Archive for category Restaurant Equipment Videos
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.
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.
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!
Santa Cruz Pasta Factory and LM Pleasure Automatic Pasta Machine Ravioli Maker Video
Posted by Ben in Emiliomiti News, Pasta Machines, Restaurant Equipment Videos, Restaurant Videos on February 4, 2008
We spent some time with our friend Steve Simonovich at the Santa Cruz Pasta Factory the other day, which opened late last year, and we caught a demonstration of his all-purpose LM Pleasure turning out lemon-and-herb fettucini, pear and pecorino-romano filled raviolis, and even some small lasagna sheets.
Steve is a passionate, down-to-earth guy. His factory is tucked away in Scotts Valley just outside of Santa Cruz, and already a hit among the locals, especially at the farmers markets. We even got to try some of his fresh apple sausage ravioli and it was delicious. If you’re ever in or near Santa Cruz, you should definitely check it out.
“Our whole business relies on this machine, basically,” says Steve Simonovich.
The LM Pleasure is a combination machine with a flour mixer, a dough kneader, and an automatic laminating machine with a single or double hopper. It comes with a permanent installed large ravioli maker (160mm), which can also perform as a pasta cutter. It performs like a well-oiled machine and makes raviolis of all types, and cut flat (sheeted) pastas such as fettucini and lasasga — a true pleasure to behold and eat!
With the addition of the rear mixer extruder (an accessory which you can customize), you can make all kinds of short pastas, such as rigatoni and fusilli, and long pastas, such as spaghetti and linguini. The LM Pleasure is compact and doesn’t take much space. It’s also easy to clean, work and operate, not requiring additional maintenance. Additional accessories allow you to create a complete line of flat and/or filled pasta such as tagliatelle, ravioli, and penne.
The LM Pleasure is specifically designed for high volume restaurants, small markets and delis, and medium-sized retail and wholesale operations.
To learn more about the LM Pleasure, call PastaBiz at 415.621.1909 or click here.
Video of the AFP601 Automatic Filled Perogi and Dumpling Machine
Posted by Ben in Emiliomiti News, Pasta Machines, Restaurant Equipment Videos on January 28, 2008
We’re proud to carry an extraordinary Automatic Perogi and Dumpling Machine known as the AFP601, which can turn out over 4,000 pies in an hour (that’s over 300 lbs. of dough) all while only weighing 500 lbs. and putting out sheets a mere 6 inches in width! It’s state-of-the-art and beloved by chefs.
We’re in love and we think you’ll be too!
Check out this video to see how it works (sorry it’s a bit outdated), because seeing is believing.
You can customize its dies to turn out everything from empanadas, varenikis, samosas, Chinese dumplings, and crab rangoons to agnolottis, perogis, pelmenis, fruit pies, meat pies, calzones, and even raviolis, to name just a few ethnic mouthfuls. In other words, the pies can completely vary in size and shape depending on your die needs.
And it’s fully automated, even recycling scraps back into the dough for reuse so there’s virtually no waste with this machine. You also don’t have to worry about the consistency of your dough or your fillings — it can handle any consistency.
To learn more, click here or contact us at PastaBiz at 415-255-9175.
Emilio Mitidieri Demos Antique Berkel Meat Slicer on The History Channel
Posted by Ben in Emiliomiti News, Meat Slicers, Restaurant Equipment Videos on December 27, 2007
So, here’s the clip we promised you, in which our very own (and very passionate) Emilio Mitidieri discusses and demos one of his antique Berkel meat slicers on The History Channel’s “Modern Marvels: Cold Cuts”, from our showroom in San Francisco’s Mission district.
There’s also a super-cool animation demonstrating how a Berkel works!