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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Machines for professional pasta factories from 10 to 300 kg/h. From the smaller ones for the Catering sector, like the P/10 or RN/80 which produce respectively 10 kg/h of puff pastry and 25 kg/h of Ravioli, to the bigger ones that reach up to 300 kg/h in synergy with all the accessories to automate the production process. The new 2021 Catalogue includes machines for professional pasta factories such as: Automatic gnocchi machines from 75 to 150 kg/h, Table cutters and automatic cutters up to 250 kg/h of tagliatelle.
The production of machines for professional pasta factories continues with gas and steam pasteurizers up to 6 meters with declared yields of 92%, automatic double tank dough sheeters up to 600 mm of sheet width, forming machines for Cappelletti and Agnolotti up to 120 kg / h.
The new patented machines like the machine for pre-cooked lasagna and cannelloni, machines for Orecchiette and typical regional Apulian products up to 200 kg/h.
The machine sector for professional pasta factories is completed with the thermal treatment machines: Gas, electric and steam pasteurizers from 30 to 150 kg/h, Static Pasta Dryers up to 4 trolleys for 100 frames, Sterilizers and belt coolers for a better preservation of fresh pasta packaged in Controlled Atmosphere.
In the equipment section we complete the offer with Thermosealers and Packaging Machines in Controlled Atmosphere, convection direct steam ovens, fridges, blast chillers, display counters, gas cookers and all the equipment that an artisanal laboratory or an industrial pasta factory needs.
What do you need to open an Artisanal Pasta Factory? To open and start an artisanal pasta factory, you don’t need particularly high investments or sophisticated technical knowledge. In fact, it is sufficient to attend the course that we make available to our clients for free to learn the tricks of the trade.
So there are excellent reasons to think that starting a fresh pasta business today can still be a great idea to become an entrepreneur.
Currently, one of the many possibilities to open a Pasta Factory is that of relying on a Consultant for the development of a Business Plan. This will allow you to access contributions, financing and benefits.
To open a Pasta Factory, you can start small, with the premise only 50 sq.m. large. The laboratory will have to be equipped with everything that is needed to facilitate the preparation of fresh pasta and the sale of the final product.
For the laboratory you need: a work counter, a kneading machine, a dough sheeter and cutter, an automatic ravioli making machine, a gnocchi making machine, a forming machine for the production of cappelletti and agnolotti, a cutting unit to be combined with the short pasta kneading machine, a pre-wrapping machine with 4 frames, a refrigerator, a meat grinder with combined grater, a sink and a kitchen with 4 burners complete with extractor hood.
For sale: a refrigerated counter, an electronic scale and a cash register.
In total a necessary investment from 40.000 up to 70.000 € is estimated, also considering the availability of some USED, REVISED AND GUARANTEED MACHINES LIKE NEW.
With the machines for professional artisanal and industrial pasta laboratories, we can open a fresh pasta production business, also with the help of regional and state contributions and funding. Read the information on the specific portals and ask your Accountant, who will be able to advise you on which strategy to adopt.
We complete our offer with the after-sales training Courses to open a Pasta Factory, a fundamental element for the positive outcome of your business.
Having a professional by your side right from the start, who will transmit and share the secrets for a good production of fresh pasta with you, is the secret of our and your success.
Set up pasta factory to produce fresh pasta dry and gluten free
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.