Complete line for the production of double sheet ravioli

The line consists of the following components:

• TWO IMP 120 TILTING MIXERS that mix the ingredients and form the dough. Each mixing cycle lasts about 15 minutes. Once the dough is ready, the mixer tanks are raised through a rack and then overturned, unloading the dough into the hopper of the dough sheeters.

• TWO SFD 540 DOUBLE EXIT SHEETERS which receive the dough from the tilting mixers and conveys it through a system of roughing and finishing rollers forming a sheet with a thickness of about 7 mm.

• TWO RDS 540 DOUBLE SHEET RAVIOLI MACHINES that receive the raw dough from the sheeters and inserts it into a double calibration system, thinning it to the desired thickness and then merging into the forming system that makes the ravioli.

• TWO PPR 200 LOBE PUMPS which load the ravioli filling into the filling distribution systems of the ravioli machines.

• ONE PASTA SCRAPS RECOVERY SYSTEM consisting of conveyor belts that convey the scraps into the sheeter hopper to be mixed with the dough and then reintroduced into the production cycle.

The photos below show one line of the type described above, with a common scrap recovery system.