Achieving compactness and high cost performance!
Italian Quality! Flour capacity: 2.5kg Pasta production rate: approximately 7kg/h (mixing & extrusion) Machine size: Width 40cm x Depth 46cm + 11cm (extrusion tube part) x Height 54cm Total machine weight: 60kg Electric motor: 0.55kW (200V/three-phase/50-60Hz or 110V/single-phase/60Hz) Accessories: 4 dies (you can choose your favorites from the die catalog) ★ Optional: Electric automatic cutter (for short pasta) It was 140 years ago that the first extruder pasta machine, Torquio, was invented in Italy. Since obtaining the patent in 1875, this historic Italian manufacturer has been producing extruder pasta machines. We do not usually have stock, so please inquire about delivery times via email or phone. Upon delivery, our representative will explain how to use the machine and conduct a trial run at the delivery site before handing it over. We also provide repair and maintenance services after purchase.
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We were established in 2003 as the only distributor of Bottene, an Italian manufacturer of fresh pasta machines, in Japan. Bottene was founded in Italy in 1805 and is known for inventing the first manual extruder fresh pasta machine, the "Torkio," about 150 years ago. Bottene also manufactures electric fresh pasta machines capable of producing various shapes of pasta, which are loved by many Michelin-starred chefs. In addition to fresh pasta machines, we offer a wide range of products that allow you to create original fresh pasta by hand. Moreover, our offerings are not limited to fresh pasta manufacturing products. We also sell slicers for prosciutto and salami. In particular, the slicer we handle is called the "Ferrari of slicers," the flywheel ham slicer Volano, which makes great use of mechanical engineering. We also offer a wide range of products for Italian restaurants and other restaurants, as well as for individuals, including mixers for pizza and gelato machines. If you are looking for Italian products that we do not carry, please feel free to consult with us.
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