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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This patented machine produces 700 cannelloni per hour taking up only 2 metres. The reduced dimensions are the result of the system IN-OUT that performs the working phase on two parallel tiers. The operations of sheet lamination, die-shaping, cooking in water and cooling are positioned in the inferior part. Filling, forming and cutting take place in the superior part.
The machine CN/2000 is completely built in stainless steel and it is thought for easy access to clean every part. The filling and the length of the cut are adjustable, while the cooking time of the sheet in water is about 2 minutes. The width of the sheet at the input is mm 280.
The forming system of the cannellone allows the same production as the manual one. The electrically fed machine has a consumption of 7 kW and does not need any suction system since it does not produce smokes of combustion. The same machine can produce pre-cooked sheets with adjustable width, thickness and length.
Dim. bxpxh 650x1950x1950 mm
Weight 320 kg
Hourly output 700 pieces – 35/50 kg
Sheet width 280 mm
Power consumption 7 kW
Voltage 3F 230-400V 50/60HZ
Set up pasta factory to produce fresh pasta dry and gluten free
Each machine is fitted with a speed regulator that allows the syncronization of the line and the variation of the productive process parameters (cooking time, cannelloni size, etc..)
The Extruder or Automatic Sheeter makes the dough and forms the pasta sheet, that falls then into a conveyor belt and is transported to the cooker. Inside the cooker water is heated through a heat generator at an optimal temperature (always less than 100 C.)
This generator is able to move inside the cooker. The belt speed can be varied, changing this way the cooking time.
There are two stainless steel belts one on top of the other, that connect with the cover once they are inmersed.
The cover-belts group can be lifted through an automatic device in order to facilitate cleaning. It is also possible to lift only the cover. The introduction of two extractor hoods, one at the entrance and one at the exit of the pasta sheet , is without a doubt an important innovation.
This system allows not to take vapor from the bin but rather to keep the absolute quantities constantly during the whole productive cicle. The two cooking belts take the sheet towards the exit of the bin, and pass it through the washing and cooling bin. This last one contains water at room temperature.
An immersion cylinder allows to keep the sheet in the water. Then the longitudinal cutting device divides the sheet into two, three or four strips, separating and putting them on the belt where they are going to be shaped.When producing cannelloni the filling coming from the filler and doser group is dropped continously.The patented rolling group makes the filled pasta sheet into a cannellone. The cutting device cuts the cannelloni into the desired measure.
On the other hand when producing lasagna, the filler and doser group don’t activate, allowing for the production of lasagna sheets of variable measures if desired. This system permits to control the whole production process and the problems that might arise.
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.