Categoria Archivio Fresh pasta tools

Production machines for restaurants

Production machines for restaurants

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).


Pasta production machines for laboratories

Pasta production machines for laboratories

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.



Second-hand pasta drying cabinets

Second-hand pasta drying cabinets

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.

Drying cabinets

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.




Presses for wire drawn pastas

Presses for wire drawn pastas

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.

Cocozza’s offer

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.




Pasteurisers repair

Pasteurisers repair

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.

The pasteurisers

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.

Cocozza’s technicians

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!


Second hand 10kg kneading machine

Second hand 10kg kneading machine

Choose a quality second hand machine

If you decide to open a pasta laboratory or if you already own it but you need to replace a machine, you could take into consideration the second-hand market. In fact, the machines that you need are often very expensive and if the money to invest is limited, you can find excellent second-hand machines that work perfectly. The important thing is to apply to specialized companies, such as Cocozza, which can guarantee the validity of the machinery and also a valuable assistance. Let’s see today the second-hand 10 kg kneading machine.

The dough is essential for the production of pasta

We have said many times how important the dough is to obtain a good and quality industrial pasta, like the one made by hand. Whether you produce “normal” pasta or pasta with special flours (kamut, with legumes flours, rice, corn, etc.), whether you specialize in stuffed pasta or typical regional pasta, the dough is the basis. It i salso important to be able to prepare large quantities in a short time, especially when there is great demand, such as during the holidays. In this situation, the second-hand 10 kg kneading machine is very helpful.

A safe purchase

The second-hand 10 kg kneading machine is a motorized machine with a stainless steel tank inside which turns a shaft with steel blades. The tank opens and closes thanks to locking devices, both electrical and mechanical. The parts in contact with the dough, including casings are in stainless steel; on-board controls are low-voltage. Furthermore, the mixer is equipped with safety systems to guarantee the operators’ safety. The second-hand 10 kg kneading machine has been completely overhauled by the highly qualified Cocozza technicians and is therefore a safe and guaranteed purchase.

Automatic Machines: Multipla


A machine suitable for small spaces

When you open a pasta factory or a laboratory, sometimes you have to deal with an important problem: the space where you can place all the machines you need. Cocozza offers various machines that optimize the available space. The automatic machines “Multipla” are an example. Their compact structure makes it possible to place them in small rooms without losing the ability to produce any type and size of pasta and also with a wonderful price!

Which pasta types are produced with Multipla?

As we have already mentioned, despite their small size, with the Multipla automatic machines, you can make different types of stuffed pasta – and not only that. In particular, you can create:

  • long and short pasta: by changing the die, you can extrude spaghetti, tagliatelle, maccheroni, fusilli, and many other pasta shapes;
  • pastry for lasagna;
  • ravioli of various shapes, thanks to the interchangeable moulds and to the sheet roller;
  • gnocchi and goodies: with special accessory, which easily fits into the ravioli unit.


The design of this machine, characterized by innovative solutions, and the manufacturing care, guarantee ease of use, safety and durability.

Technical details

The Multipla automatic machines are equipped with a kneading tray with a capacity of 4 kg. They produce a 100 mm wide pastry dough and can make up to 15 kg of ravioli per hour. As for the gnocchi, it is possible to obtain up to 20 kg per hour, while the extrusion production is up to 18 kg per hour. The extruder motor power is of 0.75 hp and that of the ravioli machine of 0.25 hp.

Multiple automatic machines are also available without the ravioli unit, therefore only for extrusion.



Mono tank presses

Mono tank presses

A machine to consider

In a laboratory, but also in hotels, canteens, bakeries or delicatessens, it is good to have a press that allows to quickly create different types of fresh pasta. On the market, there are two models of presses: mono or dual tank presses. Cocozza mono tank presses, thanks to their pleasant design, can be positioned and used also in front of the customers.

How do these machines work?

The mono tank presses have a compartment where the dough is made. It then goes into the press which pushes it towards the interchangeable dies with an electronic control panel that allows to produce short pasta such as fusilli, penne, gnocchetti or maccheroni, long pasta or even the dough for lasagna. A fan dries the pasta on the surface. Finally, the pasta is stored in two-shelf stainless steel trolley.

Technical characteristics

Cocozza mono tank presses have a simple mechanics and an electric control panel manufactured in line with the latest technologies make it extremely easy and practical to use. To ensure the machine is always perfectly clean, the mixing bowl, cochlea, mixing arm and chassis are made of AISI 304 stainless steel; cleaning is also simplified by the absence of cracks where residual dough can get stuck. 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.

Two models of mono tank presses are available which differ in size and, consequently, in the quantity of pasta produced.


  • The smaller P17 model has a kneading tray with a capacity of 7 kg, a die with a diameter of 94 mm and allows a production of 30 kg of pasta per hour.
  • The P35 model has larger dimensions, the kneading tray has a capacity of up to 10 kg and can produce 55 kg of pasta per hour; the die has a diameter of 109 mm.





Double sheet ravioli machines

Double sheet ravioli machines

Stuffed pasta: the queen of parties

Christmas festivities are approaching and everyone is starting to think about the Christmas dinner. On this occasion, we often eat stuffed pasta. As we have said several times, in our country there are many types of stuffed pasta, which vary from region to region (sometimes even from city to city). Without a doubt, one of the most popular type is ravioli. Therefore, in a pasta laboratory or factory, the double sheet ravioli machine is necessary, which allow the production of this type of pasta.

The ravioli

The ravioli are composed of a sheet of egg pasta that is cut into rectangles or into discs, overlapped or folded on themselves. Inside them, you put a filling that can be with meat, fish, vegetables or cheese. You can taste them both in broth as well as dry, seasoned with sauces of various kinds. They often change their names depending on the region: for example in Piedmont, they are known as agnolotti, in Liguria as pansotti, in Tuscany as tortelli, and in some areas of the South as maccaruni chini.

The perfect ravioli machine

The double sheet ravioli machines on the market are equipped with interchangeable moulding systems that make it possible to produce ravioli of “classic” shapes (square, round, half-round, triangular) or particular ones (flowers, hearts, etc.). The ravioli come out of the machine already separated and can be filled with fillings of any kind. The amount of filling can be regulated during processing, input of the filling with the “pressing” system. They are complete with two pairs of calibrator rollers to regulate the thickness of the sheets. A conveyor belt transports the finished product to the baskets with a paint free track structure.

There are various models of double sheet ravioli machines that differ from each other for the width of the dough (from 120 to 250 mm), for the hourly production of ravioli (from 60 up to 160 kg), for the capacity of the filling cup (from 2 to 6 kg)



Pasteuriser with burner

Pasteuriser with burner

A treatment for various foods, not just for fresh pasta

A very important step in the production of fresh pasta (in particular of the packaged one) is pasteurization, a heat treatment that can be used both before and after packaging.

The procedure is named after the French chemist Louis Pasteur, who first conducted some researches with the aim of finding a solution to the problem of acidification and alteration of beer and wine that, in the second half of the nineteenth century, was ruining French factories. In fact, fresh pasta is not the only food subjected to pasteurization, but so are wine, beer, milk and fruit juices. To perform this treatment, it is necessary to have a pasteurizer with burner.

How does pasteurization take place?

Pasteurization is used to eliminate pathogenic micro-organisms, yeasts and bacterias harmful to health.Pasta is inserted in a chamber where the temperature varies from 87 ° to 110 ° in order to destroy pathogens, without altering the organoleptic characteristics and taste of the product. This treatment is a guarantee for pasta (it is therefore important from a hygienic-sanitary point of view) and allows a longer duration of the packaged product.

According to the Italian legislation, pasteurization is mandatory for fresh pasta and is very useful, for example, to anticipate the production in periods of intense work, such as holidays (Christmas and Easter) or to distribute the product to supermarkets and restaurants .

The most suitable machinery for pasteurization

Pasteurization can be done with a pasteuriser with burner. With this machine, it is possible to process fresh and filled pasta. The pasteuriser with burner has a stainless steel structure equipped with a mat for transporting the product powered by a variable speed motor. The steam treatment chamber has a hood and an extractor fan in order to remove excess steam. The pre-wapping area is equipped with infrared radiation resistors and a forced air ventilation tunnel. The burner has safety valves, an electric panel and a control unit. The pasteuriser is powered by methane or LPG gas. There are various models that vary due to the size of the mat and the consequent production capacity.



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