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.

A new year and a new types of pasta

A new year and a new types of pasta

Tradition and innovation

Pasta is one of the most important foods in the diet of Italians. Despite being a traditional product, pasta continues to have a central role for the inhabitants of our country thanks to its ability to interpret trends, changes in lifestyles and in taste. Every year, Italian pasta makers invest about 500 million euros in research, development, and innovation with the aim of improving the quality and taste of pasta and in order to respond to the high expectations of consumers, who demand new ingredients and new types of pasta every year. What should we expect from 2019 then?

“New” flours

The new year and the new types of pasta can mean creating a product using alternative flours, and not only the traditional durum wheat. In fact, according to some recent surveys, Italians – especially the younger ones – are increasingly interested in the pasta produced with protein flour, for example those based on legumes, which are no longer a simple addition, but become protagonists of the dough giving the pasta a different taste and also different nutritional values. In addition, the demand for wholemeal pasta is growing, perhaps due to the health needs of integrating fiber into one’s diet. Finally, the traditional pasta with a vegetable enriched dough (such as carrots, spinach or pumpkin) becomes more and more important.

New shapes

The new year and the new types of pasta can also be declined with the innovation in the design of the shapes. They are normally related to the territory, culture, production techniques, and especially to the imagination of the pasta makers. The shapes are important because they determine the consistency and the time of cooking of the pasta. However, thanks to technology and – as always – to the intelligence of the pasta professionals, new shapes of pasta are always found (long, short, striped, smooth, thin …).

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.



Christmas and typical pastas

Christmas and typical pastas

The festival of traditions

Christmas is one of the holidays in which traditions, often very ancient, are followed. The kitchen is an excellent example of how traditions survive over time, thanks to the fact that gastronomy is a fundamental component of our culture. In Italy, dishes and traditions vary from region to region: for example in the North, we tend to celebrate with lunch on December 25th, while in the South with the Christmas Eve (generally based on fish). Below, we give you an overview of Christmas and typical pastas.

In North and Central Italy

What joins the dishes of the North and Central Italy are stuffed pasta and pasta in broth. In Piedmont, for example, you can not miss the agnolotti del plin, squares of stuffed pasta seasoned with a sauce of meat and vegetables. In Mantua, we eat pumpkin tortelli, which are prepared on Christmas Eve, in Bergamo the casoncelli in brodo. Also in broth are cooked tortellini or passatelli, typical of Emilia Romagna and cappelletti in the Marche. In this region, the Campofilone maccheroncini are also widespread.

In South Italy

We end our overview on Christmas time and the typical pastas with some typical dishes of the South and the islands. Here too, the tradition of many regions includes the preparation of pasta cooked in broth or in soups, often based on fish, or dry pasta dishes, always served with sauces with fish (such as pasta with sardines in Sicily or spaghetti with bread crumbs and anchovies in Calabria). In Sardinia the mallareddus, semolina gnocchetti with sausage sauce, and the culargiones, ravioli stuffed with tomato sauce, are unmissable.



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)



Do you know the difference between cappelletti and tortellini?

Difference between tortellini and cappelletti

Traditional filled pasta

We have spoken several times about the variety of pasta in each Italian region. Today, we want to focus on two types of filled pasta very similar, nut also very different: tortellini and cappelletti. Both are typical winter dishes of the Italian tradition and, as such, are considered real cultural plates. Although they look very much alike, it is good not to confuse them. So … do you know the difference between cappelletti and tortellini?

The analogies

Both tortellini and cappelletti, as already mentioned, are two types of filled pasta. They are obtained with a thin egg dough, they are eaten in broth and, of course, they are both delicious! They are a typical pasta shape of Emilia-Romagna, although tortellini are more characteristic of the area of Bologna and Modena, while cappelletti are widespread in Romagna (and also in the Marche). The analogies stop here. Let’s see now the difference between cappelletti and tortellini.

The differences

The first big difference lies in the filling: that of tortellini follows a recipe, which includes pork loin, Bologna mortadella, raw ham, Parmigiano Reggiano, eggs and nutmeg, while that of cappelletti is prepared with minced beef or pork, eggs, vegetables and cheeses (the use of all these ingredients or only some of them varies according to the area).

A second difference is in size and shape: tortellini are smaller and their shape is linked to a legend about an innkeeper from Castelfranco Emilia who, peeking from the keyhole a naked woman guest in his inn, was so fascinated by the beauty of her navel that he wanted to reproduce it. Cappelletti, on the other hand, are a little larger and have a more rounded shape that resembles a hat that was worn during the Middle Ages (and for this reason the name).




Cold and pasta

Cold and pasta

Face the Autumn with good nutrition

And here comes the Autumn! And with it the rain, the shorter and darker days, the bad weather … and of course, the cold! Not only heavier and warmer clothing help fight the cold, but even a good nutrition does it. Legumes, cereals, meat, seasonal fruit and vegetables, dried fruits are all excellent anti-cold foods, because they provide a fair amount of calories and energy to our metabolism, which must produce more heat.

Why do we feel cold?

Our biological thermometer is regulated by some thermoreceptors on the skin. These are microscopic sensors that detect both heat and cold and help to keep the body temperature more or less constant by dispersing heat if it is hot or encouraging its production if it is cold. In this second case, it is good to choose hot food, which is transformed into heat and allows an increase in temperature.

Pasta when is cold? This is a healthy method to provide energy to our body.

Warm and nutritious dishes

Cereals, and therefore also pasta, are a good remedy to face the cold. They are an excellent source of fiber, which helps the body to warm up without weighing it too much.

How to combine cold and pasta then? An excellent remedy is the soup of cereals and legumes: pasta and beans, pasta and chickpeas, pasta and lentils, and so on. An alternative to soups is to prepare a good vegetable soup with pasta inside.

If you prefer a plate of pasta, it is better to dress it with sauces based on vegetables, likr broccoli, rich in vitamin C (which stimulates the immune system), but you can also use other vegetables like peppers, cauliflower, artichokes, carrots, pumpkin, tomatoes.




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.



Sterilisers and the second pasteurization

Sterilisers and the second pasteurization

A machine necessary to comply with the law

Sterilisers are machines that are necessary in a pasta factory, especially for producing packaged pasta. In fact, with the sterilisers, the so-called second pasteurization is carried out in an envelope. This phase of the production of fresh pasta is mandatory by law. Let’s analyze in detail the sterilisers and the second pasteurization.

What is the second pasteurization for?

The second pasteurization is a heat treatment to which the already packaged pasta is subjected and which eliminates possible spores and residual microbial forms, without altering the organoleptic properties. The “classic” method is carried out by putting the pasta packages inside the sterilisers at a temperature of 90 ° -100 ° for about 40 minutes.

It is a very important process, because it is not only a hygienic guarantee, but it also makes it possible to preserve the product for a longer period of time. So, the sterilisers and the second pasteurization give us a “good” product from every point of view!

Different types of sterilisers

On the market, there are various types of sterilisers: Static as well as rotating models. These machines have reached a high level of refinement from a technological point of view and are easy to manage both during production as well as during maintenance and cleaning.

With the sterilisers you can make heat treatments on fresh and filled pastas. They have a stainless steel thermal insulating structure. A thermoconductor unit allows for forced air circulation inside the chamber: This is how the treatment takes place. Thanks to an electrical panel placed on the machine, it is possible to regulate the temperature and ventilation and follow the end of the cycle. The sterilisers can be equipped with a stainless steel trolley and 20 wooden frames with polyester mesh.




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