Omnialine

A long technological story made of pasta

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Storci was founded in 1991, yet its history can be traced back over six decades. Back in 1949, Anzio Storci started out as a workshop apprentice in Barilla. He went on to become a designer and eventually technical manager of the company which has been the biggest pasta manufacturer in the world since 1970, with lines producing from 4,000 to 9,000 kg/hour. In the 1970s, together with five work colleagues, he founded ParmaSei, a company operating in the dairy sector. Then when his sons Michele and Simone had both completed their education they decided to follow in their father’s footsteps and together they founded Storci. Its core business immediately focused on building machines for pasta manufacturing. A few years later a merger was made with a larger company operating in the same sector, Fava from Cento, near Ferrara. Since then the group has gone from strength to strength becoming one of today’s leaders in this sector with a market share of around 40%. Storci produces the presses which Fava uses to build the biggest industrial lines in the world for dry pasta production, while under its own name it builds systems for all other types of production: special dry pasta, fresh pasta, ready meals, gluten-free pasta and couscous. In the province of Parma, in the Food Valley par excellence, there is a company which is particularly well-known in the high quality pasta sector. Every day its systems and machinery are used to produce a significant percentage of this remarkable food which is marketed and consumed the whole world over today’s leaders in this sector with a market share of around 40%. Storci produces the presses which Fava uses to build the biggest industrial lines in the world for dry pasta production. While under its own name it builds systems for all other types of production: special dry pasta, fresh pasta, ready meals, gluten-free pasta and couscous.

Dry pasta lines

Omnialine: the multiproduct line

From the long experience in the construction of presses and lines for dry pasta production Storci entered from many years ago in niche dry pasta quality markets, as in the case of the highly appreciated Gragnano pasta, where over 70% of local producers use Storci machinery. Maccheroni, spaghetti, nest pasta, lasagna, long tubular fusilli, conchiglioni and many other shapes are currently produced using our lines. Storci use the culture of the tradition as a basis and apply it utilizing advanced technologies and the best pasta equipment in order to maintain the original philosophy of slow processing and long drying times, while combining these with the most high-tech equipment in the world and modern, reliable control systems. These pasta lines can be completely automatic up to trolley filling, for both short- and long-cut pasta, while leaving to traditional drying in the static chamber the task of completing shaping. But even here, nothing is left to chance and a personal computer can control all drying phases in order to obtain consistent quality. This translates into lower manpower requirements and a product made to traditional standards, for the best high tech pasta equipment. An example of innovation is OMNIA, the multipurpose line for long-cut, short-cut and special pasta production in a single line: the only machine which can make all types of pasta (macaroni, spaghetti, nested pasta and lasagna). Thanks to the TH press with its innovative, patented dual head (linear and circular) and the exclusive patented multi-product pre-drying system, OMNIDRYER, product changeover is now simple and free from product build-up while the line itself is compact and space-saving. OMNIA guarantees unrestricted freedom of choice in terms of pasta shapes, while still ensuring high production capacities: 600 kg/h of short-cut dry pasta and 500 kg/h for long-cut dry pasta. So now the problem of producing a wide range of shapes on a single line with lower operating costs and reduced installation space has found an answer. The OMNIA line is also available for special pasta shapes such as paccheri (large, hollow, tube-shaped pasta), candele (candles) and ziti (hollow tubes).

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