We design and manufacture continuous industrial lines for production and thermic treatment of stuffed pasta, either typical Italian (like ravioli, cappelletti, cannelloni, etc...) or from other regions ( pierogi, empanadas, pilmeni, etc..).

Lines are extremely efficient and through automatic synchronization between machines allow a major reduction of labour costs. Our machines and the resulting lines are studied to minimize the mould change and cleaning time. Every potentially dangerous mechanical part his covered with suitable protections.

In order to increase product shelf-life, pasteurizers and other machines for thermic treatment can be added at the end of the production lines.

A typical production line is composed of the following sections:

Production of stuffed pasta always starts from a dough sheet.

Flour, water and other ingredients ( like eggs or coloured food products) are first mixed with fully automatic mixers or batch mixers, depending on the hourly production.

After the dough is mixed, the sheet (sfoglia) is formed by means of an extruder or a sheeter.

Sheet is then automatically conveyed into the forming machine. Italgi has many different solutions for stuffed pasta forming machines, some of which are listed below:

Double sheet ravioli.

A double sheet ravioli machine is automatically synchronized with the sheet making section in order to obtain a fully automatic production line. A stuffing pump continuously feeds the forming machine for continuous production of double sheet ravioli with no interruptions of the cycle.

The line can produce many different shapes by changing the forming mould in a very short time.

We also offer smaller semi-automatic lines for lower productions.

Single sheet tortelloni, pierogi, Chinese dumplings.

For much bigger products than ravioli obtained from a folded single sheet, the forming machines have bigger dies and work slightly differently, but production is still continuous with no interruptions of the cycle.

The same line can also produce pierogi, Chinese dumplings, Jamaican patties, empanadas or other similar ethnic specialties.

Cappelletti.

The forming device can be a cappelletti machine. The line will always be continuous with no interruptions of the cycle.

The same line can also make Pilmeni or similar products with proper mould and settings.

Cannelloni

By producing the sheet with a special die, the line can work for continuous production of extruded cannelloni with no interruptions of the cycle.

The same line can also produce manicotti or stuffed rigatoni.

The line can be completed with a guillotine cutter or a pillow-shape cutter.

The product obtained as previously explained can be sold fresh or can be treated to increase shelf-life. In the latter case, it can be:

Pasteurized

(overheated for a short time to reduce bacteria charge) then cooled before packaging;

Blast-frozen

;

Sterilized

after packing to obtain the longer shelf-life (up to 120 days) with no need to keep it in freezers.

all these thermic processes are normally carried out automatically on conveyors without contacts with human operators.

At the end of the thermic process, the product can be packed in bags or in sealed plastic trays.