PAMA’s rigs, Dry Pasta machines production lines and equipment dried pasta producing machines and pasta factory products stand out for their ease of use and their mechanical and technological reliability, derived from more than 60 years of experience in the field, with unreachable productive capabilities as they are built with the concept of modularity.
The technology of PAMA’s dried pasta products, guarantees a great product quality, respecting and maintaining the organoleptic characteristics of the pasta, reducing energy costs and drying times.
The achievement of this objective has given a good contribute to the success of our clientele.
The advantages of PAMA’s dry pasta products:
Machines, lines and plants for dry pasta PAMA stand out for their ease of use and their technological and mechanical reliability, deriving from over 60 years of experience in the sector, with production capacities that can be reached as they are built with the concept of modularity.
The technology of PAMA dry pasta machine lines and systems to open a pasta factory guarantee excellent product quality, respecting and maintaining the organoleptic characteristics of pasta, reducing energy consumption and drying times.
Achieving this goal has made a good contribution to the success of our customers.
The advantages of PAMA dry pasta machine lines and plants:
– traditional flavor characteristic of the pasta unaltered
– excellent color retention and cooking times
– electrical and thermal energy saving
– flexibility in the production of several types of pasta shapes thanks to the modularity of the machines
– simple and safe machines in their use
– minimal maintenance
– machines and lines lasting over time.
Industrial machine, powerful, versatile, complete, reliable, to use in automatic lines for the production of different types of pasta. Double bowls, mixing trees removable, adjustable scroll speed with inverter, cutting, head cooling. Optional: winder for sheet of pasta and refrigerator.
Sheeter cutter machine fully automatic, suitable for the production of large and medium industries of all types of noodles, noodles, spaghetti, pappardelle, special typical regional shapes, lasagne and cannelloni.
PRE-DRYING SHAKER adequate for a pre-drying of fresh pasta, short pasta, stuffed pasteurized pasta or gnocchi. The movement, the ventilation, and the heating allow to separate the product, conserve its original form and dry it superficially, in order to dry it out and wrap it easily, eliminating a parentage of humidity and prolonging the shelf ife.
STATIC DRYING KILN This machinery allows wrapping, pre-wrapping and drying of short pasta, long pasta and stuffed. The optimization of the Drying process has allowed us through the years to guarantee absolute quality in the production of long pasta and short pasta. All the functions of the drying process such as temperature, humidity, N. of cycles, ventilation and timetable are personalizable with PLC on board of the machine. Capacity for drying cycle up to 400 Kg.
Tool for the accurate measuring of humidity on the most common types of cereals without the use of the conversion table. It’s currently the most sold pocket-sized humidity measurement device for pasta food. Quick: in 2 seconds it shows the exact quantity of humidity on the LCD screen.
AUTOMATIC WEIGHER necessary for who wants to optimize weighing time, for every product of fine grain size (up to 8cm). The weighing precision is guaranteed by the 4 independent cascade canals (2 of roughing and 2 of refining) at differentiated vibrations and by 2 photocells for the unclogging of the product. The customization of the dispensers includes various hopper typologies, vibrating canals and basket, in order to dose every dry pasta format of your production. The package support (fitted as standard) is adjustable in height and depth.
VERTICAL PACKAGER completely automatic, designed and built with the most modern and technological criteria. Dedicated for the packaging of food, such as legumes, short dry pasta, stuffed pasta, it has a hopper, elevator belt and weighing unit. Its versatility adapts to every need of packaging in line, for quantity of both production and product.
Una giornata interamente dedicata all’essiccazione della pasta: il Corso pasta secca. Nella programmazione dei corsi per chi vuole aprire un Pastificio, abbiamo introdotto una giornata illustrativa e formativa, per illustrare e spiegare il processo produttivo di produzione di pasta secca artigianale.
Andremo ad analizzare, con contenuti pratici, le varie fasi che compongono la produzione di pasta secca:
Al termine della giornata, avrete modo di interagirer con i tecnini commerciali, che vi daranno supporto nello sviluppo pratico sulla vostra idea.
Il business della pasta fresca negli ultimi anni è in continua crescita, ciò è dovuto soprattutto alla maggiore attenzione verso un’alimentazione sana e alla ricerca di piatti tradizionali e caserecci. Per questo motivo abbiamo introdotto nella nostra Azienda i Corsi GRATUITI per aprire ed avviare un Laboratorio Artigianale per la produzione di pasta fresca e Gastronomia.
Parleremo di: impasti, ripieni e utilizzo di tutte le Macchine, cottura a Convenzione Vapore per Gastronomie, Ristoranti e Pastifici, l’Abbattitore di Temperatura ed i suoi vantaggi, la Pastorizzazione e l’Essiccazione, il Confezionamento Sottovuoto in Atmosfera Modificata (ATM) degli alimenti.