Double hopper pasta machine. With centrifugal mixing hopper, it allows homogeneous hydration of whole flours, leaving the dough stable during hydration with higher reduction of pasta oxidation (more strong yellow color). This patented system always allows extrusion of all the flours types and mixing (like corn, buckwheat, rice flour, etc.), in addition to white flour, durum semolina flour. It can produce a very smooth dough bread and pizza. Extrusion pressure calculated to maintain ingredients quality. SG30 is specifically suitable to produce special egg pasta. Bulkhead between upper and lower hopper allows dough passage in few seconds. Completely removable stainless steel pivots and shafts for easy and fast cleaning. Extrusion channel provided with cooling system fittings.
Capacity
- Upper hopper capacity:5 kg
- Hourly production: 50 kg
- Lower hopper capacity: 13.3 Kg
- Dimension: 900x800x1350h mm
- Weight: 155 kg
- Installed Power: 5 kW
- Standard Voltage: 400/50/3Ph
To Combine:
- AUTOMATIC RAVIOLI MACHINE mod. PR90
- AUTOMATIC RAVIOLI MACHINE mod. PRD120
- SHEET WINDING MACHINE AV200
- AV200 + Ravio-cappelletti PRC140 / PRC250
- AV200 + Ravioli machines PRS120 / PRS160 / PRS250
