The cooling or maintaining temperature system on the channel prevents the extruded dough from exceeding 45/50 ° C, modifying the structure of the dough itself and actually “cooking” it, resulting in a lower quality of pasta.

Is it better to have a cooling system in all machines? The answer is yes with small industrial or line machines with a double or single tank when it is being used for at least 8 hours.

When we refer to catering or restaurant machines, this changes.

If the channel is too short or almost non existent, the formation of the pasta takes place in an excessively restricted space with conditions of high speed and stress on the screw creating rapidly rising temperatures. This is especially true when the dough is poorly hydrated, risking in blocking the machine. In this case, the cooling system is particularly important although an extra cost, even if the machine is connected to a refrigerated system which is an optimal choice or connected to the cold water tap directly. In the latter case, the temperature in the channel is not controlled and the risk of high temperatures still exists. It is therefore not necessary to keep the die-plate in the cold, as some manufacturers recommend, because the effect is short-lived or non-existent.

The solution therefore consists in calculating the right channel and screw geometries also in relation to the size of the die-plate, using the most suitable materials, ensuring that the temperature always remains in check even after three or more hours of continuous extrusion.

La Parmigiana has always followed this philosophy, in contrast with a market that increasingly offers low-priced consumer products, but without guaranteeing the necessary minimum quality of the final product.