Home Machines for the productions of sacred hosts

PAPINI OFFICINA: THE HISTORY OF A FAMILY, THE HISTORY OF A COMPANY

Papini Officina was founded in Perugia, a city steeped in history and culture, the capital of the Region of Umbria, which is the green heart of Italy and land of saints Francis of Assisi, Benedict of Norcia and Rita of Cascia.

The history of Papini Officina began in the early 1900s in the workshop of a talented mechanic, Ruggero Papini, an expert in the construction of stamping machinery for various industries. Ruggero worked with his sons at the artisanal shop and taught them, especially Elio, not just everything he knew but also his deep passion for the craft.

After Ruggero’s death, Elio took over the family business. It was his hard work and resourcefulness that led the firm to specialise in the maintenance of the machinery used in the textile industry, through which he acquired a vast clientele among the religious community, where sewing machines were often used.

In the late 1950s, on a business call, Elio met the Mother Superior of the Beata Colomba Dominican monastery of Perugia who showed him the various production phases for the making of the Sacred Host. Here, for the first time, Elio observed how the hosts and communion wafers are cut by the sisters using what he recognised as obsolete machinery. Watching them labour over this long process, Elio started thinking about how he could put his creativity and experience to good use to make the sisters’ work less heavy. He then proposed his new idea to the Mother Superior: a machine using electro-mechanical movement to cut the wafers.

Mother Superior was both incredulous and enthusiastic. Trusting him, she asked him to build the new machine.

In 1958 Elio’s idea became a reality: he produced the first electrical host and wafer cutting machine. Papini Officina was thus born and soon became a success among the various religious communities in Italy, so much so that Elio enlarged his product line to include the first models of stamping machines for baking sheets of unleavened bread.

In the 1970s the requests for his machine became increasingly numerous, and not only in Italy, but abroad as well. This lead Elio to concentrate on the creation of equipment he could patent for the production of communion wafers. He soon made the first manual stamp for the baking of wafer sheets, which were subsequently automated, and with the help of his sons Maurizio, Giuliano and Ruggero, it became an industry.

When Elio passed away in 1990, the third generation of Papinis, lead by Giuliano and his wife Antonietta, carried on the business with the same passion with which it had begun at the start of the century. They put all their young energy into the firm in these years of new technology, including updated safety measures, coming up with an automatic double stamp for the baking of hosts, a machine which also included a kneader. They hired new and talented people to make up the staff, many of whom still work there today making machinery with even more sophisticated technology born of extensive research and development efforts aimed at meeting the production needs of their clients.

Giuliano, as his father had done with him, transmitted his inherited passion for the craft to his own children, Francesco and Laura. This new generation contributed their knowledge of internet and foreign languages to the firm, tools which vastly increased the market for Papini Officina and now ensures their presence in 36 countries on every continent around the world.

Thanks to this united family effort and many years of experience, Papini Officina has blended artisanal craftsmanship with high technology to create a complete range of automatic and semi-automatic easy-to-use and fully EEC certified stamping machines.

The many years of dedication and commitment on the part of Papini family members are, today even more than in the past, a guarantee which bears witness to the quality of the products they offer. The possibility to customize the product, the competitiveness of the prices and the courtesy and professionalism of the staff are, and always have been, what distinguishes Papini Officina from all the rest, both in Italy and abroad, for more than 50 years now.

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Machinery

104 Single

Dimensions: 100x72xh128

The Semi automatic mould, model 104 is designed for the baking of host sheets. It bakes an egg-shaped host sheet measuring 53x25 cm.

Safety:

The operator’s safety is guaranteed by infrared safety barriers mounted on the front side of the baking plates and by additional safety devices.

Operation:

The operation of the semiautomatic mould is very simple. The hot plates may be opened from the keyboard and the dough is poured manually. Then the plates are closed by pressing the key. In automatic mode the mould activates the "Excess dough cutting" key, which deburrs the host sheet from any unbaked excess dough and the "Open" key, which opens the hot plates when baking is over.

Technical Features

The baking of host sheets is controlled by a digital thermostat which continually measures the temperature of the hot plates. The opening and closing of the hot plates and the cleaning of the host sheet from unbaked excess dough are controlled from a keyboard with the "Excess dough cutting" key and the "Open" key, which opens the hot plates when baking is over.

Production Data:

A host sheet is baked in slightly more than one minute. In one working hour approx. 25/35* host sheets are processed, including the manual dosing of the dough on the baking plates.
*THE PRODUCTION QUANTITY DEPENDS ON VARIOUS FACTORS. THE DATA SHOWN ARE MERELY INDICATIVE AND ARE REFERRED TO LABORATORY TESTS CARRIED OUT IN OPTIMAL CONDITIONS.

2000 single

Dimensions: 165x72xh128

The Automatic mould, model 2000 is designed for the baking of host sheets. It is available in two designs: Model 2000/single with a pair of baking plates and Model 2000/TS double with two pairs of baking plates.
It bakes an egg-shaped host sheet measuring 53x25 cm.

Safety:

The operator’s safety is guaranteed by infrared safety barriers mounted on the front side of the baking plates and by additional safety devices.

Operation:

The automatic mould model includes a container where ingredients (water and flour) are poured. These are mixed automatically after pressing the key. During the process cycle, the ba-king plates are opened, the mix is poured and the hot plates are clo-sed from the control keyboard. The "Excess dough cutting" key automatically activates and deburrs the host sheet from any unbaked excess dough and the "Open" key opens up the hot plates when baking is over.

Technical Features:

The baking of host sheets is controlled by a digital thermostat which continually measures the temperature of the hot plates. The opening and closing of the hot plates and the cleaning of the host sheet from unbaked excess dough are controlled from a keyboard with the "Excess dough cutting" key and the "Open" key, which opens the hot plates when baking is over.

Production Data

A host sheet is baked in slightly more than one minute. Thanks to the automatic mixer and automatic batcher, which pours the mix on the baking plates, approx. 40/50* host sheets are produced in one working hour
* THE PRODUCTION QUANTITY DEPENDS ON VARIOUS FACTORS. THE DATA SHOWN ARE MERELY INDICATIVE AND ARE REFERRED TO LABORATORY TESTS CARRIED OUT IN OPTIMAL CONDITIONS.

2000 Double

Dimensions: 240x72xh128

The Automatic mould, model 2000 is designed for the baking of host sheets. It is available in two designs: Model 2000/single with a pair of baking plates and Model 2000/TS double with two pairs of baking plates.
It bakes an egg-shaped host sheet measuring 53x25 cm.

Safety:

The operator’s safety is guaranteed by infrared safety barriers mounted on the front side of the baking plates and by additional safety devices.

Operation:

The automatic mould model includes a container where ingredients (water and flour) are poured. These are mixed automatically after pressing the key. During the process cycle, the ba-king plates are opened, the mix is poured and the hot plates are clo-sed from the control keyboard. The "Excess dough cutting" key automatically activates and deburrs the host sheet from any unbaked excess dough and the "Open" key opens up the hot plates when baking is over.

Technical Features:

The baking of host sheets is controlled by a digital thermostat which continually measures the temperature of the hot plates. The opening and closing of the hot plates and the cleaning of the host sheet from unbaked excess dough are controlled from a keyboard with the "Excess dough cutting" key and the "Open" key, which opens the hot plates when baking is over.

Production Data

A host sheet is baked in slightly more than one minute. Thanks to the automatic mixer and automatic batcher, which pours the mix on the baking plates, approx. 80/100* host sheets are produced in one working hour

* THE PRODUCTION QUANTITY DEPENDS ON VARIOUS FACTORS. THE DATA SHOWN ARE MERELY INDICATIVE AND ARE REFERRED TO LABORATORY TESTS CARRIED OUT IN OPTIMAL CONDITIONS.

2000 TS Double

Dimensioni: 240x72xh128

The Automatic mould, model 2000 is designed for the baking of host sheets. It is available in two designs: Model 2000/single with a pair of baking plates and Model 2000/TS double with two pairs of baking plates.
It bakes an egg-shaped host sheet measuring 53x25 cm.

Safety:

The operator’s safety is guaranteed by infrared safety barriers mounted on the front side of the baking plates and by additional safety devices.

Operation:

The new automatic mould 2000 double model is fully innovative and ever more automated. This latest generation mould is controlled from a 7” LCD touch-screen control board. The mould is designed for continuous processing and it is started and stopped manually by the operator by pressing a key. In the automatic mode, the machine opens the hot plates, pours the dough, closes the hot plates and starts the "Excess dough cutting" function, that deburrs the host sheet from any unbaked excess dough, without any action by the operator. This mould includes two hot plates to provide for higher output and a larger tank where the ingredients (water and flour) are introduced and mixed automatically by pressing the relative key.

Technical Features:

The baking of host sheets is controlled by a digital thermostat which continually measures the temperature of the hot plates. The opening and closing of the hot plates and the cleaning of the host sheet from unbaked excess dough are controlled from a keyboard with the "Excess dough cutting" key and the "Open" key, which opens the hot plates when baking is over.

Production Data:

A host sheet is baked in slightly more than one minute. Thanks to the automatic mixer and automatic batcher, which pours the mix on the baking plates, approx. 80/100* host sheets are produced in one working hour. May be used by one operator or two.
*"THE PRODUCTION QUANTITY DEPENDS ON VARIOUS FACTORS. THE DATA SHOWN ARE MERELY INDICATIVE AND ARE REFERRED TO LABORATORY TESTS CARRIED OUT IN OPTIMAL CONDITIONS "

105/n

Dimensions: 140x70xh172

The Steam Cell, model 105/n is designed for the ultra-rapid wetting of host sheets.

Operation:

It can contain up to 60 host sheets that are wetted in approx. 20/30* minutes. A smaller model is also available that contains up to 30 host sheets.

Technical Features:

Its operation is extremely simple and efficient: steam is pro-duced from water contained in tanks inside the cell. It impregnates host sheets to an optimal degree, so that they can be cut without chipping.
* THE PRODUCTION QUANTITY DEPENDS ON VARIOUS FACTORS. THE DATA SHOWN ARE MERELY INDICATIVE AND ARE REFERRED TO LABORATORY TESTS CARRIED OUT IN OPTIMAL CONDITIONS.

106

Dimensions: 65x62xh50

The Multiple Cutter, model 106 is designed to cut out host sheets. It cuts out both large and small hosts from the host sheets produced by the Moulds model 104 and 2000 (single and double).

Safety:

Working safety is obtained with protection shields that prevent any contact between the worker’s hands and the cutter.

Operation and Technical Features:

Two pistons cut out small and large hosts respectively from a host sheet. They are controlled by a pushbutton panel and work independently of each other. The worker moves a host sheet manually beneath the cutting pistons. Cut out small and large hosts drop into separate containers. The cut edge is always sharp with no chips or small cracks.

193

Dimensions: 100x58xh100

The Sheet Cutter, model 193 is designed to cut out host sheets. It cuts out both large and small hosts simultaneously from the host sheets produced by the Moulds, model 104 and model 2000 (single and double).

Safety:

Working safety is obtained with protection shields that prevent any contact between the worker’s hands and the cutter.

Operations and Technical Features

Cutting is very simple and quick. A host sheet is cut in two halves in approx. 10/15 seconds, by pressing an electric pedal keyboard at the bottom of the machine. Cut out hosts drop into a container. The cut edge is always sharp with no chips or small cracks.

Production Data:

A number of large and small hosts can be obtained from one sheet depending on requirements, namely:
2 large hosts and 70 small hosts
4 large hosts and 60 small hosts
6 large hosts and 50 small hosts
80 small hosts only
16 large hosts only