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"AUTOMATIC" PASTA MACHINE 6 KG/H MPS6+CP-230/1

"AUTOMATIC" PASTA MACHINE 6 KG/H MPS6+CP-230/1
Basically, it allows to mould pasta (capacity of the basin: 2 kg farina), as well as automatic production of pasta (hard semolina) (production 6 kg/h).Knife for automatic cutting of short or long pasta.
Manufacturer: DIAMOND
Available in:
2-3 days
Dimensions (mm):
290x550x300
Power (kW):
0,75
Weight (kg):
27
Power supply:
230/1N 50Hz
Volume (m3):
0,15
Base price 3 630 €
Salesprice with discount
Sales price 4 392 €
Price / kg:
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Product description

"AUTOMATIC" PASTA MACHINE 6 KG/H   MPS6+CP-230/1

  • A small “counter top” machine, compact and reliable; it is suitable both for restaurants and for people who like goodhome-made pasta.
  • Pasta machine can knead by using any kind of flour and it produces long and short pasta shapes by simply changing the die.
  • The machine can be supplied with a rotating cutting knife for short pasta shapes.
  • Its external structure is made of anodized aluminium and the parts that are in contact with pasta are made of stainless steel;It includes a safety button and a switch light.
  • It respects all accident prevention regulations in force.
  • Manufactured entirely in stainless steel.
  • This machine has been produced for a pasta production with raw materials like farina type 00, adding eggs and/or water and even spinach for green pasta or tomatoes for red pasta.
  • Basically, it allows to mould pasta (capacity of the basin: 2 kg farina), as well as automatic production of pasta (hard semolina), production 6 kg/h.
  • Knife for automatic cutting of short or long pasta.
  • Adjustable velocity.

STANDARD DELIVERED WITH 4 MATRIXES.

  • n° 7 (1,5 mm) for tagliolini,
  • n° 28 (6 mm) for tagliatelle,
  • n° 89 (10 mm) for macaroni,
  • Leaves Sfoglia 170 mm

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 useng different types of farina, first mix before adding water.
  • As wished, you can add 2 gr of salt per kg of farina, if dissolved in water first, to avoid lumps.

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