Dumpling lines · subsection
AL.MA. combined machines
Two machines for anyone who needs a wide range rather than a large volume
- 2items in this subsection
- 40–100 kg/houtput range
- 1 housingmixing and forming together
- AL.MA.Italy
Selection for your product · supply · installation and commissioning · staff training · service across Ukraine
About this subsection
A combined machine is the answer to a situation where the range is wide and the volume is moderate. A line of four or five machines is not justified in that case: it occupies the workshop, calls for staff and only pays for itself on serial output.
The CA160R does mixing, laminating, reeling and forming in one housing. At the outlet: ravioli and vareniki from two dough sheets, laminated pasta, dough sheet for lasagne and cannelloni, and tagliatelle in various formats with cutting cassettes from 1.8 to 25 mm.
The PA55R works differently: it is a continuous extruder press that delivers short and long pasta through a die, as well as sheet for lasagne and two-sheet dough products. It works with any flour or semolina. Both machines can stand alone or be built into an existing process line.
Items in this section
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 |
|---|---|---|---|
| CA160R | mixing, laminating, forming | ravioli 80 kg/h · sheet 100 kg/h · 4.5 kW | ravioli, lasagne, tagliatelle |
| PA55R | pasta extrusion and ravioli forming | pasta 40–45 kg/h · ravioli 60 kg/h · 4 kW | 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
CA160R or PA55R?
The CA160R laminates the dough — it is stronger on ravioli and sheet products: lasagne, cannelloni, tagliatelle. The PA55R extrudes — it can make short and long pasta, which the CA160R cannot, and it can form ravioli too. If your range includes spaghetti or penne, the choice is clear.
Is this a replacement for a full line?
No, and the manufacturer does not claim it is. A combined machine gives 40–100 kg/h against hundreds on a line. It is chosen when the range matters more than the volume: a restaurant, a delicatessen workshop, a small fresh pasta production.
Can the machine be built into an existing line?
Yes, both machines can work on their own or become a unit in a process line. That is a typical scenario when the combined machine was bought first and the production later grew.
What does extending the range cost?
The formats are set by interchangeable dies and forming dies made to order. So it is worth listing your whole range in the enquiry right away — tooling is quoted separately from the machine.
Not sure where to start?
Describe the task and our engineer will propose a solution and prepare a quotation. We need to know:
- which products you plan — ravioli, pasta, lasagne, tagliatelle;
- how many kilograms per shift;
- which flour you work with;
- whether the machine will stand alone or in a line.
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
Other equipment groups in this section
Single-sheet dough products
The DN series: one sheet is rolled 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 comes from a lobe pump.