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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.
Dimensions 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
Ravioli bench for Restaurants, Delicatessens and small Workshops. Produce ravioli stuffed with meat, ricotta and spinach and various fantasies. Interchangeable dies molds with the possibility of applying other formats. Output of the tape product and amount of the stuffing machine with adjustable in function. Equipment: no. 1 mold.
Dimensions bxpxh 420x420x760 mm
Weight 33 kg
Hourly output 25 kg/h
Width sheet 80 mm
Consumption power 0,20 kW
Voltage 3F 230-400V 50/60HZ
Cutter machine for long cuts, without table (only on request) to produce tagliatelle of five widths: mm 1,25 – 2 – 4 – 6 – 12.
Dimensions bxpxh 710x260x520mm
Weight 35 kg
Sheet width 300 mm
Power consumption 0,4 kW
kW Voltage 3F 230-400V 50/60HZ
Cutter pasta machine for long and short cuts,without table (only on request) to producetagliatelle of five widths: mm 1,25 – 2 – 4 – 6 – 12 – equipped also with an automatic device to produce three various shapes of little squares pasta.
Dim. bxpxh 460x450x550 mm
Weight 68 kg
Standard cuts 1,25 : 2 : 4 : 6 : 12 mm
Standard short cuts 4-6-12 mm
Width sheet 300 mm
Consumption power 0,4 kW
Voltage 3F 230-400V 50/60HZ
Cutter pasta machine for long cuts, without table, ideal to produce 8 kinds of “fettuccine casarecce”.
Weight kg 24
Power consumption kW 0,2
Dimensions bxpxh mm 370x370x660
Voltage 3F 230-400V 50/60HZ
Cutter machine for long cuts, without table (only on request) to produce Tagliatelle of four widths: mm 2 – 4 – 6 – 12.
Dimensions bxpxh 550x550x450 mm
Weight 57 kg
Sheet width 200 mm
Consumption power 0,4 kW
Voltage 3F 230-400V 50/60HZ
Crepes machine to produce crepes up to 400 pieces per hour – crêpes diameter mm 180 (inches 7,08) – crêpes width mm 180 (inches 7,08) – equipped with one roller (round or rectangular) – possibility to make round or rectangular crepes, only changing the cooking roller – the temperature is adjustable by means of a digital thermostat – adjustable crepes thickness.
Dimensions bxpxh 420x420x760 mm
Weight 33 kg
Output 25 kg/h
Square crêpes widht mm 180
Round crêpes diameter mm 180
Power KW 2,6
Voltage 220-1F
Pama Parsi Macchine, presents a new solution “Patented” for those who want to produce fresh pasta. This Restaurant pasta machinery, is a complete studied workstation concentrated in a small space, only 150 cm, which was tested by our Pasta Chef and by the most demanding. This location thanks to its small size and to the extreme facility of transport on wheels, it lends itself to become the best partner in all the circumstances in which it is necessary an entire “pocket” pasta shop: Catering, Delicatessens, Restaurants, Holiday’s farms, Fairs, Promotions directly to retail outlets for products that require the production of fresh pasta.
PASTATION, is a real station for combined production of fresh pasta, that contains in a single medium-sized module a real professional Pasta factory.
Dimensions bxpxh 1500x800x1500 mm
Weight 340 kg
Capacity kneaders 8 kg
Hourly output: 12/15 kg/h
Diametro trafila pressa 89 mm
Sheet width cutter200 mm
Tagli standard taglierina 2-4-6-12 mm
Largh. sfoglia raviolatrice 80 mm
Power 1,7 kW
Voltage 230/400V 3F+N 50/60HZ
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.