Dominioni Punto & Pasta

Automatic tortellini machine model D250T-4

Medium-size tortellini maker, 4 punches, with continuous filling feeding; filling quantity adjustment capability; the parts in contact with the product are made of stainless steel or food-grade materials. Adjustable thickness calibrator. Electrical safety equipment. Mechanical vertical closing system. Sheet width mm. 250, hourly output Kgs. 50. Completely rebuilt, electrical equipment 220 / 400 V - 3 phases - 50 / 60 Hz., completely rebuilt, guaranteed 1 year, CE and USDA approved.

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How the Tortellini Machine Works for Classic Bologna Tortellini

1. Dough Sheet Feed and Preparation

Fresh pasta dough sheet (typically 5-6 mm thick) is fed into the machine via a conveyor belt or manually. The dough sheet must maintain constant width to ensure production uniformity.

2. Double Calibration

The tortellini machine uses a double dough sheet calibrator with stainless steel rollers. During this crucial phase:

- The dough sheet passes through the first group of calibrating cylinders that reduce thickness.

- The second calibrator brings the pasta to the optimal final thickness (about 0.6 mm).

- Precise regulation allows for accurate thickness control.

3. Pastella Cutting

The specific tortellini stamp cuts circular discs from the calibrated dough sheet:

- The alternating movement of the stamp cuts precise pasta portions.

- The discs have standardized diameter according to the desired format.

- Cutting frequency is adjustable for speed variation.

4. Filling Dosing

Simultaneously with cutting, dosing occurs:

- A system deposits a precise amount of filling at the center of each disc.

- Dosing is electronically controlled to maintain constant pasta/filling ratio.

- Quantity varies according to the specific format.

5. Half-Moon Folding

The disc with filling is folded in half:

- Mechanical devices press the edges to create the half-moon shape.

- Edge sealing occurs through calibrated pressure.

- This forms the tortellini base.

6. Final Shaping and "Hat Formation"

This is the distinctive phase for classic tortellini:

- Mechanical "little hands" grasp the half-moon extremities.

- They fold the tortellini around its central axis.

- They join and seal the two tips to create the characteristic "hat" shape.

- Pressure is calibrated to avoid breakage while ensuring seal integrity.

7. Ejection and Collection

The formed tortellini are:

- Ejected from the forming station.

- Collected on conveyor belts or trays.

- Optionally dusted with flour to prevent sticking.

The main difference compared to cappelletti machines lies in the final forming phase: while cappelletti are simply "pinched," tortellini require the characteristic circular folding that joins the extremities to create the traditional Bologna shape.

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Guaranteed 1 Year !!!

WHY TO BUY FROM A RESELLER ??? COME STRAIGHT TO THE SOURCE !!!

Feel free to call Ostoni in Italy for any info: Call +39 02663 05178.

WE HAVE THE WORLD'S LARGEST INVENTORY OF PASTA MACHINES AND DIES FOR THE PRODUCTION OF RAVIOLI, TORTELLINI, CAPPELLETTI, TORTELLONI, GNOCCHI, PELMENI, PIEROGI, VARENIKI AND A LOT OF OTHER PASTA SHAPES !!!