Pama Parsi Macchine s.r.l.
Menu
home > Ideal pasta factory >
home > Ideal pasta factory >
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
Set up pasta factory to produce fresh pasta dry and gluten free
Ravioli machine for the production of ravioli of different sizes and weight, detached, both stuffed with meat and cheese. The various types of format such as round, square, crescent, fish, heart, candy, fungus, covering the various needs of the market
Dim. bxpxh
Weight
Hourly output
Width sheet
Consumption power
Voltage
480x730x1930mm
123 kg
40 kg/h
120 mm
0,4 kW
3F 230-400V 50/60HZ
Dim. bxpxh
Weight
Hourly output
Width sheet
Consumption power
Voltage
640x730x1930mm
175 kg
90 kg/h
170 mm
0,6 kW
3F 230-400V 50/60HZ
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 mm
Weight 245 kg
Hourly output 50 kg/h
Sheet width 132 mm
Power consumption 1,2 kW
Voltage 3F 230-400V 50/60HZ
Set up pasta factory to produce fresh pasta dry and gluten free
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 mm
Weight 90 kg
Hourly output 75 kg/h
Power consumption 0,6 kW
Voltage 3F 230-400V 50/60HZ
Set up pasta factory to produce fresh pasta dry and gluten free
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
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.
|
Technical data
|
200
|
250
|
300
|
350
|
|---|---|---|---|---|
|
Lenght with side and walls mm
|
2020
|
2500
|
2980
|
3700
|
|
Min. working temp.
|
+3° / +5°
|
+3° / +5°
|
+3° / +5°
|
+3° / +5°
|
|
Voltage
|
230V 1F 50HZ
|
230V 1F 50HZ
|
230V 1F 50HZ
|
230V 1F 50HZ
|
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.
|
Technical data
|
700 litres
|
1500 litres
|
2300 litres
|
|---|---|---|---|
|
type
|
1/P TN
|
2/P TN
|
3/P TN
|
|
operating temperature
|
-2° / +8°
|
-2° / +8°
|
-2° / +8°
|
|
dimensions
|
72x82x200 cm
|
144x82x200 cm
|
216x82x200 cm
|
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.
|
Technical data
|
5T
|
10T
|
15T
|
|---|---|---|---|
|
dimensions mm
|
820x700x900
|
820x800x1750
|
820x800x1950
|
|
defrosting
|
gas caldo
|
gas caldo
|
gas caldo
|
|
weight kg
|
105
|
200
|
220
|
|
width of looms
|
5 – 600×400
|
10 – 600×400
|
15 – 600×400
|
|
gas
|
R404a
|
R404a
|
R404a
|
|
power consumption
|
1,5 kW
|
2,68 kW
|
3,3 kW
|
|
voltage
|
1F-230V 50HZ
|
3F-230V 50HZ
|
3F-230V 50HZ
|
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
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.