P-30-T-G

With a similar design compared to the P-20-T-G, the P-30-T-G pasta press features an even higher pressing capacity due to the larger extrusion channel and other machine components.

The P-30-T-G, which is based on the P-20-T-G, achieves a higher hourly output thanks to a larger extrusion channel and stronger extrusion elements. Thus, with the same capacity of 8 kg semolina / flour per mixing cycle, approx. 24 kg pasta can be produced per hour. 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.

Like the P-20-T-G, the P-30-T-G is also 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.

* Please take a look at the overview drawing in the download area for more precise dimensions.