Used Pasta Equipment
4 Pasta machines IN-STOCK!

More Photos: 2

Stainless steel, continuous motion, steam pasteurizer tunnel rated up to 660 lbs per hour - depending on materials and application. Chamber dimensions: 288" in Length; 38" in Width; 5" in Height. Temperature ratings: Maximum of 97°C. Equipped with a 310" long x 38" wide steel mesh belt, center mounted cooling fan, 26" infeed/discharge height, and variable temperature controls. Mounted on locking casters.

OAD: 310" L x 58" W x 74" H

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S/S (4) pocket, pasta form / fill machine capable of speeds from 27 - 47 Kg's @ Hr, depending on product shape, dough sheet thickness, and percent of fill. Has a 11" L x 5" W x 11 1/4" H conical S/S product dough hopper and a 9 1/4" ID x 14" D product filling hopper with agitation. Pasta is fed from each dough hopper thru dual 10" L x 3" OD dough rollers into die plate (currently set for 4 up torellini) filling is deposited on the bottom layer and then the top layer is crimp sealed to bottom layer, then the finished product is discharged from a 8" L x 11 1/2" W S/S product discharge chute, and is mounted on base frame with casters. Is capable of doing tortellini, ravioli, and agnolotti, in different sizes and shapes with proper product dies, and is suited for lab or store front operations.

OAD: 42" L x 36" W x 75" H

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S/S (4) pocket, pasta form / fill machine capable of speeds from 27 - 47 Kg's @ Hr, depending on product shape, dough sheet thickness, and percent of fill. Pasta is fed from each dough hopper thru dual 10" L x 3" OD dough rollers into die plate (currently set for 4 up torellini) filling is deposited on the bottom layer and then the top layer is crimp sealed to bottom layer, then the finished product is discharged, mounted on base frame with casters. Is capable of doing tortellini, ravioli, and agnolotti, in different sizes and shapes with proper product dies, and is suited for lab or store front operations.

OAD: 28" L x 36" W x 58" H

More Photos: 2

S/S (4) pocket, pasta form / fill machine capable of speeds from 27 - 47 Kg's @ Hr, depending on product shape, dough sheet thickness, and percent of fill. Has a 11" L x 5" W x 11 1/4" H conical S/S product dough hopper and a 9 1/4" ID x 14" D product filling hopper with agitation. Pasta is fed from each dough hopper thru dual 10" L x 3" OD dough rollers into die plate (currently set for 4 up torellini) filling is deposited on the bottom layer and then the top layer is crimp sealed to bottom layer, then the finished product is discharged from a 8" L x 11 1/2" W S/S product discharge chute, and is mounted on base frame with casters. Is capable of doing tortellini, ravioli, and agnolotti, in different sizes and shapes with proper product dies, and is suited for lab or store front operations.

OAD: 42" L x 42" W x 75" H