Hendi Pasta-making equipment

SIA La RONDE’s pasta-making equipment is intended for professional kitchens preparing fresh pasta in-house. This machine kneads fresh pasta dough and extrudes it into different forms, bringing both stages into one workflow. For restaurant, hotel and catering teams, it offers a way to organise pasta preparation around the menu, desired shapes and kitchen schedule.

Equipment and tasks

The machine handles dough kneading followed by extrusion. Staff can prepare a fresh dough batch, switch the operating mode and form the pasta, coordinating both stages through one machine. Extrusion supports different pasta forms, making the intended menu shapes a useful consideration when planning the preparation task. Nozzles are not included, so the kitchen should identify the forming parts needed for its chosen shapes.

An electronic control panel provides the operating interface. The removable bowl and mixing elements can be taken off for cleaning between dough preparations. The body, bowl, mixer and lid are made from AISI 304 stainless steel, a corrosion-resistant material commonly used for food equipment. A grid-shaped lid allows ingredients to be added while the machine is running, supporting additions during mixing.

Parameters in use

The capacity of 8 kg/h gives the kitchen a production-rate reference for scheduling fresh-pasta preparation and balancing it with other prep work. The machine measures 300 × 550 × 540 mm in length, width and height. These dimensions help staff assess the space it will occupy and position it within a pasta-preparation station.

The 230V supply parameter lets staff check the electrical supply at the intended operating position. The 0,37kW power rating helps the kitchen consider electrical demand alongside other appliances. At 26 kg, the machine’s weight is relevant when handling it during placement or a kitchen layout change. These checks help establish how the equipment can fit into the working area and preparation routine.

Choosing a product

Start by considering whether the kitchen needs to knead fresh dough, extrude pasta into different forms, or carry out both stages in sequence. Match the forming setup to the shapes planned for the menu, and consider the machine’s production rate against the intended preparation workload. Recipes and service schedules also influence how pasta preparation fits into the team’s daily tasks.

Assess the machine’s dimensions against the proposed preparation position and check the electrical supply there. Consider how the removable mixing components fit the cleaning routine between batches. The lid allows ingredients to be added during operation, while a microswitch automatically stops the machine when the lid is lifted. These working details help staff judge whether the equipment suits the pasta menu, available preparation space and kitchen workflow.