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Commercial Pasta Machines

Commercial Pasta Machines

Making pasta in house changes the economics of an Italian menu, and the machine you choose comes down to how many kilos you need before service rather than how the pasta looks.

AGC stocks the Bottene range, made in Italy and built for continuous commercial use. The Lillodue automatic extruder is the entry point, with a 1kg flour capacity producing around 3kg an hour, supplied with a choice of four dies and constructed with removable components so it strips down for cleaning between shapes. It suits a small restaurant making one or two shapes a day.

The PM series scales from there. PM35 and PM50 cover mid volume kitchens, and the PM80 is available in both single phase and three phase for venues with the power supply to run it. PM96 is the largest in the range for high output production. A manual extruder is available on its own for kitchens that already have a mixer, and the RMB0090 ravioli maker at 440 x 450 x 660mm handles filled pasta.

Dies determine the shape, so it is worth confirming which profiles come with a machine and which are ordered separately before you commit to a model.

Compare capacities and output above, or ask our team which machine suits your daily volume.