This pasta die yields consistent results and sustains continuous production in high-volume kitchens, reducing downtime and variation across batches. Food service teams achieve repeatable outcomes with a die engineered for commercial processors.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug extruder and let parts cool. Remove brass die and soak 5–10 minutes in warm water with a mild detergent; scrub with a soft brush to remove dough residue. Rinse thoroughly and air dry; inspect for wear or clogging. Reassemble dry components and test run small batch. Clean daily for food safety, degrease vents to reduce fire risk, maintain coils to save energy, and log tasks to pass CSA inspections and avoid breakdowns.#@@#Additional Info#@#Omcan USA 13341 #28 brass tagliatelle pasta die cuts 10 mm noodles for commercial extruders. Features durable brass, precise profile tolerance, 0.10 pounds weight, CSA compatibility, and works with standard foodservice pasta equipment.#@@#General Info#@#Description #@#
This pasta die yields consistent results and sustains continuous production in high-volume kitchens, reducing downtime and variation across batches. Food service teams achieve repeatable outcomes with a die engineered for commercial processors.
Preserves a precise ribbon profile that delivers uniform cooking and plating results across large runs. Operators obtain consistent texture and portioning, which simplifies yield calculations and reduces rework.
Provides thermal stability and consistent extrusion characteristics under prolonged use. Maintenance teams report predictable wear rates, and the material supports longevity in corrosive, humid production environments.
Features accurately machined openings that minimize noodle deformation and prevent irregular strands. Production managers can run higher speeds while maintaining product quality and reducing scrap.
Design allows rapid die swaps to minimize line stoppages during flavor or cut changes. Maintenance crews complete changes with basic tools, lowering labor minutes per changeover.
Measures minimal weight and size suitable for tight pasta extrusion stations and retrofit installations. Engineers integrate this component into existing presses without significant layout alterations.
Fits standard pasta press housings classified for commercial parts and accessories and aligns with common mounting patterns. Purchasing agents avoid custom tooling costs and streamline spare parts inventory.
Company founded in 1998 and accredited to CSA where applicable, this component supports operators across restaurants, cafeterias, and food processing facilities. Technical teams receive detailed specifications to validate fit and function for continuous production environments.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Use brass cleaning solution diluted per instructions to remove residue from the Omcan USA 13341 #28 Tagliatelle pasta die; apply with a soft brush and rinse with potable water to avoid corrosion. Descale weekly by backflushing with warm water and a food-safe sanitizer. Inspect die openings visually and with a nonmetal pick; remove dough buildup to prevent blockage. Lubricate mounting surfaces with food-grade lubricant and torque fasteners to specified values.
