Pasteuriser
For the pasteurisation of the products in the core. This involves exposing the products to a heat treatment for a period of time determined by their thickness or the type of filling (in the case of ravioli or cappelletti). The treatment consists in the projection of a 90°C steam jet. The smooth, filled pasta is dried on the surface and cooled before being packaged in a modified atmosphere.

Vibratory drying tunnel
In medium and large capacity production lines, the pasta and ravioli will pass through a vibrating tunnel (called "trabatto") at the exit of the pasteuriser for surface drying. The pasta and ravioli pass through the various levels of the machine, where they are subjected to moderately heated ventilation, which not only removes the surface moisture but also prevents the products from sticking together due to the vibrations.

Cooling cell or tunnel
The function of this equipment is to quickly lower the temperature of the product below 10ºC before packaging, thus avoiding bacterial proliferation, which is important between 70ºC and 10ºC.

Steriliser
After ATM packaging and in order to prolong shelf life, the bag or tray can undergo additional treatment in a steriliser, which will allow a period of up to 54 days, depending on the type of filling. Tests should be carried out to determine, with a margin of safety, the best-before date to be indicated on the packaging.

Note: for small production lines, it is preferable to settle for a shorter BBD, in order to limit the need for excessive investment, given the production capacity.