Understanding the advanced technology that transforms semolina into consistently perfect pasta.
Walk into most pasta factories in India and you’ll still see batch mixers, basic extruders, and long drying rooms.
Now walk into a factory running PAVAN technology.
The difference is like comparing a bullock cart to a Tesla.
PAVAN represents the gold standard of Italian pasta engineering—fully automated, continuous production systems with precision climate control that most manufacturers simply can’t match.
At Bregano, we invested in PAVAN Thermo-Active System (TAS) technology for one reason only:
we refuse to compromise on pasta quality.
But what exactly is PAVAN technology?
Why does it matter?
And how does it actually work?
Let’s break it down properly.
Before talking about the technology, you need to understand who PAVAN is.
Global footprint
PAVAN Group brands
This isn’t just a machinery supplier—it’s a complete pasta engineering ecosystem.
PAVAN operates a dedicated research center with:
Most equipment manufacturers don’t invest at this depth.
PAVAN designs entire factories, including:
One vendor. One system. One responsibility.
PAVAN pioneered:
This is where modern pasta manufacturing was rewritten.
Major global producers rely on Italian technology of this class including companies operating at the scale of Barilla.
In practice, it refers to:
Let’s look at both.
A full PAVAN line includes:
Multi-zone, climate-controlled drying (explained in detail below).
Everything is connected, automated, and monitored in real time.
Drying is the most critical stage in pasta manufacturing.
You must reduce moisture from ~30% to 12 -12.5% without:
Traditional drying:
10-24 hours. Slow. Energy-heavy. Inconsistent.
PAVAN TAS:
2-4 hours. Faster. Cleaner. Consistent.
Typical TAS zones:
| Zone | Purpose | Temp | Humidity |
|---|---|---|---|
| Zone 1 | Surface drying | 40–50°C | 70–85% |
| Zone 2 | Moisture movement | 55–70°C | 50–70% |
| Zone 3 | Core drying | 70–85°C | 30–50% |
| Zone 4 | Equalization | 50–60°C | 40–60% |
| Zone 5 | Final drying | 40–50°C | 30–40% |
Total time: ~2.5–4 hours
Each zone has independent control over:
✔ Better color no oxidation
✔ Better texture firm al dente bite
✔ Better cooking behavior no stickiness, clear water
✔ Better consistency same result, every batch
✔ 30-50% lower energy usage
At Bregano, our setup includes:
Manufactured at:
7-acre fully automated facility, Rudrapur (Uttarakhand)
Certified: FSSAI, GMP, GHP, FSSC 22000, HACCP, Halal
| Aspect | PAVAN TAS | Basic Equipment |
|---|---|---|
| Mixing | Vacuum | Atmospheric |
| Drying | 4–5 active zones | 1–2 basic zones |
| Drying time | 2–4 hours | 10–16 hours |
| Energy use | Optimized | High |
| Consistency | Automated | Operator-dependent |
Yes, PAVAN costs more upfront.
But over 5–10 years:
For us, the choice was simple.
Related: Pasta Quality & Health Guides
Our promise
The difference isn’t marketing.
It’s engineering. Taste it yourself.