In a process for the fast cooking of pasta and the like, a metered quantity of food is introduced from the top, into a containing chamber 8 embodied in a boiler 7, in said containing chamber 8 pasta being homogeneously distributed. Subsequently water at high pressure and temperature coming from the boiler is also introduced into the containing chamber. The expansion of water in the containing chamber takes place without forming over-heated vapor so that water can homogeneously impregnate and soften pasta within a period shorter than 40 seconds. Pasta is then conveyed into a pause chamber 9 where cooking goes on for a period shorter than 40 seconds. The last cooking operation takes place in the consuming vessel 76 where pasta is finally transferred, while the final consumer is putting dressing thereon.
A method and apparatus for the rapid cooking of edible pastas such as spaghetti and the like, particularly for home use, consisting of pre-heating a cooking chamber (3), of inserting into the cooking chamber a predetermined quantity of pasta (4) and essentially cold feed water initially obtaining steam, of compressing the water injected thereby bringing it immediately back to the liquid state, of maintaining the predetermined pressure for a preset time interval, of opening the cooking chamber (3) placing it in communication with a transit chamber (9) and of transferring the pasta and the residual water in a collection element (17).
Process for fast cooking filamentary alimentary pastas and the like, consisting in feeding high-temperature, pressurized water to a pre-cooking chamber thermostatted by means of the same high-temperature water, feeding to the chamber, and by means of a metering feeder, a portion of raw pasta together with hot water, and keeping the pasta under such condition until the pasta is softened, feeding a further amount of hot water to the pre-cooking chamber in order to stir the softened pasta, transferring the pasta to a thermostatted end-cooking chamber, and removing hot cooking water causing the hot water to circulate through a plurality of expansion chambers before being sent to a heat exchanger associated with the water feed pipe. Fast-cooking apparatus suitable for practicing the process in an automatic way, in which the operating cycle is governed by a microprocessor, or the like.
The present invention relates to an improved, simplified apparatus for rapidly cooking food in heated water with the assistance of increased pressure that provides the benefits of improved stirring capabilities, increased simplicity of the apparatus, and improved self-cleaning capabilities.
A system for making pasta comprises in combination a dough bin having a bottom, extrusion holes associated with the bin bottom, and a hydrated pasta dough mixture in the bin which extrudes from the extrusion holes. Due to the percentage of fluid ingredients in the dough mixture, the pasta is extruded through the extrusion holes due to the force of gravity.
The invention relates to a method and a device for optimising process management and process control in an arrangement for producing, especially short and long, farinaceous products. The aim of the invention is to improve dryer regulation and reduce faulty production. To this end, a dryer climate regulator using online sensors (9) and intelligent software technologies is provided.
