Brand: EDIBON | Category: Scientific & Laboratory Equipment

A pilot scale plant for pasta production, part of the EDIBON cereal range. It covers the industrial stages of pasta making from the dough through extrusion and drying, so students can study formulation, extrusion conditions and drying schedules.
| Parameter | Value |
|---|---|
| PEK/CTS extruder production | 25–30 kg/h |
| PEK/CTS feed hopper | 12 kg |
| SPD/CTS dryer capacity | 100 kg |
| SPD/CTS tray count | 25 |
| SPD/CTS power | 5.3 kW |
Selected ratings of the individually named modules in the manufacturer pilot-plant brochure. These are component values, not a guaranteed throughput, volume or utility requirement for the complete plant. Confirm the selected process line, material, options and module list in the quotation. Checked 2026-09-29.
Manufacturer reference document (opens in a new tab)
Share the details you know so we can prepare a comparable, itemised offer.
Request an itemised quotation covering the proposed configuration, availability, lead time and agreed supply and support scope.
Share what you know. You can start with your name and a phone number or email; final specifications can follow.
Not sure which configuration you need? Help me choose
Contact Vvon Technologies Limited about EDIBON equipment requirements in Bangladesh.
Phone: +8801805987890 | Email: info@vvon.com.bd
Back to Scientific & Laboratory Equipment
A pilot scale malting plant that includes a steeping tank, a germinator, a dryer roaster and a deculmer, together with the auxiliary equipment needed to run the process. Students follow barley through steeping, germination and kilning to finished malt.
A pilot scale bread plant covering the industrial stages of bread making from flour through to the baked loaf. It lets students study dough mixing, fermentation and baking and relate the process settings to the quality of the finished product.
A pilot scale plant equipped for all the industrial stages of pasteurised juice production, beginning with fruit washing and continuing through extraction, pasteurisation and filling. It lets students follow yield and quality through the whole line.