Stop compromising throughput for consistency. This floor model pasta extruder delivers industrial output while maintaining controlled dough handling and precise cutting, enabling busy kitchens to scale fresh pasta production without sacrificing texture. Designed for continuous operation, the unit pairs a 1.5 HP motor with motorized cutters and active cooling to sustain 55 pounds per hour output from a 26 pounds tank capacity.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and lock out power. Empty tank and remove cutting assembly. Clean interior and exterior with mild detergent and warm water; rinse. Sanitize food-contact surfaces with EPA-approved sanitizer; follow contact time. Remove fan covers and vacuum coils; wipe motor housing dry. Inspect seals and dies for wear; replace if damaged. Reassemble when dry and restore power. Regular cleaning prevents contamination, fires, inefficiency, breakdowns, and failed inspections.#@@#Additional Info#@#Omcan USA 16643 floor pasta extruder has a 26-pound tank and 55 pounds/hour output. It features motorized cutters, fan coolers, a cooling sleeve, a 1.5 HP motor, and 220v/60/1-ph power.#@@#General Info#@#Description #@#
Stop compromising throughput for consistency. This floor model pasta extruder delivers industrial output while maintaining controlled dough handling and precise cutting, enabling busy kitchens to scale fresh pasta production without sacrificing texture. Designed for continuous operation, the unit pairs a 1.5 HP motor with motorized cutters and active cooling to sustain 55 pounds per hour output from a 26 pounds tank capacity.
#@@# Tank Capacity#@#
The 26 pounds tank holds ample dough for extended runs, reducing refill frequency during peak service. Operators achieve predictable batch sizing and fewer interruptions for continuous menu demands.
#@@# Production Rate#@#
Rated at 55 pounds per hour, the machine supports high-volume output for retail, institutional, or full-service kitchens. Managers can schedule production to match service windows and minimize overtime labor.
#@@# Power And Phase#@#
Configured for 220v, 60 Hz, single-phase supply, the unit integrates with standard commercial electrical layouts common in many facilities. Electrical technicians install the machine with minimal modification when a compatible circuit exists.
#@@# Motorized Cutters#@#
Motorized cutters deliver consistent strand length and uniform shapes for repeatable plate presentation. Chefs maintain portion control and reduce waste through precise, mechanical cutting rather than manual trimming.
#@@# Cooling System#@#
Incorporated fan coolers and a cooling sleeve manage heat generated during extrusion, preserving dough temperature and preventing starch breakdown. Food quality teams observe consistent texture and reduced thermal degradation across long production cycles.
#@@# Compliance And Origin#@#
Constructed in Italy and CE certified, the extruder meets international safety and manufacturing standards relevant to many procurement policies. Purchasing teams gain confidence from standardized compliance and traceable manufacturing provenance.
#@@#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 moving parts weekly and lubricate the cutting assembly with food-grade lubricant to prevent wear. Empty the 26 pounds tank after use and flush with warm water to remove dough residue; avoid abrasive cleaners. Verify electrical connections for 220v and 1-Ph supply and tighten terminals monthly. Check fan coolers and cooling sleeve for dust and blockages; clean filters and vents with compressed air. Test seals and fasteners before each shift to ensure safe operation.
