A complete machine suitable for small spaces
If you own a restaurant, but also a deli or a bakery company, one of the most sought after features is to have numerous “concentrated” functions in a compact machine, which takes up little space. Modula’s production machine for restaurants meets these requirements with a low price investment.
Modularity and innovation
Modula’s restaurant production machine has a modular structure: it allows, for example, to purchase the basic model and add in a second moment other components, thanks to the ease with which it can be assembled. The machinery and all its parts are made of stainless steel. The technological innovation of this machine is certified by numerous patents, which guarantee reliability, ease of use and cleaning, and above all maximum safety for operators.
The characteristics of Modula
With the Modula production machine, you can produce long, short and stuffed pasta. The core of the machine is the separator cylinder which allows to produce the sheet that can be used with the other components of the machine or for other preparations. The calibrating rolls are equipped with a protection mechanism that makes them extremely safe and easy to use. Numerous tools can be applied to the cylinder:
- the folding kneading tray, with removable mixer shaft for easy cleaning;
- the three-sized cutter to make tagliolini, spaghetti alla chitarra, tagliatelle and pappardelle;
- the double sheet ravioli machine with interchangeable moulds that take a few seconds to replace and ensure you produce different sizes of ravioli (you can produce up to 25 kg of ravioli per hour):
- the potato gnocchi and chicche forming unit complete with flouring unit (up to 20 kg of gnocchi can be produced per hour).
Father’s Day is a civil recurrence that is celebrated all over the world, even if on different dates. In countries of Catholic tradition, this feast is associated with St. Joseph, protector of the family fathers, and is therefore celebrated on March 19th. In the Anglo-Saxon countries, Father’s Day is held on the third Sunday of June. Whatever day is celebrated, this feast is very heartfelt: Children generally prepare something to give to their dad and a good idea would be to have them participate in the preparation of a nice dinner in his honor!
Some tips for super pasta dishes!
Pasta during Spring and Father’s Day? The typical menus for the Father’s Day are different according to the geographical areas. In many areas of our peninsula, we eat pasta and chickpeas, a dish typical of rural tradition, poor but rich in flavor. Lasagna is also very widespread, both in the classic version with ragù, as well as green, and cannelloni stuffed with ricotta and spinach. Other recipes made for this day are pasta in the oven and the tasty and creamy macaroni with cheese.
First dishes in Spring
Pasta during Spring and Father’s Day? Father’s Day also coincides with the arrival of the Spring season, so there are numerous recipes for first courses that can be made with typical seasonal products. Zucchini, asparagus, turnip greens, fava beans are just some of the ingredients that can enrich our pasta dishes. Therefore, from traditional orecchiette to turnip tops, pasta cooked with zucchini or asparagus sauces, or soups with broad beans or peas: You’ll be spoiled for choice!
A pasta for special occasions
Stuffed pasta is a typical gastronomic specialty of Italian cuisine. It is often served on special occasions, such as holidays (Christmas, Easter) or special events (birthdays, etc.). Stuffed pasta is made up of a sheet of pasta, inside which you can put egg or not, and a mixture based on various ingredients (meat, fish, vegetables, cheeses). It is widespread throughout the peninsula, but especially in central-northern Italy. Here, often, every city or region has its own version. If you have a pasta factory and want to make stuffed pasta, it is useful to have a ravioli machine.
Various types of ravioli machines
For the production of ravioli, you can use a double-sheet ravioli machine or a ravioli and cappelletti machine. Obviously, the choice depends on the type of stuffed pasta you want to produce. The ravioli and cappelletti machines are particularly suitable for pasta with a filling of meat, while ravioli machines can be used for fillings also composed of other ingredients. Both machines allow you to create ravioli with different shapes, thanks to the interchangeable molds. What to do if the machine fails or does not work as it should? Let’s see a solution in the case of the repair of a ravioli machine.
Advice in the event of a fault
Unfortunately, even our ravioli machine or ravioli and cappelletti machine can suffer a damage. In this case, we advise you not to attempt to repair the fault yourself, with the risk of doing greater damage, but to contact a company specialized in the repair of ravioli machines, such as Cocozza. Our technicians will advise you in the best way possible about the damage, indicating the best and most advantageous solution to solve your problem.
A perfect dough
The first step in the production of pasta is the dough. It is composed of very few ingredients: flour (which can be of various types, not only wheat, but also special flours, such as wholemeal, gluten-free or different cereals, such as kamut, buckwheat, spelled, etc. ) and water. Depending on the type of pasta you want to obtain, you can also add eggs. Once these ingredients were mixed by hand and it took a long time to obtain large quantities of the product. Today, fortunately, kneading machines have been introduced and they make it possible to automate the process and to realize large quantities of dough in a short time, without losing the quality of the artisanal product.
The kneading machines
The kneading machines on the market are motorized machines equipped with a tank of different capacities according to the models (from 15 up to 85 kg). The tank is mounted on a base and is often foldable, manually and / or automatically, in order to facilitate the passage of the mixture in other machines. Generally, the kneading machines are made of stainless steel and / or certified materials that can come in contact with food. The kneading shaft is removable in order to allow an efficient cleaning. If a machine should fail, you can contact the technical assistance for kneading machines.
Repair of kneading machines
If the kneading machine presents problems, it is advisable to immediately contact the kneading machines technical assistance. Cocozza guarantees a high level of quality thanks to the specialized technicians who have provided this type of service for years. Aware that every day when the kneader machine is not used means a significant loss of turnover, our technical assistance intervenes in a timely manner, trying to resolve the failure as soon as possible or, in any case, to provide the best advice.
The carnival is a very popular festival loved by both adults and children, and is characterized by costumes, masks, and parades in the streets. It is linked to the Christian tradition, like the etymology of the name says. In fact, it is thought that it derives from the Latin carnem levare (“eliminate the meat”) in reference to the banquet held on Shrove Tuesday, the last day of Carnival, before the fasting period starts. At culinary level, there are many typical sweets that characterized the carnival period. However, we will focus on Carnival and tradition with pasta.
Some first courses related to the Carnival
The first dishes related to the Carnival are rich and often composed of fat and tasty ingredients. In addition to the Neapolitan Carnival lasagne, there are other typical dishes. One of them is the bucatini omelette, a first plate “masked” as second, easy to prepare and very nutritious. Another dish is colored pasta, inspired by Arlecchino’s dress: It has a tasty flavor and is extremely “scenic”.
Neapolitan Carnival lasagna
In Naples during this time, especially for Shrove Tuesday, you can enjoy a first course that has become a real institution, the Carnival lasagna. This differs from the Bolognese lasagna, first because of the pasta, made only of durum wheat flour and without eggs. The condiment is also different, the Neapolitan one, in fact, is richer: the meat sauce is enriched with brains (typical Neapolitan sausage), fried meatballs, hard-boiled eggs, fior di latte, ricotta and parmesan or pecorino. Several layers are formed (at least 5-7) in which the dressing is distributed uniformly. Each family has then its own recipe that presents small variations to the “classic” preparation.
Opening a pasta laboratory: A winning choice
Pasta is a staple food in the Italian culture. As we have said several times, Italy is not only one of the world’s leading pasta producers, but it is also the country where the largest quantity is consumed. This food is a real must! Therefore, focusing your business in the food sector, and especially on pasta, can be a winning choice. After evaluating the space available for the equipment and having decided the type of pasta, it is necessary to carefully choose the pasta production machines for your laboratory.
Kneading machines, slicers, machines for stuffed or regional pastas
Some pasta production machines for laboratories are indispensable, regardless of the type of pasta you want to produce. Surely, you will have to have a kneading machine and a machine for the dough. Both must have a suitable size related to the quantity of product that you want to obtain. Depending on the type of shape that you want to produce, you may need special machines for stuffed pasta or typical regional pasta, or even sliders or gnocchi machines. If the space available is not so much, you can opt for combined units, which combine kneading machine, ravioli machines, and other elements in the same machine.
Other useful machinery
Other useful pasta production machines for laboratories are drying cabinets, pasteurisers and sterilizers. The former are used to facilitate the drying of pasta; the others are necessary – above all – for large pasta productions and if you want to sell packaged products. You can also consider the purchase of pre-cutting machines, which dry the dough on the surface by separating the product and maintaining its original shape.
We have mentioned several times that in Italy there are numerous pasta shapes. In addition to the classic spaghetti or penne, each region has a particular shape. Each type is associated with a specific seasoning or several preparations, based on its consistency and its ability to retain the sauce or based on regional recipes. The pasta shapes are generally divided into:
- long pasta, which can have a round section (like spaghetti or vermicelli), square (like spaghetti alla chitarra), rectangular (like linguine or bavette) or tubular (like bucatini) or can be “grouped” (like fettuccine or angel hair);
- short pasta, of the most varied shapes;
- filled pasta.
A tool suitable for all shapes
The counter cutters are indispensable for your laboratory. This machine allows to obtain a great variety of pasta shapes – both short and long – and all types of regional pastas. Unfortunately, even this useful tool can run into problems and it is therefore necessary to repair it.
Operation and repair
The counter cutters can be used, as the name indicates, to cut the dough directly at the counter. The operation is very simple: you have to insert a sheet of dough in the already calibrated machine and you get the finished product. There are models of various sizes and with a different number of cutting rolls in order to meet the needs of everyone.
And what if this machine breaks? As usual, it is advisable to contact a professional specialized in repairing counter cutters, such as Cocozza, which will advise you on the best solution for your machine.
The production phases of pasta
The production of pasta involves various phases. After the selection of the wheat (very important element for the determination of the quality of the finished product) and its grinding, it is time for the phase of the dough: water is added to the flour. In this way starch and proteins bind and gluten begins to form. It follows the kneading that makes the dough elastic and homogeneous. Afterwards, the dough is worked. This is how the chosen shape is given. Drying and cooling made in special coolers follow. This brings the pasta to ambient temperature and packaging.
Drying is one of the most delicate moments in pasta production. It consists in leaving the product to rest in appropriate machinery, the drying cabinets, where it is ventilated with hot air in order to reduce its moisture content up to the maximum limit of 12.5%. To reach this level, hot air currents slowly reduce the amount of moisture. The drying has a variable duration depending on the type of pasta produced. For this phase, used second-hand drying cabinets can be very useful.
The technology, the continuous research and the experience acquired in the drying phase and in the quality of pasta have allowed the development of machinery in which the various functions, once a prerogative of the skills of the operators, are now automated. These machines provide digital equipment for controlling temperature and humidity in order to obtain a high quality product.
However, it is not always possible to purchase new machines. On the market, you can also find second-hand pasta drying cabinets that work as well as new ones. The important thing, however, is to apply for the purchase to professionals like Cocozza, whose experts will show you the most suitable machinery for your needs.
Machines to create every kind of pasta
Every pasta factory or laboratory should have presses for wire drawn pastas. They allow you to create the dough and, above all, to give it the desired shape. The automation of this process involves the possibility of making large quantities of pasta in a short time, without altering its final quality, genuineness, and taste.
What is extrusion?
Once ready, the dough is pressed and passed through an extruder, or a die with different shapes depending on the size of pasta (short or long) that you want to get: spaghetti, penne, fusilli, and many others. The extrusion sleeve features an open-circuit water cooling system that dissipates the heat generated by the pressure. After extrusion, the pasta is subjected to a flow of air, so that it does not remain attached during the drying phase.
In our catalogue, there are two types of wire drawn presses: mono and dual tank presses. Our customers have the possibility to choose between the most suitable solution for their companies. Both presses are equipped with kneading trays of different capacities (depending on the quantity of pasta to be produced) that can be manually tilted. The possibility to change various dies allows the extrusion of numerous pasta shapes, both short and long, or to obtain sheets for lasagna. The extrusion sleeve features an open-circuit water cooling system that dissipates the heat generated by the pressure. To ensure the operator’s safety, any potentially dangerous component on the machine is equipped with legally required protections.
Professional machines can break …
Equipping your laboratory or pasta factory with professional machinery for pasta making allows you to optimize production times without renouncing to the quality of the product. To achieve this result, the machinery must undergo continuous maintenance. However, sometimes there can be breakages and / or minor malfunctions. In these cases, considering also the often not very “affordable” price of these machines, it is necessary to contact specialized repair technicians.
We have seen how the pasteuriser is a very important machine for the production of pasta, especially for fresh pasta. For this type, in fact, pasteurization is mandatory by law. Through this process pathogens, yeasts and fungi are eliminated, thus guaranteeing the quality of the pasta from a hygienic-sanitary point of view and also a longer conservation of the packaged product. It is therefore extremely important to have an efficient machine and, if there are problems, immediately contact a technician specialized in pasteurisers repair.
Our company offers a technical support service that intervenes quickly, because we are aware of how important ist o have a working machine in the production. As for the pasteuriser repair, highly specialized staff will evaluate the problem and will try to solve it as quickly as possible. After viewing the machine, our technicians will be able to provide the best solution, advising whether it is better to repair or replace the machine. Therefore, we not only offer assistance, but we also provide highly specialized advice. A repaired pasteuriser will be like a new one!