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

The good Italian pasta is produced with machines Pama

The Best Equipment for PastaMy Grandfather, italian emigrant, gave my Father the passion for thefresh pasta. He introduced him the secrets of the most delicious andfamous food in the world. Their success has been possible thank totheir experience with PAMA PARSI MACCHINE, historical italiancompany, who has been supporting them for over 60 years. From thefirst machines in cast iron, the most recent stainless steel.solutions. When I'll be old, I will follow my family's footprints andhaving PAMA PARSI MACCHINE next to me I will be sure of thegrowth and quality of the pasta they I'll be selling all over the world.Jim.

Here they are!Here they are!

1 Cappelletti?With machines Cappelletti andagnolotti Pama, you'll enjoyproduce 2 types of pasta machineis running without changing themold.

2 Ravioli?Square, round, crescent, heart, fish,candy, mushroom, smooth orscalloped flower ..... and then manymany formats for your ravioli stuffedpasta-making.

3 Tagliatelle?The format of pasta known all overthe world, Noodle. With simplemachines, benchtop, automatic,industrial ... anything is possible.

4 Orecchiette?With outputs ranging from 40 kg / hfor small laboratories, to 200 kg / hfor large industrial pasta factories.A reality that dominates today.

PAMA PARSI MACCHINE s.r.l. Via Maremmana III, n. 55 00030 San Cesareo (RM) Tel. +39 06.9587205 - 06.9570662 Fax +39 06.9588550info@pamaroma.comP.I. 03979131004

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We introduce

The great success of Pasta Equipments PAMA ROMA due to the forces of itsemployees, who led the long experience ofAlberto Parsi mother and Bianca, are committedto the continuous development of new solutionsfor the production of handmade fresh pasta andindustry.

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-scaleproduction of restaurants, food or small pasta factories, the industrial line of500 kg per hour. Covering product needs from noodles, coloured sheet,ravioli, tortellini, cappelletti, ravioli, gnocchi,butterflies and in the production of machinery andequipment for pre-cooked lasagne andcannelloni.

We also provide a wide range of machines andequipment 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, drypasta’s vertical packaging, cooling tunnel, sterilizers and conveyors for food

In conclusion, the Pasta Equimemts PAMA ROMA covers all the requirements forthe production and preservation of pasta, with quality and service to meet theneeds of its customers.

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Magnetti Foods Ltd (Ireland)

“With the Pama we found an ideal partner, who supported us over the years inthe development of our product. The machine for the production of cannelloniand the precooked pasta is tireless. Assistance and courtesy always on time. Notto mention the quality of the machines are easy to use and robust in production.”www.magnettibrother.com

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Atelier del Gusto (Brasile)

Our adventure in Brazil, could not find better company in the supply of machineryand equipment for the production of fresh pasta and gastronomy. In Pama wefound 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 goodinvestment. www.atelierdelgusto.com

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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 productionof high quality pasta. Innovative solutions and expertise have allowed us to growover the years with great tranquility.

www.severinopasta.com

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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 uswith equipment that still produce fresh pasta 8 hours a day. Quality and efficiencyof 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 CostaRica Everything is easier with the help and expertise of Pama. The supply ofmachines, the training course. Even if we are on the other side of the world, withPama 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 wassuccessful and today, thanks to their advice, we export our products all over theworld. www.giuseppefreshpasta.com

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Location

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 SanCesareo. 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 Airportand only 20 minutes from Ciampino Airport.

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PAMA PARSI MACCHINE s.r.l. Via Maremmana III, n. 5500030 San Cesareo (RM) ItalyTel. +39 06.9587205 – 06.9570662Fax +39 06.9588550info@pamaroma.com

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Contact

Contact us Pasta Equipments Pama Roma for informations on pasta machines equipments, machines andindustrial 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. 5500030 San Cesareo (RM) ItalyTel. +39 06.9587205 – 06.9570662Fax +39 06.9588550info@pamaroma.com

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Pasta shelf life

The packaging of fresh pasta is now daily in trays sealed witha protective atmosphere in replacement of old cardboardboxes.

It ‘important to say that to get results in the preservation offresh filled pasta (ravioli, plin, ravioli) must pasteurize and drythe product before packaging. In fact, the trays being sealed toretain the protective atmosphere do not allow moisture of thepaste to exit to the outside environment. Contrary to what

happened before with cardboard boxes moisture can not get out, greatly contributes to increasing thebacterial food.

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

Unlike dried pasta, fresh pasta can be produced using the wheat flour dough andmaking 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 mustbe kept, from production to sale, at a temperature not higher than 4 ° C (with atolerance 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 finalconsumer, giving adequate protection against external agents and bear the words “fresh pasta to be soldloose.” Consumption of the product must take place no later than five days from the date of manufacture. Thepre-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 morethan 0.92 aw and which have been subjected to heat treatment andproduction technologies allowing the transport and the storage at roomtemperature.

The first stages of the production of fresh pasta are similar to those of the drypasta. 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 tothe capacity of the plant. After cooling, the product is packaged and then subjected to a second pasteurizationtreatment and subsequent reduction of the temperature to values of refrigeration, for fresh pasta packaged in aprotective 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 phenomenaand, therefore, to prolong shelflife of the product, ie the period of time withinwhich this is considered suitable for consumption, taking account of itshygienic 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

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development of “off-flavors” and the loss of color;– light triggers oxidation, discoloration, production of “off-flavors”, denaturation of substances ofnutritional (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 inpreserving the quality of fresh pasta during the shelf-life.

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

Modified atmosphere packaging (MAP)

If the vacuum is compensated by a suitablemixture of gassi speaks of modified atmospherepackaging (MAP). The gaseous mixture introducedin the package must respond in a selectivemanner to the needs of conservation of thefoodstuff. Among the gas packaging allowed bylaw those commonly employed to prolong theshelf-life of fresh pasta are nitrogen and carbondioxide, in percentages ranging from 0 to 30% forthe first and 70-100% for the second. Even in thecase 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 isalso 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 isformed a tray which is then filled with the food product and is subject to modification del’atmosfera aftercomplete evacuation of air through vacuum;- packaging in vacuum offset “bell”: the packages (bags and bags) are placed under vacuum andsubsequently filled with the selected atmosphere;- packaging “form-fill-seal” vertical oorizzontali modified for the introduction of the atmosphere, which isdone by “gas flushing”: a lance feed enters the tube formed by the film that is held by the coil andintroduces 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 guaranteecomplete elimination of atmospheric oxygen.

It should be emphasized that the system in order to obtain a modified atmosphere inside the packaging is notindifferent. As the fresh filled pasta product is a porous one can obtain good results of preservation with thevacuum 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 allsealers for trays or thermoforming. While the vertical bagging machines and flowpack although very fast arenot particularly suitable for packaging of fresh filled pasta.

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

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Pasta machines

PAMA PARSI MACCHINE design and productionof pasta machine and equipment for pastaextruders, mills automatic sheet of fresh pasta,dough and calibrators, ravioli, gnocchi, cuttingbenches, molding machines for cappelletti, ravioliand tortellini, farfallatrici automatic cookers forlasagne and cannelloni, pasteurizers , dryers,chillers, sterilisers.

A wide range of equipment, systems andmachinery for pasta for all the needs ofprofessionals of Italian gastronomy and pastryindustry.

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

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Extruder pasta machines

Press extruder pasta machines mod. P/10That can produce sheet of pasta or other shapeschanging the dies -hourly production of KGs 10 aboutof sheet of pasta – with one vat mixer-capacity totalkgs 8 it is ideal for small pasta factories andrestaurants -equipped with a cutter for short cuts –water cooling system on the extruder head. Productventilation outlet, equipped with one die for sheet of pasta, mixer shaft can beextract – equipped with anti-accident devices.

Motors: Volt 230/400 3F Power: kW 1 Output KGs/h: 10 Dimensions: mm 550 x 650 x h. 700Weight: 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 – hourlyproduction of KGs 30 of sheet of pasta – it is idealfor small pasta factories, restaurants andinstitutions that want toproduce different kinds ofpasta, even in small batches – the attachment ofthe winding mod. BS/ (bobbin-boy) allows for theproduction of sheets of pasta which can besubsequently feed the ravioli, cappelletti andagnolotti machines, too (furnished only on

request) – equipped with a cutter for short cuts and fan with stainless steel frames – water cooling system onthe extruder head – equipped with one die for sheet of pasta mm 280 width and fixed thickness – equippedwith 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 widthMixer-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 – hourlyproduction of KGs 60 of sheet of pasta – theattachment of the winding mod. BS/ (bobbin-boy)allows for the production of sheets of pasta whichcan be subsequently feed the ravioli, cappelletti andagnolotti machines, too (furnished only on request) –equipped with a cutter for short cuts and drier withtwo frames – water cooling system on the extruderhead 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 pastaDimensions: mm 870 X 1100 X 1560 H Weight: KGs 300 Mixer-capacity total kgs 16 (flour/bran andliquid)

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Press extruder pasta machines mod. P/120

This is one of the latest generation of extruder machines, hourly production ofKGs 120 about of sheet of pasta, it is fitted with twostainless steel bowls: one mixing bowl with automaticelectrical overturning and the other feeder bowl, fromwhich the dough is extruded through a tube having adie (draw-plate) for sheet of pasta – the two foregoingassemblies, that are the mixer and feeder, haveseparate controls and make possible long cycles ofsilent 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 ofcannelloni and tagliatelle. Furthermore this machine can feed with the sheet of pasta other machines for theproduction of ravioli, cappelletti and agnolotti, too. The water cooling system on the extruder head, isthermostatically controlled. This machine is equipped with: a die for sheet of pasta with fixed thickness, acutter to cut short shapes of pasta (rigatoni, shells, etc.), a drier with two frames and a ladder. Machine built instainless steel, equipped with anti-accident devices.

Motors: 3F Volt 230/400 Power: kW 5 Output KGs/h: 120 of sheet of pasta Weight: KGs 460Dimensions: mm 1100 X 950 X 1750 H Die for sheet of pasta: 240-400 mmMixer-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 – hourlyproduction of KGs 220 about of sheet of pasta –the attachment of the winding mod. BS/ (bobbin-boy) allows for the production of sheets of pastawhich can be subsequently feed the ravioli,cappelletti and agnolotti machines, too (furnishedonly on request) – equipped with a cutter for shortcuts and drier with two frames – water coolingsystem on the extruder head and fan – equipped

with one die for sheet of pasta – equipped with anti-accident devices – machinepainted or stainless steel version.

Motors: 3F Volt 230/400 Power: kW 10 Die for sheet of pasta: 400 mmOutput 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 allautomatic presses, mixers, is composed of a special extruder, designed andbuilt to have a product equal to like the one done byhand, 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 thetemperature of the pipe extrusion avoiding the overheating of the dough. Simpleconnection to a closed circuit.

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

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Pasta ShapesFormati di Pasta

Macchine ed impianti per pasta frescaMachines and Plants for Alimentary Pasta

Spaghetti Spaghetti quadri

Tagliatelle

Linguine

N°1 - 0,6 mm N°25 - 1,8 mm

N°2 - 0,7 mm N°26 - 2,5 mm

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°35 - 8 mm

N°36 - 10 mm

N°37 - 12 mm

N°38 - 15 mm

N°39 - 20 mm

N°40 - 25 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

N°10 - 2,1 mm

N°11 - 2,3 mm

N°12 - 2,5 mm

N°13 - 3 mm

N°20 - 2 mm

N°14 - 3,5 mm

N°21 - 3 mm

N°15 - 4 mm

N°22 - 4 mm

Maccheroni lisci Maccheroni rigati

N°55 - 12 mm

N°67 - 15 mm

N°69 - 25 mm

N°75 - 4,8 mm

N°77 - 8 mm

N°79 - 12 mm

N°81 - 20 mm

N°80 - 15 mm

N°76 - 6 mm

N°78 - 10 mm

N°56 - 16 mm

N°57 - 20 mm

N°60 - 2,5 mm

N°61 - 3 mm

N°62 - 4 mm

N°63 - 6 mm

N°64 - 8 mm

N°65 - 10 mm

N°66 - 12 mm

Curvi lisci Curvi rigati

N°1203,2 mm

N°1214,2 mm

N°1304,8 mm

N°1316,5 mm

N°110

N°115 - 8 mm

N°95 - 9,8 mm

N°96 - 12,5 mm

N°97 - 15 mm

N°100 - 10,5 mm

N°101 - 13,5 mm

N°102 - 16 mm

N°112

N°116 - 8,8 mm

N°1226 mm

N°1328,6 mm

N°1237,8 mm

N°13310,5 mm

N°1249,8 mm

N°13413,5 mm

N°12512,5 mm

N°1397,8 mm

N°1409,6 mm

N°13516 mm

N°1448,6 mm

N°14510 mm

N°90 - 2,5 mm

N°91 - 3 mm

N°92 - 4 mm

Conchiglieliscie

Conchiglierigate

Trecce

Gnocchetti sardi

Radiatori

Amori Gnocco

Ruote

Fusillia 2 principi

Casarecce

Fusillia 3 principi

N°160 - 15 mm

N°161 - 21 mm

N°162 - 28 mm

N°163 - 35 mm

N°18073 mm

N°190N°191

N°195

N°200 - 7,8 mm N°210 - 27 mm

N°170 - 15 mm

N°215 - 8,8 mm

N°230 - 7 mm

N°231 - 9,8 mm

N°232 - 12,6 mm

N°260 - 17,5 mm

N°261 - 25 mm N°271 - 25,4 mm

N°25010,4 mm

N°25110,4 mm

N°25211,4 mm

N°27016,5 mm

N°220 - 8,8 mm

N°239 - 6,5 mm

N°240 -8,4 mm

N°241 - 10 mm

N°171 - 21 mm

N°172 - 28 mm

N°173 - 35 mm

366

Ravioli machines

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 machineis ideal for small pasta factories and restaurants -automatic rolling of pasta’s sheets – discontinuousfilling, possibility to add the filling (meat or cottagecheese and vegetables) – equipped with onesquare mould Q4 of mm 50 x 50 -possibility tochange ravioli moulds of different size (squaremould 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 andstainless steel version.

Dimensions: mm 400 x 380 x h. 760 h Weight kg: 28 about Prod/h kg: 20Sheet 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 ofKGs 40 about -discontinuous filling because themachine need to be stopped before add filling –with double sheet of pasta -ideal to produce ravioliwith either soft fillings (cheese and/or vegetables) orwith meat, in various consistencies and sizes –equipped with one mould shape Q4 – possibility tochange 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 120Output 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 ofKGs 60 about -discontinuous filling because themachine need to be stopped before add filling –with double sheet of pasta -ideal to produce ravioliwith either soft fillings (cheese and/or vegetables) orwith meat, in various consistencies and sizes –equipped with one mould shape Q4 – possibility tochange 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

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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 ofKGs 170 about -discontinuous filling because themachine need to be stopped before add filling –with double sheet of pasta -ideal to produce ravioliwith either soft fillings (cheese and/or vegetables) orwith meat, in various consistencies and sizes –equipped with one mould shape Q4 – possibility tochange 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 0,6 Sheet width: mm 170Output 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 ofKGs 120-150 about discontinuous filling becausethe machine need to be stopped before add filling –with double sheet of pasta -ideal to produce ravioliwith either soft fillings (cheese and/or vegetables) orwith meat, in various consistencies and sizes –equipped with one mould shape Q4 – possibility tochange 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 170Output 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 – hourlyproduction of KGs 300 about -discontinuousfilling because the machine need to be stoppedbefore add filling – with double sheet of pasta -ideal to produce ravioli with either soft fillings(cheese and/or vegetables) or with meat, invarious consistencies and sizes – equipped withone mould shape Q4 – possibility to changeravioli moulds of different shape and size

(square, triangular, round, half-moon) – this machine is equipped with anti-accident device, stainless steelversion.

Motors: 3F Volt 230/400 Sheet width: mm 280/320 Output KGs/h: 250-330Dimensions: mm 1000x1005x1950 H Weight: KGs 360

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Automatic Sheeter

Automatic sheeter mod. C/170

Pasta Automatic sheeter mod. C/170 double-bin hopper to produce sheet ofpasta 170 mm x 5 thick. Particularly suitable inSmall Pasta Shop, Breakfast, Dining &Restaurants, the machine replaces manualsystems to produce high-quality pasta, noodles oruseful to produce food machinery Ravioli, Ravioliand Cappelletti. THE MACHINE IS’ EASY TO USE,EASY TO CLEAN AND MINTENANCE FREE. Bothmixers have the tree removed dough made of round

full palette of stainless steel with interlocking conical gear and spaced supports mounted on the sides openfor easy cleaning, and safety cover with slots for inserting liquid. The overthrow of the tank mixture isfacilitated by a gas spring and lever with automatic. Both basins, being independent, are useful for makingsmall 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 widthcomplete with microswitch limit.

Automatic sheeter pasta machine mod. CA280-­400-­N

Automatic sheeter pasta machine mod. CA280-400-N double-bin hopper toproduce sheet of pasta mm 5 thikness, withelectromechanical overturning in 13 sec. Patentedrolling group, with sheeter rollers in stainless steelAISI 304, with roller bearings which don’t needmaintenance. Speed of pasta output can beregulated by means of INVERTER. Belt, side panelsand 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 304version.

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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 andto cut sheet in different tagliatelle sizes –equipped with an interchangeable three cuttersdevice – with this machine thickness, width andlong cuts are adjustable – equipped with anti-accident devices

Motors: 3F Volt 230/400 Power: kW 0,8 Output KGs/h: KGs 80Dimensions: 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 handprocess for sheet of pasta – standard width is mm280-400 – it is designed to roll, to make a dusting, tocut and to overcome the pasta sheet layersautomatically at all – moreover this machine issuitable to deliver tagliatelle or lasagne of differentsizes and lengths by only fitting a cutting equipment– this machine not require more use of manpowerallowing 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 retailcontainer – equipped with an automatic counter, the machine can be adjusted to stop at a pre-designatednumber of sheets – it is capable of cutting lasagne 3,9” x 5,5” – at the pasta sheet stack completion themachine stops automatically –mod. AT/280 do not require any maintenance procedure – machine in stainlesssteel version.

Rolling pasta machines mod. CL/280-­400

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Rolling pasta machines mod. CL/280-400 with roller width of mm 280 (inches11) -mm 400 (inches 15,74) ideal to regulate sheetof pasta to desired thickness, also recycling left-overs of fresh pasta, from cappelletti, tortellini orravioli machines -this machine is equipped withanti-accident devices – in stainless steel version

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PAMA PARSI MACCHINE s.r.l. Via Maremmana III, n. 55 00030 San Cesareo (RM) Tel. +39 06.9587205 - 06.9570662 Fax +39 06.9588550info@pamaroma.comP.I. 03979131004

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Cappelletti Agnolotti machines

Cappelletti Agnolotti machines mod. RC/2-­N

Cappelletti Agnolotti machine RC/2-N with double mould shapecappelletto/agnolotto PN02 -hourly production of KGs50 about – the change from one shape to another ispossible with the machine in motion by the simplerotation of a lever – possibility to change moulds(tortellone excluded) – equipped with anti-accidentdevices.

Motors: 3F Volt 230/400 Power: kW 1,2 Output KGs/h: 50Dimensions: 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 shapecappelletto/agnolotto PN02 hourly production of KGs 80-120, the change from one shape to another is possiblewith the machine in motion by the simple rotation of alever, possibility to change moulds (tortellone excluded)equipped with anti-accident devices.

Motors: 3F Volt 230/400 Power: kW 2,6 Output KGs/h: 80/120Dimensions: mm 860 X 860 X 1585 H Weight: KGs 350 Sheet width: mm 262

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

Patented.

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agnolotto

cappelletto

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

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

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

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Gnocchi Dumpling machines

Gnocchi dumpling machine with 3 holes mod. GN/3-­N

Gnocchi machine with 3 holes, hourly production of KGs 75 about, the productcan be smooth or striated, as desired of small,medium or large shape gnocchi may be formed wellhollowed or cubed, as desired -continue feeder,equipped with anti-accident devices.

Motors: 3F Volt 230/400 Power: kW 0,4 Output KGs/h: 75Dimensions: 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 – theproduct can be smooth or striated, as desired – ofsmall, medium or large shape – gnocchi may beformed well hollowed or cubed, as desired -continue feeder – equipped with anti-accidentdevices.

Motors: 3F Volt 230/400 Power: kW 1,6 Output KGs/h: 150Dimensions: 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 isgas-functioning (methane, GPL) and it isadjustable mixer capacity of KGs 25about (pounds 55,5) equipped with a potin aluminium – equipped with anti-accident devices. Machine in stainlesssteel version.

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

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

Electric car made entirely of stainless steel suitable for the preparation andcooking of food in pastry and cuisine. Thepeculiarity of this machine are the two tools mixersthat by working together in planetary motion, ensureoptimum product performance. The particularstrength of the machine and the range of availableversions make it able to cope with endlesspreparations: from creams to polenta, the dough fordumplings, etc. ….. The principle of cooking “bain

marie” exploits the circulation of diathermic oil present in the cavity of the tankinsulated 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 340Geom capacity : lt. 60 Product’s Capacity kg: 48 Dimensions: mm 510 x 700 x 1180 h

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Pasta cutters

Pasta cutter mod. TR/3

Cutter machine for long cuts, without table to produce tagliatelle of 3 widths: mm2-4-6 sheet width: mm 180 (inches 7,1), equippedwith anti-accident devices, machine in stainlesssteel version.

Motors: 3F Volt 230/400 Power: kW 0,18 Dimensions: mm 350 X 250 X 400 HWeight: 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 tagliatelleof five widths: mm 1,25-2-4-6–12 practical and quiet it can be mounted on tablesor counters, on fixed bases or on dollies, equipped with anti-accident devices.

Motors: 3F Volt 230/400 Power: kW 0,4Dimensions: mm 550 X 430 X 580 H Weight: KGs 50Standard 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 producetagliatelle of five widths: mm 1,25 – 2 – 4 – 6 – 12– equipped also with an automatic device toproduce three various shapes of little squarespasta – practical and quiet it can be mounted ontables 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 HWeight: KGs 68 Standard cuts: mm 1,25-2-4-6-12 Standard short cuts: mm 4-6-12Rollers 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 instainless steel version.

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

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Pasta sheeter and cutter mod. TLB/4

Sheeter-cutter asta machine, without table (only on request), with sheeter of mm200 (inches 7,8) and cutter with 5 cuts for long pasta: mm 1,25-2-4 -12 adjustablethickness. Equipped with anti-accident devices machine in stainless steelversion.

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

Pasta sheeter and cutter mod. LT/200-­N

Sheeter-cutter asta machine, without table (only on request), with sheeter of mm200 (inches 7,8) and cutter with 5 cuts for long pasta: mm 1,25-2-4 -6-12adjustable thickness. Equipped with anti-accident devices machine in stainlesssteel version.

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

Pasta sheeter and cutter mod. TL/170

Automatic sheeter-cutter machine simple andsilent, with table sheeter of mm 170 to reduce thethickness and to cut sheet in different tagliatellesizes – equipped with an interchangeable threecutters device, with this machine thickness, widthand long cuts are adjustable, equipped with anti-accident devices.

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

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Orecchiette machines

Orecchiette Cavatelli machines

Orecchiette machines, possibility to producecavatelli 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 ofcutter group and moulds to produce, typicalshapes “pugliese-type” pasta like cavatelli,capunti, fusilli, strascinati, trofie”, etc.

Watch videos of machines Orecchiette and Cavatelli

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dal 1944, macchine ed impianti per pasta fresca

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

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7La�  PAMA�  PARSI�  MACCHINE�  s.r.l.�  si�  riserva�  la�  possibilità�  di�  apportare�  in�  qualunque�  momento�  modifiche�  al�  contenuto�  descritto�  per�  ragioni�  di�  natura�  tecnica�  o�  commerciale.

“ nuovo gruppo cestello formazione BREVETTATO ”

“ incavatura + profonda ”

“ formati uguali a quelle fatti a mano ”

“ produzione da 30 a 160 kg/ora ”

“ alimentazione costante e continua per una plasticità ed un colore dell’impasto perfetti ”

“ silenziosa ”

“ nuovo gruppo taglio ”

“ potenziamento nastro formazione formati pasta pugliese ”

“ completamente in acciaio inossidabile ”

orecchiette e cavatelli orecchiette e cavatelli

cavatelli

Special pasta machine

Lasagna Cannelloni machine mod. CN/2000

Special pasta machine to produce cannelloni(manicotti) and pre-cooked lasagna with adjustablewidth and length – this machine is fittted with aspecial rolling system to obtain cannelloni similar tohandle 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 widthmm 280 (inches 11) bottom plane: dough reduces

dough thickness, hot water cooking and water cooled top plane: filling forming and cutting width of pasta sheetmm 280 (inches 11) adjustable thikcness of sheet of pasta adjustable filling with inverter – filling is continuousand it is possible to use different kinds of filling either meat or cheese machine in stainless-steel andaluminium for easy handling and easy cleaning – equipped with anti-accident devices.

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

Coloured sheet pasta machine mod. SC/170-­300

Special pasta machine automatic which producessheet of pasta with stripes of three different colours– it consists in three individually powered hopperswhich load the three mixtures – this machine canproduce sheet of pasta of 2 mm thick adjustable,which can be used to produce ravioli, cappelletti orlinguine, fettuccine – this machine is built instainless steel – equipped with anti-accidentdevices.

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Pasta machine coloured Butterflies

Special pasta machine Automatic notchingmachine for the production of fresh pastaformat BUTTERFLIES in various sizes withindependent motors driven by inverters. Moldformation, cutting and ejection product withnon-stick coating conforming to the contactwith food. Ribbon trim removal independent. It‘made entirely of stainless steel with ECelectrical system.

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Stacking and Cutting pasta machine mod. SI/280-­400

Special pasta machine Stacking and cuttingmachine, ideal to replace the hand process forsheet of pasta – standard width is mm 280/400 –it is designed to roll, to make a dusting, to cut andto overcome the pasta sheet layers automaticallyat all – moreover this machine is suitable todeliver tagliatelle or lasagne of different sizes andlengths by only fitting a cutting equipment – thismachine not require more use of manpower

allowing the unit operator to perform other tasks when the unit is running – it deposits both lasagne and longcuts directly into a designated storage or retail container – equipped with an automatic counter, the machinecan be adjusted to stop at a pre-designated number of sheets – it is capable of cutting lasagne 3,9” x 5,5” – atthe pasta sheet stack completion the machine stops automatically –do not require any maintenanceprocedure – machine in stainless steel version.

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Crepes pasta machine mod. CR/200

Special pasta machine for Crepes to producecrepes up to 400 pieces per hour – crêpesdiameter mm 180 (inches 7,08) – crêpes widthmm 180 (inches 7,08) – equipped with one roller(round or rectangular) – possibility to make roundor rectangular crepes, only changing the cookingroller – the temperature is adjustable by means ofa digital thermostat – adjustable crepesthickness.

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

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Macchina perCannelloni e Lasagne

in soli 2 metri una macchina che lamina,cuoce in acqua, ra!redda, 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 ripienoe lunghezza cannelloneregolabilenon produce fumi combusticompletamente in acciaioinossidabile

MACCHINA BREVETTATA

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dal 1944, macchine ed impianti per pasta fresca

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-OUTche 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.D i e s t r e m a s e m p l i c i t à 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.

Mod. CN / 2000Potenza: kW. 7Produzione oraria: 700 pezzi c.Dim. (Ixpxh): 650x1950x1650 mmLarghezza sfoglia in entrata: 280 mmPeso: 320 Kg

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.

dough thickness, hot water cooking and water cooled.

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 two minutes.Dough sheet is 280 mm (11 inches).

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 / 2000Power: kW. 7Production rate per hour: 700 piecesDim. (Ixpxh): 650x1950x1650 mmWidth of sheet pasta: 280 mmWeight: 320 Kg

Die PATENTIERTE Maschine e r m ö g l i c h t e s , 7 0 0 S t ü c k Cannelloni einer Länge von 110 mm auf nur zwey Meter Raum herzustel len. Die elektr isch betriebene Maschine erlaubt es, die Dimensionen dtrastisch zu reduzieren dank ines IN-OUT Systems, das die Herstellung auf zwey parallelen Ebenen betreibt.

Kochen in Wasser und Abkühlen finden in dem unten liegenden Teil statt, das Auffüllen, das Formieren und der Schnitt in dem oberen.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 Füllung und die Schnittlänge sind einstellbar, während das

am Eingang beträgt ca. 280 mm und der Verbrauch der Maschine 7 kW.Mit fortlaufender Füllung von verschiedener Konsistenz gespeist, ist die Maschine mit einem

zur Hertellung eines Cannellone versehen, der einem per Hand hergestellten vollstäbdug gleicht.Die Gleiche Maschine kann

herstellen.

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

E s t a m á q u i n a PAT E N TA DA permite obtner una producción de 700 unidades de canelones de longitud 110 mm en sólo dos metros de espacio.La máquina, de alimentación e l é c t r i c a , p e r m i t e r e d u c i r drásticamente las dimensiones, gracias a un sistema IN-OUT que desarrolla las elaboraciones en dos planos paralelos. Las operaciones de laminado, corte con hilo, cocción en agua y enfriamento están colocadas en la parte inferior, el llenado, la formación y el corte, en la superior.D e s u m a s i m p l i c i d a d y manejabi l idad, la máquina CN/2000 está costruida en acero inoxidable y aluminio anodizado, y está concebida para una fácil limpieza de todas sus partes.El relleno y la longitud del corte son regulables, mientras que la cocción 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 máquina es de 7 kW.Alimentada con relleno continuo, de consistencia variable, la máquina CN/2000 está dotada de un sistema especial para envolver la masa, para la producción de un canelón totalmente igual al hecho manualmente.L a m i s m a m á q u i n a p u e d e producir masa precocida de ancho y largo regulable.

Mod. CN / 2000Potencia: kW. 7Producción horaria: 700 piezasDim. (Ixpxh): 650x1950x1650 mmAncho de la milhoja: 280 mmPeso: 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 9588550www.pamaroma.it info@pamaroma.it

La�  PAMA�  PARSI�  MACCHINE�  s.r.l.�  si�  riserva�  la�  possibilità�  di�  apportare�  in�  qualunque�  momento�  modifiche�  al�  contenuto�  descritto�  per�  ragioni�  di�  natura�  tecnica�  o�  commerciale.

Sistema brevettato per l’avvolgimento del cannellone Tutti i tipi di ripieno a dosaggio variabile

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Restaurant pasta machines

Press extruder pasta machines mod. P/10That can produce sheet of pasta or other shapeschanging the dies -hourly production of KGs 10about of sheet of pasta – with one vat mixer-capacity total kgs 8 it is ideal for small pastafactories and restaurants -equipped with a cutter forshort cuts – water cooling system on the extruderhead. Product ventilation outlet, equipped with onedie for sheet of pasta, mixer shaft can be extract – equipped with anti-accidentdevices.

Motors: Volt 230/400 3F Power: kW 1 Output KGs/h: 10 Dimensions: mm 550 x 650 x h. 700Weight: 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, withouttable – hourly production of KGs 20 about – this machine is ideal for smallpasta factories and restaurants -automatic rolling of pasta’s sheets –discontinuous filling, possibility to add the filling (meat or cottage cheese andvegetables) – equipped with one square mould Q4 of mm 50 x 50 -possibilityto change ravioli moulds of different size (square mould Q3 of mm 65 x 65 orsquare mould Q6 of mm 33 x 33) – joined product – this machine is equippedwith 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: 20Sheet width: 80 Power: KW 0,2 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 instainless steel version.

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

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Pasta sheeter and cutter mod. LT/200-­N

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

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

Crepes pasta machine mod. CR/200

Special pasta machine for Crepes to producecrepes up to 400 pieces per hour – crêpesdiameter mm 180 (inches 7,08) – crêpes widthmm 180 (inches 7,08) – equipped with oneroller (round or rectangular) – possibility tomake round or rectangular crepes, onlychanging the cooking roller – the temperatureis adjustable by means of a digital thermostat –adjustable crepes thickness.

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

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Combined pasta machines

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

Delicatessens, Holiday’s Farms, small Pasta Shop and Catering

Pastation is Combined pasta machines Restaurant Pamaof the Parsi Macchine, presents a newsolution “Patented” for those who want to produce freshpasta. This is a complete studied workstation Combined pastamachine Restaurant concentrated in a small space, only 150cm, which was tested by our Pasta Chef and by the mostdemanding. Pastation is location Combined pasta machineRestaurant thanks to its small size and to the extreme facilityof transport on wheels, it lends itself to become the bestpartner in all the circumstances in which it is necessary anentire “pocket” pasta shop: Catering, Delicatessens,Restaurants,Holiday’s farms, Fairs, Promotions directly toretail outlets for products that require the production offresh pasta.

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MACCHINE ED IMPIANTI PER PASTA FRESCAMACHINES AND PLANTS FOR ALIMENTARY PASTAMACCHINE ED IMPIANTI PER PASTA FRESCAMACHINES AND PLANTS FOR ALIMENTARY PASTA

All in one SolutionAll in one Solution

Soluzione brevettata per la produzionedi pasta fresca: pasta corta, pasta lunga,

ravioli, tagliatelle e sfoglia per lasagne

Patended solution for the productionof alimentary pasta of short-cut, long-cut,ravioli, tagliatelle and sheet for lasagna

La Soluzione tutto in uno

®

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

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

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

RAVIOLATRICE: produce ravioli a doppia sfogliain 3 diversi formati.

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

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

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

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

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

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

OPTIONAL: Abbattitore di temperatura 3 telai.

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

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

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

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

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

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

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

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

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

OPTIONAL: blast temperature with 3 frames.

Pressa impastatriceExtruder pasta machine

Gruppo di taglio paste corteCutter group for short cuts

RaviolatriceRavioli machine

Asciugatoio 7 telaiDrier with 7 frames

Sfogliatrice e TaglierinaSheeter and Cutter machine

Contenitore farina e cassettieraContainer for fl our and chest

Pressa impastatrice

Gruppo di taglio paste corte

Raviolatrice

Asciugatoio 7 telai

RCP-G

RAFIC

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Sfogliatrice e Taglierina

Contenitore farina e cassettiera

Soluzione brevettata consigliata per piccoli Pastifi ci, Supermercati, Ristoranti, Agriturismi e Gastronomie.Patended solution, the most useful for Pasta Shops, Restaurants, Supermarkets, Farm Holidays and Delicatessens.

CARATTERISTICHE TECNICHE TECHNICAL SPECIFICATIONSProduzione oraria Hourly output kg. 12/15Capacità vasca impastatrice Capacity basin mixer kg. 8 (semola e liquidi - fl our/bran and liquid)Diametro trafi la Die diameter mm 89Dimensioni (LxPxH) Dimensions (DxWxH) mm. 1500 x 800 x H. 1500 Peso Weight kg. 270Potenza assorbita Power absorption kW. 1,8Larghezza sfoglia Taglierina Sheet width for Cutter machine mm. 200Tagli standard Taglierina Standard cuts on Cutter machine mm. 2-4-8-12Larghezza sfoglia Raviolatrice Sheet width for Ravioli machine mm. 80Alimentazione Motors Volts 400V 3F+N / 230V 1F

Abbattitore di temperatura 3 telai.

CARATTERISTICHE TECNICHEProduzione oraria Capacità vasca impastatrice Diametro trafi la Dimensioni (LxPxH) Peso Potenza assorbita Larghezza sfoglia Taglierina Tagli standard Taglierina Larghezza sfoglia Raviolatrice Alimentazione

Heat treatment pasta

Mini pastaurizer pasta mod. PS/150

Mini pasteurizer pasta machine ideal for all types of fresh pasta workshops –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 othershapes of filled pasta – entirely built in stainless steel – it is provided with 40cm conveyor belt with adjustable speed -its heater could be either gas-functioning (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 instainless 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 aboutPower: kW 9 (electric-functioning) Burner power: kcal/h 13.000Output 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 pastaand stuffed pasta (Pasteurization) with heatingsystem with boiler integrated into the machine andheat exchanger immersed in water. The systemadopted eliminates heat loss into the environmentand minimizes the power consumption allowingreturns of 90/92%. The coverage of the area ofpasteurization easily removable allows the totalsanitization (washing) of the tank and steamproduction of the tape.

MODEL PS/270-G PS/400-G PS/600-G

Production kg / h. 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

Weight 200 kg. 500 kg. 700 kg.

Dimensions LxWxH mm. 2700x1400x1200 4000x1400x1610 6000x1610x1610

Volt 3F-230/400V 3F-230/400V 3F-230/400V

Gas supply GPL/METHANE GPL/METHANE GPL/METHANE

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

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

User-­friendly: The machines are supplied with all the necessarydevices to mantain set-point temperature andwater level automatically. The only connectionsneeded are electric power, gas line, water lineand water drain. The duration and temperature oftreatment 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.

Trabatto to pre-dry fresh, pasteurised and filled pasta. Hourly output: from up to100 over 500 Kgs. Stainless steel vibrating-shelf equipment. The products areseparated, maintain their original shape and are dried thanks to movement,ventilation and heating. The product can then be packed after removing somehumidity, 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 compliancewith 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 continuoustreatment 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 condensationcollection.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 andelectrical panel with instruments for setting and monitoring, built and installed in accordance with current EUregulations.

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Pasta static dryers

Dryer with 4 frames mod PR/4

Drier with 4 frames, to eliminate filled pasta humidity, stainless steel version.

Marking CE

Motors: 3F Volt 230/400 Power: kW 0,03Output 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 anddesiccate long, short and stuffed pasta types andto dry pasteurized pasta prior to packaging.The structure, made of insulated polyurethanefoam panels, provides perfect thermal andacoustic insulation.The internal and external lining is available aspainted 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 VR/25 VR/50 VR/100

No. of trolleys 1 2 4

Wooden frames 24-

700x450x55

25-600x1200x60 50-600x1200x60 100-600x1200x60

Width mm 1520 1750 1750 1750

Height 2080 2400 2400 2400

Depth 840 750 1700 2900

No. ofresistences

3×1200 Watt 3×1200 Watt 3×1800 Watt 6×1800 Watt

Machine weight 150 kg. 200 kg. 320 kg. 480 kg.

Analyzer moisture meter for Cereals and Pasta Feed

The system makes it possible to accurately measure the moisture content of themost 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.

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Sterilizer for pasta.

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

Temperature and sterilization cycle are controlled through a centralizedcontrol 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 steelinternal surfacesStainless 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-switchElectrical cabinet with instruments to program and display the sterilisation phasesCabinet and electrical system in compliance with the EC and international standards in force.

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Laboratory equipments

The PAMA PARSI MACHINERY has become amajor player in the large facilities and laboratoryequipment of the restaurant, with a holding of pre-and post-sales can ensure maximum customersatisfaction.Passion, education and innovation are the elementsthat characterize our philosophy.Choices are difficult and challenging to be taken butthey 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 serviceauthorized.The technical staff is able to create custom projects froma technical consultancy pre-project (survey, survey,feasibility study) up to the design, to the executives ofthe plants, sale, testing and after-sales service . Ourservices increasingly directed to Customerrequirements, such as the Collective cateringcompanies without neglecting the needs of the smallrestaurateur.

We sell a wide range of equipment for the professionalcatering sectors following:

STATIC AND DYNAMIC PREPARATIONPREPARATION, COOKING, AND CONVENTION CONVENTION OVEN STEAM, STORAGE,REFRIGERATION AND QUICK BLAST TEMPERATURE, WASH DISHES OR DISTRIBUTION OUTLET.

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Refrigeration

Display refrigerator

MASTER is the new line of refrige- rated semi-ventilated serve-over and self-service counters,suitable for all sales areas. It is composed byvarious models with the same base structure butwith different depth and solution adopted forglasses opening. The temperature is con- trolledby an electronic thermostat. Timed defrostingsystem. Gas R404A.Suitable for medium-sized sales area, is

fitted with hardened curved folding glasses and anodized aluminum canopy.Standard fittings: 2 insulated and thermoformed end-walls (50mm thick) with sideglass, electronic control panel, refrigerated storage with doors. Customizationson request. It is available in 7 different lengths: 1060 – 1540 – 2020 – 2500-2980 – 3700 – 3940.Available accessories: Mezzanine glass shelf, Rearsliding 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 considerableenergy saving by assuring a more accurate controlon foodstuff storage. The range is composed ofGastronorm 2/1 cabinets with 815 mm depth and625 and 1365 liters capacity. The monoblock-typerefrigerating unit with external evaporator allows tohave a completely free internal space andconsequently a higher capacity. The rangeincludes models with positive and negativetemperature or in combined version with twotemperatures having completely separatecompartments. Versions with glass doors are alsoavailable.

The 75 mm insulation thickness allows a considerable reduction in power consumption. The refrigeratingpowers 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 anytemperature anomaly.

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Gastronorm Refrigerated Working

Gastronorm Refrigerated Working TablesPROFESSIONAL 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 forordinary 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 ceilingwhich allows for a uniform distribution of cold air through openings placed between the doors, thus avoiding adirect air flush on the product. The removal of all elements of the refrigerating unit from the inside of the tableallows an easy and complete cleaning of all internal surfaces.

Blast chillers-­ shock-­freezers

Blast chilling +90°/+3°CRefrigeration Blast chilling is the system thanks towhich it is possible to lengthen the duration of foodsmaintaining their quality and fragrance. All foods, oncecooked, quickly loose all of their initial characteristicsbecause of natural bacterial growth. At the base of thebacterial proliferation causing thisdeterioration there are four factors: the type of food,humidity, time and temperature. With its range of Kingblast chillers Everlasting is able toappropriately control these factors bringing, within amaximum period of 90 minutes, the temperature at theheart of the products from +90° to +3°C.Shock freezing +90°C / -18°CRefrigeration to preserve the foods in a middle-longperiod maintaining their organoleptic characteristics, itis 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 liquidsinto crystals of ice. With its range of Kingshock freezers, Everlasting is able to get very small crystals thanks to the fast penetration of the cold at theheart of the products, because the smallerthe crystals, the better the quality of the products once thawed. Raw and cooked foods will not suffer losses ofliquids, weight, consistency and tasteand 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 CharacteristicsRefrigeration blast chillers- shock-freezers•stainless steel AISI 304 •inside with rounded corners •insulation by polyurethane •stainless steel slide-waysupports, easily removable without using tools (except mod. MINI) •air-cooled refrigerating unit •measuring oftemperature by means of core probe, from +90° to +3°C during blast chilling and from +90° to -18°C duringshock freezing •electronic control panel •possibility of choice between “soft” and “hard” blast chilling cyclesdepending 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, pizzashops, foodstuff shops, greengroceries, florist, hotels, canteens, hospitals, chemistry and pharmaceuticallaboratories, supermarkets, storehouse for frozen products, workrooms for ice-cream and confectionery,warehouse for foodstuff and for fruit and vegetables, slaughterhouses, dairy industries, maturing storehousesand for all the professional refrigeration requirements.

Mini Boxideal for small restaurants, pizza shops, foodstuff shops, greengroceries, florist, etc.Super BoxIdeal for hotels, restaurants, canteens, hospitals, chemical and pharmaceutical laboratories.

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PAMA PARSI MACCHINE s.r.l. Via Maremmana III, n. 55 00030 San Cesareo (RM) Tel. +39 06.9587205 - 06.9570662 Fax +39 06.9588550info@pamaroma.comP.I. 03979131004

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Cooking

Convection ovens

The SelfCooking Center ® uses for you, duringany cooking process, all the technical possibilitiesthat it contains, in fully automatic mode.

Even in manual mode Combi Steam cookingspeed increases up to 15% compared totraditional Combi Steam. This not only saves timebut also money.

The SelfCooking Center ®, yet it occupies very little space, replaces or relieves 40-50% of the work of all theequipment 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 technicalpossibilities 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 thetechnical possibilities that it contains, in fully automatic mode. It occupies verylittle space, replaces or relieves 40-50% of the work of all the equipment forcooking traditional hot air ovens, stoves, soldering Foldaway, kettles, steamcookers, fryers, pots and pans. you used to be fully automatic during anycooking process all the technical possibilities of SelfCooking Center ®. In thisway, your investment will be fully repaid.

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

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

Maximum safety at work by reducing the height of the shelf. Working with containers full and warm over theeye involves considerable risks. Trade associations and insurance against accidents require, therefore, tolimit the height of the shelf. Already with the Center SelfCooking ®, RATIONAL proposes a new standard: thelast shelf of all SelfCooking Center ® is only 1.60 m. high

RATIONAL Combi-Duo - double flexibility withouttaking up more space. The combination of twoSelfCooking Center ® version in the table, simplyplaced one above the other, offers many otherpossibilities all the time that the space in the kitchenis a valuable asset. In this way, you can work withdifferent modes of operation, without taking up morespace 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 supportfor the positioning, the heat exchanger at high power – gas, mechanical sealing devices to be incorporatedinto the floor, easy installation.

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The planet RATIONAL accessories: the perfect complement. Only the use of original accessories RATIONALyou take advantage of the unlimited SelfCooking Center ®. Only thus can be used for special applicationssuch 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 havebeen designed specifically for the Center SelfCooking ®. It is extremely robust, suitable for truly intense that itmakes every day in professional kitchens.

Industrial Kitchens Catering for large installations

Cooking for workshops and stores of fresh pastacompletely constructed of stainless steel and castiron grilles. Work Plan thick made of stainless steelAISI 304. Grid floor made of cast iron fittings.Double crown burners with cast iron body andbrass 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) aflame stabilized controlled by a thermostatic valve with safety, adjustable from 100 ° to 340 ° C, piezoelectricignition to the pilot. Guide reggigriglie Three and removable for complete cleaning of the room. Control paneleasily removable to facilitate the cleaning and maintenance. Stainless steel feet adjustable in height. Gas orelectricity. 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. Composedof conveying panels, with internal edge to collectcondensation. Internal filter chamber fixed to the topof the hood.

Easily extractable grease filters with four layers ofmicrocoiled mesh in stainless steel AISI 304 and filterconnection panels.Support hooks fitted directly on the hood.

All the edges of the hood structure are finished insuch 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

Chamber vacuum packaging machines

Table top, compact, in stainless steel, most with pressed chambers, the vacuum-packaging machines can beaccessorized with a stand with two shelves for putting them on, whenever counter space is lacking; or elsestanding bulkier but more capacious machines, should it be necessary to prepare vacuum packages ofgreater 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 Valkorange 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 vacuumpackaging outside the machine, inclined planes for packaging liquids, kits of variously positioned sealingbars, 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 reducingwaste and spoilage.

FAVOLA 415/25 SL

Digital chamber vacuum packaging machine in stainless steel (sealing bar415 mm, pump 25 m3/h), equipped with printer for HACCP labelling, inert gasinjection unit and soft air included, lid fastener included H. Chamber: mm120+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 themachines equipped with inert gas injection unit)

Thermosealing machines

We could immediately make distinctions between the thermo-sealing machines with and without protectiveatmosphere, 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 theneeds of those working with such machines and has conjugated the verb “to seal” in all its useful versions forits 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 arealways 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, withplastic sealing film spool supports – while the medium and large models are standing, equipped with swivelcasters 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 adaptedto a varietyof trays and containers, while others are specifically devoted to a particular product (for pizzas and focaccias,for example).

SG/1

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SG/1

Hermetic manual thermosealing machine “SG” series in stainless steel withoutdies (max. tray height 90 mm, max. width of the film roll 220 mm).

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Micra 6

Vacuum thermosealing machine with automatic start with protectiveatmosphere “MICRA” series inclusive universal sealing plate, without dies andwithout air compressor with no. 2 volume reducers – pump 6 m3/h (max. trayheight 85 mm, max. width of the film roll 290 mm)

Semiautomatic vacuum Thermosealing Machine with

Protective Atmosphere

Thermosealers in vacuum atmosphere, trolley on wheels, designed for vacuumpackaging of trays of various sizes, dedicated to gastronomy, to supermarkets, tocatering, 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 dieswith 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 purchasedseparately (Model 9 liters, see photo). Compressor power at 230V ~ 700W

Diecutting some molds. Stainless steel tank, allows the use of moldsup to 310 x 220 mm with cutting dies andup to 320 x 265 mm (1 / 2 GN) without cutting.

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