Manti Ravioli Dumpling Machines

Features of Manti/Ravioli Machines

The features of manti/ravioli machines vary according to many different models and sizes. The main difference in these products is capacity and production speed. There are four different ravioli machines ranging from a production capacity of 40-50 kilograms per hour to 220-400 kilograms per hour. Large companies need high capacity machines to carry out high volume ravioli/manti production in a shorter time. The durable structure of the manti/ravioli machines ensures that the required maintenance costs are also at a lower level. These machines, giving priority to occupational safety in manti/ravioli cutting operations, also have high safety precautions. Integrated with the necessary equipment to prevent possible work accidents, ravioli/manti machines have high optimum operations. You can increase your profit rates by increasing work efficiency with the latest technology Mateks Manti Machines that can be easily used at every stage of the production area. You can produce completely healthy and handmade manti/ravioli with these manti/ravioli machines that help you produce quality and delicious manti/ravioli as well as fast and mass production. One of the most important advantages of manti/ravioli machines is that the leftover dough is collected in one area and made ready for use again. For manti/ravioli making, the small pieces of the leftover dough are collected in a hopper. Then, these pieces of dough are kneaded again in a large section of the machines. It is rolled out in the desired thickness in the form of phyllo and then ravioli/manti making stage begins. Since ravioli/manti machines are operated with extra care and attention no material is wasted.  

How Does a Manti/Ravioli Machine Operate?

Even if the operating methods of Mateks Manti Machines are similar for each machine, there may be differences due to speed, capacity and size characteristics. Smart Manti Machine with a capacity of 220-400, which is more frequently preferred by large companies making mass production, enables the shape known as "Kayseri Manti" to be made faster and in a short time. The system of the manti machine consists of putting raw minced meat into the dough that has been rolled out and cutting it into small pieces and then folding each end of the pieces. That is, to summarize, there are several different process areas on the machine. It consists of an area where thick phyllo dough is spread, cut and fillings are placed. Manti with minced meat, which is a special Turkish dish, leaves exquisite flavors on the palate with its tiny structure and stuffed filling. For those who think that the most important point is making manti/ravioli by hand, it is equivalent to handmade flavor with its thin phyllo dough and full filling prepared with Mateks Manti Machines. Thin phyllo dough and the plenty of filling is one of the most important factors that reveal the flavor of manti. Therefore, it should be ensured not to make the dough too thin or thick. The desired thickness setting is made on the led screens on the manti machines and the phyllo dough is made in the desired form. One of the most important points of manti/ravioli machines is about the cleaning phase. Ravioli/Manti machines that are used intensively for hours should be cleaned in a certain order. This cleaning is very important as it extends the service life of the machine and ensures more efficient operation. Thanks to the safety sensors in ravioli/manti machines, the machine stops working during the cleaning phase. In this way, it can be easily cleaned and used.