Pama Parsi Macchine s.r.l.
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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 completely
free 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.
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Technical data
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700 litres
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1500 litres
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2300 litres
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type
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1/P TN
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2/P TN
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3/P TN
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operating temperature
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-2° / +8°
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-2° / +8°
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-2° / +8°
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dimensions
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72x82x200 cm
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144x82x200 cm
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216x82x200 cm
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Set up pasta factory to produce fresh pasta dry and gluten free
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.
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Technical data
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5T
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10T
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15T
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dimensions mm
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820x700x900
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820x800x1750
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820x800x1950
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defrosting
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gas caldo
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gas caldo
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gas caldo
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weight kg
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105
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200
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220
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width of looms
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5 – 600×400
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10 – 600×400
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15 – 600×400
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gas
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R404a
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R404a
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R404a
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power consumption
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1,5 kW
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2,68 kW
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3,3 kW
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voltage
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1F-230V 50HZ
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3F-230V 50HZ
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3F-230V 50HZ
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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.
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Technical data
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200
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250
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300
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350
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Lenght with side and walls mm
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2020
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2500
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2980
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3700
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Min. working temp.
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+3° / +5°
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+3° / +5°
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+3° / +5°
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+3° / +5°
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Voltage
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230V 1F 50HZ
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230V 1F 50HZ
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230V 1F 50HZ
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230V 1F 50HZ
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Quick and easy to install, for a useful space and rational in compliance with hygiene and environmental issues.
When the powers start to be important. Large organizational capacity and simplicity in the use.
Differently than a normal blast chiller-blast freezer, the product can rest at a correct temperature of conservation without the necessity to move it at the end of the cycle. It allows to harden and conserve the gelato. Large use in narrow encumbrances. Thanks to the hardening without thermal shock, the gelato keep s the organoleptic and the taste characteristics . A machine for the complete realization of your gelato.
THE MAXIMUM OF COLD: High performances, temperatures till -30°C, vertical lateral evaporation able to cool down all the containers equally, the maximum of technology.
HUGE CARRYING CAPACITY: 20 trays 600×800 and/or 60 traditional containers easy to move.
FUNCTIONALITY: Thanks to the ergonomic handle at full door, to the rounded chassis, to the double internal drain hole, to the ray cut bottom, to the door semi-built-in, to the best steel AISI 304, it’s possible to have a machine ideal to satisfy every customer requirements.
THE ABSOLUTE BEST DEFROSTING SYSTEM: with the cycle inversion you obtain a very short time of defrosting and a lower electrical consume and moreover you can have a higher duration of the compressor.
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.