The P-20-T-G, designed for the professional segment, is used by direct marketers as well as customers in system gastronomy. In addition to a brilliant cleanability, the machine is characterized by a modern control via touchscreen.
The robust glass-bead blasted housing of the P-20-T-G, which promises quick cleaning and a long lifetime due to its high-quality workmanship, contains an inverter-controlled industrial three-phase motor. This ensures that dough with 8 kg of semolina/flour per mixing cycle can be mixed in the tightly welded mixing pan, where the large corner roundings of the hygienic design are particularly striking. Thus, an hourly output (mixing process + pressing process) of about 20 kg is achieved. Due to the extrusion channel, which can be cooled with the active or passive water cooling system, the dough heated during compaction is tempered before it is pressed through the forming die, which ensures a consistent dough quality. This is particularly important for production with egg, because the protein coagulates at 42 °C. The automatic cutting unit included in the scope of delivery, which can also be used to produce penne pasta cut at an angle, can be quickly and easily swiveled away to the side for a die change. This also ensures quick and uncomplicated assembly of the rewinder, which provides for automatic rewinding of produced flat dough. The rolled-up dough product can then be further processed into ravioli on the RS-120-G ravioli machine.
Furthermore, the P-20-T-G is equipped with two fans built into the housing, which dry the surfaces of the freshly produced pasta and thus prevent the pasta from sticking. The fan speed can be adjusted for individual surface drying. This is made possible by the modern control system with touchscreen, which can be used to configure a large number of parameters in the clearly laid out menu guidance, which can also be saved for different production modes. In addition to the adjustable fan speed, mixing time, mixing speed, extruder speed, and cutter speed, it is also possible to optionally control the cooling water temperature of the active cooling system.
ca. 1040 x 615 x 1320*
Production output (mix and extrusion):
ca. 20 kg / h (Depending on die)
Production output (only extrusion):
ca. 29 kg / h (Depending on die)
Capacity semolina / flur:
* Please take a look at the overview drawing in the download area for more precise dimensions.
Scope of supply:
Advantages of P-20-T-G (Compare convinced):
Machine and machine components made of high-quality stainless steel
Consistent pasta quality due to water-cooled extrusion channel
Continuous production readiness due to the use of industrial three-phase motor
Quick and easy cleaning due to hygienic design (welded mixing pan, removable machine components such as mixing shaft / reel, stainless steel screw, etc.)
Emergency stop button and safety limit switch for maximum user protection
Over 500 different die options
Possibility of penne production
Possibility for automatic rolling of flat dough
Modern control via touch screen with a wide range of adjustable machine parameters
Made in Germany
The RS-160-1-G ravioli machine, with its hygienic design, is equipped with several inverter-controlled industrial motors whose parameters can be configured via the modern touch-screen control system.
898 x 866 x 1798 mm
ca. 90 kg/h
With our smallest pasta extruder P-05-G we offer you a machine which is ideal for home use and for the smaller gastronomy. The machine is made entirely of stainless steel and impresses with its simple hygienic design.
617 x 358 x 428 mm
By combining the pasta press P-55-T-G with the ravioli machine RS-120-G, the combination machine P-55-TR-G is created. Due to defined interfaces, the machine can be individually extended by accessories such as a flat dough rewinder.
1159 x 1198 x 1735 mm
70 (pasta), 25-50 (ravioli) kg/h