Bottene Pasta Maker PM80 Cream product image

Bottene

Bottene PM80 Commercial Pasta Maker – Cream

SKU: CW175

£8,406.00(£10,087.20 inc VAT)
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  • In the event of equipment failure any parts needed will be provided 3
  • In the event of equipment failure an engineer will be sent for an onsite repair 3

The Bottene PM80 is a professional fresh pasta extruder designed for continuous production in commercial kitchens. It accepts a wide range of dies to produce up to 50 different pasta shapes — from spaghetti and tagliatelle through to rigatoni, fusilli, and specialist formats — making it a genuinely versatile piece of kit for operations where fresh pasta is a core part of the menu rather than an occasional offering.

In practical kitchen use, the PM80 is well suited to sustained service periods. With an output of 15 to 17kg per hour, it can support a busy restaurant section, a fresh pasta retail counter, or a production kitchen supplying multiple outlets. The stainless steel construction handles the demands of daily use reliably, and Bottene's reputation in the professional pasta equipment market means the machine is built to work hard without the mechanical inconsistencies that can affect lower-grade alternatives.

The key operational advantages for kitchen teams include:

  • Up to 50 interchangeable pasta dies covering a broad menu range
  • Consistent extrusion quality across long production runs
  • Stainless steel construction for durability and straightforward cleaning
  • Output volume that comfortably supports mid- to high-volume fresh pasta service
  • A compact footprint relative to its production capacity

At 130kg, the PM80 is a substantial piece of equipment and will require a stable, reinforced surface or dedicated floor positioning. Its dimensions — 1,270mm tall, 500mm wide, and 700mm deep — mean floor space and ceiling clearance both need to be considered during planning. Electrical requirements should be confirmed with your installer prior to purchase.

The PM80 is best suited to restaurants, hotels, pasta bars, and production kitchens where fresh pasta is made regularly and volume matters. It represents a serious investment in production capability; for sites with lighter or more occasional needs, a smaller-capacity model may be more appropriate, while very high-volume central production facilities may benefit from a heavier-duty machine above this tier.

If you're unsure whether the PM80 is the right fit for your volumes, kitchen layout, or planned menu, the team is happy to talk it through with you before you commit.

Frequently asked questions

Is the PM80 suitable for a busy restaurant producing fresh pasta daily?

Yes — at 15 to 17kg per hour, the PM80 is well matched to restaurants and pasta bars running fresh pasta as a core menu item through regular service periods. If you're running a central production kitchen supplying multiple sites, it's worth discussing whether a higher-output machine would be a better fit for your volumes.

What should I consider when planning the installation of the PM80?

The machine weighs 130kg and stands 1,270mm tall, so a stable, level surface with adequate ceiling clearance is essential. Electrical supply requirements should be confirmed with a qualified installer before purchase. Given its footprint and weight, it's worth planning its position carefully relative to your prep workflow.

How many pasta shapes can the PM80 produce, and are additional dies available separately?

The PM80 is compatible with up to 50 pasta die shapes, covering a wide range of formats from fine strands to short tubular pasta. Additional dies are typically available from Bottene separately, allowing you to expand your shape range over time as your menu develops. Contact us if you'd like guidance on die compatibility before ordering.
Bottene PM80 Commercial Pasta Maker – Cream

£8,406.00(£10,087.20 inc VAT)

£8,406.00(£10,087.20 inc VAT)

The Bottene PM80 is a professional fresh pasta extruder designed for continuous production in commercial kitchens. It accepts a wide range of dies to produce up to 50 different pasta shapes — from spaghetti and tagliatelle through to rigatoni, fusilli, and specialist formats — making it a genuinely versatile piece of kit for operations where fresh pasta is a core part of the menu rather than an occasional offering.

In practical kitchen use, the PM80 is well suited to sustained service periods. With an output of 15 to 17kg per hour, it can support a busy restaurant section, a fresh pasta retail counter, or a production kitchen supplying multiple outlets. The stainless steel construction handles the demands of daily use reliably, and Bottene's reputation in the professional pasta equipment market means the machine is built to work hard without the mechanical inconsistencies that can affect lower-grade alternatives.

The key operational advantages for kitchen teams include:

  • Up to 50 interchangeable pasta dies covering a broad menu range
  • Consistent extrusion quality across long production runs
  • Stainless steel construction for durability and straightforward cleaning
  • Output volume that comfortably supports mid- to high-volume fresh pasta service
  • A compact footprint relative to its production capacity

At 130kg, the PM80 is a substantial piece of equipment and will require a stable, reinforced surface or dedicated floor positioning. Its dimensions — 1,270mm tall, 500mm wide, and 700mm deep — mean floor space and ceiling clearance both need to be considered during planning. Electrical requirements should be confirmed with your installer prior to purchase.

The PM80 is best suited to restaurants, hotels, pasta bars, and production kitchens where fresh pasta is made regularly and volume matters. It represents a serious investment in production capability; for sites with lighter or more occasional needs, a smaller-capacity model may be more appropriate, while very high-volume central production facilities may benefit from a heavier-duty machine above this tier.

If you're unsure whether the PM80 is the right fit for your volumes, kitchen layout, or planned menu, the team is happy to talk it through with you before you commit.