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09:31 Aug 1, 2017 |
Italian to English translations [PRO] Marketing - Engineering: Industrial / food industry | |||||||
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| Selected response from: Inter-Tra Italy Local time: 18:31 | ||||||
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Summary of answers provided | ||||
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5 | (continuous) extruder (or batch) |
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4 | press |
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press Explanation: .. |
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(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" |
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