It is the unit where the raw material first enters the system. The raw materials transmitted by the dosing unit are mixed in equal particles in a homogeneous mixture by means of the mixer located here. Thanks to the vacuum system inside; air molecules or air bubbles in the mixture are vacuumed and the most pure; natural and yellow colored pasta dough is obtained.

This group consists of a barrel, 3-leaf spiral and transmission group. The dough with a certain pressure, which is entered into the group with the existing barrel, is evenly broken by means of the 3-leaf spiral and the dough is smoothly transferred to the next production stage.

This unit is designed as circular in accordance with the short cutting line. It contains mold and knife group. Mold sizes vary according to the desired capacity. With the knife group designed in accordance with the automatic centering feature, short-cut pasta varieties with the desired properties are obtained through circular molds.

The system consists of a vibro motor group and a chrome sieve system designed in accordance with the intended use. With the vibrating sieve system, the shaped short cut pasta is dried with hot and dry air, preventing the pasta from sticking to each other and losing its shape.

It is designed according to the capacities of short-cut pasta lines. The spreader consists of layers with ventilation system and movable "S" aluminum belts. The drying unit is completely isolated from the external environment and all air inlets and outlets required for the purpose of production are kept under control to improve production quality. The short-cut pasta transferred from the spreader group to the movable "S" aluminum belts is dried with different heat values at different temperatures depending on the region.

This unit is used to cool the high temperature pasta transferred from the drying unit. It consists of a single body structure completely isolated from the external environment. With the air system and moving aluminum belt system inside, the pasta temperature is reduced to 20° - 25° in the shocking unit. Thus, the pasta, which has completed all the processes on the short cutting line, is made ready for the packaging process.