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We have always excelled in customer service, and this is one of the reasons why customers choose us. Our technical team has extensive knowledge of the product, so they can offer you the support you are looking for.
Please note: data vary depending on moisture proportion; values given take into account a 50% dough.
The minimum/maximum amounts of flour that can be processed are approximate (depending on the type of flour and hydration used):
| SP 5 – MIDI 5 | Min. 1.5 kg Max. 3 kg |
| SP 10 | Min. 3 kg Max. 6.5 kg |
| SP 20 – SPV 20 – MIDI 20 | Min. 3 kg Max. 14 kg |
| SP 40 – SPV 40 | Min. 5 kg Max. 25 kg |
| SP 50 | Min. 7 kg Max. 30 kg |
| SP 60 – SPV 60 | Min. 7 kg Max. 35 kg |
| SPX 60 – MOMA 60 | Min. 3 kg Max. 40 kg |
| SPX 80 – MOMA 80 | Min. 5 kg Max. 53 kg |
| SPX 100 – MOMA 100 | Min. 6 kg Max. 65 kg |
| SPX 130 – MOMA 130 | Min. 10 kg Max. 85 kg |
| SPX 160 – MOMA 160 | Min. 15 kg Max. 110 kg |
The main differences are:
For less hydrated doughs and for dough capacities of at least 60kg (hydration at about 50 %) AVANCINI offers the MOMA PLUS series because it is equipped with spiral transmission with bevel gearbox
Depending on the kneading technique used all AVANCINI machines can help to produce a dough with high hydration; especially in the case of direct kneading the SPV-MIDI variable speed series is definitely the line of machines suggested by AVANCINI, thanks to the 10 speeds, infact, it can perfectly close the dough
From SP 30 up to SP 60, the timer is supplied as standard, as it is for all SPV machines. It can also be requested as an optional extra, depending on the model, on other machines. All SPX and MOMA two-motor mixers are equipped with a double timers, one for each speed.
This means that the phases in the power socket have been reversed; ask an electrician or trained technician to switch the two phases in the socket
After checking that you have connected the machine to the power supply and that voltage is reaching the wall socket, check that you have deactivated the emergency mushroom-shaped button (if present).
Check that the fontal guard is tightly closed.
In the case of single-motor machines equipped with timers, check that you have set a time or entered the manual mode (see operation and maintenance manual). If the problem persists contact a trained technician
If the machine is equipped with belts act on the belt tensioner knobs (located on the back of some models) or call a trained technician
Current safety regulations do not allow any movement if the guard is up (valid only for single-motor machines). If the problem occurs on other models, ask for the assistance of a trained technician
The cutting unit is available only for SF.600 TC and EASY 600 TC models with a minimum 1200 mm reinforced worktop, with a special two-speed motor or inverter
The major difference between these two models is that the SF.B.ECO uses a joystick for moving the conveyors instead of a manual lever; it is not equipped with a flour compartment, nor does it have a flour-collecting tray, nor dough-collecting extensions.
All of these features cannot be added later on the SF.B.ECO model while they are included as standard in the SF.B.500 model
As this model does not have conveyors, it is not recommended for sheeting shortcrust pastry since the passage of the dough through the rolling cylinders is not supported by the movement of the conveyors (as it is instead with other models equipped with conveyors); therefore, this operation is not as easy
The major difference between these two models is that the SF. E 500 is equipped with motorized and removable worktops thus reducing the time needed to replace the conveyors, an operation to be done as extraordinary maintenance when the conveyors are torn or worn out.
The inverter, or variable-speed drive, is an extra optional available on all models except SF. B 500 SM, SF. B ECO and SF. B 500
You can apply the cutting unit only if you originally purchased the machine in TC version, i.e., with special two-speed motor (450/900 rpm) and reinforced worktop
This option is available on all models except for the SF B 500 ECO series
If the problem persists contact a specialized technician
After the power supply has been disconnected, with the machine and rollers stopped, disassemble the upper and lower scrapers as indicated in the user manual, clean the rollers with a damp cotton cloth, and clean the scrapers Always using a damp cotton cloth.
Check for residual dough or tears on the carpet; in the first case, remove the residue as indicated in the operation and maintenance manual or, in the latter case, ask a trained technician to replace the conveyors .
Attention: Do not use sharp or abrasive objects or aggressive liquid products.
If the problem persists, contact a specialized technician
If the rollers and mats are running in the opposite direction compared to the controls (see operation and maintenance manual), this means that the phases have been reversed in the power supply socket; ask an electrician or specialist technician to solve the problem.
If the problem persists ask a trained technician to contact KMP customer service.
The maximum tank capacity of each LaPastaia pasta machine is expressed in kg of flour:
There is no minimum quantity of flour, but it must reach at least halfway up the bowl, i.e. the height of the mixing arm, to allow the machine to work in the best possible way.
You can also insert less flour, keeping in mind, however, that the machine will need to work longer in order to knead and will not knead as well as when working with the flour quantities mentioned before.
To obtain a good dough, pour the desired amount of flour into the bowl, keeping in mind that for all models the moisture content must be maximum 35%. For each kg of flour you need 4-5 eggs (maximum 7 eggs, assuming weight of 1 egg 50 grams); for each egg you use less, add 50 g of water.
To make a good dough: 1 kg flour + 350 gr of moisture/liquid (7 eggs).
Working with 35% moisture is the standard, but it also depends on the type of flour and the type of dough you want to make.
The dough is perfect when, at the end of processing, it is in grains the size of a coffee bean.
If the flour mixes forming balls, it means that too much liquid has been poured in, so before extruding, add a little more flour and knead again.
If the flour does not form grains but remains very floury, add a little bit of water.
Any kind of flour, or semolina, or semolina-flour mix can be used; the dough can be worked with eggs only or water only or egg-water mix; water can be replaced in part by spinach or well-chopped vegetables for green pastas.
It will be up to the user to find the right ratio of flour/moisture.
Since the moisture content of flour varies according to the type, climate, and place where it is stored, the recommended quantities should be adapted to the type of flour being processed by adding more or less water.
On average, LaPastaia machines take about 15-20 minutes to knead and extrude: 5 minutes to knead + 10-15 minutes to extrude (depending on the type of die and therefore pasta format you want to use)
The paste comes out of the extruder at a temperature of about 30-35°C
The fan is useful to make sure that the product, e.g., spaghetti, do not stick together as they are extruded
The sleeve with cooling unit keeps the temperature of the head where the die is housed constant; if you need to produce pasta non-stop, it is preferable to opt for the model with cooling unit for a pasta which is always at its best; on the other hand, if there is an increase in the temperature of the head, due to the friction caused by the die, pasta may break once it is dried or when cooked.
Cooling requires water from a mains water tap opened to about one-third of its flow rate (the water required is about one liter per minute).
It is a system used for cutting short pasta. The knife unit consists of: power supply, complete supporting unit with protection, knife motor and a 1-blade knife.
The sieves 40x60x7h cm can hold an average of 2 kg of pasta with drying time of about 2 hours (if the pasta is too dry it will break when cooked).
The RV 30 has a 100-mm wide and 2-mm thick sheet while the RV 50 has a 120-mm wide 2-mm thick sheet .
Ravioli with the RV 30 are produced in sheets and must be separated by hand, while the RV 50produces already separated ravioli.
The RV 30 is usually combined with the TR75 while the RV50 can be combined with the TR95 or TR110.
It is an optional extra that can be fit to the pasta machine and it is used to roll the sheet of pasta produced by the machine onto rolling pins.
Rolling pins dimensions:
After checking that you have plugged in the machine and that there is voltage on the wall socket, check that the safety hook on the bowl cover is properly inserted.
If the problem persists, contact a specialized technician
For machines with three-phase power supply only, this means that the phases have been reversed in the power socket; ask an electrician or trained technician to switch the two phases in the socket
Reduce the amount of water used in the mix while respecting the % of recommended moisture
Increase mixing time and/or increase the water % respecting the recommended one
Disassemble and clean the die because it is most likely clogged as indicated in the user manual (see cleaning section)
KMP SRL
Via del Lavoro, 45
36034 Molina di Malo (VI) Italy
Tel +39 0445 637222
c.f. / p.iva 04225140245
