History - Essica

History

Technology and research from 1969 to today...

1962

Fresh pasta production grows and with this the need for a longer shelf-life, which at the time was not more than two or three days. The only conservation method at the time was through partial drying; however this had serious problems with bacterial growth and splitting and/or cracking of the pasta.

1969

Patent entitled “Sterilization process for the preservation of fresh pasta and similar types of pasta” regarding the pasteurization process carried out through steam cooking with water heated by gas burners, with product manually placed on cooking sheets.
Patent entitled “Sterilization process for the preservation of fresh pasta and pasta thus obtained”, update of the previous patent, differing in that the pasta is placed and introduced in the pasteurization room with the use of a conveyor belt, as is used in low-yield steam pasteurizers.

1970

Patent entitled “Sterilization with infrared lights, specifically for packaged pasta” where this process is applied in the second phase of pasteurization through heated air; the packaged product is placed on trays and introduced into the “sterilization” chamber by one or more trolleys.
Patent entitled “Sterilization with infrared lights, specifically for packaged pasta”, an update of the previous patent, differing in that the packaged product in placed on a conveyor belt in order to carry out a continuous second phase of pasteurization.

1976

Patent entitled “Machine for continuous cyclic sterilization of pasta, including filled pasta” that updates the patents from 1969 by including the entire pasteurization process, as well as the final product drying phase using quartz light.

1980

Introduction in the market of the first source-heated steam pasteurizers with steam and/or diathermic oil, piped into closed circuit heat exchangers that are placed within the water tanks, thus allowing for a substantial increase in production yield of the process, above all in larger production plants.

1989

Patent entitled “Machine and process for the sterilization and drying of flake or sheet pasta/pastry” regarding steam pasteurization with conveyor belts on various levels in order to reduce size. At that time, dried egg pasta was not pasteurized, especially on an industrial level, so the bacterial content was always beyond that which was allowed. Thanks to size reduction, even when dealing with rather large production capacity, dried egg pasta could be introduced in the continuous production lines.

Start up of new production branch with machines designed for the industrial output of precooked pastas like lasagne and cannelloni:

Patent entitled “Machine for the production of fresh pasta, filled cannelloni” regarding the continuous production process of cannelloni, rolled “cigarette-like”.
Patent entitled “Specialized cutting for the processed foods” connected to the previous patent, with special attention placed on the cutting carried out with wires, in order to avoid geometric deformation of cannelloni, including those with soft filling.

1990

Patent entitled “Batcher for filled products or pasta” regarding a volumetric scooping pump specifically used in cannelloni production lines.

1992

Patent entitled “Machine for the vertical placement of flake pasta (one on top of the other) with intercalary dividing film” regarding a completely pneumatic device that pairs, cuts, and stacks precooked pasta with a plastic film placed between each sheet, or flake, of pasta.

1993

Patent entitled “Alignment device for flake (sheet) past in machines used for pasta processing” regarding a device for alignment and squaring of precooked pasta sheets as they leave the cookers.
Patent entitled “Equipment for the pasteurization of pasta” regarding the specific pasteurization methods for gas pasteurization of fresh pasta, where in order to meet certification requirements, the open flame of the burners under the pasteurization tanks are substituted by heated internal tubes.
Patent entitled “Distributor of lines and/or strips of cheese, specifically for machines and plants for food processing and packaging” regarding a device that cuts cheese into lines and at the same time places them in the correct place in basins for the production of lasagne and/or cannelloni.
Patent entitled “Measuring machine for cheeses, granular products, or similar products” regarding a device able to measure doses of granular products like cheese and grain, of varying granulometry directly in the basins for the production of lasagne and/or cannelloni.

1994

Patent entitled “Machines for the cutting of continuous sheets of food products, overlapped with plastic film, in parts so that they are placed on top of one another” regarding a completely automated device able to cut pasta paired to a plastic film with yields despite its small size.
Patent entitled “Machine for the production of tagliatelle, lasagne, or similar pastas, with automatic substitution of the longitudinal cutting unit” regarding a device able to automatically substitute the moulds for tagliatelle and similar types of pasta.

2000

Contribution and collaboration agreements as well as extension of the development centre K.C. ltd.

2005

Patent entitled “Machine for the production of tagliatelle, lasagne and similar types of pasta” regarding structural updating of the quick-change cutting mechanisms, connected to the 1994 patent however with the following advantages:
- Moulds that are interchangeable with those used in our normal manual change cutters.
- The possibility to position moulds of any width, the only limitation being an absolute maximum width.
- Mould change process:
  - Completely automatic, with pasta-to-pasta substitution times that vary from 7.5 to 15 seconds.
  - Carried out without stopping production with automatic handle recovery.
Patent entitled “Rolling machine per pasta factory batter/dough products” regarding an innovative system of sheeting pasta, which obtains the same characteristics as pasta made with a press, a process similar to that of normal sheeters machines, however with the following advantages:
- Characteristics and appearance is similar to past made with a press.
- Past thickness is already calibrated upon exit.
- Cleaning and heat change in just 5 minutes without removing protection, carters, etc.
- Possibility, with a simple prep, to make bicolour and tri-colour pasta.
Patent entitled “Vapour shower structure for pasteurisation plants and lines for pasta products, such as ravioli, tagliatelle, and similar types of pasta” where steam overheating, before it is injected in the pasteurization chamber, is not carried out externally but rather internally within the pasteurization chamber, giving the following advantages:
- Energy saving, over 30%.
- Use of vapour as a means of overheating.
- Option of commanding it directly from the general board, with quick and dynamic response.
- Gives the option of choosing the surface appearance of the pasta, glazed or semi-glazed.
Patent entitled “Equipment for the production of short pasta” regarding a high production yield machine able to produce white pasta, such as trofie, stringoli, etc, giving the following advantages:
- High yield; smallest format is over 400 kg/h.
- Immediate and easy cleaning, due to the lack of pressurised pieces such as cochlea, procedures, or similar pieces.
- Option of carrying out all regulatory actions while machine is working.

2006

Patent entitled “Pasteurization device for pasta products such as ravioli, tagliatelle, or similar types of pasta” where the pasteurization process is carried out through heated air which is overheated and over-saturated, offering the following advantages:
- Energy saving, over 60%, due to the fact that heat is not carried out through vapour injection, as the normal practice would be, rather vapour is regenerated and kept in circulation within the pasteurization chamber through designed mechanisms.
- Option of choosing the vapour title, varying the temperature and humidity in a completely independent manner.
- Option of deciding the product’s surface appearance, semi-glazed or completely opaque, without compromising in any way treatment efficiency, with a simple command from the operating board.

Patent entitled "Device for the creation and processing of pasta products" regarding a continuous kneading machine, specifically designed for the processing of white pasta, such as trofie, stringoli, etc.

Patent entitled "Egg-breaking machine" regarding a small-sized hulling machine, designed for small pasta factories that use fresh eggs and avoid the use of egg-products like pasteurized egg mix.

Patent entitled “Procedure for the production of potato based gnocchi and plants that carry out this procedure” regarding the processing and treatment, especially in the production of “cold” kneaded gnocchi, thus lengthening the shelf-life of all potato-based products.

2007

Patent entitled “Machine for pasteurization of processed food products, specifically used for pasteurization of large-sized filled pasta, such as tortelli, ravioli, or similar types of pasta”. This new technology for plants, called SPIRAX, allows for complete treatment of large-sized filled pasta, by passing through an elliptic path, offering the following advantages:
- Within this plant, a combined pasteurization treatment is carried out, which is that of drying and cooling, with only two fall zones during the passage between the various treatment areas, thus eliminating the danger of accidental cracking or breaking of the product.
- Direct product distribution, from the pasta mould to the treatment belt, without the use of distributors.
- Easy and complete plant inspection, thanks to the side-opening structure.
- Total and complete sanitization, by pressure washer, due to the fact that the activation motors are located above the SPIRAX spiral, so all treatment zones are free of electronic parts.
- Limited size and obstruction compared to traditional plants, especially when considering production levels above 400 Kg/hour.