English 
Zhengfeng Road, Licheng District, Jinan City, Shandong Province,China
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Pasta Cooking Cooling Machine
TINDO
Product Description
The TINDO YMZLG-300 pasta cooking and cooling machine is a fully automatic integrated system that boils pasta, rice, noodles, and vegetables, then cools them to serving or packaging temperature in one continuous process. Combining a 300L cooking tank with one or two 300L cooling tanks, the machine uses an automatic lifting system to transfer product from boiling water (up to 90°C) to chilled water (down to 4°C) — eliminating the manual basket handling that slows down traditional batch pasta cooking.
Built entirely from SUS304 stainless steel with PLC control, the YMZLG-300 is the equipment of choice for central kitchens, ready-meal factories, restaurant supply operations, and industrial pasta processors producing 500-800 kg per hour.
For cooking-only applications without the integrated cooling stage, see our Cooking Kettle Mixer range.
Traditional pasta processing uses separate boiling and cooling stations — cooked pasta is manually transferred from the boiling pot to an ice-water bath or blast chiller. The YMZLG-300 combines both stages: the automatic lifting system raises the cooked basket from the boiling tank (90°C) and lowers it directly into the cooling tank (4°C). Product transfer takes seconds, not minutes, and never requires hands-on handling.
The basket lifting mechanism is fully automated. At the end of the cooking cycle, the PLC raises the basket, swings it to the cooling tank position, and lowers it for the cooling cycle. This removes the two highest-risk manual operations in pasta processing: lifting a heavy, boiling-hot basket and transferring it across the kitchen. One operator manages the entire cook-cool cycle.
Every process parameter is automated:
Water level maintained automatically in both tanks
Cooking temperature controlled to setpoint (up to 90°C)
Cooking time and cooling time programmable per recipe
Automatic transfer between tanks at cycle end
Operators set the recipe once and monitor — no manual temperature watching, no clock watching, no water level checks.
All tanks, baskets, lifting mechanism, and contact surfaces are SUS304. The double-tank configuration meets HACCP separation requirements — cooked product is cooled in a clean tank, never in the same water used for boiling.
Integrated water spraying system rinses product during the cooling stage — removing surface starch that causes pasta to stick together, and accelerating temperature reduction.
Choose a gentle paddle mixer or an air bubble agitation system to keep pasta moving during cooking and cooling — preventing noodles from clumping and sticking during high-volume production.
| Parameter | YMZLG-300 |
|---|---|
| Model | YMZLG-300 |
| Heating Method | Electric or Steam |
| Electric Heating Power | 36 kW |
| Voltage | 380V / 220V / 415V / 3-phase |
| Cooking Basket Volume | 300 L |
| Cooling Basket Volume | 300 L (1 or 2 cooling tanks available) |
| Cooking Temperature | Up to 90°C |
| Cooling Temperature | Down to 4°C |
| Capacity | 500-800 kg/h |
| Control | PLC, programmable recipes |
| Material | Full SUS304 |
| Transfer System | Automatic basket lifting |
| Water System | Automatic level control + spraying system |
| Agitation (Optional) | Paddle mixer or air bubble system |
| Configuration | 1 cook tank + 1 or 2 cooling tanks |
| 1 Cooling Tank | 2 Cooling Tanks | |
|---|---|---|
| Production flow | Cook → cool → unload → cook again | Cook → cool → unload while second tank pre-chills |
| Throughput | 500-600 kg/h | 600-800 kg/h |
| Cooling water recovery | Longer recovery time between batches | Alternate tanks maintain consistent 4°C |
| Best for | Mid-scale central kitchens | High-volume ready-meal factories |
| Price | Lower | Higher (additional tank + lifting path) |
Rule of thumb: If your daily output is under 4 tons, one cooling tank is sufficient. Above 4 tons/day, the second cooling tank prevents the "waiting for the tank to re-chill" bottleneck.
| Product | Cooking Stage | Cooling Stage | Notes |
|---|---|---|---|
| Fresh pasta (spaghetti, penne, fusilli) | Boil at 90°C | Chill to 4°C | Prevents overcooking via carry-over heat |
| Dried pasta (rehydrated) | Boil per recipe | Chill to 4°C | Consistent al dente texture |
| Rice (for ready meals) | Steam/boil | Chill to 4°C | Portionable, non-sticky grains |
| Noodles (udon, ramen, soba) | Boil | Chill with water spray | Starch removal for non-stick texture |
| Dumplings / wontons (par-cooked) | Par-boil | Chill | Stops cooking before final finish |
| Vegetables (blanching) | Blanch at 90°C | Chill in ice water | Enzyme deactivation + color fix |
| Potatoes (for salads) | Boil | Chill | Firm, sliceable texture |
The YMZLG-300 handles the cooking and cooling stages of pasta production. For a complete pasta line, combine with upstream and downstream equipment:
| Stage | TINDO Equipment | What It Does |
|---|---|---|
| Before | Industrial Dough Mixer | Kneads pasta dough |
| Before | Pasta extruder / sheet roller | Shapes dough into pasta formats |
| COOK + COOL | YMZLG-300 (this page) | Boils pasta, then cools to 4°C |
| After | Packing Machine | Packages finished fresh pasta |
| After | IQF Freezer | Freezes cooked pasta for retail |
Q: What's the difference between this machine and a standard pasta cooker?
A standard pasta cooker only boils — product is removed manually and chilled elsewhere. The YMZLG-300 integrates cooking AND cooling with an automatic transfer system, achieving 500-800 kg/h continuous flow with one operator. It's a complete cook-cool solution, not a single-stage cooker.
Q: Can it process vegetables as well as pasta?
Yes. The YMZLG-300 functions as an industrial blancher — vegetables are blanched at 90°C and immediately chilled to stop enzyme activity, fixing color and texture. Ideal for frozen vegetable processing lines.
Q: What power supply do I need?
The machine accepts 380V, 220V, or 415V 3-phase — factory-wired to your local standard. Electric heating is 36 kW; steam heating is also available if your factory has boiler capacity.
Q: How does the automatic transfer work?
The PLC raises the cooked basket out of the boiling tank via the lifting mechanism, moves it to the cooling tank position, and lowers it into the chilled water. The entire transfer takes seconds and requires no manual handling.
Q: Is the machine HACCP compliant?
Yes. SUS304 construction throughout, separate cooking and cooling water circuits (no cross-contamination), automatic water level control, and programmable cycles with batch traceability support HACCP documentation.
Video
Contact our sales team for a quotation with your target product and daily output.
info@tindotech.com | WhatsApp: +86 185 6009 1508
