Automatic pasta machine 6 kg/h

Description

  • Manufactured entirely in stainless steel.
  • This machine has been produced for a pasta production with raw materials like farina type 00, adding eggs and/or water and even spinach for green pasta or tomatoes for red pasta.
  • Basically, it allows to mould pasta (capacity of the basin: 2 kg farina), as well as automatic production of pasta (hard semolina) (production 6 kg/h).
  • Knife for automatic cutting of short or long pasta.
  • Adjustable velocity.
  • Standard delivered with 4 matrixes.
    n° 7 (1,5 mm) for tagliolini,
    n° 28 (6 mm) for tagliatelle,
    n° 89 (10 mm) for macaroni,
    Leaves Sfoglia 170 mm
  • The machine complies with the current "CE" standards for safety and hygiene.
  • This machine is designed to make pasta from raw materials such as hard or soft wheat flour with the addition of water and/or eggs, or even spinach for green pasta or tomato paste for red pasta.
  • Some practical tips:
    * Preparation of tagliatelle dough:
    70% flour type 00,
    30% durum wheat semolina,
    5 eggs per kg + water (+/- 300 -350 gr liquid per kg),
    or
    100% durum wheat semolina,
    5 eggs per kg of semolina + water (+/- 300 -350 gr of liquid per kg),
    Knead for about 15 minutes with a humidity of about 33%.

    * preparation of semolina pasta:
    type: rigatoni, fusilli, conchiglie, spaghetti, etc., for this type of pasta, only durum wheat semolina and water in a percentage of 30 - 33% is used. When using different types of flour, mix well before adding the liquid.
    Depending on the consumer's taste, salt can be added in a proportion of about 2 g per kg of flour, taking care to dilute it in the liquid to avoid lumps.

  • N.B. Other paste dies are available as an option.
  • Preparation of semolina pastes:
    Type: rigatoni, fusilli, conchiglie, spaghetti, etc., for this type of pasta, only durum wheat semolina and water are used in a percentage of 30 - 33%. If several types of flours are used, mix well before adding the liquid. Depending on the taste of the consumer, it is possible to add salt in a proportion of about 2 gr per kg of flour, taking care to dilute it in the liquid to prevent it from forming lumps.

Technical Specification

  • mm (W x D x H) : 500 x 300 x 250 - kW (elec) : 0.6
  • Category: Diamond
  • Range: Pizza - Pasta
  • Subrange: Fresh pasta machines
  • Family: Automatique / 6 Kg / heure
  • Subfamily: ELECTRIC
  • Line: EXTRUDERS LINE
  • Length: 500 mm
  • Width: 300 mm
  • Height: 250 mm
  • Electric Power: 0.6 kW
  • Weight: 27 kg
  • Restock Info: 22
  • Supplier Delivery Delay: 35
  • Availability: 0

Technical specifications

  • Manufactured entirely in stainless steel.
  • This machine has been produced for a pasta production with raw materials like farina type 00, adding eggs and/or water and even spinach for green pasta or tomatoes for red pasta.
  • Basically, it allows to mould pasta (capacity of the basin: 2 kg farina), as well as automatic production of pasta (hard semolina) (production 6 kg/h).
  • Knife for automatic cutting of short or long pasta.
  • Adjustable velocity.
  • Standard delivered with 4 matrixes.
    n° 7 (1,5 mm) for tagliolini,
    n° 28 (6 mm) for tagliatelle,
    n° 89 (10 mm) for macaroni,
    Leaves Sfoglia 170 mm
  • The machine complies with the current "CE" standards for safety and hygiene.
  • This machine is designed to make pasta from raw materials such as hard or soft wheat flour with the addition of water and/or eggs, or even spinach for green pasta or tomato paste for red pasta.
  • Some practical tips:
    * Preparation of tagliatelle dough:
    70% flour type 00,
    30% durum wheat semolina,
    5 eggs per kg + water (+/- 300 -350 gr liquid per kg),
    or
    100% durum wheat semolina,
    5 eggs per kg of semolina + water (+/- 300 -350 gr of liquid per kg),
    Knead for about 15 minutes with a humidity of about 33%.

    * preparation of semolina pasta:
    type: rigatoni, fusilli, conchiglie, spaghetti, etc., for this type of pasta, only durum wheat semolina and water in a percentage of 30 - 33% is used. When using different types of flour, mix well before adding the liquid.
    Depending on the consumer's taste, salt can be added in a proportion of about 2 g per kg of flour, taking care to dilute it in the liquid to avoid lumps.

  • N.B. Other paste dies are available as an option.
  • Preparation of semolina pastes:
    Type: rigatoni, fusilli, conchiglie, spaghetti, etc., for this type of pasta, only durum wheat semolina and water are used in a percentage of 30 - 33%. If several types of flours are used, mix well before adding the liquid. Depending on the taste of the consumer, it is possible to add salt in a proportion of about 2 gr per kg of flour, taking care to dilute it in the liquid to prevent it from forming lumps.

Technical Specification

  • mm (W x D x H) : 500 x 300 x 250 - kW (elec) : 0.6
  • Category: Diamond
  • Range: Pizza - Pasta
  • Subrange: Fresh pasta machines
  • Family: Automatique / 6 Kg / heure
  • Subfamily: ELECTRIC
  • Line: EXTRUDERS LINE
  • Length: 500 mm
  • Width: 300 mm
  • Height: 250 mm
  • Electric Power: 0.6 kW
  • Weight: 27 kg
  • Restock Info: 22
  • Supplier Delivery Delay: 35
  • Availability: 0

Przeczytaj więcej

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Automatic pasta machine 6 kg/h

Out of stock, 1-3 tygodnie

Manufactured entirely in stainless steel. This machine has been produced for a pasta production with raw materials like farina type... Przeczytaj więcej

23.874,00 zł

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    Description

    • Manufactured entirely in stainless steel.
    • This machine has been produced for a pasta production with raw materials like farina type 00, adding eggs and/or water and even spinach for green pasta or tomatoes for red pasta.
    • Basically, it allows to mould pasta (capacity of the basin: 2 kg farina), as well as automatic production of pasta (hard semolina) (production 6 kg/h).
    • Knife for automatic cutting of short or long pasta.
    • Adjustable velocity.
    • Standard delivered with 4 matrixes.
      n° 7 (1,5 mm) for tagliolini,
      n° 28 (6 mm) for tagliatelle,
      n° 89 (10 mm) for macaroni,
      Leaves Sfoglia 170 mm
    • The machine complies with the current "CE" standards for safety and hygiene.
    • This machine is designed to make pasta from raw materials such as hard or soft wheat flour with the addition of water and/or eggs, or even spinach for green pasta or tomato paste for red pasta.
    • Some practical tips:
      * Preparation of tagliatelle dough:
      70% flour type 00,
      30% durum wheat semolina,
      5 eggs per kg + water (+/- 300 -350 gr liquid per kg),
      or
      100% durum wheat semolina,
      5 eggs per kg of semolina + water (+/- 300 -350 gr of liquid per kg),
      Knead for about 15 minutes with a humidity of about 33%.

      * preparation of semolina pasta:
      type: rigatoni, fusilli, conchiglie, spaghetti, etc., for this type of pasta, only durum wheat semolina and water in a percentage of 30 - 33% is used. When using different types of flour, mix well before adding the liquid.
      Depending on the consumer's taste, salt can be added in a proportion of about 2 g per kg of flour, taking care to dilute it in the liquid to avoid lumps.

    • N.B. Other paste dies are available as an option.
    • Preparation of semolina pastes:
      Type: rigatoni, fusilli, conchiglie, spaghetti, etc., for this type of pasta, only durum wheat semolina and water are used in a percentage of 30 - 33%. If several types of flours are used, mix well before adding the liquid. Depending on the taste of the consumer, it is possible to add salt in a proportion of about 2 gr per kg of flour, taking care to dilute it in the liquid to prevent it from forming lumps.

    Technical Specification

    • mm (W x D x H) : 500 x 300 x 250 - kW (elec) : 0.6
    • Category: Diamond
    • Range: Pizza - Pasta
    • Subrange: Fresh pasta machines
    • Family: Automatique / 6 Kg / heure
    • Subfamily: ELECTRIC
    • Line: EXTRUDERS LINE
    • Length: 500 mm
    • Width: 300 mm
    • Height: 250 mm
    • Electric Power: 0.6 kW
    • Weight: 27 kg
    • Restock Info: 22
    • Supplier Delivery Delay: 35
    • Availability: 0

    Technical specifications

    • Manufactured entirely in stainless steel.
    • This machine has been produced for a pasta production with raw materials like farina type 00, adding eggs and/or water and even spinach for green pasta or tomatoes for red pasta.
    • Basically, it allows to mould pasta (capacity of the basin: 2 kg farina), as well as automatic production of pasta (hard semolina) (production 6 kg/h).
    • Knife for automatic cutting of short or long pasta.
    • Adjustable velocity.
    • Standard delivered with 4 matrixes.
      n° 7 (1,5 mm) for tagliolini,
      n° 28 (6 mm) for tagliatelle,
      n° 89 (10 mm) for macaroni,
      Leaves Sfoglia 170 mm
    • The machine complies with the current "CE" standards for safety and hygiene.
    • This machine is designed to make pasta from raw materials such as hard or soft wheat flour with the addition of water and/or eggs, or even spinach for green pasta or tomato paste for red pasta.
    • Some practical tips:
      * Preparation of tagliatelle dough:
      70% flour type 00,
      30% durum wheat semolina,
      5 eggs per kg + water (+/- 300 -350 gr liquid per kg),
      or
      100% durum wheat semolina,
      5 eggs per kg of semolina + water (+/- 300 -350 gr of liquid per kg),
      Knead for about 15 minutes with a humidity of about 33%.

      * preparation of semolina pasta:
      type: rigatoni, fusilli, conchiglie, spaghetti, etc., for this type of pasta, only durum wheat semolina and water in a percentage of 30 - 33% is used. When using different types of flour, mix well before adding the liquid.
      Depending on the consumer's taste, salt can be added in a proportion of about 2 g per kg of flour, taking care to dilute it in the liquid to avoid lumps.

    • N.B. Other paste dies are available as an option.
    • Preparation of semolina pastes:
      Type: rigatoni, fusilli, conchiglie, spaghetti, etc., for this type of pasta, only durum wheat semolina and water are used in a percentage of 30 - 33%. If several types of flours are used, mix well before adding the liquid. Depending on the taste of the consumer, it is possible to add salt in a proportion of about 2 gr per kg of flour, taking care to dilute it in the liquid to prevent it from forming lumps.

    Technical Specification

    • mm (W x D x H) : 500 x 300 x 250 - kW (elec) : 0.6
    • Category: Diamond
    • Range: Pizza - Pasta
    • Subrange: Fresh pasta machines
    • Family: Automatique / 6 Kg / heure
    • Subfamily: ELECTRIC
    • Line: EXTRUDERS LINE
    • Length: 500 mm
    • Width: 300 mm
    • Height: 250 mm
    • Electric Power: 0.6 kW
    • Weight: 27 kg
    • Restock Info: 22
    • Supplier Delivery Delay: 35
    • Availability: 0

    Przeczytaj więcej

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