MU July \ August 2017
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www.machineryupdate.co.uk MACHINERY UPDATE 63<br />
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“We are constantly extending our product range with different shapes<br />
and colours,” explains Tamburini and Bacchini, joint MDs of Surgital<br />
stations, where they are filled<br />
by TLM F4 robots. Filled<br />
trays are passed to a delivery<br />
conveyor from the Schubert<br />
machine to the downline<br />
sealing unit.<br />
Nine different varieties of<br />
ravioli are sorted and packed<br />
in the corresponding trays.<br />
The production output can<br />
reach up to 720 ravioli per<br />
minute, depending on the<br />
variety.<br />
The stainless steel version of<br />
the machine ensures fast and<br />
thorough cleaning.<br />
The company deep-freezes<br />
its pasta because this method<br />
retains the products’ freshness<br />
and 9 different ravioli<br />
varieties are produced at<br />
the plant including Agnoli/<br />
Scrigni/Quadrelli (in 16s) at<br />
670 per minute or 42 trays<br />
per minute. Meanwhile,<br />
Rivoluzionari (in 30s) are<br />
packed at 720 per minute or<br />
24 trays per minute. Triangoli/<br />
Panciotti/Ravioloni (in 9s)<br />
can be packaged at 380 per<br />
minute or a maximum of 42<br />
trays per minute and finally,<br />
Raviolo piccolo/Mezzaluna<br />
(in 12s) is made at speeds<br />
of 500 per minute or 42 trays<br />
per minute.<br />
T 01676 525825<br />
W www.schubert-uk.co.uk
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