Stop compromising throughput for consistency. This industrial pasta extruder combines sustained output and precise motor control to deliver uniform dough extrusion for high-volume kitchens and food service operations. Foodservice managers will appreciate a unit that produces predictable yields while integrating seamlessly into three-phase electrical systems common in commercial facilities.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the machine and allow all parts to cool. Remove cutting assembly and wipe the tank with a mild detergent solution, using a soft cloth. Rinse with clean water and dry thoroughly to prevent bacterial growth and rust. Clean fan coolers and motor vents with compressed air to remove grease and debris. Inspect seals and replace worn gaskets. Clean exterior with non-abrasive cleaner. Follow CSA and CE maintenance intervals and document each service to pass inspections.#@@#Additional Info#@#Omcan USA’s 13236 pasta extruder has a 26-pound tank capacity and 55-pound output per hour. It features a 1-1/2 HP, 208v/60/3-ph motor, motorized cutters, fan cooling, and a cooling sleeve.#@@#General Info#@#Description #@#
Stop compromising throughput for consistency. This industrial pasta extruder combines sustained output and precise motor control to deliver uniform dough extrusion for high-volume kitchens and food service operations. Foodservice managers will appreciate a unit that produces predictable yields while integrating seamlessly into three-phase electrical systems common in commercial facilities.
#@@# Tank Holds 26 Lb.#@#
The unit features a 26 Lb. stainless tank that accepts large mixes for continuous production runs. Operators can reduce refill frequency and maintain steady output during peak service periods, ensuring efficiency.
#@@# 55 Lb. Output Hour#@#
This extruder delivers 55 Lb. of finished product per hour, enabling kitchens to meet demand without manual shaping. Chefs gain consistent portioning and predictable scheduling for menus that rely on fresh pasta, enhancing overall productivity.
#@@# Motorized Cutters#@#
Equipped with motorized cutters, the machine ensures uniform strand or shape length with minimal operator intervention. Staff can spend less time trimming and more time managing plating and service, improving workflow.
#@@# 1-1/2 HP Power#@#
The 1-1/2 HP motor drives extrusion and cutter assemblies with reliable torque under heavy loads. Engineers designed the powertrain to handle dense mixes and prolonged cycles common in institutional and hospitality settings, ensuring durability.
#@@# 208v 3-Ph Electrical#@#
This model operates on a 208v/60/3-ph electrical supply, aligning with commercial kitchen infrastructure for efficient power distribution. Facility teams can integrate the unit without costly single-phase conversions, simplifying installation.
#@@# Cooling Sleeve And Fans#@#
Integrated fan coolers and a cooling sleeve control dough temperature during extrusion to prevent sticking and maintain texture. Line cooks will notice improved handling characteristics and reduced downtime for cleaning, enhancing operational efficiency.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect electrical connections daily and verify 208v/3-Ph supply integrity to prevent motor damage. Clean the hopper and extrusion chamber after each batch with a soft brush and warm water; avoid immersing motorized cutters. Lubricate gears per manufacturer intervals with food-grade lubricant and document service dates. Monitor fan coolers and cooling sleeves for debris; remove buildup to maintain airflow. Test door seals and mounting bolts monthly and tighten to specified torque.
