Start with the product, not the model code
Describe the pasta shapes, ingredients and preparation method used in your production. State whether you will dry one product or several different products. A model code or tray count alone does not determine a suitable program or a confirmed quantity for your recipe.
Connect drying to the whole production process
State the quantity before drying and whether it is per batch or per day. Describe when batches are produced and who prepares, loads and unloads the equipment. Tray arrangement and handling should be checked together with the workflow, rather than separately.
Define the result you want to assess
Tell GBS about the finished product you want and any difficulties you have experienced, such as uneven results or differences between batches. Agree on settings and acceptance criteria for the specific product. Treat times, temperatures and results from another example as context, rather than an automatic recipe for your production.
Check the space and confirmed information
Before making the final choice, provide the site conditions, access for installation and available connections. For GBST16, GBST23, GBST46 and GBST50, compare only confirmed information for the exact configuration. An older or similar model code does not confirm identical equipment or characteristics.
From questions to a specific quotation
Send a short description of your pasta, quantity with its measurement basis, production rhythm, country and the questions you want to clarify. If a particular model interests you, include it in the inquiry. GBS then checks the configuration, equipment and commercial terms; the final recommendation is based on your process information.