profile feasibility is reviewed from a product photo, drawing or physical sample before mold commitment.
Process route
Seven factory stages with one confirmed scope.
The route is fixed at a high level; individual machine selection and operating settings remain project-specific.
STEP 01Flour preparation
STEP 02Mixing
STEP 03Controlled feeding
STEP 04Extrusion & forming
STEP 05Cutting
STEP 06Drying & cooling
STEP 07Packaging
Reference models
Select capacity from real complete-line data.
These values describe the complete processing line—not an isolated extruder. Final performance follows technical confirmation.
| Model | Nominal output | Installed power | Practical power | Buyer profile |
|---|---|---|---|---|
| TXF100 | 100 kg/h | 42 kW | 25 kW | Entry industrial production |
| TXF200 | 200 kg/h | 88 kW | 52 kW | Growing commercial pasta factory |
| TXF300 | 300 kg/h | 98 kW | 58 kW | Medium industrial output |
| TXF500 | 500 kg/h | 130 kW | 78 kW | Higher-volume production plan |
Reference values for the listed equipment configurations. Product shape, raw material, dryer, utilities and agreed equipment list can affect final values.
Use the macaroni production line capacity selection guide to compare finished-product demand, productive hours, drying and packing requirements before choosing a model.
Molds & cutting options
Change the profile through confirmed industrial tooling.
A die creates the pasta profile; cutting configuration controls the target length. Formula and drying conditions must also be reviewed for a successful changeover.
- Send front, side and section views where possible
- State diameter, wall thickness and cutting length
- Confirm flour or semolina formula
- Arrange technical review before final mold production
Real tooling detailOfficial product source
Suitable customers
Built for industrial production planning.
The best starting point is a defined product, working plan and factory condition—not simply the largest model.
Pasta manufacturers
Factories adding a new industrial line or increasing short-cut pasta output.
Food processors
Established food businesses expanding into dried pasta with planned utilities and distribution.
Equipment distributors
Local partners who can provide product, capacity, installation and after-sales requirements.
Before quotation
Confirm what your complete-line proposal covers.
Use the same product brief for every stage. Ask for each item to be identified as included, optional, excluded or buyer-supplied in the agreed equipment list; the table below does not assign a default supply boundary.
| Scope to review | Buyer information | Confirm in the proposal |
|---|---|---|
| Mixing, extrusion and tooling | Product photo or drawing, dimensions, flour route, target output and shapes. | Mixing and transfer equipment, extruder, included dies and cutting arrangement for the agreed product. |
| Drying, cooling and transfer | Shape and wall thickness, formula, finished-product drying target and operating plan. | Dryer configuration and heating boundary, cooling equipment and connections between stages. |
| Packing | Pack format, pack weight and any existing packing equipment. | Whether the supply includes packing equipment or ends at an agreed transfer interface. |
| Factory utilities and layout | Voltage, phase, frequency, available heating source, building dimensions and access route. | Complete-line electrical and heating requirements, connection points, service access and site-work responsibilities. |
| Installation and acceptance | Destination, installation or training needs and the product to be used for the trial. | Service responsibilities, trial conditions and the records needed for the agreed acceptance review. |
Prepare the product and heat-source details with the industrial pasta drying guide. Use the factory layout and access checklist for building, utilities and delivery access. Final equipment, performance and supply responsibilities remain subject to project confirmation.