Equipments Pasta Machine PAMA ROMA

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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

1 Cappelletti? 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? PASTATION

PAMA PARSI MACCHINE s.r.l. Admin Language
Via Maremmana III, n. 55 Connected
00030 San Cesareo (RM) Copyright 2013 Italiano
Tel. +39 06.9587205 - 06.9570662 Google Plus Spagnolo
Fax +39 06.9588550 Author Russo
info@pamaroma.com Twitter Inglese
P.I. 03979131004 Trovaci su Google+


We introduce
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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
How much fresh or dried pasta
Alberto Parsi mother and Bianca, are committed
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,
Pasta shapes
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

_________________________

Severino Pasta Company (United States)

After so many years, we can only emphasize the great professionalism of PAMA.
A society made p of people who design and build machines for the production
u
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

__________________________________
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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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Location
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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.
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

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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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Contact
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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.
Name: *

E-mail: *

Phone number: *
Pasta shapes

Object: *

Message: *

Sent:

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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Pasta shelf life
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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.

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
Pasta shapes
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 f refrigeration, for fresh pasta packaged in a
o
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

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 News
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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Pasta machines
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PAMA PARSI MACCHINE design and production
of pasta machine and equipment for pasta
extruders, mills automatic sheet of fresh pasta,
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.
Pasta shapes
A wide range of equipment, systems and
machinery for pasta for all the needs 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
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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
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
Pasta shapes
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)


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)


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)


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.

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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

production of KGs 220 about 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 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 Tagliatelle
N°5 - 1,1 mm N°30 - 1,8 mm

N°6 - 1,3 mm
N°31 - 2,5 mm

N°7 - 1,5 mm
N°32 - 3,5 mm

N°8 - 1,7 mm
N°33 - 4,5 mm

N°9 - 1,9 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 N°38 - 15 mm

Linguine N°39 - 20 mm

N°20 - 2 mm

N°21 - 3 mm
N°40 - 25 mm

N°22 - 4 mm

N°55 - 12 mm

N°67 - 15 mm

N°56 - 16 mm

N°57 - 20 mm
N°69 - 25 mm

Maccheroni lisci Maccheroni rigati

N°60 - 2,5 mm

N°75 - 4,8 mm N°76 - 6 mm
N°61 - 3 mm

N°77 - 8 mm N°78 - 10 mm
N°62 - 4 mm

N°63 - 6 mm N°79 - 12 mm

N°64 - 8 mm

N°80 - 15 mm

N°65 - 10 mm

N°66 - 12 mm N°81 - 20 mm

Curvi lisci Curvi rigati

N°90 - 2,5 mm N°120 N°121 N°130 N°131
3,2 mm 4,2 mm 4,8 mm 6,5 mm

N°91 - 3 mm

N°122 N°132
N°92 - 4 mm 6 mm 8,6 mm

N°123 N°133
7,8 mm 10,5 mm
N°110 N°112

N°124 N°134
N°115 - 8 mm N°116 - 8,8 mm 9,8 mm 13,5 mm

N°125 N°135
12,5 mm 16 mm
N°95 - 9,8 mm N°100 - 10,5 mm

N°139 N°144
N°96 - 12,5 mm N°101 - 13,5 mm 7,8 mm 8,6 mm

N°140 N°145
N°97 - 15 mm N°102 - 16 mm 9,6 mm 10 mm

Conchiglie Conchiglie Trecce Casarecce
liscie rigate

N°215 - 8,8 mm N°220 - 8,8 mm

N°160 - 15 mm N°170 - 15 mm

Fusilli Fusilli
a 2 principi a 3 principi
N°161 - 21 mm N°171 - 21 mm

N°230 - 7 mm N°239 - 6,5 mm

N°162 - 28 mm N°172 - 28 mm

N°231 - 9,8 mm N°240 -8,4 mm

N°163 - 35 mm N°173 - 35 mm

N°232 - 12,6 mm N°241 - 10 mm

N°180
73 mm

Gnocchetti sardi N°250
10,4 mm
N°251
10,4 mm
N°252
11,4 mm

Radiatori Ruote
N°195
N°190
N°191
N°270
Amori Gnocco 16,5 mm
N°260 - 17,5 mm

N°200 - 7,8 mm N°210 - 27 mm N°261 - 25 mm N°271 - 25,4 mm


Ravioli machines
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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
Pasta shapes
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 Weight kg: 28 about Prod/h kg: 20
Sheet width: 80 Power: KW 0,2 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
machine is equipped with anti-accident devices – stainless steel version

Motors: Volt 230/400 Power: kW 1 Sheet width: mm 120 Weight: KGs 140

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

Ravioli machine mod. RN/170-TS


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

Ravioli machine mod. RN/170-SC

KGs 120-150 about discontinuous filling because
the machine need to be stopped before add filling –

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
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Automatic sheeter mod. C/170
Pasta Automatic sheeter mod. C/170 double-bin hopper to produce sheet of
pasta 170 mm x 5 thick. Particularly suitable in
Small Pasta Shop, Breakfast, Dining &
Restaurants, the machine replaces manual
systems to produce high-quality pasta, noodles or
useful to produce food machinery Ravioli, Ravioli
Pasta shapes
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.

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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 anti-
accident devices

Motors: 3F Volt 230/400 Power: kW 0,8 Output KGs/h: KGs 80
Dimensions: mm 460 x 620 x 1430 H 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 left-
overs 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. Admin Language
Via Maremmana III, n. 55 Connected
00030 San Cesareo (RM) Copyright 2013 Italiano
Tel. +39 06.9587205 - 06.9570662 Google Plus Spagnolo
Fax +39 06.9588550 Author Russo
info@pamaroma.com Twitter Inglese
P.I. 03979131004 Trovaci su Google+


Cappelletti Agnolotti machines
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Cappelletti Agnolotti machines mod. RC/2-N
Cappelletti Agnolotti machine RC/2-N with double mould shape
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 80-
120, 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


Gnocchi Dumpling machines
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Gnocchi dumpling machine with 3 holes mod. GN/3-N
Gnocchi machine with 3 holes, hourly production of KGs 75 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.

Pasta shapes

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.

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 anti-
accident devices. Machine in stainless
steel version.

_______________________

Motors: 3F Volt 230/400 Power: kW 0,4 Weight: KGs 82
Output KGs/h: KGs 100 Dimensions: mm 510 x 700 x 1180 h Mixer
capacity: Kgs 25 about

Mixer Cooker Gnocchi – Dumpling machine mod. IG/40-N

Electric car made ntirely of stainless steel suitable for the preparation and
e
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
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Pasta cutter mod. TR/3
Cutter machine for long cuts, without table to produce tagliatelle of 3 widths: mm
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 Pasta shapes
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 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
Standard cuts mm 1,2 -2-6-12 Rollers width: mm 200

Pasta sheeter and cutter mod. LT/200-N

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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.

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 anti-
accident 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
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Orecchiette Cavatelli machines
Orecchiette machines, possibility 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, Pasta shapes
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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www.pamaroma.it
Tel. +39 06 9587205 - 9570662
PAMA PARSI MACCHINE S.r.l.

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

dal 1944, macchine ed impianti per pasta fresca
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Equipments Pasta Machine PAMA ROMA

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