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The Best Equipment for Pasta My Grandfather, italian emigrant, gave my Father the passion for the fresh pasta. He introduced him the secrets of the most delicious and famous food in the world. Their success has been possible thank to their experience with PAMA PARSI MACCHINE, historical italian company, who has been supporting them for over 60 years. From the first machines in cast iron, the most recent stainless steel. solutions. When I'll be old, I will follow my family's footprints and having PAMA PARSI MACCHINE next to me I will be sure of the growth and quality of the pasta they I'll be selling all over the world.

Jim.

Here they are!

The good Italian pasta is produced with machines Pama

Cappelletti?

1

2

Ravioli?

3

Tagliatelle?

4

Orecchiette?

With machines Cappelletti and

Square, round, crescent, heart, fish,

The format of pasta known all over

With outputs ranging from 40 kg / h

agnolotti Pama, you'll enjoy

candy, mushroom, smooth or

the world, Noodle. With simple

for small laboratories, to 200 kg / h

produce 2 types of pasta machine

scalloped flower ..... and then many

machines, benchtop, automatic,

for large industrial pasta factories.

is running without changing the

many formats for your ravioli stuffed

industrial ... anything is possible.

A reality that dominates today.

mold.

pasta-making.

Want to find out the solution to produce fresh pasta in 150 cm?

PAMA PARSI MACCHINE s.r.l.

Admin

Via Maremmana III, n. 55

Connected

PASTATION

Language

00030 San Cesareo (RM)

Copyright 2013

Italiano

Tel. +39 06.9587205 - 06.9570662

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Fax +39 06.9588550

Author

Russo

info@pamaroma.com

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P.I. 03979131004

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The great success of Pasta Equipments PAMA ROMA due to the forces of its employees, who led the long experience of Alberto Parsi mother and Bianca, are committed

How much fresh or dried pasta do you want to produce?

to the continuous development of new solutions for the production of handmade fresh pasta and industry.

About us? Emiliano, Elena, Igor, Enrico, Giorgio, Giovanni, Massimo, Francesco, Salvatore, Benedetto, Aurelio, Francesco, Maurizio, Albertino, Stefano, Moreno, Luca, Cesare, Fabrizio, Giuseppe, Valerio, Nicolae, Fabrizio, Mauro, Enrico, Emanuele, Stefano, Oscar, Luca e Matteo.

The area that the Pasta Equipments PAMA ROMA includes small-scale production of restaurants, food or small pasta factories, the industrial line of 500 kg per hour. Covering product needs from noodles, coloured sheet, ravioli, tortellini, cappelletti, ravioli, gnocchi, butterflies and in the production of machinery and equipment

for

pre-cooked

lasagne

and

cannelloni.

We also provide a wide range of machines and equipment to complement production of fresh pasta and gastronomy such as steam convection ovens, blast chillers, refrigerators, refrigerated cabinets, planetary mixer, heat sealers for bags and trays MAP, dry pasta’s vertical packaging, cooling tunnel, sterilizers and conveyors for food In conclusion, the Pasta Equimemts PAMA ROMA covers all the requirements for the production and preservation of pasta, with quality and service to meet the needs of its customers.

_________________________________________ Magnetti Foods Ltd (Ireland) “With the Pama we found an ideal partner, who supported us over the years in the development of our product. The machine for the production of cannelloni and the precooked pasta is tireless. Assistance and courtesy always on time. Not to mention the quality of the machines are easy to use and robust in production.” www.magnettibrother.com __________________________________ Atelier del Gusto (Brasile) Our adventure in Brazil, could not find better company in the supply of machinery and equipment for the production of fresh pasta and gastronomy. In Pama we found a team of professionals who have helped us on the spot in staff training.

The quality of machines and service are top notch. Our choice was a good investment. www.atelierdelgusto.com _________________________

Pasta shapes

Severino Pasta Company (United States) After so many years, we can only emphasize the great professionalism of PAMA. A society made ​up of people who design and build machines for the production of high quality pasta. Innovative solutions and expertise have allowed us to grow over the years with great tranquility. www.severinopasta.com ______________________________________________ La Pastaia (Germany) 30 years ago we chose to rely on the Pama to produce fresh pasta in Hamburg, Germany. We can only say good things about a company that has provided us with equipment that still produce fresh pasta 8 hours a day. Quality and efficiency of the first order. www.lapastaia.de __________________________________

News Pasta Y Basta (Costa Rica) It seemed impossible to produce a fresh pasta company in Panama to Costa Rica Everything is easier with the help and expertise of Pama. The supply of machines, the training course. Even if we are on the other side of the world, with Pama feel safe. www.pastaybasta.com Giuseppe Fresh Pasta (Malta) Our intention was to automate the production of Cappelletti and agnolotti, pasteurized and packaged, reaching 120 kg per hour. The solution of PAMA was successful and today, thanks to their advice, we export our products all over the world. www.giuseppefreshpasta.com

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Where are we? Our company is located in the big modern industry area in the municipality of San Cesareo (RM) just 15 km from Rome and close to the main lines of communication.

How much fresh or dried pasta do you want to produce?

Here’s how to reach us: - By car: From the North and the South take the A1 motorway towards Rome and exit at the first exit South San Cesareo. Right to just 400 meters away is our Factory.

- By plane: we travel by car about 45 minutes drive from Leonardo da Vinci Fiumicino International Airport and only 20 minutes from Ciampino Airport.

Pasta shapes

©2013 Google -­ Map data ©2013 Google -­

PAMA PARSI MACCHINE s.r.l.

Via Maremmana III, n. 55 00030 San Cesareo (RM) Italy Tel. +39 06.9587205 – 06.9570662 Fax +39 06.9588550 info@pamaroma.com

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Contact us Pasta Equipments Pama Roma for informations on pasta machines equipments, machines and industrial lines for fresh and equiped machines. You will be contacted by our office as soon as possible.

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PAMA PARSI MACCHINE s.r.l.

Via Maremmana III, n. 55 00030 San Cesareo (RM) Italy Tel. +39 06.9587205 – 06.9570662 Fax +39 06.9588550 info@pamaroma.com

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The packaging of fresh pasta is now daily in trays sealed with a protective atmosphere in replacement of old cardboard boxes.

How much fresh or dried pasta do you want to produce?

It ‘important to say that to get results in the preservation of fresh filled pasta (ravioli, plin, ravioli) must pasteurize and dry the product before packaging. In fact, the trays being sealed to retain the protective atmosphere do not allow moisture of the paste to exit to the outside environment. Contrary to what happened before with cardboard boxes moisture can not get out, greatly contributes to increasing the bacterial food.

With proper pasteurization of the pasta and the proper use of gas mixtures and packaging, now you can keep the fresh pasta for a period of about 20 \ 30 days.

Unlike dried pasta, fresh pasta can be produced using the wheat flour dough and making the peeling an alternative to leakage. The law (DPR Feb. 9, 2001, 187) also provides a higher level of moisture and acidity. Fresh pasta sold in bulk must be kept, from production to sale, at a temperature not higher than 4 ° C (with a tolerance of 3 ° C during transport and 2 ° C in all other cases).

During transport from the place of production to the point of sale must be packed in, not intended for the final consumer, giving adequate protection against external agents and bear the words “fresh pasta to be sold loose.” Consumption of the product must take place no later than five days from the date of manufacture. The pre-packed fresh pasta, however, must meet the following requirements: - moisture content of not less than 24%; - free water activity (aw) of between 0.92 and 0.97; - have been subjected to heat treatment at least equivalent to pasteurization; - be preserved, from production to sale, at a temperature not exceeding +4 ° C, with a tolerance of 2 ° C.

To facilitate transport and extend the shelf-life is allowed preparation of pasta “stabilized”, ie pasta with a moisture content of not less than 20%, not more than 0.92 aw and which have been subjected to heat treatment and production technologies allowing the transport and the storage at room temperature.

The first stages of the production of fresh pasta are similar to those of the dry pasta. Kneading of durum wheat – alone or in mixture with wheat flour – water, following the preparation of the sheet (in the case of lasagna or stuffed pasta) or extrusion. At this point, in order to reduce its bacterial load, the pasta is pasteurized in static cells or in pasteurizers tape according to the capacity of the plant. After cooling, the product is packaged and then subjected to a second pasteurization treatment and subsequent reduction of the temperature to values ​of refrigeration, for fresh pasta packaged in a protective atmosphere or vacuum, or at negative temperatures in the case of fresh pasta frozen.

II packaging of fresh pasta is a fundamental operation for the slowing down of the degradation phenomena and, therefore, to prolong shelflife of the product, ie the period of time within which this is considered suitable for consumption, taking account of its hygienic characteristics and sensory.

Here are the factors that affect the shelf-life of fresh pasta: - development of micro-organisms such as molds, yeasts and bacteria; – oxygen: favors microbial proliferation, the oxidation reactions, the

Pasta shapes

development of “off-flavors” and the loss of color; – light triggers oxidation, discoloration, production of “off-flavors”, denaturation of substances of nutritional (vitamins, essential amino acids, antioxidants, essential fatty acids); – abuse of temperature: all reactions leading to the acceleration of microbiological, chemical, enzymatic; – moisture loss: causes surface drying and sensory changes.

– Among the factors listed above, the temperature is certainly the one that play the most important role in preserving the quality of fresh pasta during the shelf-life.

“Aesthetically it is also important to choose materials transparent and brilliant to make visible and attractive product.

Modified atmosphere packaging (MAP) If the vacuum is compensated by a suitable mixture of gassi speaks of modified atmosphere packaging (MAP). The gaseous mixture introduced in the package must respond in a selective manner to the needs of conservation of the foodstuff. Among the gas packaging allowed by law those commonly employed to prolong the shelf-life of fresh pasta are nitrogen and carbon dioxide, in percentages ranging from 0 to 30% for the first and 70-100% for the second. Even in the case of MAP packaging are essential performance gas barrier of the materials used, as well as compliance with the cold chain and the tightness of the pack. It is also necessary to design the package so that its head space is adequate for the quantity of product contained.

For MAP are generally used the following machines: - packaging in vacuum plywood “thermoforming”: from a leaf of laminated plastic of sufficient thickness is formed a tray which is then filled with the food product and is subject to modification del’atmosfera after complete evacuation of air through vacuum; - packaging in vacuum offset “bell”: the packages (bags and bags) are placed under vacuum and subsequently filled with the selected atmosphere; - packaging “form-fill-seal” vertical oorizzontali modified for the introduction of the atmosphere, which is done by “gas flushing”: a lance feed enters the tube formed by the film that is held by the coil and introduces the selected atmosphere going so to replace the air present.

Because these machines leading to a progressive dilution air into the atmosphere changed, do not guarantee complete elimination of atmospheric oxygen.

It should be emphasized that the system in order to obtain a modified atmosphere inside the packaging is not indifferent. As the fresh filled pasta product is a porous one can obtain good results of preservation with the vacuum system \ gas while the system with gas flushing the shelf life will be limited.

Are therefore preferred for better preservation of the fresh pasta packaging vacuum bell then almost all sealers for trays or thermoforming. While the vertical bagging machines and flowpack although very fast are not particularly suitable for packaging of fresh filled pasta.

Today, the packaging of fresh pasta has become easier for small companies with models of pasteurization and packaging machines small.

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PAMA PARSI MACCHINE design and production of pasta machine and equipment for pasta extruders, mills automatic sheet of fresh pasta,

How much fresh or dried pasta do you want to produce?

dough and calibrators, ravioli, gnocchi, cutting benches, molding machines for cappelletti, ravioli and tortellini, farfallatrici automatic cookers for lasagne and cannelloni, pasteurizers , dryers, chillers, sterilisers.

A

wide

machinery

range for

Pasta shapes of equipment, systems

pasta

for

all

the

needs

and of

professionals of Italian gastronomy and pastry industry.

The pasta machines, are in stainless steel, designed and realized with a particular care for the choice of the material, and final touches: all the safety devices follow the current laws. The long experience developed in this field allows to suggest them at the market with the certainty of their high quality and functionality.

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Extruder pasta machines Search

Press extruder pasta machines mod. P/10 That can produce sheet of pasta or other shapes changing the dies -hourly production of KGs 10 about

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of sheet of pasta – with one vat mixer-capacity total kgs 8 it is ideal for small pasta factories and restaurants -equipped with a cutter for short cuts – water cooling system on the extruder head. Product ventilation outlet, equipped with one die for sheet of pasta, mixer shaft can be extract – equipped with anti-accident devices.

Motors: Volt 230/400 3F Power: kW 1 Output KGs/h: 10 Dimensions: mm 550 x 650 x h. 700 Weight: KGs 80 Mixer-capacity total kgs 8 (flour/bran and liquid)

Press extruder pasta machines mod. P/30 That can produce sheet of pasta or other shapes changing the dies – hourly production of KGs 30 of sheet of pasta – it is ideal for

small

pasta

factories,

restaurants

and

institutions that want toproduce different kinds of pasta, even in small batches – the attachment of the winding mod. BS/ (bobbin-boy) allows for the production of sheets of pasta which can be subsequently feed the ravioli, cappelletti and agnolotti machines, too (furnished only on request) – equipped with a cutter for short cuts and fan with stainless steel frames – water cooling system on the extruder head – equipped with one die for sheet of pasta mm 280 width and fixed thickness – equipped with anti-accident devices – machine in stainless steel version.

Motors: 3F Volt 230/400 Power: kW 1,3 Output KGs/h: 30 of sheet of pasta (pounds 5,6) Dimensions: mm 640 X 700 X 1280 H Weight: KGs 200 about die for sheet of pasta mm 280 width Mixer-capacity total kgs 16 (flour/bran and liquid)

Press extruder pasta machines mod. P/60 That can produce sheet of pasta or other shapes changing the dies – hourly production of KGs 60 of sheet of pasta – the attachment of the winding mod. BS/ (bobbin-boy) allows for the production of sheets of pasta which can be subsequently feed the ravioli, cappelletti and agnolotti machines, too (furnished only on request) – equipped with a cutter for short cuts and drier with two frames – water cooling system on the extruder head and fan – equipped with one die for sheet of pasta – equipped with anti-accident devices – machine painted or stainless steel version.

Motors: 3F Volt 230/400 Power: kW 2,5 Output KGs/h: 60 of sheet of pasta Dimensions: mm 870 X 1100 X 1560 H Weight: KGs 300 Mixer-capacity total kgs 16 (flour/bran and liquid)

Pasta shapes

Press extruder pasta machines mod. P/120 This is one of the latest generation of extruder machines, hourly production of KGs 120 about of sheet of pasta, it is fitted with two stainless steel bowls: one mixing bowl with automatic electrical overturning and the other feeder bowl, from which the dough is extruded through a tube having a die (draw-plate) for sheet of pasta – the two foregoing assemblies, that are the mixer and feeder, have separate controls and make possible long cycles of silent processing. The speed of pasta output can be regulated by an inverter so in this way the press machine can be in line with machines for the production of cannelloni and tagliatelle. Furthermore this machine can feed with the sheet of pasta other machines for the production of ravioli, cappelletti and agnolotti, too. The water cooling system on the extruder head, is thermostatically controlled. This machine is equipped with: a die for sheet of pasta with fixed thickness, a cutter to cut short shapes of pasta (rigatoni, shells, etc.), a drier with two frames and a ladder. Machine built in stainless steel, equipped with anti-accident devices.

News Motors: 3F Volt 230/400 Power: kW 5 Output KGs/h: 120 of sheet of pasta Weight: KGs 460 Dimensions: mm 1100 X 950 X 1750 H Die for sheet of pasta: 240-400 mm Mixer-capacity: total kgs 40 (flour/bran and liquid)

Press Extruder pasta machine mod. P220/2V That can produce sheet of pasta or other shapes changing the dies – hourly production of KGs 220 about of sheet of pasta – the attachment of the winding mod. BS/ (bobbinboy) allows for the production of sheets of pasta which can be subsequently feed the ravioli, cappelletti and agnolotti machines, too (furnished only on request) – equipped with a cutter for short cuts and drier with two frames – water cooling system on the extruder head and fan – equipped with one die for sheet of pasta – equipped with anti-accident devices – machine painted or stainless steel version.

Motors: 3F Volt 230/400 Power: kW 10 Die for sheet of pasta: 400 mm Output KGs/h: 220 sheet of pasta

Mixer-capacity total kgs 75 (flour/bran and liquid)

Dimensions: mm 1200+700 X 1800 X 2300 H Weight: KGs 770

Fusilli Busiata Pasta Equipments mod. GTF/280-­400 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.

Water Cooler Cooler for automatic presses valid for any press allows to keep under control the temperature of the pipe extrusion avoiding the overheating of the dough. Simple connection to a closed circuit.

Dimensions lxwxh mm 380 X 630 X 580 H Weight 20 kg Power 0.37 KW Volt 220-1F

Macchine ed impianti per pasta fresca Machines and Plants for Alimentary Pasta

Formati di Pasta Pasta Shapes

Spaghetti

Spaghetti quadri N°1 - 0,6 mm

N°25 - 1,8 mm

N°2 - 0,7 mm

N°26 - 2,5 mm

N°3 - 0,8 mm N°4 - 0,9 mm N°5 - 1,1 mm N°6 - 1,3 mm N°7 - 1,5 mm N°8 - 1,7 mm N°9 - 1,9 mm

Tagliatelle N°30 - 1,8 mm N°31 - 2,5 mm N°32 - 3,5 mm N°33 - 4,5 mm N°34 - 6 mm

N°10 - 2,1 mm N°35 - 8 mm N°11 - 2,3 mm N°12 - 2,5 mm

N°36 - 10 mm

N°13 - 3 mm N°37 - 12 mm N°14 - 3,5 mm N°15 - 4 mm

Linguine

N°38 - 15 mm

N°39 - 20 mm

N°20 - 2 mm N°21 - 3 mm N°22 - 4 mm

N°40 - 25 mm

N°55 - 12 mm

N°67 - 15 mm N°56 - 16 mm

N°57 - 20 mm

Maccheroni lisci

N°69 - 25 mm

Maccheroni rigati

N°60 - 2,5 mm

N°75 - 4,8 mm

N°76 - 6 mm

N°77 - 8 mm

N°78 - 10 mm

N°61 - 3 mm

N°62 - 4 mm

N°79 - 12 mm

N°63 - 6 mm

N°64 - 8 mm N°80 - 15 mm N°65 - 10 mm

N°66 - 12 mm

N°81 - 20 mm

Curvi lisci

N°90 - 2,5 mm

N°120 3,2 mm

N°121 4,2 mm

Curvi rigati

N°130 4,8 mm

N°131 6,5 mm

N°91 - 3 mm

N°92 - 4 mm

N°110

N°112

N°115 - 8 mm

N°116 - 8,8 mm

N°95 - 9,8 mm

N°100 - 10,5 mm

N°122 6 mm

N°132 8,6 mm

N°123 7,8 mm

N°133 10,5 mm

N°124 9,8 mm

N°134 13,5 mm

N°125 12,5 mm

N°135 16 mm

N°96 - 12,5 mm

N°101 - 13,5 mm

N°139 7,8 mm

N°97 - 15 mm

N°102 - 16 mm

N°140 9,6 mm

N°144 8,6 mm

N°145 10 mm

Conchiglie liscie

Conchiglie rigate

N°160 - 15 mm

N°170 - 15 mm

N°161 - 21 mm

N°171 - 21 mm

N°162 - 28 mm

Trecce

Casarecce

N°215 - 8,8 mm

N°220 - 8,8 mm

Fusilli a 2 principi

Fusilli a 3 principi

N°230 - 7 mm

N°239 - 6,5 mm

N°231 - 9,8 mm

N°240 -8,4 mm

N°232 - 12,6 mm

N°241 - 10 mm

N°172 - 28 mm

N°163 - 35 mm

N°173 - 35 mm

N°180 73 mm

Gnocchetti sardi

N°250 10,4 mm

Radiatori N°190

N°251 10,4 mm

N°252 11,4 mm

Ruote

N°195 N°191

Amori

Gnocco

N°200 - 7,8 mm

N°210 - 27 mm

N°260 - 17,5 mm

N°261 - 25 mm

N°270 16,5 mm

N°271 - 25,4 mm

366

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Ravioli machines Search

Ravioli machines mod. RN/80 Restaurant Ravioli machine mod. RN/80 with double sheet of pasta, without table

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– hourly production of KGs 20 about – this machine is ideal for small pasta factories and restaurants automatic rolling of pasta’s sheets – discontinuous filling, possibility to add the filling (meat or cottage cheese and vegetables) – equipped with one square mould Q4 of mm 50 x 50 -possibility to change ravioli moulds of different size (square mould Q3 of mm 65 x 65 or square mould Q6 of mm 33 x 33) – joined product – this machine is equipped with anti-accident devices – anodized aluminium and stainless steel version.

Dimensions: mm 400 x 380 x h. 760 h Sheet width: 80

Power: KW 0,2

Weight kg: 28 about Prod/h kg: 20

Motors: Volt 3F 230/400 Hz 50/60

Ravioli machine mod. RN/120-­TS Ravioli machine mod. RN/120-TS with separated product – hourly production of KGs 40 about -discontinuous filling because the machine need to be stopped before add filling – with double sheet of pasta -ideal to produce ravioli with either soft fillings (cheese and/or vegetables) or with meat, in various consistencies and sizes – equipped with one mould shape Q4 – possibility to change ravioli moulds of different shape and size (square,

triangular,

round,

half-moon)

–

this

machine is equipped with anti-accident devices – stainless steel version.

Motors: 3F Volt 230/400

Power: kW 0,5 Sheet width: mm 120

Output KGs/h: 40 Dimensions: mm 480 X 730 X 1940 H Weight: KGs 135

Ravioli machines mod. RN/120-­SC Ravioli machine mod. RN/120-SC with separated product – hourly production of KGs 60 about -discontinuous filling because the machine need to be stopped before add filling – with double sheet of pasta -ideal to produce ravioli with either soft fillings (cheese and/or vegetables) or with meat, in various consistencies and sizes – equipped with one mould shape Q4 – possibility to change ravioli moulds of different shape and size (square,

triangular,

round,

half-moon)

–

this

machine is equipped with anti-accident devices – stainless steel version

Motors: Volt 230/400

Power: kW 1

Sheet width: mm 120 Weight: KGs 140

Pasta shapes

Output KGs/h: 60 about Dimensions: mm 520 X 730 X 1770 H

Ravioli machine mod. RN/170-­TS Ravioli machine mod. RN/170-SC with separated product – hourly production of KGs 170 about -discontinuous filling because the machine need to be stopped before add filling – with double sheet of pasta -ideal to produce ravioli with either soft fillings (cheese and/or vegetables) or with meat, in various consistencies and sizes – equipped with one mould shape Q4 – possibility to change ravioli moulds of different shape and size (square,

triangular,

round,

half-moon)

–

this

machine is equipped with anti-accident devices – stainless steel version.

News Motors: 3F Volt 230/400

Power: kW 0,6

Sheet width: mm 170

Output KGs/h: 90 Dimensions: mm 640 X 730 X 1930 H Weight: KGs 135

Ravioli machine mod. RN/170-­SC Ravioli machine mod. RN/170-SC with separated product – hourly production of KGs 120-150 about discontinuous filling because the machine need to be stopped before add filling – with double sheet of pasta -ideal to produce ravioli with either soft fillings (cheese and/or vegetables) or with meat, in various consistencies and sizes – equipped with one mould shape Q4 – possibility to change ravioli moulds of different shape and size (square,

triangular,

round,

half-moon)

–

this

machine is equipped with anti-accident devices – stainless steel version.

Motors: 3F Volt 230/400

Power: kW 1,7

Sheet width: mm 170

Output KGs/h: 120/150 Dimensions: mm 570 x 730 x 1850 H

Weight: KGs 180

Industrial Ravioli Machine mod. RN/280-­320 AL Industrial Ravioli Machine mmod. RN/320-AL with separated product – hourly production of KGs 300 about -discontinuous filling because the machine need to be stopped before add filling – with double sheet of pasta ideal to produce ravioli with either soft fillings (cheese and/or vegetables) or with meat, in various consistencies and sizes – equipped with one mould shape Q4 – possibility to change ravioli moulds of different shape and size (square, triangular, round, half-moon) – this machine is equipped with anti-accident device, stainless steel version.

Motors: 3F Volt 230/400 Sheet width: mm 280/320

Output KGs/h: 250-330

Dimensions: mm 1000x1005x1950 H Weight: KGs 360

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Automatic Sheeter Search

Automatic sheeter mod. C/170 Pasta Automatic sheeter mod. C/170 double-bin hopper to produce sheet of

How much fresh or dried pasta do you want to produce?

pasta 170 mm x 5 thick. Particularly suitable in Small

Pasta

Restaurants,

Shop, the

Breakfast,

machine

Dining

replaces

&

manual

systems to produce high-quality pasta, noodles or useful to produce food machinery Ravioli, Ravioli and Cappelletti. THE MACHINE IS’ EASY TO USE, EASY TO CLEAN AND MINTENANCE FREE. Both mixers have the tree removed dough made of round full palette of stainless steel with interlocking conical gear and spaced supports mounted on the sides open for easy cleaning, and safety cover with slots for inserting liquid. The overthrow of the tank mixture is facilitated by a gas spring and lever with automatic. Both basins, being independent, are useful for making small mixes. Group of rolling PATENTED with stainless steel cylinders mounted on bearings. Direct drive (no chains) by high-performance motor. Tape output with slitting the sheet to obtain the desired width complete with microswitch limit.

Automatic sheeter pasta machine mod. CA280-­400-­N

Automatic sheeter pasta machine mod. CA280-400-N double-bin hopper to produce sheet of pasta mm 5 thikness, with electromechanical overturning in 13 sec. Patented rolling group, with sheeter rollers in stainless steel AISI 304, with roller bearings which don’t need maintenance. Speed of pasta output can be regulated by means of INVERTER. Belt, side panels and frontal panels are mobiles for easy cleaning.

Round edges for double bin-hopper, in stainless steel AISI 304. Product outlet over belt with longitudinal cutter device. Machine in stainless steel AISI 304 version.

Pasta shapes

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Automatic sheeter-­cutter mod. TL/170

Automatic sheeter-cutter mod. TL/170 machine – simple and silent – with table – sheeter of mm 170 to reduce the thickness and to cut sheet in different tagliatelle sizes – equipped with an interchangeable three cutters device – with this machine thickness, width and long cuts are adjustable – equipped with antiaccident devices

Motors: 3F Volt 230/400

Power: kW 0,8

Dimensions: mm 460 x 620 x 1430 H

Output KGs/h: KGs 80

Weight: KGs 130

Rollers width: mm 170

Stacking and cutting machine mod. SI/280-­400 Stacking and cutting machine mod. SI/280-400 ideal to replace the hand process for sheet of pasta – standard width is mm 280-400 – it is designed to roll, to make a dusting, to cut and to overcome the pasta sheet layers automatically at all – moreover this machine is suitable to deliver tagliatelle or lasagne of different sizes and lengths by only fitting a cutting equipment – this machine not require more use of manpower allowing the unit operator to perform other tasks when the unit is running – it deposits both lasagne and long cuts directly into a designated storage or retail container – equipped with an automatic counter, the machine can be adjusted to stop at a pre-designated number of sheets – it is capable of cutting lasagne 3,9” x 5,5” – at the pasta sheet stack completion the machine stops automatically –mod. AT/280 do not require any maintenance procedure – machine in stainless steel version.

Rolling pasta machines mod. CL/280-­400

Rolling pasta machines mod. CL/280-400 with roller width of mm 280 (inches 11) -mm 400 (inches 15,74) ideal to regulate sheet of pasta to desired thickness, also recycling leftovers of fresh pasta, from cappelletti, tortellini or ravioli machines -this machine is equipped with anti-accident devices – in stainless steel version

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PAMA PARSI MACCHINE s.r.l.

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Via Maremmana III, n. 55

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00030 San Cesareo (RM)

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Cappelletti Agnolotti machines Search

Cappelletti Agnolotti machines mod. RC/2-­N Cappelletti

Agnolotti

machine

RC/2-N

with

double

mould

shape

How much fresh or dried pasta do you want to produce?

cappelletto/agnolotto PN02 -hourly production of KGs 50 about – the change from one shape to another is possible with the machine in motion by the simple rotation of a lever – possibility to change moulds (tortellone excluded) – equipped with anti-accident

Pasta shapes

devices.

Motors: 3F Volt 230/400

Power: kW 1,2 Output KGs/h: 50

Dimensions: mm 600 X 700 X 1400 H Weight: KGs 270 Sheet width: mm 132

Cappelletti Agnolotti machines mod. RC/4-­N Cappelletti

Agnolotti

machine

RC/4-N

with

double

mould

shape

cappelletto/agnolotto PN02 hourly production of KGs 80120, the change from one shape to another is possible with the machine in motion by the simple rotation of a lever, possibility to change moulds (tortellone excluded) equipped with anti-accident devices.

Motors: 3F Volt 230/400 Power: kW 2,6 Output KGs/h: 80/120 Dimensions: mm 860 X 860 X 1585 H Weight: KGs 350

Sheet width: mm 262

Particular of the Cappelletti production and Agnolotti by holf moon With the simple rotation of a lever, the operator can swith from the agnolotto to the cappelletto shape with the machine in motion.

Patented.

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By the simple rotation of a lever, we can produce CAPPELLETTI and AGNOLOTTI, without changing the mould and with the machine in operation.

agnolotto

cappelletto

VIDEO Cappelletti and Agnolotti Machines mod. “RC” with production rate from 40 to 180 kg/h.

PAMA PARSI MACCHINE S.r.l. Via Maremmana III, n. 55 - 00030 San Cesareo (Roma) ITALY Tel. +39 06 9587205 - 9570662 Fax +39 06 9588550 www.pamaroma.it info@pamaroma.it

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Gnocchi Dumpling machines Search

Gnocchi dumpling machine with 3 holes mod. GN/3-­N Gnocchi machine with 3 holes, hourly production of KGs 75 about, the product

How much fresh or dried pasta do you want to produce?

can be smooth or striated, as desired of small, medium or large shape gnocchi may be formed well hollowed or cubed, as desired -continue feeder, equipped with anti-accident devices.

Pasta shapes

Motors: 3F Volt 230/400 Power: kW 0,4 Output KGs/h: 75 Dimensions: mm 400 x 650 x 1300 h

Weight: KGs 88

Gnocchi dumpling machine with 6 holes mod. GN/6-­N Gnocchi machine with 3 holes – hourly production of KGs 150 about – the product can be smooth or striated, as desired – of small, medium or large shape – gnocchi may be formed well hollowed or cubed, as desired continue feeder – equipped with anti-accident devices.

Motors: 3F Volt 230/400

Power: kW 1,6

Output KGs/h: 150

Dimensions: mm 600 x 700 x 1500 h Weight: KGs 200

Mixer Cooker Gnocchi – Dumpling machine mod. IG/25-­N Mixer for gnocchi machines its heater is gas-functioning (methane, GPL) and it is adjustable mixer capacity of KGs 25 about (pounds 55,5) equipped with a pot in aluminium – equipped with antiaccident devices. Machine in stainless steel version. _______________________ Motors: 3F Volt 230/400 Power: kW 0,4 Output KGs/h: KGs 100 capacity: Kgs 25 about

Weight: KGs 82

Dimensions: mm 510 x 700 x 1180 h Mixer

Mixer Cooker Gnocchi – Dumpling machine mod. IG/40-­N Electric car made ​entirely of stainless steel suitable for the preparation and cooking of food in pastry and cuisine. The peculiarity of this machine are the two tools mixers that by working together in planetary motion, ensure optimum

product

performance.

The

particular

strength of the machine and the range of available versions make it able to cope with endless preparations: from creams to polenta, the dough for dumplings, etc. ….. The principle of cooking “bain marie” exploits the circulation of diathermic oil present in the cavity of the tank insulated with triple wall for maximum operator safety. Tilting is not removable. Complies with CE regulations.

Motors: 3F Volt 230/400 Power: kW 7,6 Weight: KGs 340 Geom capacity : lt. 60 Product’s Capacity kg: 48 Dimensions: mm 510 x 700 x 1180 h

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Pasta cutters Search

Pasta cutter mod. TR/3 Cutter machine for long cuts, without table to produce tagliatelle of 3 widths: mm

How much fresh or dried pasta do you want to produce?

2-4-6 sheet width: mm 180 (inches 7,1), equipped with anti-accident devices, machine in stainless steel version.

Motors: 3F Volt 230/400

Power: kW 0,18

Dimensions: mm 350 X 250 X 400 H Weight: KGs 15

Standard cuts: mm 2 – 4 – 6

Rollers width: mm 180

Pasta cutter mod. TR/5-­N Cutter machine for long cuts, without table (only on request) to produce tagliatelle of five widths: mm 1,25-2-4-6–12 practical and quiet it can be mounted on tables or counters, on fixed bases or on dollies, equipped with anti-accident devices.

Motors: 3F Volt 230/400 Power: kW 0,4 Dimensions: mm 550 X 430 X 580 H Weight: KGs 50 Standard cuts: mm 1,25-2-4-6-12

Rollers width: mm 290

Pasta cutter mod. TRM/5-­N

Cutter pasta machine for long and short cuts – without table (only on request) – to produce tagliatelle 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 – practical and quiet it can be mounted on tables or counters, on fixed bases or on dollies – equipped with anti-accident devices Motors: 3F Volt 230/400 Power: kW 0,4 Dimensions: mm 460 X 450 X 550 H Weight: KGs 68 Standard cuts: mm 1,25-2-4-6-12 Standard short cuts: mm 4-6-12 Rollers width: mm 300

Pasta cutter “Fettuccine taglio Casareccio” mod. TC/1 Cutter pasta machine for long cuts without table, ideal to produce 8 kinds of “fettuccine casarecce”, equipped with anti-accident devices. Machine in stainless steel version.

Weight kg 30 Power KW 0,16 Volt 230/400-3F

Pasta shapes

Pasta sheeter and cutter mod. TLB/4 Sheeter-cutter asta machine, without table (only on request), with sheeter of mm 200 (inches 7,8) and cutter with 5 cuts for long pasta: mm 1,25-2-4 -12 adjustable thickness. Equipped with anti-accident devices machine in stainless steel version.

Motors: 3F Volt 230/400 Power: kW 0,4 Dimensions: mm 500 X 550 X 450 H Weight: KGs 30 Standard cuts mm 1,2 -2-6-12 Rollers width: mm 200

Pasta sheeter and cutter mod. LT/200-­N

News

Sheeter-cutter asta machine, without table (only on request), with sheeter of mm 200 (inches 7,8) and cutter with 5 cuts for long pasta: mm 1,25-2-4 -6-12 adjustable thickness. Equipped with anti-accident devices machine in stainless steel version.

Motors: 3F Volt 230/400 Power: kW 0,4 Output KGs/h: 50 Dimensions: mm 690 X 590 X 450 H Weight: KGs 87 Standard cuts mm 1,2 -2-4-6-12 Rollers width: mm 200

Pasta sheeter and cutter mod. TL/170 Automatic sheeter-cutter machine simple and silent, with table sheeter of mm 170 to reduce the thickness and to cut sheet in different tagliatelle sizes – equipped with an interchangeable three cutters device, with this machine thickness, width and long cuts are adjustable, equipped with antiaccident devices.

Dimension bxpxh mm 460 x 620 x 1430 h Weight kg 130 Output KGs/h: 80 Rollers width:mm 170 Power kW: 0,8 Motors: Volt 230/400

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Orecchiette machines Search

Orecchiette Cavatelli machines Orecchiette

machines, possibility

to

produce

How much fresh or dried pasta do you want to produce?

cavatelli and other special shapes (“pugliese-type” pasta),

equipped

with

an

inverter

feeder,

possibility to produce orecchiette of various size, patented machine and in stainless steel version, equipped with anti-accident devices, marking CE, equipped with mod. NS a special belt fitted of cutter group and moulds to produce, typical shapes “pugliese-type” pasta like cavatelli, capunti, fusilli, strascinati, trofie”, etc.

Watch videos of machines Orecchiette and Cavatelli

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Pasta shapes

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PAMA PARSI MACCHINE S.r.l.

Via Maremmana III, km 3 - 00030 San Cesareo (Roma) Tel. +39 06 9587205 - 9570662 Fax +39 06 9588550 www.pamaroma.it info@pamaroma.it

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“ nuovo gruppo cestello formazione BREVETTATO â€? “ incavatura + profonda â€? “ formati uguali a quelle fatti a mano â€? “ produzione da 30 a 160 kg/ora â€? “ alimentazione costante e continua per una plasticitĂ ed un colore dell’impasto perfetti â€? “ silenziosa â€? “ nuovo gruppo taglio â€? “ potenziamento nastro formazione formati pasta pugliese â€? “ completamente in acciaio inossidabile â€?

$7 / cavatelli

03 / orecchiette e cavatelli

03 / orecchiette e cavatelli

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Special pasta machine Search

Lasagna Cannelloni machine mod. CN/2000 Special pasta machine to produce cannelloni

How much fresh or dried pasta do you want to produce?

(manicotti) and pre-cooked lasagna with adjustable width and length – this machine is fittted with a special rolling system to obtain cannelloni similar to handle made -outlet No. 2 cannelloni each time production rate of No. 700 pieces per hour about – dough cooking is two minutes – lenght mm 110 (inches 4,33) – sheeter group with cylinders of width mm 280 (inches 11) bottom plane: dough reduces dough thickness, hot water cooking and water cooled top plane: filling forming and cutting width of pasta sheet mm 280 (inches 11) adjustable thikcness of sheet of pasta adjustable filling with inverter – filling is continuous and it is possible to use different kinds of filling either meat or cheese machine in stainless-steel and aluminium for easy handling and easy cleaning – equipped with anti-accident devices.

Motors: 3F Volt 230/400 Power: kW 7 Output/ h: No. 700 pieces about Dimensions (lxpxh): mm 650 X 1950 X 1650 H Weight: KGs 320 about Sheet width: mm 280 (inches 11)

Coloured sheet pasta machine mod. SC/170-­300 Special pasta machine automatic which produces sheet of pasta with stripes of three different colours – it consists in three individually powered hoppers which load the three mixtures – this machine can produce sheet of pasta of 2 mm thick adjustable, which can be used to produce ravioli, cappelletti or linguine, fettuccine – this machine is built in stainless steel – equipped with anti-accident devices.

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Pasta machine coloured Butterflies Special pasta machine Automatic notching machine for the production of fresh pasta format BUTTERFLIES in various sizes with independent motors driven by inverters. Mold formation, cutting and ejection product with non-stick coating conforming to the contact with food. Ribbon trim removal independent. It ‘made ​entirely of stainless steel with EC electrical system.

Pasta shapes

Stacking and Cutting pasta machine mod. SI/280-­400 Special pasta machine Stacking and cutting machine, ideal to replace the hand process for sheet of pasta – standard width is mm 280/400 – it is designed to roll, to make a dusting, to cut and to overcome the pasta sheet layers automatically at all – moreover this machine is suitable to deliver tagliatelle or lasagne of different sizes and lengths by only fitting a cutting equipment – this machine not require more use of manpower allowing the unit operator to perform other tasks when the unit is running – it deposits both lasagne and long cuts directly into a designated storage or retail container – equipped with an automatic counter, the machine can be adjusted to stop at a pre-designated number of sheets – it is capable of cutting lasagne 3,9” x 5,5” – at the pasta sheet stack completion the machine stops automatically –do not require any maintenance procedure – machine in stainless steel version.

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Crepes pasta machine mod. CR/200 Special pasta machine for Crepes 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.

Motors: 1F Volt 220 Power: kW 2,6 Weight: KGs 35 Output KGs/h: 400 pieces about Dimensions: mm 510 x 260 + 520 (conveyor belt) x 370 h Square crêpes widht: mm 180 (inches 7) Round crêpes diameter: mm 180 (inches 7)

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News

Macchina per Cannelloni e Lasagne - in soli 2 metri una macchina che lamina,

cuoce in acqua, raffredda, riempe, forma e taglia Cannelloni e Lasagne artigianali precotti

- 700 pezzi per 50 kg/ora di produzione - facile da usare e rapida nella manutenzione - alimentazione ripieno e lunghezza cannellone regolabile

- non produce fumi combusti - completamente in acciaio inossidabile

- MACCHINA BREVETTATA

$/

Tutti i tipi di ripieno a dosaggio variabile

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Questa macchina, BREVETTATA, produce 700 cannelloni/ora riferiti ad una lunghezza di 110 mm in solo due metri di spazio.

La macchina, ad alimentazione elettrica, consente di ridurre drasticamente le dimensioni grazie ad un sistema IN-OUT che sviluppa le lavorazioni su due piani paralleli. Le operazioni di laminazione, rifilo sfoglia, cottura in acqua e raffreddamento sono posizionate nella parte sottostante, il riempimento, la formazione ed il taglio in quella superiore.

Di estrema semplicità e manegevolezza la macchina CN/2000 è costruita in acciaio inox ed alluminio anodizzato, ed è concepita per una facile pulizia di tutte le sue parti.

Il ripieno e la lunghezza di taglio sono regolabili, mentre il tempo di cottura in acqua della sfoglia è di circa 2 minuti. La larghezza della sfoglia in entrata è di 280 mm ed il consumo della macchina è di 7 kW. Alimentata da ripieno continuo di varia consistenza, la macchina CN/2000 è provvista di uno speciale sistema di avvolgimento sfoglia per la produzione di un cannellone del tutto uguale a quello fatto manualmente.

La stessa macchina può produrre sfoglia precotta di larghezza, spessore e lunghezza regolabili.

Pama Roma’s newest PATENTED machine to produce cannelloni at the rate of 700 pieces per hour.

The user is now able to reduce dimensions of thickness and filling forning and cutting, thanks to a special in-out system, in fact processing works on two parallel planes. t #PUUPN QMBOF EPVHI SFEVDFT dough thick ness, hot water cooking and water cooled. t 5PQ QMBOF GJMMJOH GPSNJOH BOE cutting.

The CN/2000 is stainless steel and aluminum built, for easy handling and easy cleaning.

Filling and length are adjustable and dough cook ing is t wo minutes.

Dough sheet is 280 mm (11 inches). &MFDUSJDBM L8 BNQT volts).

Filling is continuous and it is possibile to use different kinds of filling either meat or cheese.

The CN/2000 is fitted with a special rolling system to obtain a cannelloni (manicotti) similar to handle made.

The CN/2000 can produce pre cooked lasagna with adjustable width and length.

Mod. CN / 2000 Potenza: kW. 7 Produzione oraria: 700 pezzi c.

Dim. (Ixpxh): 650x1950x1650 mm Larghezza sfoglia in entrata: 280 mm Peso: 320 Kg

Mod. CN / 2000 Power: kW. 7 Production rate per hour: 700 pieces Dim. (Ixpxh): 650x1950x1650 mm Width of sheet pasta: 280 mm Weight: 320 Kg

PAMA PARSI MACCHINE S.r.l.

Via Maremmana III, km 3 - 00030 San Cesareo (Roma) Tel. +39 06 9587205 - 9570662 Fax +39 06 9588550 www.pamaroma.it info@pamaroma.it

Die PATENTIERTE Maschine ermÜglicht es, 700 Stßck Cannelloni einer Länge von 110 mm auf nur zwey Meter Raum her zustellen. Die elektrisch betriebene Maschine erlaubt es, die Dimensionen dtrastisch zu reduzieren dank ines IN-OUT Systems, das die Herstellung auf zwey parallelen Ebenen betreibt.

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Die extrem einfache und leicht beidenbare Maschine CN/2000 ist aus inox stahl und eloxiertem Aluminium Hergestellt und so beschaffen, dass alle ihre Teile reicht zu reinigen sind.

Die Fßllung und die Schnittlänge sind einstellbar, während das ,PDIFO JO 8BTTFS EFT #MBUUT DB NJO CFUSÊHU %JF #SFJUF EFT #MBUUT am Eingang beträgt ca. 280 mm und der Verbrauch der Maschine 7 kW. Mit fortlaufender Fßllung von verschiedener Konsistenz gespeist, ist die Maschine mit einem TQFXJFMMFO #MBUUBVGSPMMTZTUFN zur Hertellung eines Cannellone versehen, der einem per Hand hergestellten vollstäbdug gleicht.

Die Gleiche Maschine k ann W P F S H F L P D I U F # M ĂŠ U U F S N J U FJOTUFMMCBSFS -ĂŠOHF VOE #SFJUF herstellen.

E s t a m ĂĄ q u i n a PAT E N TA DA permite obtner una producciĂłn de 700 unidades de canelones de longitud 110 mm en sĂłlo dos metros de espacio.

La mĂĄquina, de alimentaciĂłn elĂŠctrica, permite reducir drĂĄsticamente las dimensiones, gracias a un sistema IN-OUT que desarrolla las elaboraciones en dos planos paralelos. Las operaciones de laminado, corte con hilo, cocciĂłn en agua y enfriamento estĂĄn colocadas en la parte inferior, el llenado, la formaciĂłn y el corte, en la superior.

De suma simplicidad y m a n e j a b i l i d a d, l a m ĂĄ q u i n a CN/2000 estĂĄ costruida en acero inoxidable y aluminio anodizado, y estĂĄ concebida para una fĂĄcil limpieza de todas sus partes.

El relleno y la longitud del corte son regulables, mientras que la cocciĂłn en agua de la masa es de 2 minutes. El ancho de la masa en entrada es de 280 mm y el consumo de la mĂĄquina es de 7 kW. Alimentada con relleno continuo, de consistencia variable, la mĂĄquina CN/2000 estĂĄ dotada de un sistema especial para envolver la masa, para la producciĂłn de un canelĂłn totalmente igual al hecho manualmente.

La misma mĂĄquina puede producir masa precocida de ancho y largo regulable.

Mod. CN / 2000 Leistung: kW. 7 Stundenproducktion: 700 Dim. (Ixpxh): 650x1950x1650 mm Breite des Teigblatts: 280 mm Gewicht: 320

Mod. CN / 2000 Potencia: kW. 7 ProducciĂłn horaria: 700 piezas Dim. (Ixpxh): 650x1950x1650 mm Ancho de la milhoja: 280 mm Peso: 320 Kg

RCP-GRAFICA.com - 2007

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La

 
 PAMA

 
 PARSI

 
 MACCHINE

 
 s.r.l.

 
 si

 
 riserva

 
 la

 
 possibilitĂ

 
 di

 
 apportare

 
 in

 
 qualunque

 
 momento

 
 modiďŹ che

 
 al

 
 contenuto

 
 descritto

 
 per

 
 ragioni

 
 di

 
 natura

 
 tecnica

 
 o

 
 commerciale.

Sistema brevettato per l’avvolgimento del cannellone

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dal 1944, macchine ed impianti per pasta fresca

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Restaurant pasta machines Search

Press extruder pasta machines mod. P/10 That can produce sheet of pasta or other shapes changing the dies -hourly production of KGs 10

How much fresh or dried pasta do you want to produce?

about of sheet of pasta – with one vat mixercapacity total kgs 8 it is ideal for small pasta factories and restaurants -equipped with a cutter for short cuts – water cooling system on the extruder head. Product ventilation outlet, equipped with one die for sheet of pasta, mixer shaft can be extract – equipped with anti-accident devices.

Motors: Volt 230/400 3F Power: kW 1 Output KGs/h: 10 Dimensions: mm 550 x 650 x h. 700 Weight: KGs 80 Mixer-capacity total kgs 8 (flour/bran and liquid)

Ravioli machines mod. RN/80 Restaurant Ravioli machine mod. RN/80 with double sheet of pasta, without table – hourly production of KGs 20 about – this machine is ideal for small pasta factories and restaurants -automatic rolling of pasta’s sheets – discontinuous filling, possibility to add the filling (meat or cottage cheese and vegetables) – equipped with one square mould Q4 of mm 50 x 50 -possibility to change ravioli moulds of different size (square mould Q3 of mm 65 x 65 or square mould Q6 of mm 33 x 33) – joined product – this machine is equipped with anti-accident devices – anodized aluminium and stainless steel version.

Dimensions: mm 400 x 380 x h. 760 h Sheet width: 80

Power: KW 0,2

Weight kg: 28 about Prod/h kg: 20

Motors: Volt 3F 230/400 Hz 50/60

Pasta cutter “Fettuccine taglio Casareccio” mod. TC/1 Cutter pasta machine for long cuts without table, ideal to produce 8 kinds of “fettuccine casarecce”, equipped with anti-accident devices. Machine in stainless steel version.

Weight kg 30 Power KW 0,16 Volt 230/400-3F

Pasta shapes

Pasta sheeter and cutter mod. LT/200-­N Sheeter-cutter asta machine, without table (only on request), with sheeter of mm 200 (inches 7,8) and cutter with 5 cuts for long pasta: mm 1,25-2-4 -6-12 adjustable thickness. Equipped with anti-accident devices machine in stainless steel version.

Motors: 3F Volt 230/400 Power: kW 0,4 Output KGs/h: 50 Dimensions: mm 690 X 590 X 450 H Weight: KGs 87 Standard cuts mm 1,2 -2-4-6-12 Rollers width: mm 200

Crepes pasta machine mod. CR/200

News

Special pasta machine for Crepes 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.

Motors: 1F Volt 220 Power: kW 2,6 Weight: KGs 35 Output KGs/h: 400 pieces about Dimensions: mm 510 x 260 + 520 (conveyor belt) x 370 h Square crêpes widht: mm 180 (inches 7) Round crêpes diameter: mm 180 (inches 7)

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Combined pasta machines Search

Combined pasta machines PASTATION, to produce Fresh Pasta in Restaurants,

How much fresh or dried pasta do you want to produce?

Delicatessens, Holiday’s Farms, small Pasta Shop and Catering Pastation is Combined pasta machines Restaurant Pama of

the

Parsi

Macchine,

presents

a

new

solution “Patented” for those who want to produce fresh pasta. This is a complete studied workstation Combined pasta machine Restaurant concentrated in a small space, only 150 cm, which was tested by our Pasta Chef and by the most demanding. Pastation is location Combined pasta machine Restaurant 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.

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Pasta shapes

速

La Soluzione tutto in uno All in one Solution

Soluzione brevettata per la produzione di pasta fresca: pasta corta, pasta lunga, ravioli, tagliatelle e sfoglia per lasagne Patended solution for the production of alimentary pasta of short-cut, long-cut, ravioli, tagliatelle and sheet for lasagna

MACCHINE ED IMPIANTI PER PASTA FRESCA MACHINES AND PLANTS FOR ALIMENTARY PASTA

RCP-GRAFICA.com - 2012

Pressa impastatrice Extruder pasta machine

Raviolatrice Ravioli machine

Sfogliatrice e Taglierina Sheeter and Cutter machine

Gruppo di taglio paste corte Cutter group for short cuts

Asciugatoio 7 telai Drier with 7 frames

Contenitore farina e cassettiera Container for flour and chest

Soluzione brevettata consigliata per piccoli Pastifici, Supermercati, Ristoranti, Agriturismi e Gastronomie.

Patended solution, the most useful for Pasta Shops, Restaurants, Supermarkets, Farm Holidays and Delicatessens.

PRESSA IMPASTATRICE: estrusore con raffreddamento sulla testata e albero d’impasto smontabile produce pasta sfoglia.

EXTRUDER PASTA MACHINE: with water cooling system on the extruder head and removable mixing shaft, it produces sheet of pasta.

GRUPPO DI TAGLIO: spaghetti, fusilli, maccheroni, conchiglioni, casarecce e tanti altri formati cambiando semplicemente le trafile.

CUTTER FOR SHORT CUTS: spaghetti, fusilli, maccheroni, conchiglioni, casarecce and many others shapes of pasta, only changing the dies.

RAVIOLATRICE: produce ravioli a doppia sfoglia in 3 diversi formati.

RAVIOLI MACHINE: it produces ravioli with double sheet of pasta and in 3 differents shapes.

SFOGLIATRICE: laminazione sfoglia per lasagna largh. 200 mm, con rulli ruvidi in acciaio inox, e spessore regolabile.

SHETEER: to laminate sheet of pasta for lasagna width 200 mm, with rough rollers in stainless steel, and adjustable thickness.

TAGLIERINA: a 4 tagli produce tagliolini, fettuccine, tagliatelle e pappardelle.

CUTTER: with 4 cuts to produce tagliolini, fettuccine, tagliatelle and pappardelle.

ASCIUGATOIO: con 7 telai in plastica cm 60x40 è utilissimo per togliere l’umidità superficiale alla pasta fresca.

PRE-DRIERS: with 7 plastic frames cm 60x40, it is very useful to remove the surface moisture of fresh pasta.

CONTENITORE PER SEMOLA: apertura a cerniera,completamente in acciao inossidabile ha una capienza di 50 kg.

CONTAINER FOR FLOUR/BRAN: hinge opening and completely in stainless steel, it has a capacity of 50 kg.

VANO PORTAOGGETTI E CASSETTIERA: fondamentali per tenere tutti gli utensili da cucina in ordine e a portata di mano.

GLOVE BOX AND CHEST: fundamental to keep all kitchen utensils tidy and handy.

PIANO DA LAVORO: in acciaio inossidabile, è utilissimo per tutte le lavorazioni di preparazione manuali.

WORK PLAN: all in steanless steel, it is very usefull for all processes and manual working.

OPTIONAL: Abbattitore di temperatura 3 telai.

OPTIONAL: blast temperature with 3 frames.

CARATTERISTICHE TECNICHE

TECHNICAL SPECIFICATIONS

Produzione oraria Capacità vasca impastatrice Diametro trafila Dimensioni (LxPxH) Peso Potenza assorbita Larghezza sfoglia Taglierina Tagli standard Taglierina Larghezza sfoglia Raviolatrice Alimentazione

Hourly output Capacity basin mixer Die diameter Dimensions (DxWxH) Weight Power absorption Sheet width for Cutter machine Standard cuts on Cutter machine Sheet width for Ravioli machine Motors Volts

PAMA PARSI MACCHINE S.r.l. Via Maremmana III, n. 55 - 00030 San Cesareo (Roma) Italy Tel. +39 06 9587205 - 9570662 Fax +39 06 9588550 www.pamaroma.it info@pamaroma.it

kg. 12/15 kg. 8 (semola e liquidi - flour/bran and liquid) mm 89 mm. 1500 x 800 x H. 1500 kg. 270 kW. 1,8 mm. 200 mm. 2-4-8-12 mm. 80 400V 3F+N / 230V 1F

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Heat treatment pasta Search

Mini pastaurizer pasta mod. PS/150 Mini pasteurizer pasta machine ideal for all types of fresh pasta workshops –

How much fresh or dried pasta do you want to produce?

ideal to extend the shelf life of fresh or filled pasta – in only 150 centimetres (inches 5,9) of space it pasteurizes tagliatelle, tortellini, ravioli and other shapes of filled pasta – entirely built in stainless steel – it is provided with 40 cm conveyor belt with adjustable speed -its heater could be either gasfunctioning (methane, GPL) with power of kW 1,8 or electric with power of kW 9 -capacity of KGs 30 about (pounds 66,6) – equipped with two frames in stainless steel to keep product -temperature and belt speed are adjustable equipped with anti-accident devices.

Motors: 3F Volt 230/400 Power: kW 1,8 (with gas-functioning) Weight: KGs 153 about Power: kW 9 (electric-functioning) Burner power: kcal/h 13.000 Output KGs/h: 30

Dimensions: mm 1500 X 800 X 1570 H

Equipments for the hydrothermal treatment of pasta whit filling Machinery for HEAT TREATMENT of fresh pasta and stuffed pasta (Pasteurization) with heating system with boiler integrated into the machine and heat exchanger immersed in water. The system adopted eliminates heat loss into the environment and minimizes the power consumption allowing returns of 90/92%. The coverage of the area of pasteurization easily removable allows the total sanitization (washing) of the tank and steam production of the tape.

MODEL

PS/270-G

PS/400-G

PS/600-G

60

100

150

Electric power

kW. 3,2

kW. 3,4

kW. 3,4

Gas power

kW. 30

kW. 34

kW. 50

Belt width

600 mm

600 mm

800 mm

Length steam room

1300 mm

2000 mm

3000 mm

200 kg.

500 kg.

700 kg.

2700x1400x1200

4000x1400x1610

6000x1610x1610

3F-230/400V

3F-230/400V

3F-230/400V

GPL/METHANE

GPL/METHANE

GPL/METHANE

Production kg / h.

Weight Dimensions LxWxH mm.

Volt Gas supply

Performances: The machine for heat treatment pasta is available in differen sizes which can treat up to 150-200 Kg per hour of different products such as ravioli, tortellini, cappelletti, non-stuffed pasta or even potato gnocchi, either stuffed or not.

Pasta shapes

Hygiene: PS pasteurizers are made entirely of AISI 304 stainless steel, including the conveyor belt. The top covers of the unit can be opened for cleaning.

User-­friendly: The machines are supplied with all the necessary devices to mantain set-point temperature and water level automatically. The only connections needed are electric power, gas line, water line and water drain. The duration and temperature of treatment may be easily changed from control panel.

Money-­saving: The design of the chamber, thermal insulation and power regulation ensure a very reasonable working cost.

Trabatto – pre-­dryers pasteurised and filled pasta.

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Trabatto to pre-dry fresh, pasteurised and filled pasta. Hourly output: from up to 100 over 500 Kgs. Stainless steel vibrating-shelf equipment. The products are separated, maintain their original shape and are dried thanks to movement, ventilation and heating. The product can then be packed after removing some humidity, thus increasing its shelf-life.

It is composed as follows: - vibrating shelves made of stainless steel grids - stainless steel frame with removable panels, for easier inspection - independent drive system composed of a two eccentric-cam shaft; adjustable speed - forced air ventilation system composed of driven blowers - heating system composed of high-temperature electrical heaters - electrical cabinet for function control, equipped with a display and humidity control features, in compliance with the international standards in force.

Three-phase V230-400 Hz 50 power supply. Special voltage ratings available upon request.

Cooling machine for fresh pasta This is heat treatment pasta one belt chiller most suitable for the continuous treatment of short and filled pasta.

Machine made of stainless steel AISI 304.

Shaped sheet base structure mounted on adjustable, self-aligning, anti-slip feet.

Shsped sheet base with central drainage point; side flanging for condensation collection.

Stainless steel thermo-insulated external panel leaf doors, complete with seals, with glazed exterior and polished interior. High density polyurethane insulation.

One self-supporting articulated mesh conveyor belt made of blue polyester with a welded polyurethane edge.

Belts controlled by independent adjustable speed motors.

Air condenser unit complete with connection and functioning accessories.

Ventilated evaporator with thermostatic valve.

Three-phase V230-400 Hz 50 power supply. Special voltage ratings available upon request. Machine and electrical panel with instruments for setting and monitoring, built and installed in accordance with current EU regulations.

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Pasta static dryers Search

Dryer with 4 frames mod PR/4 Drier with 4 frames, to eliminate filled pasta humidity, stainless steel version.

How much fresh or dried pasta do you want to produce?

Marking CE Motors: 3F Volt 230/400

Power: kW 0,03

Output KGs/h: 10 about (pounds 22) (it depends of the kind of product) Dimensions: mm 840 X 400 X 900 H

Weight: KGs 60 about

Pasta static dryers The static desiccator is used to prepackage and desiccate long, short and stuffed pasta types and to dry pasteurized pasta prior to packaging.

The structure, made of insulated polyurethane foam panels, provides perfect thermal and acoustic insulation.

The internal and external lining is available as painted sheet or AISI 304 stainless steel sheet.

The control system allows to adjust temperature, humidity and production cycles.

Air heating is obtained via resistances or sets of hot water heat exchangers.

All desiccators are equipped with stainless steel trolleys and 600×1200 fir-wood looms with polyester netting.

MODEL

VR/24

No. of trolleys Wooden frames

24-

VR/25

VR/50

VR/100

1

2

4

25-600x1200x60

50-600x1200x60

100-600x1200x60

700x450x55 Width mm

1520

1750

1750

1750

Height

2080

2400

2400

2400

Depth

840

750

1700

2900

No. of

3×1200 Watt

3×1200 Watt

3×1800 Watt

6×1800 Watt

150 kg.

200 kg.

320 kg.

480 kg.

resistences Machine weight

Analyzer moisture meter for Cereals and Pasta Feed The system makes it possible to accurately measure the moisture content of the most common types of cereals without the use of the conversion table. It ‘currently the best selling moisture meter for pasta pocket in the world.

Action: in 2 seconds provides the exact moisture on the LCD display.

Pasta shapes

Sterilizer for pasta.

The high temperature insulated panels of the main structure are entirely made of AISI 304 stainless steel sheet that provides perfect insulation. Heat is provided by a set of resistances.

Temperature and sterilization cycle are controlled through a centralized control system.

It is composed as follows: - Structure with thermally-insulated panels, assembled by means of internal clamps; High-temperature polyurethane insulation; satin stainless steel external surfaces; polished stainless steel internal surfaces Stainless steel base with internal rotary platform; equipped with cart tracks; gearmotor control - track stop and alignment micro-switch - adjustable piping system -electrical blower for one-way hot air circulation - electrical lamps used for heating and to keep the set temperature steady - sterilisation temperature power and control probe - cycle end micro-switch Electrical cabinet with instruments to program and display the sterilisation phases Cabinet and electrical system in compliance with the EC and international standards in force.

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The PAMA PARSI MACHINERY has become a major player in the large facilities and laboratory equipment of the restaurant, with a holding of pre-

How much fresh or dried pasta do you want to produce?

and post-sales can ensure maximum customer satisfaction.

Passion, education and innovation are the elements that characterize our philosophy.

Choices are difficult and challenging to be taken but they took us to achieve industry leadership in terms of quality and reliability.

It is certainly not a coincidence that the leaders of catering such as RATIONAL (convection ovens), OFFCAR (cooking),

EVERLASTING

and

DESMON

(refrigeration), VALKO (packaging) and TECHFROST (blast)

have

given

us

the

technical

service

authorized.

The technical staff is able to create custom projects from a technical consultancy pre-project (survey, survey, feasibility study) up to the design, to the executives of the plants, sale, testing and after-sales service . Our services

increasingly

requirements,

such

as

directed the

to

Collective

Customer catering

companies without neglecting the needs of the small restaurateur.

We sell a wide range of equipment for the professional catering sectors following: STATIC AND DYNAMIC PREPARATION PREPARATION, COOKING, AND CONVENTION CONVENTION OVEN STEAM, STORAGE, REFRIGERATION AND QUICK BLAST TEMPERATURE, WASH DISHES OR DISTRIBUTION OUTLET.

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Refrigeration Search

Display refrigerator MASTER is the new line of refrige- rated semi-

How much fresh or dried pasta do you want to produce?

ventilated serve-over and self-service counters, suitable for all sales areas. It is composed by various models with the same base structure but with different depth and solution adopted for glasses opening. The temperature is con- trolled by an electronic thermostat. Timed defrosting system. Gas R404A. Suitable for mediumsized sales area, is fitted with hardened curved folding glasses and anodized aluminum canopy.

Standard fittings: 2 insulated and thermoformed end-walls (50mm thick) with side glass, electronic control panel, refrigerated storage with doors. Customizations on request. It is available in 7 different lengths: 1060 – 1540 – 2020 – 25002980 – 3700 – 3940.Available accessories: Mezzanine glass shelf, Rear sliding doors, Stainless Steel display, Stainless Steel working top, Granite working top, Nylon cutting plate, Stainless Steel scale holder, Mobile glass divider, Wheels set, Wooden crate packing (disassembled glasses)

Refrigerated Cabinets

The refrigerated cabinets allow a considerable energy saving by assuring a more accurate control on foodstuff storage. The range is composed of Gastronorm 2/1 cabinets with 815 mm depth and 625 and 1365 liters capacity. The monoblock-type refrigerating unit with external evaporator allows to have a completely free internal space and consequently a

higher capacity. The

range

includes models with positive and negative temperature or in combined version with two temperatures

having

completely

separate

compartments. Versions with glass doors are also available.

The 75 mm insulation thickness allows a considerable reduction in power consumption. The refrigerating powers used have been optimized and an “intelligent” defrost system will only be activated when necessary.

Finally, in strict compliance with the HACCP regulations, the electronic board can record and visualize any temperature anomaly.

Pasta shapes

Gastronorm Refrigerated Working Gastronorm Refrigerated Working Tables PROFESSIONAL Range • Great control of the preserved foodstuff • Sensible reduction of energy consumption • Easy cleaning for a higher hygiene level • High performances even in critical places •Simple and fast access to the technical parts for ordinary and extraordinary maintenance.

Innovative Functioning. The main feature of this range consists in the mono-block type refrigerating unit, connected to an air channel on the internal ceiling which allows for a uniform distribution of cold air through openings placed between the doors, thus avoiding a direct air flush on the product. The removal of all elements of the refrigerating unit from the inside of the table allows an easy and complete cleaning of all internal surfaces.

Blast chillers-­ shock-­freezers Blast chilling +90°/+3°C Refrigeration Blast chilling is the system thanks to which it is possible to lengthen the duration of foods maintaining their quality and fragrance. All foods, once cooked, quickly loose all of their initial characteristics because of natural bacterial growth. At the base of the bacterial proliferation causing this deterioration there are four factors: the type of food, humidity, time and temperature. With its range of King blast chillers Everlasting is able to appropriately control these factors bringing, within a maximum period of 90 minutes, the temperature at the heart of the products from +90° to +3°C. Shock freezing +90°C / -18°C Refrigeration to preserve the foods in a middle-long period maintaining their organoleptic characteristics, it is necessary to submit them to shock freezing up to -

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18°C at the heart of the product. Such a freezing process, lasting maximum 240 minutes, turns the food liquids into crystals of ice. With its range of King shock freezers, Everlasting is able to get very small crystals thanks to the fast penetration of the cold at the heart of the products, because the smaller the crystals, the better the quality of the products once thawed. Raw and cooked foods will not suffer losses of liquids, weight, consistency and taste and it will be possible to use and propose them in full safety as fresh products.

Thanks to this process, the subsequent storage period can last up to 5 or 6 days in complete safety.

Builiding Characteristics Refrigeration blast chillers- shock-freezers •stainless steel AISI 304 •inside with rounded corners •insulation by polyurethane •stainless steel slide-way supports, easily removable without using tools (except mod. MINI) •air-cooled refrigerating unit •measuring of temperature by means of core probe, from +90° to +3°C during blast chilling and from +90° to -18°C during shock freezing •electronic control panel •possibility of choice between “soft” and “hard” blast chilling cycles depending on the delicacy of the goods and of choice between prearranged cycles for models 05P-10P -15P •self-closing doors .

Cold Stores Cold stores models are available in a wide range of typologies and dimensions, ideal for restaurants, pizza shops, foodstuff shops, greengroceries, florist, hotels, canteens, hospitals, chemistry and pharmaceutical laboratories, supermarkets, storehouse for frozen products, workrooms for ice-cream and confectionery, warehouse for foodstuff and for fruit and vegetables, slaughterhouses, dairy industries, maturing storehouses and for all the professional refrigeration requirements.

Mini Box ideal for small restaurants, pizza shops, foodstuff shops, greengroceries, florist, etc.

Super Box Ideal for hotels, restaurants, canteens, hospitals, chemical and pharmaceutical laboratories.

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PAMA PARSI MACCHINE s.r.l.

Admin

Via Maremmana III, n. 55

Connected

Language

00030 San Cesareo (RM)

Copyright 2013

Italiano

Tel. +39 06.9587205 - 06.9570662

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Fax +39 06.9588550

Author

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info@pamaroma.com

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Cooking Search

Convection ovens The SelfCooking Center ® uses for you, during

How much fresh or dried pasta do you want to produce?

any cooking process, all the technical possibilities that it contains, in fully automatic mode.

Even in manual mode Combi Steam cooking speed

increases

up

to

15%

compared

to

traditional Combi Steam. This not only saves time but also money.

The SelfCooking Center ®, yet it occupies very little space, replaces or relieves 40-50% of the work of all the equipment for cooking traditional hot air ovens, stoves, soldering Foldaway, kettles, steam cookers, fryers, pots and pans .

The Control ® SelfCooking use for you in fully automatic mode during any cooking process all the technical possibilities of the Center SelfCooking ®. In this way, your investment will be fully repaid.

Many good reasons to choose an Oven RATIONAL Self Cooking Center ®. Uses for you, during any cooking process, all the technical possibilities that it contains, in fully automatic mode. It occupies very little space, replaces or relieves 40-50% of the work of all the equipment for cooking traditional hot air ovens, stoves, soldering Foldaway, kettles, steam cookers, fryers, pots and pans. you used to be fully automatic during any cooking process all the technical possibilities of SelfCooking Center ®. In this way, your investment will be fully repaid.

Care Control. Intelligence treating for maximum operational safety, cost savings, the top risk factor in limestone, the perfect gien in fully automatic mode during the night, 100% steam fresh meals for healthy, long life.

Limited space. RATIONAL engineers were able to significantly reduce the space requirements while maintaining unchanged the size of the cooking chamber and the impressive performance, both in the electricity and in gas.

Maximum safety at work by reducing the height of the shelf. Working with containers full and warm over the eye involves considerable risks. Trade associations and insurance against accidents require, therefore, to limit the height of the shelf. Already with the Center SelfCooking ®, RATIONAL proposes a new standard: the last shelf of all SelfCooking Center ® is only 1.60 m. high RATIONAL Combi-Duo - double flexibility without taking up more space. The combination of two SelfCooking Center ® version in the table, simply placed one above the other, offers many other possibilities all the time that the space in the kitchen is a valuable asset. In this way, you can work with different modes of operation, without taking up more space and that means the ultimate in flexibility.

The difference in the details. Longitudinal deck, built-brake

fan, fan

with

innovative

technique,

centrifugal separation of fat without filter, tray / pad to stop treating, shower hand built structures portateglie orientable, cooking chamber with flow-optimized, integrated collection tank, leads to double glass with retroventilazione, temperature sensor core with support for the positioning, the heat exchanger at high power – gas, mechanical sealing devices to be incorporated into the floor, easy installation.

Pasta shapes

The planet RATIONAL accessories: the perfect complement. Only the use of original accessories RATIONAL you take advantage of the unlimited SelfCooking Center ®. Only thus can be used for special applications such as preparation of pre, cooking grilled chickens and ducks and the production of whole pigs or lambs.

You can also cook cutlets and steaks without having to turn constantly. RATIONAL original accessories have been designed specifically for the Center SelfCooking ®. It is extremely robust, suitable for truly intense that it makes every day in professional kitchens.

Industrial Kitchens Catering for large installations 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.

Wall-­mounted and central hoods Made entirely of stainless steel AISI 304. Composed of conveying panels, with internal edge to collect condensation. Internal filter chamber fixed to the top of the hood.

Easily extractable grease filters with four layers of microcoiled mesh in stainless steel AISI 304 and filter connection panels.

Support hooks fitted directly on the hood.

All the edges of the hood structure are finished in such a way that there are no sharp edges.

Connecting ducts made of stainless steel AISI 304, galvanized (straight, curved, changes of section and of axis), complete with flanges for fixing with nuts and bolts or connecting clamps.

Flexible aluminium pipes with round section.

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Packaging Search

Chamber vacuum packaging machines Table top, compact, in stainless steel, most with pressed chambers, the vacuum-packaging machines can be

How much fresh or dried pasta do you want to produce?

accessorized with a stand with two shelves for putting them on, whenever counter space is lacking; or else standing bulkier but more capacious machines, should it be necessary to prepare vacuum packages of greater capacity, and even with separate chambers and a pump in common to streamline preparation times.

From specialty food purveyors to butchers, from small grocery stores to supermarkets to caterers, in the Valko range everyone can find the chamber vacuum packaging machine that is right for him.

Among the accessories with which the different models can be equipped, there are probes for vacuum packaging outside the machine, inclined planes for packaging liquids, kits of variously positioned sealing bars, inert gas, lids for glass jars, containers of different forms and capacities, embossed bags for external use … in short, with everything that serves to preserve the organoleptic qualities of food, dramatically reducing waste and spoilage.

FAVOLA 415/25 SL Digital chamber vacuum packaging machine in stainless steel (sealing bar 415 mm, pump 25 m3/h), equipped with printer for HACCP labelling, inert gas injection unit and soft air included, lid fastener included H. Chamber: mm 120+100 Convex Lid

FAVOLA 500/40 Digital chamber vacuum packaging machine on wheels in stainless steel (sealing bar 500 mm, pump 40 m3/h) H. Chamber: mm 120+100 Convex Lid. Programmable electronic board with sensor + 5 memories (included for the machines equipped with inert gas injection unit)

Thermosealing machines We could immediately make distinctions between the thermo-sealing machines with and without protective atmosphere, those which are manual and those which are semi-automatic or automatic.

The range is huge, as should be expected: Valko, technologically a leader in this field, is well aware of the needs of those working with such machines and has conjugated the verb “to seal” in all its useful versions for its various uses, from small workshops to packaging centres of notable size.

Different models, all inspired by the principle of maximum functionality: we are talking about machines that are always strong and easy to use, reliable, extraordinarily efficient.

As is to be expected, the smaller ones can be kept on a counter – but obviously we also produce stands, with plastic sealing film spool supports – while the medium and large models are standing, equipped with swivel casters for movement. Manufactured with materials that are not affected by time and wear (stainless steel, aluminium, Teflon-coated aluminium for plate-sealing), many of them can mount different dies to be adapted to a variety of trays and containers, while others are specifically devoted to a particular product (for pizzas and focaccias, for example).

SG/1

Pasta shapes

SG/1 Hermetic manual thermosealing machine “SG” series in stainless steel without dies (max. tray height 90 mm, max. width of the film roll 220 mm).

ffffffffff

Micra 6 Vacuum thermosealing

machine

with

automatic start with

protective

atmosphere “MICRA” series inclusive universal sealing plate, without dies and without air compressor with no. 2 volume reducers – pump 6 m3/h (max. tray height 85 mm, max. width of the film roll 290 mm)

News Semiautomatic

vacuum

Thermosealing

Machine

with

Protective Atmosphere Thermosealers in vacuum atmosphere, trolley on wheels, designed for vacuum packaging of trays of various sizes, dedicated to gastronomy, to supermarkets, to catering, etc..

Built in stainless steel and aluminum _ Pump 20 m3 / h of best brands _ Bathtub Stainless steel _ Campana stamped aluminum _ Loading film reel changeover and hygienically protected _ Card with electronic sensor and store 5 programs _ Bathtub printed in stainless steel for easy cleaning, that allows you to use dies with die-cutting 320 x 265 mm (1 / 2 GN) and 4 x GN 1 / 8.

Muted air compressor (optional) The air compressor, very quiet (40 dB) may be housed within the thermal (Model 5 liters) or purchased separately (Model 9 liters, see photo). Compressor power at 230V ~ 700W Diecutting some molds. Stainless steel tank, allows the use of molds up to 310 x 220 mm with cutting dies and up to 320 x 265 mm (1 / 2 GN) without cutting.

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