The PM-MT20 Manual Filled Turnover Machine
Posted by Ben in Pasta Machines, Restaurant Equipment Videos on April 29, 2008
The PM-MT20 Manual Filled Turnover Machine is perfect for small restaurants, bakeries and cafes. Great for pastries that will be baked, boiled, fried or frozen, the PM-MT20 is compact and made from stainless steel. It is the essential small production machine — it can crank out 5 turnovers per minute.
If you’re interested in ordering one of these machines, email us at or call us at 415.621.1909.
Pane e Vino’s Chef Bruno Quercini, Emilio Mitidieri, and The MAM Brick Oven
Posted by Ben in Pizza Ovens, Restaurant Equipment Videos, Restaurant Videos on April 21, 2008
We got a chance to hang out with our long-time friend Chef Bruno Quercini of Pane e Vino.
Chef Bruno comes from a long line of chefs in Italy. He’s been cooking as long as he can remember and says he received his best culinary training from his mother– learning all her cooking secrets and family recipes by age 13. He’s made Pane e Vino a San Francisco favorite since it opened in 1991. Not only does he make the most perfect risotto (it literally melts with flavor in your mouth), he also makes an incredible pizza that he tops with his very own house-cured meats.
As you might imagine, the highest quality tools are a priority for Chef Bruno. For slicing his meats, he uses a fiery red vintage-style hand-cranked slicer. For his pizza, he uses a wood-burning MAM 505 whose refractory surface imparts his thin crust pies with an authentic Neapolitan-style browned crust in just 2 and 1/2 minutes!
In the 1980’s wood burning brick ovens were popular for cooking and finishing a lot of different dishes. Today we’re seeing a resurgence in the demand for wood burning ovens due to the increasingly popularity of that Neapolitan style, thin crust pizza! Some would now argue that it’s the best of the wood-burning, and the only way to do a thin crust pizza, is with the famous MAM brick pizza oven.
The MAM oven floor is constructed from cement Fondu La Farge, composed of 40% alumina, a mixture vibrated into refractory molds which can withstand heat up to 1350 degrees Celsius or 2462 degrees Fahrenheit. The MAM oven comes in 3 different sizes (30”, 39”, and 55” diameters). You can get it with wood or with gas.
A typical wood burning MAM will consume about 12 logs per day. If you prefer to use gas but still wish to impart a wood flavor to your food you can soak wood-chips in water and place them in a perforated stainless steel container and place them on the oven deck. Chow Restaurants in San Francisco, and El Caserio in the Silver Lake area in LA use wood-burning MAM ovens.
AFP-601 Automatic Empanada, Turnover and Perogi Machine Demo
Posted by Ben in Culinary Events, Emiliomiti News, Pasta Machines, Restaurant Equipment Videos on April 3, 2008
We recently demoed the AFP-601 Automatic Filled Empanada and Turnover Machine to a client in New York. But this time, we decided to video it so that you can see how the machine performs. Because empanadas are becoming more and more popular in the US everyday, we get a lot of inquiries, given that it’s perfect for a smaller operation that’s thinking big — think 4000 pies per hour! And a truly beautiful, efficient, well-designed machine to boot!
And it doesn’t just work for empanadas, but any ethnic stuffed pie — meatpies, pelmeni, fruit pies, perogi, calzones, dumplings, samosa, you name it.
To learn more, click here, email us, or contact us at PastaBiz at 415-255-9175.
The French Laundry, Per Se and The Dolly Pasta Extruder
Posted by Ben in Emiliomiti News on March 24, 2008
The Dolly Pasta Extruder is a lovely, efficent addition to any kitchen. Its red, vintage-looking stainless steel exterior will match your vintage manual slicer!
It’s our smallest electrical extruder, capable of extruding 2.65 lbs (1.2 kg) of fresh pasta an hour, perfect for the home, delis, and small restaurants or restaurants that specialize one or two pasta dishes. It comes standard with four dies of your choice.
Our friends over at Thomas Keller’s French Laundry and Per Se recently purchased Dollies from us, both known for their high finesse extruded pastas. 
During a trip to the French Laundry to demo the Dolly, we were amazed to discover a large video screen beaming in the goings-on in Per Se’s kitchen in New York and vice versa! Now that is communication!
Blue Wave Pizza and The Vx5 Oven Custom-Made with Remco™ Technologies
Posted by Ben in Emiliomiti News, Pizza Ovens, Restaurant Videos on March 19, 2008
A couple of weeks ago, we paid a visit to Bill Gardner’s Blue Wave Pizza in Narragansett, Rhode Island to see how he was faring with his infra-red oven, the new Vx5 custom-made for Emiliomiti with Remco™ technologies. During summer months, 900 beachhouses fill up with vacationing New England families and they all come to Blue Wave for pizza. Bill chose the Vx5 with the goal of efficiently meeting that volume.
And efficient he has been, and in more ways than just cranking out quick pizzas. Because of its revolutionary technology, the Vx5 uses just a fraction of the energy of a conventional gas oven (70,000 BTUs per hour)— and because it does not require a hood, the AC doesn’t get sucked out. Mr. Gardner’s monthly energy bill comes to $450, while a regular gas oven energy bill would be at least $1500, a savings of over $1000 per month alone— which makes a real difference in this time of rising eneryg costs. The Vx5 is truly green!
Bill’s beachtown, surfer-themed pizzeria turns out lovely margheritas, creative shrimp alfredo pies as well as local favorite hot weiner pizzas. He serves organic, fair trade coffee from Santa Cruz’s Surf City Coffee Company.
And in addition to enjoying fresh tasty pizza in a jiffy, his customers can feel good that they’re patronizing an establishment that is investing in green technologies.
The Vx5 is 5×5 ft., can crank out 250 pies per hour and due to its rotating deck, anyone can operate it. Pretty soon we’ll see fast food pizzerias using it!
“We’ve had at least 50 people tell us it’s the best pizza they’ve ever had,” says Mr. Gardner beaming. The pizzeria opened last summer and was an instant success.
Emiliomiti Pizza Cookoff and The Vx5 Oven Custom-Made with Remco™ Technologies
Posted by Ben in Culinary Events, Emiliomiti News, Pizza Ovens, Restaurant Videos on March 18, 2008
We recently tried out the Vx5 oven, custom-made for Emiliomiti with Remco™ technologies. in our San Francisco test kitchen with our pizzaiolo friends, Chefs Giulio Tempesta, Giancarlo Bortolotti, and Marc Vogel. Using the only infrared brick carousel oven technology in the world, these masters produced delicious Neapolitan style pizzas, among other delicacies, in only the time it takes, well…take a bit out of your first slice.
Not ones for all work and no play, we decided to have a party with the world’s favorite food.
If you’re interested in learning more about the Remco, go here, email us at or call us at 415.621.1909.
LM P6 and P12 Pasta Extruder Videos
Posted by Ben in Pasta Machines, Restaurant Equipment Videos on March 6, 2008
The only difference between the LM P3, P6 and P12 pasta extruders is vat capacity – 3 kg., 6kg. and 12kg (1 kg. = 2.2 lbs.) respectively.
The LM P6 is an excellent extruder for medium-sized restaurants with decent production. Well priced and conveniently sized, it’s a fully automatic machine that can handle all types of flour. We especially recommend that you use it for short pasta and rolled pasta.
And you can outfit it with a Ravioli or Gnocchi group as an option.
Check out these videos of the P6 and the P12:
If you’re interested in ordering one of these machines, email us at or call us at 415.621.1909.
Automatic Crepe Machines and Comfort Foods
Posted by Ben in Restaurant Equipment Videos on February 27, 2008
After years of Atkins, anti-carb mania, artisan food items like crepes are back and hot as ever. In homes, on restaurant plates, and at farmers markets, these kinds of treats are dominating the scene. We’re rejoicing in the resurgence of comfort foods, whose local, seasonal ingredients (like fennel, acorn squash, wild mushrooms) provide a gourmet edge.
Yet when it comes down to it, you can’t turn out a crepe without the right crepe machine. Check out this video of the COMCRP Automatic Crepe Machine, which can turn out up to 320 crepes per hour, manufactured entirely from stainless steel:
And if you’re looking to increase your capacity to the likes of 2500 pieces per hour, you might want to consider the C3 / LMTONDE Industrial Commercial Crepe Maker. Here’s a video of it in action:
If you’re interested in ordering one of these machines, email us at or call us at 415.621.1909.
The Raviolamp and The Imperia Manual Pasta Maker, for the Home
Posted by Ben in Pasta Machines on February 20, 2008
Ever want to crank out some raviolis at home with your own fancy filling? Well, then you need The Raviolamp — the perfect tool (ravioli mould) for your home pasta making adventures.
It’s simple to use: place one sheet of dough on top of the plate, put your ravioli filling in the slots, then place a second sheet of dough on top. Use the rolling pin to seal the deal, and voila! Perfect raviolis!
Suppose first you need something to sheet your dough…. Enter The Imperia Manual Pasta Maker! Its gorgeous chrome vintage style will brighten up any kitchen.
And if you need a ravioli recipe, our very own Emilio Mitidieri shares a complete one with you below:
Traditional Ravioli Dough
A dozen eggs
3 tbs. olive oil
1 c. water
1 tsp. salt
5 1/2 c. white flour
Wild Mushroom Ravioli Filling
2 c. Ricotta
3 c. coarsely chopped and (processor) pulsed sautéed wild mushrooms
1 handful chopped parsley
3/4 c. grated cheese
2 egg whites
Salt & pepper to taste
Buon appetito!
P3 Pasta Extruder Video and SPQR
Posted by Ben in Emiliomiti News, Pasta Machines, Restaurant Equipment Videos on February 15, 2008
Check out this video of the P3 pasta extruder in action.
Recently we had a chance to lunch at the new osteria SPQR in San Francisco. Chef de cuisine and part-owner Nate Appleman and chef Daniel Holzman turned out some lovely rigatoni, P3 Pasta Extruder Machineadiatori (cartwheels) and shells for us, using their P3 extruder. The pasta was perfect and the wine was excellent, demonstrating why they’re all the buzz in the Bay!
The P3 is compact and highly efficient. It’s a tabletop machine that produces up to 20 lbs. of extruded pasta per hour. With the P3, varieties and formulations are endless, and a simple attachment makes possible perfect bite-size raviolis.
We’ve also supplied our friends at Oliveto a P3, with which they produce extraordinary paccheri and cresta di gallo pastas.
As you can see, it’s up to your imagination what you can do with the P3!
