Food Preparation > Pasta Machine - Electric

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EC230 IMPRESSION - Pasta Dough Sheeter
Power: 1 HP/220v/ 3PH 20amps/1PH 30Amp
Production: 25 kg/Hr Aprox.
Pasta Width: 240mm
Dimensions: 50cm/70cm/70cm
Weight: Net-110kg Gross-130kg

Italy

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Electric Pasta Machine
Kg 8/10
The P3 is a fully automatic and extremely reliable machine used to knead every type of flour and durum wheat and is especially recommended for short and rolled pasta. 

This machine operates simply and efficiently. 

It is constructed completely of strong, durable stainless and it complies with all current European and foreign safety standards. 

COMPONENTS: 
- Mixing vatcapacity is approx. 3 Kg of flour 
. Stainless steel screw and stainless steel shaft can be dismantled to facilitate easy cleaning and maintenance 
- Dies for every kind of pasta both normal and special also on request 
- Automatic pasta cutter with speed variator and stainless steel blade 
- Fan for rapid drying of the product 

Italy

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Electric Pasta Machine
NINA is a bench top machine for producing rolled pasta and very thin, delicate, transparent sheets. 

TAGLIATELLE in two widths, mm 2 and mm 6, can be obtained with NINA in its standard version. 

On request it is possible to vary the sizes of tagliatelle from the standard version.

D35 Basic

670x340x680

230/50/1/Hz/1Ph

Italy

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Electric Pasta Machine
The pasta machine mod. D35 is studied to satisfy the demand of restaurants, pizzerie, canteens, food shop and snack cafe to produce fresh pasta of high quality. Available version for tension 220/50/1 (mod.D35 Basic)

Italy

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Electric Pasta Machine
The machine mod.RV3, studied with the new design and centrifugal mixing hopper, allows the omogeneous hydration of the flours. Differently from the traditional mixers that continue moving the dough, this machine lets it rest during the hydration phase, so that it's possible to reduce the pasta oxidation (the final product is very yellow) and to reach an energy inexpensiveness.The mod. RV3 is a patented centrifugal mixer that allows the extrusion of every type of flour and not wheat mixtures (mais, buckwheat, rice flour, gluten-free flour) beyond the traditional white flour and durum semolina and also of soft doughs (as for bread and pizza).This machine is studied for restaurants, hotels and families that don't need big productions and spaces, but want to reach a high quality of pasta.