Component sourcing aligns with commercial kitchen supply expectations from an established manufacturer founded in 1998 that serves food service professionals. Procurement staff will access consistent availability and product support for replacement planning.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the extruder and let it cool. Remove the #26 brass tagliatelle die and rinse under warm running water to remove dough. Mix mild detergent in gallons or liters as needed, scrub gently with a soft brush, and avoid abrasive pads. Rinse thoroughly and dry immediately to prevent corrosion. Reinstall once completely dry and inspect for wear. Clean dies regularly to stop contamination, prevent equipment failure, reduce energy waste, and meet CSA and health inspection standards.#@@#Additional Info#@#Omcan USA 13378 brass tagliatelle pasta die produces 6 mm flat strands for commercial extruders. It offers durable brass construction and precise cut tolerances for consistent dough flow, suited for high-volume kitchens and pasta processors.#@@#General Info#@#Description #@#
Component sourcing aligns with commercial kitchen supply expectations from an established manufacturer founded in 1998 that serves food service professionals. Procurement staff will access consistent availability and product support for replacement planning.#@@#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#@#Use brass cleaning solution diluted per manufacturer instructions to remove dough residue and prevent corrosion. Inspect the die opening and edges after each production run; remove lodged particles with a soft nylon brush and compressed air at low pressure. Apply a thin food‑grade lubricant sparingly to mating surfaces monthly. Store the die dry in a padded container to avoid deformation. Schedule CSA calibration and visual inspection annually to ensure consistent tagliatelle dimensions.
