Long-cut pasta: guide to the correct rods release

One of the most critical points in the production of long pasta is undoubtedly the drying process: the release agent can significantly influence food safety, production and maintenance.

In the first place, it is essential to consider the aspect of food safety: if it is true that the part in direct contact with the release agent is going to be discarded, it is always necessary to carefully evaluate the possible contamination of the finished product. For this reason, it is essential that the oil not only complies with the specifications required by the relevant regulations, but also is completely free of hydrocarbons and allergens. Further, for exports to countries that require additional religious requirements, are also necessary Kosher and Halal certifications. 

As far as the production process is concerned, various aspects must be taken into consideration, including capillarity, viscosity, oxidation and oil release properties. These are all factors that can significantly determine both the quantity of waste and production downtimes: costs that add up to those of the maintenance operations necessary to solve these problems. A release agent that does not perform properly can generate important residues on rods, felt and even on the finished product, making complex remedial work necessary.

Klüber Lubrication has recently launched the product series Klüberfood 4DC: technical processing aids for professional use according to Regulation (EC) No. 5033/2008. Produced in IFS and BRC certified environments, they are 100% vegetable-based and guarantee high performance in application: the specific formulations were developed based on decades of experience in the field of pasta production in collaboration with machinery manufacturers and operators.


Klüber Lubrication Italia
Via Monferrato, 57 – 20098 San Giuliano Milanese – MI
Tel.: +39 02 98213 1 – email:


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