AUTOMATIC PASTA MACHINE 25/35 KG/H MPS35/2-230/1
- Automatic machine for fresh pasta production designed for processing dough from various types of flour and semolina.
- Allows production of both short and long pasta, with product change performed by replacing the die.
- Model MPS35/2-230/1 with medium production capacity, suitable for restaurants, pizzerias and operations focused on fresh pasta production.
- Equipped with 2 dough mixers with independent motor drive.
- Maximum capacity of each mixer is 6 kg of dough.
- Combination of 2 mixers with total capacity of 12 kg of dough significantly increases production output.
- Mechanical tilting of the upper mixer.
- Pressing auger system with outlet into forming die is connected only to the lower mixer.
- Production approx. 25–35 kg/h.
- Compatible with dies type “G”.
- Removable shaft and auger for easy cleaning and maintenance.
- Processing flour type 00 with addition of water or eggs.
- Possibility to produce flavoured pasta (spinach, tomato, etc.).
- Structure made of anodized aluminium.
- All parts in contact with dough made of stainless steel.
- Integrated control panel.
- Automatic pasta cutting knife.
- Adjustable speed.
- Water cooling for stable production process.
- Fan for drying finished pasta.
- Stainless steel mobile stand with castors for easy handling.
- Manufactured in compliance with applicable standards.
STANDARD DELIVERY:
- 1x die for spaghetti 7G 1.5 mm
- 1x die for tagliatelle 28G 6 mm
- 1x die for rigatoni 89G 10 mm
- 1x die for sfoglia 170 mm 170G 85×2 mm
- Additional rotary automatic knife for cutting pasta with adjustable cutting speed
- Fan for rapid surface drying of pasta
- Pasta crate 600 × 400 × 70 mm
- Stainless steel mobile stand
PREPARATION OF SEMOLINA PASTA:
- Type: rigatoni, fusilli, conchiglie, spaghetti,…
- For this type of pasta we use exclusively hard semolina and 30 – 33% water.
- In case of useing different types of farina, mix first before adding water.
- As wished, you can add 2 gr of salt per kg of farina, if dissolved in water first, to avoid lumps.
