Stop sacrificing consistency for output. This brass pasta die converts extruded dough into uniform pipe regate pasta with a 16mm diameter, enabling continuous production while maintaining consistent shape and texture. Kitchens and pasta lines that demand repeatable results will find this die both reliable and compact.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the extruder and remove all dies. Rinse the brass die in warm water to remove dough residue. Soak for 10 minutes in a mild soap solution, then scrub with a soft brush along the 16mm openings. Rinse thoroughly and dry with a lint-free cloth to prevent corrosion. Inspect for wear and replace if damaged to maintain output and food safety. Clean after each shift to prevent bacterial buildup, grease accumulation, and equipment failures.#@@#Additional Info#@#Omcan USA offers a 16 mm brass Pipe Regate pasta die, model 13431, for commercial extruders. It ensures consistent tube-shaped pasta profiles, 0.10 pounds part weight, and easy installation with standard pasta equipment, CSA listed.#@@#General Info#@#Description #@#
Stop sacrificing consistency for output. This brass pasta die converts extruded dough into uniform pipe regate pasta with a 16mm diameter, enabling continuous production while maintaining consistent shape and texture. Kitchens and pasta lines that demand repeatable results will find this die both reliable and compact.
#@@# Material Durability#@#
Brass construction resists corrosion and maintains dimensional stability under repeated use. Staff can rely on consistent extrusion profiles because the alloy sustains contact with dough and cleaning agents without rapid wear.
#@@# Exact Sizing#@#
The 16mm pipe regate specification delivers precise outer diameter and wall thickness for standardized portioning. Operators achieve predictable cooking times and yield calculations when equipment produces identical pieces every cycle.
#@@# Consistent Shape#@#
The pipe regate profile preserves intended ridges and internal cavity geometry to support sauce adherence and even thermal transfer. Chefs will notice uniform sauce absorption and consistent doneness across batches.
#@@# Compact Footprint#@#
A small, lightweight die simplifies changeover and storage, weighing approximately 0.10 pounds. Line technicians can swap dies quickly to minimize downtime and adapt production to menu needs.
#@@# Compatibility Design#@#
Engineers manufactured the die to fit common industrial extruders and pasta presses used in institutional kitchens. Maintenance teams can integrate the part without major modifications, preserving workflow continuity.
#@@# Cleaning Accessibility#@#
Smooth brass surfaces and a straightforward geometry permit effective manual cleaning and inspection. Quality control personnel can verify die condition rapidly to support HACCP procedures and reduce contamination risk.
Founded in 1998, our company supplies durable parts for food service professionals, school districts, hospitals, and hospitality operators.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the brass die before each shift for burrs or deformation. Remove residue with a nylon brush and warm water to prevent defects. Dry components fully with compressed air and a lint-free cloth to avoid corrosion. Apply a light food-grade lubricant sparingly to moving interfaces monthly and log intervals. Store dies in labeled, dry containers to prevent contamination. Replace any die showing wear beyond 0.5 millimeter tolerance to maintain consistent product geometry and throughput.
