This pasta die delivers precise extrusion geometry and repeatable texture, enabling large-scale production of maccheroni rigati with uniform 8mm diameter and pronounced ridges that hold sauces effectively. Operators gain predictable throughput and reduced rework thanks to sturdy construction and exacting dimensions suited for commercial pasta presses.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug extruder and remove die. Rinse brass die under warm water to remove dough. Mix 1 tablespoon mild detergent per gallon of warm water and scrub with a soft brush along ridges. Rinse thoroughly and air dry on a clean rack. Inspect for residue and corrosion; replace if damaged. Repeat daily during heavy production. Regular cleaning reduces contamination, fire risk from grease buildup, energy waste, and equipment failure, and helps meet CSA and health inspection standards.#@@#Additional Info#@#Omcan USA offers a brass #99 Maccheroni Rigati pasta die, 8 mm, for commercial extruders. It provides consistent texture, resists wear, tolerates high throughput, weighs 16 pounds, and meets CSA standards for professional kitchens.#@@#General Info#@#Description #@#
This pasta die delivers precise extrusion geometry and repeatable texture, enabling large-scale production of maccheroni rigati with uniform 8mm diameter and pronounced ridges that hold sauces effectively. Operators gain predictable throughput and reduced rework thanks to sturdy construction and exacting dimensions suited for commercial pasta presses.
Brass construction resists galling and retains dimensional stability under continuous operation. Users achieve long service intervals and consistent part profiles because brass tolerates heat and pressure typical in commercial extrusion cycles.
Designed specifically for 8mm maccheroni rigati, the die ensures tight diameter tolerances and clearly defined rigato surfaces. Production teams obtain uniform pasta that cooks evenly and presents consistent texture across large batches.
Manufactured to integrate with standard pasta presses, the die mounts securely and aligns to press tooling without extensive modification. Technicians complete swaps quickly, minimizing downtime during production changeovers.
At 16 pounds, the component balances robustness with manageable handling for installation and maintenance. Maintenance crews perform inspections and replacements without specialized lifting equipment in most kitchens.
Produced to meet commercial processing demands, the die supports continuous operation in restaurant, institutional, and industrial settings. Kitchen managers maintain output targets and product consistency across peak service periods.
Brass metallurgy reduces wear rate compared with softer alloys, extending the effective life of the die under abrasive dough formulations. Purchasing teams lower total cost of ownership through fewer replacements and steadier production metrics.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Clean the Omcan USA 13307 brass die after each production run using warm water and a soft brush to remove dough residues. Inspect edges for wear and file minor burrs with a fine tool. Apply a light food‑grade oil coating before extended storage to prevent oxidation. Verify die seating and alignment before installation. Calibrate extrusion pressure periodically and document torque values. Replace the die if dimensional tolerance exceeds specifications.
