Ideal Pasta Factory
Open a Pasta Factory
Set up pasta factory to produce fresh pasta dry and gluten free
Pama Parsi Macchine s.r.l.
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For small pasta, this towel with 4 drawers will remove surface moisture of fresh pasta.
Dim. bxpxh 840x400x900 mm
Weight 70 kg
Hourly output 10 kg/h
Drawers 4
Power 0,03 kW
Voltage 3F 230-400V 50/60HZ
Set up pasta factory to produce fresh pasta dry and gluten free
This new machinery is apt to dry pasta until 12,5% so as be used for a partial moisture reduce for fresh filled pasta or after pasteuirizing process. It is ideal for who wants make dryed pasta in small quantity. Special control system with PLC for a perfect result until 30 kg per cycle. Dryer VR/20 has 20 wood or plastic frames 60×40 cm (23,6×15,7 inches) Temperature and moisture degrees are displaying and controlled by PLC who determine cycles needs to reach dryed pasta.
Dim. bxpxh 1270x850x1900 mm
Weight 150 kg
Looms 20
Power 4 kW
Voltage 3F 230-400V 50/60HZ
The machine allows the drying of short and long pasta , as well as the drying of pasta resulting from the pasteurization treatment. The treatment can last from 10 to 24 hours depending on the size and size of the dough.
The dryer is made of zinc-plasticized steel plate hypoallergenic (FOOD APPROVED) on the outer walls with polyurethane foam that ensures greater insulation and better soundproofing and greater strength to the entire structure.
The control panel with PLC and is equipped with thermostat and humidifier for the automatic regulation of humidity, temperature and ventilation values. The drying cycle is guaranteed by automatic moisture ejectors via electromechanical valves connected to the electronic control system. The ventilation is low noise and equipped with cyclic for the intermittence and reversal of the fans; the air heating can be with:
E – electrical resistors
BA – hot water battery
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Technical data
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VR/25-E
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VR/50-E
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VR/100-E
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VR/50-BA
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VR/100-BA
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Dim. bxpxh mm
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1700x800x2450
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1700x1400x2450
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1700x2600x2450
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1700x1400x2450
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1700x2600x2450
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Trolleys n°
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1
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2
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4
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2
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4
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Wooden looms
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25-600x1200x60
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50-600x1200x60
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100-600x1200x60
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50-600×1200 mm
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100-600×1200 mm
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Drying cycle capacity kg
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75
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150
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300
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150
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300
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Heat exchanger power K/cal
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-
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-
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-
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16.000
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28.000
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Power consumption kW
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5
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9
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17,6
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2
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4
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Voltage
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3F 230-400V 50/60HZ
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3F 230-400V 50/60HZ
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3F 230-400V 50/60HZ
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3F 230-400V 50/60HZ
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3F 230-400V 50/60HZ
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Dryers and sterilizer for pasta factorySuitable for pre-drying of fresh, stuffed, pastorizzate. Il movement, ventilation and heating allow the separation of the product, preserve the original shape and dry surface, so ‘as poterloconfezionare easily, eliminating a percentage of humidity’ and prolong conservation.
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Technical data
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TB/100
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TB/200
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TB/300
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Dim. bxpxh mm
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2600x800x1500
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2900x1000x1600
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3400x1000x1650
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Weight Kg
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280
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320
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730
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Hourly output Kg/h
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100
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200
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300
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Width of looms mm
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420
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600
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600
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Power consumption kW
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7,5
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7,5
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12,5
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Voltage
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3F 230-400V 50/60HZ
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3F 230-400V 50/60HZ
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3F 230-400V 50/60HZ
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Cell sterilization 1 trolley (20 frames) designed and built for the heat treatment of food products packed in bags or trays. Structure performed with insulated panels at high temperature in sheet AISI 304 for a perfect thermal insulation. Heating with electric heaters. Temperature control and production cycle sterilization of centralized control panel on the machine.
Dim. bxpxh 1360 x 830 x 2400 mm
Weight 310 kg
Hourly output 60 kg/h max
Chassis dimensions 850x600x70 mm
Power consumption 8 kW
Voltage 3F 230-400V 50/60HZ
The system makes it possible to accurately measure the moisture content of the most common types of cereals without the use of the conversion table. It ‘currently the best selling moisture meter for pasta pocket in the world. Action: in 2 seconds provides the exact moisture on the LCD display.
The pre-dryer is used mainly to reduce moisture in the product. The machine is composed of a stainless steel cabinet that houses various zones. The fans and heat exchangers or electric resistance are situated in the upper parts of the machine body, while the lower part houses the conveyor belts for transporting the product. The cabinet is made of stainless steel insulated panels that can be opened. The time that the fresh or filled pasta spends in the dryer and the treatment temperature can be adjusted according to the desired percentage of moisture loss.
Main features:
Suitable for POSITIVE PRESSURE cooling of fresh and filled pasta prior to packaging.
This machine was designed and built to lower the temperature of fresh or filled pasta. Built entirely from stainless steel and insulation panels, the dimensions can vary according to the required production volumes. The number of conveyor belts can also vary according to the quantity of product and the thermal treatment time. Where a product outlet temperature of below 4°C is required, the cooling coils are equipped with an automatic defrosting system.
Main features:
Over the years it has become necessary to produce pasta in limited spaces.
That is why we have designed and built a combination pre-dryer & cooler which provides a solution for pre-drying and cooling in a confined space.
In a nutshell, pre-drying takes place in the upper part of the machine, while the lower part is used for cooling and stabilising the pasta.
Once assembled, the two parts form a single machine. The two treatments zones are completely independent with separate controls for temperature, moisture and retention times.
Set up pasta factory to produce fresh pasta dry and gluten free
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.