Pressa

English translation: (continuous) extruder (or batch)

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
Italian term or phrase:Pressa
English translation:(continuous) extruder (or batch)
Entered by: Inter-Tra

09:31 Aug 1, 2017
Italian to English translations [PRO]
Marketing - Engineering: Industrial / food industry
Italian term or phrase: Pressa
Con portate variabili fino a 36m3/h, a seconda del modello, gli elevatori ETC si integrano con versatilità all’interno del processo alimentare, ponendosi come soluzione ideale in ogni passaggio, da un impianto di lavorazione all’altro.
Nel caso del prodotto “pasta”, possono essere utilizzati per il trasporto dalla **pressa**r all’essiccatore, dall’essiccatore al raffreddatore, dall’uscita dei raffreddatori ai sili di stoccaggio e, infine, dai sili all’impianto di confezionamento: l’elevatore scarica la pasta su multi-teste, che pesano il prodotto definendo la quantità destinata alla singola confezione.
mona elshazly
Egypt
Local time: 13:50
(continuous) extruder (or batch)
Explanation:
extruders

Italian-English catalogue
PRESSA IMPASTATRICE: estrusore con raffreddamento sulla testata
ed albero d’impasto smontabile, produce pasta sfoglia
EXTRUDER PASTA MACHINE: with water cooling system on the extruder
head and removable mixing shaft, it produces sheet of pasta.
http://www.pamaroma.it/wp-content/uploads/2014/01/Catalogo-P...

ITA
**Pressa per pasta da banco** adatta a Gastronomie,
Ristoranti o piccoli Pastifici, completamente in acciaio
inox. Dotazione: gruppo di taglio per paste corte, trafila
sfoglia, albero d’impasto smontabile, raffreddamento ad
acqua sulla testata e ventilazione prodotto in uscita.
Per laboratori di pasta fresca, produce sfoglia per alimentare
macchine per ravioli, cappelletti ed agnolotti. Pasta lunga e
corta con il cambio delle trafile. Albero d’impasto smontabile,
raffreddamento ad acqua sulla testata, gruppo taglio paste
corte, asciugatoio retraibile. Optional : bobinatore per sfoglia,
refrigeratore.
Pressa per pasta a doppia vasca con rovesciamento manuale.
Impasta e produce pasta sfoglia fino a 40 cm di larghezza per
alimentare macchine formatrici. Pasta lunga e corta con il cambio
delle trafile. Raffreddamento ad acqua sulla testata, gruppo di taglio,
asciugatoio, alberi d’impasto estraibili. Optional: bobinatore sfoglia,
e refrigeratore.
EN
**Extruder for dough bench** suitable for Gastronomie, Restaurants or small Pasta factories in
stainless steel. Equipment: cutting for short pasta, die for sheet of pasta, dough tree removable,
water cooling on the head and ventilation product output.
http://www.bravo-systems.com/pdf/PamaRomaCATALOG.pdf

***
The dry pasta production lines engineered and manufactured by Italpast have always featured high technology, reliability and flexibility in order to ensure not only production of traditional shapes, but also special shapes by means of cutting devices and additional machines. Plants featuring output from 30 up to 800 Kgs per hour are available, by **“batch” or continuous extruders** equipped with vacuum extrusion device and static or continuous dryers, depending on the customers' specific requirements. http://www.italpast.it/2009/macchine-alimentari/english/prod...


--------------------------------------------------
Note added at 23 hrs (2017-08-02 09:04:19 GMT)
--------------------------------------------------

batch and dough formation
" After batching the dough gets into the extruder and subjected to pressing. In order to exclude mechanical destruction which influences on the quality of the product negatively the extruder jacket is watered with warm water at the temperature of 30-35 °С. All temperature conditions are controlled and supported with devices. Then dough gets into pre-dying chamber and pressed until it is uniformed and extruded through the die"
Selected response from:

Inter-Tra
Italy
Local time: 12:50
Grading comment
4 KudoZ points were awarded for this answer



Summary of answers provided
5(continuous) extruder (or batch)
Inter-Tra
4press
Cedric Randolph


  

Answers


4 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5
press


Explanation:
..

Cedric Randolph
Italy
Local time: 12:50
Native speaker of: Native in EnglishEnglish, Native in ItalianItalian
PRO pts in category: 37
Login to enter a peer comment (or grade)

23 hrs   confidence: Answerer confidence 5/5
(continuous) extruder (or batch)


Explanation:
extruders

Italian-English catalogue
PRESSA IMPASTATRICE: estrusore con raffreddamento sulla testata
ed albero d’impasto smontabile, produce pasta sfoglia
EXTRUDER PASTA MACHINE: with water cooling system on the extruder
head and removable mixing shaft, it produces sheet of pasta.
http://www.pamaroma.it/wp-content/uploads/2014/01/Catalogo-P...

ITA
**Pressa per pasta da banco** adatta a Gastronomie,
Ristoranti o piccoli Pastifici, completamente in acciaio
inox. Dotazione: gruppo di taglio per paste corte, trafila
sfoglia, albero d’impasto smontabile, raffreddamento ad
acqua sulla testata e ventilazione prodotto in uscita.
Per laboratori di pasta fresca, produce sfoglia per alimentare
macchine per ravioli, cappelletti ed agnolotti. Pasta lunga e
corta con il cambio delle trafile. Albero d’impasto smontabile,
raffreddamento ad acqua sulla testata, gruppo taglio paste
corte, asciugatoio retraibile. Optional : bobinatore per sfoglia,
refrigeratore.
Pressa per pasta a doppia vasca con rovesciamento manuale.
Impasta e produce pasta sfoglia fino a 40 cm di larghezza per
alimentare macchine formatrici. Pasta lunga e corta con il cambio
delle trafile. Raffreddamento ad acqua sulla testata, gruppo di taglio,
asciugatoio, alberi d’impasto estraibili. Optional: bobinatore sfoglia,
e refrigeratore.
EN
**Extruder for dough bench** suitable for Gastronomie, Restaurants or small Pasta factories in
stainless steel. Equipment: cutting for short pasta, die for sheet of pasta, dough tree removable,
water cooling on the head and ventilation product output.
http://www.bravo-systems.com/pdf/PamaRomaCATALOG.pdf

***
The dry pasta production lines engineered and manufactured by Italpast have always featured high technology, reliability and flexibility in order to ensure not only production of traditional shapes, but also special shapes by means of cutting devices and additional machines. Plants featuring output from 30 up to 800 Kgs per hour are available, by **“batch” or continuous extruders** equipped with vacuum extrusion device and static or continuous dryers, depending on the customers' specific requirements. http://www.italpast.it/2009/macchine-alimentari/english/prod...


--------------------------------------------------
Note added at 23 hrs (2017-08-02 09:04:19 GMT)
--------------------------------------------------

batch and dough formation
" After batching the dough gets into the extruder and subjected to pressing. In order to exclude mechanical destruction which influences on the quality of the product negatively the extruder jacket is watered with warm water at the temperature of 30-35 °С. All temperature conditions are controlled and supported with devices. Then dough gets into pre-dying chamber and pressed until it is uniformed and extruded through the die"

Inter-Tra
Italy
Local time: 12:50
Works in field
Native speaker of: Native in ItalianItalian
PRO pts in category: 12
Login to enter a peer comment (or grade)



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