home > Ideal pasta factory >
Industrial machine, powerful, versatile, complete, reliable, to use in automatic lines for the production of different types of pasta. Double bowls, mixing trees removable, adjustable scroll speed with inverter, cutting, head cooling. Optional: winder for sheet of pasta and refrigerator.
Dim. bxpxh 1450 x 1350 x 1760 mmWeight 735 kgExtrusion production 220 kg/h maxDie diameter 198 mm
Sheet width 500 mmBasin capacity 75 kg (flour/bran and liquid)Power consumption 12,2 kWVoltage 3F 230-400V 50/60HZ
Set up pasta factory to produce fresh pasta dry and gluten free
Automatic mill suitable for use in medium and large Pasta to feed continuously for long pasta machines and molding machines for Lasagne, Cannelloni, Cappelletti, Tortellini and Ravioli. Available in single and double sink up to 600 mm wide sheet.
Dim. bxpxh WeightCapacity kneadersOutputSheet widthPowerVoltage
1100×1200 x1600mm620 kg38 total80-210 kg/h280 mm3,5 kW3F 230-400V
1250×1400 x1700mm700 kg38 total80-210 kg/h280 mm5,5 kW3F 230-400V
1700×1400 x1700mm850 kg65 total120-300 kg/h400 mm5,5 kW3F 230-400V
Ravioli machine designed and built for the most demanding industrial, with production up to 330 kg/h double sheet ravioli in various formats as in the catalog and special. Group of rolling pastry independent group of dosage for any type of filling, product formation with exclusive molds.
Dim. bxpxh WeightHourly outputHooper capacityWidth sheetConsumption powerVoltage
1000x1800x1600mm360 kg220 kg/h30 kg/h280 mm1,5 kW3F 230-400V 50/60HZ
Dim. bxpxh WeightHourly outputCapacità tramoggiaWidth sheetConsumption powerVoltage
1000x1800x1600mm360 kg300 kg/h30 kg/h320 mm1,5 kW3F 230-400V 50/60HZ
Double sheet machine with separated product, filling and discontinuous press adjustable motion. Equipment of no. 1 mold under average and n. 2 plastic frames. Interchangeable dies with other formats.
Dim. bxpxh 860x860x1600 mmWeight 350 kgHourly output 120 kg/h
Sheet width 262 mmPower consumption 1,2 kWVoltage 3F 230-400V 50/60HZ
Machine for Gnocchi with 6 holes suitable for large productions. Roll smooth or ridged choice, continuous power, size and notch adjustable graduated knob. Duster and automatic recovery.
Dim. bxpxh 600x700x1500 mmWeight 200 kgHourly output 150 kg/h
Power consumption 2 kWVoltage 3F 230-400V 50/60HZ
Sheeter cutter machine fully automatic, suitable for the production of large and medium industries of all types of noodles, noodles, spaghetti, pappardelle, special typical regional shapes, lasagne and cannelloni.
Dim. bxpxh WeightOutputSheet widthStandard cutsConsumption powerVoltage
1000x1400x14000mm310 kg350 kg/h400 mm1,25-2-4-6-122,2 kW230-400V 3F+N
Machinery, manufactured completely in STAINLEES STEEL, for HEAT TREATMENT of fresh pasta and stuffed pasta (Pasteurization) with heating system with boiler integrated into the professional pasta maker and heat exchanger immersed in water.
The system adopted eliminates heat loss into the environment and minimizes the power consumption allowing returns of 90/92%. The coverage of the area of pasteurization easily removable allows the total (washing) of the steam production tank and of the belt. Power supply: LPG – METHANE – STEAM.
Main features of the Pasteurizer for long, short, filled fresh pasta
These solutions customized to cover several needs: production quantity, length of steam room and width of belt.
Dryers and sterilizer for pasta factorySuitable for pre-drying of fresh, stuffed, pastorizzate. Il movement, ventilation and heating allow the separation of the product, preserve the original shape and dry surface, so ‘as poterloconfezionare easily, eliminating a percentage of humidity’ and prolong conservation.
In line automatic thermosealing machine, without air compressor, SINGLE/DOUBLE IMPRESSION TOOLING, program for diff. tray heights, safety photocell at tray output, tool kit easy change system (max. tray height 60 mm, max. width of the film roll 380 mm)
The machine allows the drying of short and long pasta , as well as the drying of pasta resulting from the pasteurization treatment. The treatment can last from 10 to 24 hours depending on the size and size of the dough.The dryer is made of zinc-plasticized steel plate hypoallergenic (FOOD APPROVED) on the outer walls with polyurethane foam that ensures greater insulation and better soundproofing and greater strength to the entire structure.
The control panel with PLC and is equipped with thermostat and humidifier for the automatic regulation of humidity, temperature and ventilation values. The drying cycle is guaranteed by automatic moisture ejectors via electromechanical valves connected to the electronic control system. The ventilation is low noise and equipped with cyclic for the intermittence and reversal of the fans; the air heating can be with:
E – electrical resistorsBA – hot water battery
The pre-dryer is used mainly to reduce moisture in the product. The machine is composed of a stainless steel cabinet that houses various zones. The fans and heat exchangers or electric resistance are situated in the upper parts of the machine body, while the lower part houses the conveyor belts for transporting the product. The cabinet is made of stainless steel insulated panels that can be opened. The time that the fresh or filled pasta spends in the dryer and the treatment temperature can be adjusted according to the desired percentage of moisture loss.
Suitable for POSITIVE PRESSURE cooling of fresh and filled pasta prior to packaging.This machine was designed and built to lower the temperature of fresh or filled pasta. Built entirely from stainless steel and insulation panels, the dimensions can vary according to the required production volumes. The number of conveyor belts can also vary according to the quantity of product and the thermal treatment time. Where a product outlet temperature of below 4°C is required, the cooling coils are equipped with an automatic defrosting system.
Over the years it has become necessary to produce pasta in limited spaces.That is why we have designed and built a combination pre-dryer & cooler which provides a solution for pre-drying and cooling in a confined space.In a nutshell, pre-drying takes place in the upper part of the machine, while the lower part is used for cooling and stabilising the pasta.Once assembled, the two parts form a single machine. The two treatments zones are completely independent with separate controls for temperature, moisture and retention times.
ENTRY LEVEL packaging machine for pasta (with 1 weigher)
Inclined form fill seal packing machine with 1 head weigher, infeed conveyor, vibrating feed hopper and take away conveyor. The line is very compact and is suitable for all those have a small production and have reduced money availability.
In the future you can mount up till 4 head weigher or a multihead weigher and increase your production.
Product: all products in bulkPackaging: cushion at square bottomGrammage: 50–2000 grDiam. forming tube 40-135 mmFilm coil width 165-470 mmBag width 62-205 mm
Bag lenght 0-600 mmProduction 25 max conf./minuteElectric supply 400V+N+T 16A 3 kW.Pneumatic supply 80 Lt/min – 6 barWeight 750 kg
Quick and easy to install, for a useful space and rational in compliance with hygiene and environmental issues.
The SelfCooking Center ® uses for you, during any cooking process, all the technical possibilities that it contains, in fully automatic mode.
Even in manual mode Combi Steam cooking speed increases up to 15% compared to traditional Combi Steam. This not only saves time but also money.
The SelfCooking Center ®, yet it occupies very little space, replaces or relieves 40-50% of the work of all the equipment for cooking traditional hot air ovens, stoves, soldering Foldaway, kettles, steam cookers, fryers, pots and pans .
The Control ® SelfCooking use for you in fully automatic mode during any cooking process all the technical possibilities of the Center SelfCooking ®. In this way, your investment will be fully repaid.
Cooking for workshops and stores of fresh pasta completely constructed of stainless steel and cast iron grilles. Work Plan thick made of stainless steel AISI 304. Grid floor made of cast iron fittings. Double crown burners with cast iron body and brass spartifiamma of vertical flame stabilized.
Taps valved pilot flame for ignition of the burner. Pans raccogligocce the removable floor of stainless steel AISI 304 with rounded corners printed. Static gas oven GN 2 / 1 heated by the burner (7.7 kW) a flame stabilized controlled by a thermostatic valve with safety, adjustable from 100 ° to 340 ° C, piezoelectric ignition to the pilot. Guide reggigriglie Three and removable for complete cleaning of the room. Control panel easily removable to facilitate the cleaning and maintenance. Stainless steel feet adjustable in height. Gas or electricity. Possibility of internal furnace. Burners plan kW. 3,5 – 5,5 – 7,5.
A wide range of neutral fumishing elements, including sturdily built tables, cabinets, sinks, shelving, wall-mounted hoods and central hoods, wall units and shelves for food services, dining facilities ans delicatessens, made of AISI 304 stainless steel. Worktops with depths of 600-700 mm to make the most of space with flexibility of arrangements, excellent work organization, maximum hygiene and long-lasting.
Una giornata interamente dedicata all’essiccazione della pasta: il Corso pasta secca. Nella programmazione dei corsi per chi vuole aprire un Pastificio, abbiamo introdotto una giornata illustrativa e formativa, per illustrare e spiegare il processo produttivo di produzione di pasta secca artigianale.Andremo ad analizzare, con contenuti pratici, le varie fasi che compongono la produzione di pasta secca:
Al termine della giornata, avrete modo di interagirer con i tecnini commerciali, che vi daranno supporto nello sviluppo pratico sulla vostra idea.
Il business della pasta fresca negli ultimi anni è in continua crescita, ciò è dovuto soprattutto alla maggiore attenzione verso un’alimentazione sana e alla ricerca di piatti tradizionali e caserecci. Per questo motivo abbiamo introdotto nella nostra Azienda i Corsi GRATUITI per aprire ed avviare un Laboratorio Artigianale per la produzione di pasta fresca e Gastronomia.Parleremo di: impasti, ripieni e utilizzo di tutte le Macchine, cottura a Convenzione Vapore per Gastronomie, Ristoranti e Pastifici, l’Abbattitore di Temperatura ed i suoi vantaggi, la Pastorizzazione e l’Essiccazione, il Confezionamento Sottovuoto in Atmosfera Modificata (ATM) degli alimenti.