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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Extruder for dough bench suitable for Gastronomie, Restaurants or small Pasta factories in stainless steel. Equipment: cutting for short pasta, die for sheet of pasta, removable tree dough, water cooling on the head and ventilation product output.
Dim. bxpxh 550 x 650 x 700 mm
Weight 85 kg
Extrusion production 16 kg/h
Die Diameter 89 mm
Basin capacity 8 kg (flour/bran and liquid)
Power consumption 1,3 kW
Voltage 3F 230-400V 50/60HZ
Set up pasta factory to produce fresh pasta dry and gluten free
Laboratory of fresh pasta, food machinery produces sheet of pasta for ravioli, cappelletti and agnolotti. Long and short pasta with the change of dies. Removable mixing shaft, water cooling on the head, cutting unit short pasta, drying shrink. Optional: winder for sheet of pasta, refrigerator.
Dim. bxpxh 720 X 740 X 1350 mm
Weight 190 kg
Extrusion production 30 kg/h
Larghezza sfoglia 280 mm
Die diameter 109 mm
Basin capacity 20 kg (flour/bran and liquid)
Power consumption 2 kW
Voltage 3F 230-400V 50/60HZ
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 mm
Weight 270 kg
Extrusion production 60 kg/h
Die diameter 139 mm
Basin capacity 20 kg (flour/bran and liquid)
Power consumption 3,2 kW
Voltage 3F 230-400V 50/60HZ
For production lines of short and long pasta, kneads dough and produces high quality up to 40 cm wide to feed forming machines and more. Short and long pasta with the change of dies. Automatic reversal bath, change speed, cochlea, drying, mixing trees removable, tanks with curved edges. Optional: winder for sheet of pasta and refrigerator.
Dim. bxpxh 1200 x 1300 x 1520 mm
Weight 435 kg
Extrusion production 120 kg/h max
Die diameter 159 mm
Larghezza sfoglia 400 mm
Basin capacity 40 kg (flour/bran and liquid)
Power consumption 7,5 kW
Voltage 3F 230-400V 50/60HZ
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.
Dim. bxpxh 1450 x 1350 x 1760 mm
Weight 735 kg
Extrusion production 220 kg/h max
Die diameter 198 mm
Larghezza sfoglia 500 mm
Basin capacity 75 kg (flour/bran and liquid)
Power consumption 12,2 kW
Voltage 3F 230-400V 50/60HZ
Fusilli Busiata pasta Equipments mod. GTF280/400, compatible with all automatic presses, mixers, is composed of a special extruder, designed and built to have a product equal to like the one done by hand, and a ventilated tape for cutting fusillo Busiata. Cutting length variable. Adjustable belt speed. Complies with CE regulations.
Power consumption 0,5 kW Weight 85 kg.
Dim. bxpxh 600x1200x900 mm
Voltage 3F+N+T 230-400V 50/60HZ
Refrigerator automatic water valid for any press / kneader / extruder. Allows to keep under constant control the temperature of the tube extrusion, avoiding overheating of the dough in output. Simple connection to a closed circuit.
Model
Dim. bxpxh
Weight
Power consumption
Voltage
RP/1
380x630x580 mm
20 kg
0,37 kW
1F 230 – 50/60 HZ
Modello
Dimensioni bxpxh
Peso
Potenza assorbita
Tensione
RP/2
600x600x1000 mm
50 kg
1,3 kW
1F 230 – 50/60 HZ
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.