World Grain - January 2013 - 92

SUPPLIERNEWS

Ocrim, Axor formalize partnership
CREMONA, ITALY — In September, Ocrim S.p.A. and Italybased Axor announced that the two Italian companies formalized an alliance agreement to offer ﬂour mills, pasta factories,
feed mills and storage silos to customers around the world. Axor,
which is a subsidiary of Mazzoni LB, has changed its name to
Axor-Ocrim.
Founded in 1992, Axor is a fast-growing company specialized
in the design and supply of complete plants and machinery for the
production of pasta and of processing equipment for the production
of snack (pellet). Axor’s turnover has more than doubled over the
last three years. The company sells over 20 different short, long and
special cut pasta production plants ranging from 500 kg/h up to more
than 4,000 kg/h. Its customers include some of the world’s largest
pasta producers.
Ocrim and Mazzoni LB will have a combined turnover exceeding
€200 million.
The companies noted that this alliance joins two important engineering and manufacturing companies that will exploit all possible
technical and technological synergies between them and to offer a
sole interlocutor to better satisfy client needs.

Chief Executive Officer of Ocrim, Alberto Antolini, and President of Axor
Marco Galateri di Genola, celebrate their companies’ partnership. Photo
courtesy of Ocrim.

Pavan showcases forming, thermal treatment lines for fresh pasta
GALLIERA VENETA, ITALY — Pavan Group on Dec. 14 presented its new forming and thermal treatment lines for fresh pasta during
an open house.
Pavan said deep appreciation was expressed by Italian and international fresh pasta operators who saw the new machinery and
the innovative technological and mechanical features as well as
the energy efﬁciency and simpliﬁcation in the washing and sanitation procedures.

Pavan Group forming and treatment lines for fresh pasta. Photo courtesy of
Pavan Group.

The day started with a conference on topics related to microbiology and food safety as well as the innovative and distinctive features
of the presented machines. Fresh Pasta Sales Manager Paolo Carossa
simulated real operating conditions, showing the efﬁciency these
new lines can achieve.
Technical Director Ing. Sandro Rasera guided visitors through the
production departments for the presentation of two automatic doubletank kneaders with a capacity of 1,100 and 1,700 kg/h, respectively.
In a dedicated area the following lines were also displayed: an entirely washable sheeter line for classic tortellini; ﬁlled pasta and double
sheeted pasta; the SPW630 sheeter (630 mm wide and 7 mm thick
sheets; 700 kg/h capacity); and the SPT540 double sheeter (producing
two 540 mm wide and 7 mm thick sheets, 1,000 kg/h capacity).
For the forming process, the presentation focused on a series of
entirely washable forming machines for cappelletti and ravioli (150
strokes/minute, 650 kg/h), classic and pinched tortellini, as well as
double sheets for ravioli (170 strokes/minute, 850 kg/h). The thermal
treatment equipment presentation concentrated on the 7-meter long
non-stop dip cooker, the cooling bath, the 14-meter long pasteurizer/
cooker and the pre-dryer (6 meters, 3 tiers).
The latest models of the main accessories were also displayed:
the shuttle automatic mixture distribution system; the washable
product conveyor belts; and the lobe pump for ﬁlling/dosing in
forming machines.

Pavan Group lectures at extrusion event
WINNIPEG, MANITOBA, CANADA — Pavan Group participated
in the Extrusion Platform Americas 2012 practical short course Oct.
29-30 in Winnipeg, Manitoba, Canada.
Luciano Mondardini’s lecture covered three topics: a general introduction on pellet snacks technology; an overview of the opportunities offered by pellet snacks in the growing fat-free snacks sector;
and stackable chips production technology.
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The pellet snack lecture provided a comprehensive review of the
wide range of solutions, in terms of shapes and formulations, offered
by pellet-based snacks in the low-fat or fat-free sectors. Introducing
a wider variety of raw materials to meet nutritional needs and offer
very good bite products is relatively easy, Pavan said.
This advantage is matched by the wide range of shapes that are
suitable for snacks, breakfast cereals and “cross-over” products.
January 2013 / World Grain / www.World-Grain.com

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World Grain - January 2013

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