Engineered for continuous production, this countertop pasta extruder efficiently converts dough into consistent pasta output while fitting compact kitchen spaces. Designed for commercial kitchens, it delivers 8.8 pounds per hour of finished product from a 3.3-pound hopper, utilizing a 1/2 HP motor and 110v power for reliable daily operation. Built in Italy and CE certified, the unit balances production capacity with a small footprint and straightforward electrical requirements.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the machine and lock out power. Remove attachments and wipe dry dough with a scraper. Clean the exterior with mild detergent and a soft cloth. Flush the hopper with warm water; avoid high-pressure sprays. Sanitize food-contact parts with a commercial sanitizer per CSA guidelines and rinse. Inspect seals and bearings; lubricate per manufacturer specs. Reassemble only after all parts dry.#@@#Additional Info#@#Omcan USA’s countertop pasta extruder 13320 runs on 110v/60Hz with a 1/2 HP motor, processes 3.3 pounds of dough, delivers 8.8 pounds per hour, is CE/CSA compliant, and has a compact 14.5"×10"×16" footprint, ideal for high-turnover foodservice.#@@#General Info#@#Description #@#
Engineered for continuous production, this countertop pasta extruder efficiently converts dough into consistent pasta output while fitting compact kitchen spaces. Designed for commercial kitchens, it delivers 8.8 pounds per hour of finished product from a 3.3-pound hopper, utilizing a 1/2 HP motor and 110v power for reliable daily operation. Built in Italy and CE certified, the unit balances production capacity with a small footprint and straightforward electrical requirements.
#@@# Motor Performance#@#
A 1/2 HP drive provides steady torque for uniform extrusion, minimizing stall events during dense dough batches. Operators achieve predictable output at 110v/60/1-ph service, reducing variation between shifts and simplifying electrical planning.
#@@# Production Capacity#@#
The 3.3-pound tank supports continuous feeding while the machine produces 8.8 pounds per hour, enabling predictable planning for service periods. Managers can scale batch runs and schedule staffing with measured throughput figures.
#@@# Footprint Efficiency#@#
The countertop style occupies a minimal footprint with a width of 14.5 inches, a depth of 10 inches, and a height of 16 inches, allowing placement on prep counters or dedicated stations. Chefs retain workspace while adding substantial pasta output without the need for floor-mount modifications.
#@@# Sanitation Design#@#
Polished surfaces and accessible components simplify daily cleaning and help maintain food safety standards. Technicians can perform routine washdown and inspection without extensive disassembly, reducing downtime between shifts.
#@@# Durability and Compliance#@#
Fabricated to meet CE certification and built in Italy, the unit uses commercial-grade materials to withstand repeated use in professional settings. Facilities that require documented compliance will find the unit aligns with international safety expectations.
#@@#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 monthly and tighten terminals per Omcan USA guidelines to maintain reliable 110v operation. Drain and sanitize the 3.3 pounds hopper after each production run using approved food‑grade cleaner and warm water to prevent contamination. Lubricate moving seals with food‑safe lubricant every 50 operating hours. Verify motor amperage and replace worn gears promptly. Calibrate extrusion plates periodically to ensure consistent output and minimize downtime.
