Compact professional pitch: This brass pasta die produces consistent Maccheroni Rigati profiles for commercial pasta extruders and supports continuous high-volume runs without compromising cut definition or surface texture. Operators gain predictable output with a 4.8mm hole dimension that creates uniform tubular pasta suited for sauces and gratins. The part fits common food processing systems and maintains dimensional stability under standard operating pressures.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and allow cooling. Remove the die and brush away dough residue using a nylon brush. Rinse parts in warm water and soak up to 10 minutes with a mild detergent solution (use gallons or liters as needed for concentration). Sanitize food contact surfaces per CSA guidelines. Dry components completely to prevent corrosion on brass. Reassemble and test operation. Clean daily to stop contamination, reduce fire risk from grease, lower energy use, and avoid equipment failure.#@@#Additional Info#@#Omcan USA supplies a #90 brass Maccheroni Rigati pasta die with a 4.8 mm orifice for consistent noodle dimensions and durable construction for commercial use; CSA compliance ensures safe installation in foodservice operations.#@@#General Info#@#Description #@#
Compact professional pitch: This brass pasta die produces consistent Maccheroni Rigati profiles for commercial pasta extruders and supports continuous high-volume runs without compromising cut definition or surface texture. Operators gain predictable output with a 4.8mm hole dimension that creates uniform tubular pasta suited for sauces and gratins. The part fits common food processing systems and maintains dimensional stability under standard operating pressures.
#@@# Material Brass Construction.#@#
Brass delivers thermal stability and resists deformation during extended extrusion cycles. Technicians will find the metal tolerates cleaning routines typical in commercial kitchens while preserving hole geometry.
#@@# Hole Diameter Specification.#@#
A 4.8mm aperture yields a #90 Maccheroni Rigati profile that produces consistent cooking times and predictable hydration rates. Chefs can calibrate cook schedules and batch sizing with minimal variation between runs.
#@@# Profiled Surface Texture.#@#
The rigate exterior channels improve sauce adhesion and mouthfeel, optimizing finished plate quality. Cooks achieve better sauce retention per portion, enhancing perceived flavor intensity.
#@@# Lightweight Machined Part.#@#
At approximately 0.10 pounds, this die simplifies handling during changeover and reduces wear on extrusion heads. Staff complete replacement and maintenance tasks faster, limiting downtime during service peaks.
#@@# Compatibility With Standard Equipment.#@#
Design suits a broad range of commercial pasta extruders and parts systems classified under pasta dies. Maintenance teams integrate the part into existing inventories without custom adapters.
#@@# Manufacturer Support Record.#@#
Omcan supplies commercial kitchen and food processing parts with an emphasis on accessible pricing and parts availability. Procurement managers receive consistent stock levels and documented part numbers to streamline reordering processes.
#@@#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 the brass die after each production run and remove dough residue using a soft brush and warm water to prevent buildup. Apply food-grade lubricant to moving interfaces monthly and verify die alignment to maintain consistent extrusion. Measure aperture wear with calipers every 500 production hours and replace the die when diameter deviations exceed tolerance. Store dies dry in labeled containers to prevent corrosion and ensure CSA compliance documentation remains current.
