Small-batch pasta production for food shops.
Match the machine to weekly sales, product range and whether the shop sells fresh, chilled or packaged dry pasta.
Capacity depends on what the shop actually sells.
A shop producing one fresh product has a different workflow from a retailer packing several dried shapes.
- List daily and peak-day sales by product
- Define fresh, chilled or dry retail format
- Choose a manageable initial mold range
- Include changeover, cleaning and packaging time
- Check workspace, storage and local utilities
Show customers where small-batch products come from.
A clean production room can sit behind the retail counter, while a separate packing station keeps weighing and order preparation organized.
Application visualizations created from Zhuoheng's real 15 kg/h machine reference. They show possible food-shop workflows, not documented customer installations; packaging and hygiene controls must be confirmed for the final product and market.
Choose the batch rhythm, then the machine.
These are company-confirmed output options; final model and configuration remain subject to quotation.
| Planning factor | 15 kg/h option | 40 kg/h option |
|---|---|---|
| Best starting use | Lower daily demand, fresh sales, product testing | More regular shop production and growing orders |
| Batch strategy | Shorter, focused runs | Longer or more frequent runs |
| Product range | Start with fewer shapes | Supports a wider schedule; mold feasibility still required |
| Known machine data | Power and dimensions to be confirmed | ZHK website reference: 30–40 kg/h, 2.75 kW, 1300×650×1200 mm |
| Downstream | Drying, cooling and packing depend on the target retail format | |
Build the downstream steps around the sale format.
Commercial dry pasta normally needs controlled drying; fresh products can follow a shorter route subject to the shop's validated handling process.
Prepare
Flour, semolina, water and confirmed ingredients.
Mix
Prepare consistent feed material.
Extrude
Form through the selected mold.
Dry or hold
Choose the validated fresh or dry route.
Pack and sell
Match packaging to the final product and market.
Send sales volume and product format—not only “machine price”.
- Target pasta photos and dimensions
- Expected kilograms per day and production hours
- Fresh, chilled or dry sale format
- Local voltage and available floor area
- Required molds, drying and packaging support
