Fresh pasta and packaging

8 October 2021

Fresh pasta is a food with a relatively short shelf life, mainly determined by the following factors:

• Ingredients used
• Production process
• Type of packaging
• Storage conditions

Packaging is certainly the most critical phase for the product, since it is at a temperature that facilitates the proliferation of the bacterial load on the food in question, drastically reducing its shelf life.
What allows to increase the commercial life of this product is the packaging in environments with controlled temperature and humidity and in overpressure to prevent the entry of pathogens from the outside.
The subsequent maintenance of the packaged material in the cell at constant temperatures must take place in compliance with the cold chain.
Over the years, Standard Tech Impianti has accumulated considerable experience in the construction of clean rooms and controlled contamination environments capable of guaranteeing the complete governance of the variables mentioned above.
The installation of completely sanitizable CLEAR CLIMA® panels and doors and air conditioning systems allows you to maintain a high degree of cleanliness in the rooms intended for the entire production process.