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Extruder for dough with double tanks with manual reversal. Kneads dough and produces up to 40 cm wide to feed forming machines. Long and short pasta with the change of dies. Cooling water on the head, cutting, drying, mixing trees removable. Optional: winder for sheet pasta, and refrigerator.
Dim. bxpxh 850 X 930 X 1500 mmWeight 270 kgExtrusion production 60 kg/hDie diameter 139 mm
Basin capacity 20 kg (flour/bran and liquid)Power consumption 3,2 kWVoltage 3F 230-400V 50/60HZ
Set up pasta factory to produce fresh pasta dry and gluten free
Automatic ravioli “Patented” Double sheet with separated product, supply continuous filling screw and adjustable motion. Quiet and reliable, is provided with a mold by choice and two plastic frames. Other formats Ravioli on request.
Dim. bxpxh WeightHourly outputWidth sheetConsumption power
520x730x1800mm155 kg60 kg/h120 mm1 kW
690x730x1860mm175 kg150 kg/h170 mm1,6 kW
720x730x1860mm210 kg200 kg/h220 mm2 kW
For dining and small Workshops, produces Cappelletto and Agnolotto stuffed with meat. Interchangeable with the possibility of applying other formats. Output of the tape product and amount of the stuffing machine with adjustable in function.
Dim. bxpxh 600x700x1400 mmWeight 245 kgHourly output 50 kg/h
Sheet width 132 mmPower consumption 1,2 kWVoltage 3F 230-400V 50/60HZ
Gnocchi machine with 3 holes, for gnocchi smooth or ridged. Continuous feed, automatic dusting, size and recess. Product adjustable with setting wheel and moving car. The machine can work either mixtures with potatoes, prepared or flake.
Dim. bxpxh 400x650x1300 mmWeight 90 kgHourly output 75 kg/h
Power consumption 0,6 kWVoltage 3F 230-400V 50/60HZ
Sheeter-cutter asta machine – without table (only on request) – with sheeter of mm 200 (inches 7,8) and cutter with 4 cuts for long pasta: mm 2-4-6-12 – adjustable thickness. Equipped with anti-accident devices. Machine in stainless steel version.
Dim. bxpxh 550x550x450 mmWeight 57 kgSheet width 200 mm
Automatic cutter with rolling sheet width 200 mm. Adjustable thickness, cut variable, group 3 cuts with the possibility of substitution.
Dim. bxpxh 460x620x1430 mmWeight 130 kgHourly output 80 kg/hStandard cuts 1,25-2-4-6-12
Sheet width 200 mmPower consumption 0,8 kWVoltage 3F 230-400V
Machinery, manufactured completely in STAINLEES STEEL, for HEAT TREATMENT of fresh pasta and stuffed pasta (Pasteurization) with heating system with boiler integrated into the machine and heat exchanger immersed in water. The system adopted eliminates heat loss into the environment and minimizes the power consumption allowing returns of 90/92%. The coverage of the area of pasteurization easily removable allows the total (washing) of the steam production tank and of the belt. Power supply: LPG – METHANE – STEAM.
Main features of the Pasteurizer for long, short, filled fresh pasta
These solutions customized to cover several needs: production quantity, length of steam room and width of belt.
Dim. bxpxh 2700x1400x1200 mmWeight 420 kgHourly output 40/70 kg/hConsumption power 30 kWPower 3,2 (26) kW
Width belt 600 mmPotenza assorbita 0,8 kWSteam chamber length 1300 mmFuctioning LPG-METHANE GASVoltage 3F 230-400V 50/60HZ
From pasta to gastronomy, from small grocery shop at the supermarket and catering, each can be found in the wide range packer bell that suits you.
And among all the accessories that you need to preserve the organoleptic qualities of the food, dramatically reducing waste and spoilage. Table top, compact, in stainless steel, most with pressed chambers, the vacuum-packaging machines can be accessorized with a stand with two shelves for putting them on, whenever counter space is lacking; or else standing bulkier but more capacious machines, should it be necessary to prepare vacuum packages of greater capacity, and even with separate chambers and a pump in common to streamline preparation times.
From specialty food purveyors to butchers, from small grocery stores to supermarkets to caterers, in the Valko range everyone can find the chamber vacuum packaging machine that is right for him.
Among the accessories with which the different models can be equipped, there are probes for vacuum packaging outside the machine, inclined planes for packaging liquids, kits of variously positioned sealing bars, inert gas, lids for glass jars, containers of different forms and capacities, embossed bags for external use … in short, with everything that serves to preserve the organoleptic qualities of food, dramatically reducing waste and spoilage.
Ecological, reliable, hygienic, fully customizable. Adapted to all kind of distribution area. Ideal for the displaying of fresh pre-packed food, like coldcuts, dairy products, fresh pasta and deli products.
PAMA’s refrigerators provide significant energy by ensuring a more accurate control over the storage of products. They guarantee a perfect preservation of food, raw materials, whether they are fresh pasta products, food, pastry and ice cream. The refrigerator unit with external evaporator allows to have a completelyfree internal space and consequently a greater load capacity. There are several storage capacity (700-1400-2300 liters), with positive and negative temperature or combined version at two temperatures in completely independent compartments to organize your workspace in an extremely rational way.
Easy, from every point of view. The line of gas ovens and electric convection, allows you to easily tackle the most common types of cooking in traditional kitchens.
Pama Roma ago effectiveness and simplicity of its strengths: effective because it guarantees perfect baking uniformity in any environment and under any condition of load, which is essential for studying in ‘perspective to provide the chef everything you look for in a furnace without anything superfluous.
The classic blast chiller-blast freezer for excellence, easy in its use it finds application everywhere, both as counter or under oven. Manufactured entirely in stainless steel inox AISI 304 18/10. Automatic and manual hot gas defrosting. Control panel with HACCP functions and programs memorization, hard/soft blast chilling. Optional: height 850 mm.
Cooking for workshops and stores of fresh pasta completely constructed of stainless steel and cast iron grilles. Work Plan thick made of stainless steel AISI 304. Grid floor made of cast iron fittings. Double crown burners with cast iron body and brass spartifiamma of vertical flame stabilized.
Taps valved pilot flame for ignition of the burner. Pans raccogligocce the removable floor of stainless steel AISI 304 with rounded corners printed. Static gas oven GN 2 / 1 heated by the burner (7.7 kW) a flame stabilized controlled by a thermostatic valve with safety, adjustable from 100 ° to 340 ° C, piezoelectric ignition to the pilot. Guide reggigriglie Three and removable for complete cleaning of the room. Control panel easily removable to facilitate the cleaning and maintenance. Stainless steel feet adjustable in height. Gas or electricity. Possibility of internal furnace. Burners plan kW. 3,5 – 5,5 – 7,5.
A wide range of neutral fumishing elements, including sturdily built tables, cabinets, sinks, shelving, wall-mounted hoods and central hoods, wall units and shelves for food services, dining facilities ans delicatessens, made of AISI 304 stainless steel. Worktops with depths of 600-700 mm to make the most of space with flexibility of arrangements, excellent work organization, maximum hygiene and long-lasting.
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.