Equipment catalogue · section
Dumpling, Vareniki and Ravioli Lines
Eleven items grouped by the way the product is formed: from one dough sheet, from two, or in a combined machine
- 11items in this section
- 40–2800 kg/houtput range
- AL.MA.Italy
- 3equipment groups
Selection for your product · supply · installation and commissioning · staff training · service across Ukraine
What this section covers
Dumplings, vareniki, ravioli, cappelletti and tortelloni differ in shape and filling, but from the point of view of the equipment they are all dough plus filling joined by a seam. The only question is how that seam is made.
The most common way is a single dough sheet: a DN series forming machine cuts the product with an interchangeable die and places the filling. The second is two separate sheets with the filling fed continuously between them by a lobe pump: the seam runs more evenly around the whole perimeter and chunky fillings are not ground down. The third is a combined machine that does everything in one housing, from mixing to forming.
The product format is set by the die: one comes with the forming machine, the rest are made to order, including bespoke formats. That means the range can grow without buying a new machine.
What do you need
If you know the task but not the name of the machine, start here.
Start producing dumplings
A compact line of two machines, 90–150 kg/h: the DN250 with a sheeter.
Get a denser, extruded sheet
The dough is forced under pressure through a die — the sheet has a different structure from a rolled one: DN250 or DN320 with the PA150 press.
Reach hundreds of kilograms an hour
400–450 kg/h with scrap return: the DN540 line.
Work with chunky fillings
Two dough sheets and a lobe pump: the RSA250N line or the RSA540.
Reach tonnes an hour
Multi-station lines with a continuous dough mixer: the DN540 on five stations and the RSA540 on four.
Equipment groups
The groups differ by the technology of forming the product — and that decides which seam and which filling are available to you.
Single-sheet dough products
The DN series: the dough is rolled into one sheet and the forming machine cuts the product with an interchangeable die.
3 items · 300–2800 kg/hTwo-sheet dough products
The RSA series: the product is formed between two sheets and the filling is fed continuously by a lobe pump.
2 items · 40–100 kg/hCombined machines
Mixing, laminating or extruding and forming in one housing — for small operations.
All the items in this section
If you already know what you are looking for, here is the full list without going through the groups.
DN250 line with the CA250V sheeter
90–150 kg/h · sheet 250 mm · 150 cycles/min · 11.5 kW.
DN250 line with the PA150 extruder press
90–150 kg/h · sheet through a die, 6–8 mm.
DN320 line with the CA320V sheeter
100–180 kg/h · sheet 320 mm · more output at the same cycle rate.
DN320 line with the PA150 extruder press
100–180 kg/h · dough extruded through a die · a denser sheet.
DN540 dumpling line
400–450 kg/h · sheet 540 mm · five items with scrap return.
Multi-station DN540 line with a continuous dough mixer
Up to 2250 kg/h · 3–5 stations · shuttle dough distribution.
AL.MA. RSA250N ravioli and vareniki line
Up to 300 kg/h · two 250 mm sheets · PLA100 filling pump.
RSA540 ravioli and vareniki line
Up to 700 kg/h · two 540 mm sheets · six items, virtually no waste.
Multi-station RSA540 line with the GR.IM.2000 mixer
Up to 2800 kg/h · 3–5 stations · NAV-4 shuttle system.
CA160R combined machine
Ravioli 80 kg/h · dough sheet 100 kg/h · mixing and forming in one housing.
PA55R combined extruder press
Pasta 40–45 kg/h · ravioli 60 kg/h · any flour or semolina.
Comparison of the items in this section
The items solve different tasks, so comparing them for "which is better" makes no sense. This table answers a different question — which of them is yours:
| Item | What it does | Key parameters | Who it is for |
|---|---|---|---|
| DN250 + CA250V | forms from one sheet | 90–150 kg/h · sheet 250 mm | the start of industrial production |
| DN250 + PA150 | the same, sheet extruded | 90–150 kg/h · a denser sheet | when the extruded structure is wanted |
| DN320 + CA320V | forms from one sheet | 100–180 kg/h · sheet 320 mm | growth without new floor area |
| DN320 + PA150 | the same, sheet extruded | 100–180 kg/h · a denser sheet | extrusion on the wider sheet |
| DN540 | the full cycle with scrap return | 400–450 kg/h · sheet 540 mm | dumplings as the main product |
| DN540 · 5 stations | parallel stations, shared mixing | up to 2250 kg/h · 3–5 stations | factory scale |
| RSA250N | forms between two sheets | up to 300 kg/h · 2 × 250 mm | delicate fillings, smaller volumes |
| RSA540 | the same, closed dough loop | up to 700 kg/h · 2 × 540 mm | vareniki and ravioli by the tonne |
| RSA540 · 4 stations | parallel stations, NAV-4 shuttle | up to 2800 kg/h · 3–5 stations | factory scale |
| CA160R | mixing, laminating, forming | ravioli 80 kg/h · sheet 100 kg/h | a wide range, a small volume |
| PA55R | pasta extrusion and ravioli forming | pasta 40–45 kg/h · ravioli 60 kg/h | pasta and ravioli in one place |
The parameters are taken from the manufacturers’ technical catalogues. The exact configuration and output are selected for the customer’s product.
Video from real projects
The clips were filmed on equipment of this type at work.
The clips were filmed at our customers’ plants.
How we select the equipment
- The taskYou describe the product, the volume per shift and the space in the workshop. If the product does not exist yet, we discuss what it should be.
- CalculationAn engineer works out the output, chooses the units and the interchangeable tooling and checks the dimensions against the manufacturer's drawings.
- The offerYou receive the composition of the set, the specifications, the lead time and the price. If needed, several options for different budgets.
- ImplementationSupply, installation, commissioning on your own product, staff training — and service afterwards.
Why customers buy from us
The factories build the machines. We are responsible for making the equipment work on your product in your workshop — and for keeping it working. That is eight steps, and all of them are ours:
- Selection for your product
- Delivery
- Installation
- Commissioning
- Staff training
- Warranty
- Service
- Spare parts
Selection for your product
We calculate the configuration for your product, volume and premises.
Delivery and installation
Transport, positioning in the production room, setting up.
Commissioning
Bringing the equipment up to regime on your own product.
Staff training
We train operators and technologists, including tooling changes.
Spare parts and tooling
Original components, interchangeable units, dies and matrices.
Warranty and service
Warranty and post-warranty service across Ukraine.
Frequently asked questions
One dough sheet or two — what does it mean for me?
From one sheet the product is cut out with a die: that is simpler, cheaper and faster at the same dimensions. Two sheets give an even seam around the whole perimeter and allow the filling to be fed as a continuous flow by a lobe pump — which is exactly why they are chosen for delicate fillings with pieces of meat, cheese or vegetables.
A sheeter or an extruder press?
The difference is not convenience but the quality of the sheet itself. A sheeter first compacts the dough and then rolls it out gradually between rollers: the stress is moderate, there is almost no heating, and the sheet stays softer and more pliable. A press forces the dough under pressure through a die — friction and the forcing itself raise the dough temperature, and the extruded sheet comes out denser, with a different structure and different behaviour in cooking. Both methods make a sheet and both control its slack with a photocell; both are available for the 250 and 320 series. The press is also less demanding on flour quality, and the taste and colour of the cooked product differ between the two. Which is better depends on your product, and it is worth discussing before the line is chosen.
How many dies have to be bought?
One die comes with the forming machine. The rest are made to order, including bespoke formats. So it is worth listing the whole range you plan right away in the enquiry — dies are quoted separately from the machine.
What does a multi-station line give besides output?
The independence of the stations. Stopping one does not stop production — the rest keep working. On top of that the line can be supplied partly (three stations) and grown to five later, without changing the mixer and the conveyors.
What happens to the dough trimmings?
On the DN540, the RSA540 and the multi-station lines the unused sheet is shredded and returned for reprocessing — the line runs with virtually no raw material loss. On the compact 250 and 320 series lines a return system is not provided.
How much space is needed for the line?
A compact 250 series line occupies about 2.6 × 1.5 m, the RSA540 about 5.1 × 2.9 m. On multi-station lines the station pitch is 2500 mm, so the length follows from the number of stations. We calculate the exact layout from the manufacturer's drawings against the dimensions of your workshop.
Not sure where to start?
Describe the task and our engineer will propose a solution and prepare a quotation. We need to know:
- which product you make — dumplings, vareniki, ravioli, cappelletti;
- which filling: smooth or with pieces;
- how many kilograms or tonnes per shift;
- how many die formats you need.
If you do not have all the answers yet, send what you have. We will work out the rest in conversation.
Prefer to talk? Call +38 067 566 0 566 or write to kyuri@ec-cibo.kiev.ua
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