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.
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
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 mm
Weight 57 kg
Sheet width 200 mm
For small pasta, this towel with 4 drawers will remove surface moisture of fresh pasta.
Dim. bxpxh 840x400x900 mm
Weight 70 kg
Hourly output 10 kg/h
Drawers 4
Power 0,03 kW
Voltage 3F 230-400V 50/60HZ
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
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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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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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.
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 durability.
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.