Meat Ravioli Production Line (3) 3 / Video
Unmak
Meat Ravioli Production Line
ETLİ ravioli PRODUCTION LINE has been produced in high quality standards.
On all surfaces in contact with food, 304 quality stainless materials suitable for food production, cloth or PVC tapes suitable for food production, leather materials suitable for food production and Teflon materials suitable for food production are used.
The meat ravioli production line is a machine suitable for industrial food production.
All mechanical parts, hydraulic equipment and electronic equipment used in the machine comply with CE quality standards and are produced in a way that does not harm human health.
The meat ravioli production line consists of two main and two sub-units.
Two main units; ravioli machine and dough maker units, two side units; dough transfer conveyor belt and waste dough transfer conveyor belt units.
Ravioli Machinery is the unit in which the inner material of the ravioli is placed and the dough is cut and special ravioli shapes are prepared and ready for consumption.
There are modes that enable the thinness of the dough coming on the machine, the density of the material, the levels of working speeds and the molds to come to the required positioning for cleaning at the end of the work.
Meat Ravioli Production Machine Technical Information
Dimensions: 1350 X 100 X 1610h mm
Weight: 250 Kgs
Electricity Consumption: 3 KW / Hr
Air Pressure: 3 BAR
Dough Making Machine
It is the machine that prepares the dough required for the production of ravioli in a certain thickness, width and consistency.
Boiler mixing and dough making modes can be controlled via the machine.
The machine stops working when the boiler door is opened.
Machine's Equipment
1- Dough BOILER; The dough prepared in the dough mixer is placed in this bowl. The dough bowl brings the dough to a certain fineness by passing it between the drums.
2- THINNING AREA; It is the area where thinning drums are located.
3- Dough MAKING OUTLET CONVEYOR BELT; The dough brought to a certain thickness and width comes out of this band.
4- CONTROL PANEL; It is the section where the machine boiler and conveyor belt can be opened and closed.
Dough Making Machine Technical Information
Dimensions: 1500 X 900 X 1500h mm
Weight: 300 Kgs
Electricity Consumption: 5.5 KW / Hr
Applied Directives
Machinery Directive 98/37/EEC And Subsequent Amendments (Directives 91/368/EEX, 93/68/EEC)
Low Voltage Directive 73/23/EEC
Electromagnetic Compatibility Directive 89/336/EEC: Safety And Healthy Regulations Of Machinery 89/655/EEC; 89/656/EEC
Machine's Equipment
1- MANTI MOLD; It is the section where the ravioli are shaped and closed. Different molds can be used to produce ravioli in different shapes and sizes.
2- CONTROL PANEL; It is the section where all speed adjustments of the production line can be made and opened and closed.
3- ravioli INTERIOR BUCKET; The hopper in which the material to be put into the ravioli is located.
4- ravioli INGREDIENT PUMP; This is the section where the materials to be put into the ravioli are pumped.
5- Dough Thinness Adjustment, This is the section where the thinness of the ravioli dough is adjusted.
6- Ravioli Flow Spout; It is the section where ready-to-eat ravioli flows.
7- ELECTRICAL PANEL COVER; It is the area where the electrical panel of the machine is located.
Applied Directives
Machinery Directive 98/37/EEC And Subsequent Amendments (Directives 91/368/EEX, 93/68/EEC)
Low Voltage Directive 73/23/EEC
Electromagnetic Compatibility Directive 89/336/EEC: Safety And Healthy Regulations Of Machinery 89/655/EEC; 89/656/EEC
Dough Transfer Belt
Dough Transfer Conveyor Belt delivers the dough prepared in the dough making machine to the ravioli machine in a certain thickness and width.
Technical Information
Dimensions: 1250X400X1350h mm
Weight: 55 Kgs
Electricity Consumption: 0 KW / Hr
Fire Dough Transfer Tape
During MANTI production, waste always comes out from the edges of the dough.
These wastes should be sent to the "DRUG MAKER" to be used again.
Fire Dough Transfer Band Technical Information
Dimensions: 2500X220X140h mm
Weight: 35 Kgs
Electricity Consumption: 0.50 KW / Hr
Operating Instruction
Place the dough you have prepared in your dough mixer in the dough bowl of the dough making machine in balls.
Place the inner material you will use in the inner material bucket of the ravioli machine.
Operate the dough maker and conveyor belts.
The dough making machine will start to give dough to the ravioli machine continuously. When the dough reaches the ravioli maker, start the ravioli maker as well.
Check the ravioli that comes out and adjust the thickness of the dough and the ratio of the stuffing as you want.
During the operation of the line, an operator must constantly add dough to the dough bowl and add stuffing to the ravioli stuffing bucket.
Manti produced can be packaged in two ways;
1- By freezing by freezing, shelf life of up to 1 year can be gained as long as the cold chain continues.
2- It can be dried by baking, and it can be given a shelf life of up to 6 months in a cool environment.
After production, the machine must be cleaned. Especially the buckets, pumps and straws through which the ravioli stuffing goes and the dough in the dough bowl should be cleaned, otherwise it may create a hygienic hazard and cause blockages by preventing the machine from working properly.
If the stuffing used is meat, as little meat as possible should be used, and it should be passed through a meat grinder several times before being placed in the bucket.
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