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Ing. A. Rossi builds complete lines and machines for the production of fruit purées, in particular apples, pears, peaches and apricots, either in their natural state or concentrated.

La tracolla Lipizzana è realizzata con due strati di pelle italiana differenti, la parte inferiore in vacchetta conciata al vegetale, la parte superiore in morbida nappa di montone conciato al cromo. La parte inferiore è colorata con l’acetato ferrico un metodo antico che colora la pelle in maniera permanente senza il rischio di perdita di colore. Questa tracolla è interamente cucita a mano da artigiani italiani con filo resistente e non decomponibile. L’assenza di borchie, fibbie e scorrevoli riducono i rischi di graffi alla fotocamera. Le estremità della tracolla sono realizzate con una fettuccia di polipropilene che resiste alla trazione ma è flessibile ed adattabile. La tracolla viene fornita con anelli di due formati (triangolare e rotondo) e di para graffi in pelle, in questo modo la tracolla è adattabile a numerosi modelli di fotocamere.

Le selezionatrici ponderali ideali per una verifica peso semplice e accurata.

Macchine selezionatrici ponderali versatili e performanti, per la selezione prodotti dinamica ed automatica. L'offerta delle selezionatrici ponderali dinamiche si articola in svariati modelli, a seconda dei prodotti, dei contesti d'impiego e delle caratteristiche degli ambienti d'installazione: le diverse soluzioni proposte prevedono sia l'inserimento in ambienti secchi che umidi/bagnati (certificazione IP69K).

Ozonia 3000 is high loaded Ozone sunflower seed oil (>/= 3000 meqO2/kg - ISCO3 Method). It can be used as an active ingredient in cosmetic applications on skin and mucous membranes. Ozonia 3000 is produced, standardized, stabilized by Innovares; it is produced in according with pharmaceutical quality system and process. It is obtained from the reaction between ozone and unsaturated fatty acids in the oily matrix. An antioxidant system designed to stabilize the ingredient completes its structure. Its soothing action helps reduce inflammation, improve the metabolic state of tissues, as well as prevent and control infection. These effects are properties assigned to quality ozonated oil (properly Ozone-loaded and stabilized) and account for its multi-purpose use. FOR MORE INFORMATION VISIT OUR WEBSITE!

We offer process solutions for all types of fruit and for all stages of production: from the delivery of fresh fruit, through extraction or pressing to the final packaging of the juice aseptically or by hot filling. Alternatively, we build plant for the preparation of quality juice, starting from pureés and concentrates in aseptic drums, while respecting the organoleptic properties of the fruit. In both cases, our technologies ensure that a homogeneous and natural liquid is obtained thanks to a perfect combination of the blended products. All Ing.A.Rossi production plant is highly automated, and can be operated from a control room, in order to minimise operator error and guarantee repeatability and precision in the process. Production lines can also be integrated with waste water purification plants, and can cater for both small and large-scale production: we don’t have any volume limits. Extraction, pressing or preparation of highest-quality

Tomato purée (or passata) is a very versatile ingredient, and one of the fundamental foods used to make many Made in Italy recipes, as well as many others, from pasta sauces to the basic condiments for pizzas, as well as being used in various meat-based main courses or vegetarian dishes. It is made exclusively from fresh tomatoes, and only high-quality, whole products are used, not waste from other processes, such as peeled tomatoes, which are instead recovered in the production of concentrates. Tomato purée can be defined as the juice or pulp of concentrated tomatoes without skin or seeds and is the result of a cold or hot extraction method whose resulting raw material is then thickened in evaporators. Carefully selecting the tomatoes used in the production of passata is crucial, as it can affect the quality and durability of the finished product. The selection criteria include ripeness and the absence of imperfections and defects. Deep red, ripe tomatoes with a higher

Tomato concentrate, also known as tomato extract, is derived from heated tomato juice, from which a certain amount of water is then subtracted. The amount of water extraction determines three different types of concentrate: single concentrate, double concentrate and triple concentrate. Tomato concentrate has many uses in cooking, especially in long cooking of meat or sauces. The concentrate can be added directly to the preparation during cooking, diluted with water to preference. It can also be used to give more body to a tomato sauce, or as a substitute for similar products like béchamel and ketchup. The concentrate is not harmful to health but, on the contrary, has antioxidant properties due to its high lycopene content. This is a natural substance, one of the carotenoids, and is found in many foods. In fact tomatoes are the largest source of lycopene, and cooking increases its beneficial effects.

Tomato pulp is obtained directly from freshly chopped tomatoes, after separating the skins and removing some of the water from them. Fruits intended for processing into pulp must be of similar quality to those intended for peeled fruit, i.e. with reduced seed content and increased firmness. In this case, round tomatoes are preferred, as they lend themselves to different types of processing, cutting or pressing, depending on whether you want to market a product as chopped, pulp, diced or sliced. Less liquid and more full-bodied than purée, tomato pulp is used in many recipes, from reduced sauces to stuffed focaccia, from "calzoni" to vegetable gratins and soups. The residual sugar content of the fruit is also evaluated. The fruit is then washed with jets of water and in tanks to remove any foreign matter resulting from harvesting, green parts and unsuitable fruit.

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