Professional fresh pasta machine capacity 3 kg FAMA Medium
- Professional fresh pasta making machine
- Ideal for small catering and family use, small footprint but professional
- Steel structure
- Produces 8 kg/h
- Kneads 3 kg at a time
- EC Standards
- Manufactured in Italy
After pouring the ingredients into the bowl, the machine automatically kneads for about five minutes, then starts drawing (invertor in position. 2). You will thus have pasta in the various formats in just a few minutes by inserting the desired die.
The dies are made of bronze, thus allowing a porosity to be preserved in the pasta such that it favors the setting of the sauce
and maintain that much sought-after homemade appearance. The machine works with all types of flour.
Technical data:
|
Model
|
Media
|
|
Power supply (Volts/Hz)
|
230/50
|
|
Power (Kwatts)
|
0,6
|
|
Hourly production
|
8 kg/h
|
|
Minimum production
|
1 kg
|
|
Tank capacity
|
3 kg
|
|
Net Weight
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30 kg
|
|
Gross Weight
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32 kg
|
|
Dimensions
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26 x 60 x 35 cm
|
Tip for use:
In order to obtain a proper dough, it is necessary to keep in mind that for each kg. of flour, about 380cl. of liquid (eggs, water, mashed vegetables, etc.) is needed; once the flour and then the liquid are poured into the bowl, the lid is closed and the machine is started. Any type of flour, digrano, semolina or semolina-wheat flour mixture can be used for the dough. It may happen that the flour, depending on the place and temperature in which it is stored, needs a small correction of water to be added to or subtracted from the dough. It is also expected that the average weight of an egg is 50g and that for each less egg that is put into the dough, 50 cl. of water needs to be added. Kneading times vary from 5 to 8 minutes.













