Output: 8-9kg/hr (depending on pasta type)
Original price was: £5,899.99.£4,865.89Current price is: £4,865.89. ex VAT
Availability: 2-3 days
We are £74.10 cheaper than Nisbets!
Description
Ideal for restaurants who make large quantities of their own pasta, the Bottene PM35 pasta machine allows you to make a huge range of pasta shapes from any type of flour, including durum wheat, soft and whole wheat. Incredibly hard wearing yet user-friendly, the machine can make up to 9kg of pasta every hour – even coloured pasta or pasta made without eggs.
- Gives excellent food quality control
- 13A plug & play
- Easy to use
- Easy to clean
- Add theatre to your restaurant
- 4 pasta dies included as standard
- Fresh pasta cooks in 90 seconds
- Make fresh pasta for less than 20 pence per portion
Additional information
| Dimensions | 540(H) x 400(W) x 560(D)mm |
|---|---|
| Direct From Uropa? | DIRECT |
| Brand | Bottene |
| Section Name | Food Prep Machines |
| Product Group Category | Pasta Makers |
| Website Clearance Category | Catering Appliances |
| Product Main Colour | Silver |
| Product Secondary Colour | Silver |
| Product Depth | 560 |
| Power | Plug |
| Height (mm) | 540 |
| Mobility | Feet |
| Product Group | Pasta Makers |
| Width (mm) | 400 |
| Ireland Delivery Time | 2-3 weeks |
About Bottene
In 1875 Francesco Bottene applied for a royal patent for what was then called a “new machine for making pasta at home”. This machine was the Bigolaro – a hand-cranked pasta machine which could be used to make bigoli – a very thick spaghetti. As Italian nationals spread across the globe, the demand for these machines followed, as thus a century-long passion for Bottene pasta machines was born. Today, Bottene have refined the pasta making process and their modern machines reflect the tradition, quality and innovation still treasured by the company’s staff. Whether you’re just starting out or whether you have an established kitchen, Bottene pasta machines are some of the highest-regarded, most reliable pasta machines available.

