Two essential machines for the production of pasta
There are two basic machines to produce large quantities of pasta: the kneader and the dough sheeter. On the market there are various models that meet any need: unlike the machines of a few years ago, those currently available often have small dimensions and can therefore be installed even in small environments. Furthermore, it is good to underline how these tools are much more practical and reliable than in the past.
For a quality mixture
There are two types of kneading machines: the single one and the one incorporated in another machine (for example the dough sheeter). A very common type is the kneading press. Equipped with a stainless steel tank and a kneading shaft (always made of stainless steel and often extractable to facilitate cleaning operations), it allows you to create any kind of dough and guarantees an excellent blend of the ingredients that compose it. The larger the tub, the greater the dough produced. The mixing tank is undoubtedly an important tool if you have a pasta laboratory: in fact, it allows you to have an inexhaustible source of dough to feed the various machines of your pasta factory and, therefore to have a continuous production without interruptions.
A machine to get the ideal pastry
The dough sheeter is the other basic machinery in a pasta (fresh or not) factory. In fact, with it the dough rolling operations are automated with a considerable saving of time. With the dough sheeter, it is possible to choose the thickness of the dough, its length and its width to obtain the different pasta shapes. The dough sheeters on the market are generally also equipped with a mixing tank: so it is possible to create the dough and from this obtain the most suitable sheet for your own production. This machine is also very versatile and can be combined with other machines, such as the ravioli machine or the cutter.