Take production off the line and into precision. This countertop ravioli press produces consistent filled pasta at an output rate of 44 to 55 pounds per hour while maintaining precise control over filling volume. Restaurants, institutional kitchens, and catering operations benefit from repeatable portioning, stainless steel hygiene, and a compact footprint that fits into crowded prep stations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and remove molds. Mix mild detergent with warm water and use a soft cloth to clean stainless steel surfaces. Rinse with clean water and dry completely to prevent corrosion. Clean filling hopper and interchangeable molds after each use to stop bacterial growth. Degrease vents and check electrical cord for damage. Schedule deep clean weekly and inspect seals. Regular cleaning reduces foodborne illness, fire risk, energy use, and equipment failures.#@@#Additional Info#@#Omcan USA 46296 stainless steel ravioli machine produces 44–55 lb/hour, has adjustable filling, interchangeable molds, and a 0.25 kW motor at 220v/60/1-ph. It measures 24" wide, 18.8" deep, weighs 127.8 pounds, and is CSA listed.#@@#General Info#@#Description #@#
Take production off the line and into precision. This countertop ravioli press produces consistent filled pasta at an output rate of 44 to 55 pounds per hour while maintaining precise control over filling volume. Restaurants, institutional kitchens, and catering operations benefit from repeatable portioning, stainless steel hygiene, and a compact footprint that fits into crowded prep stations.
#@@# Stainless Construction#@#
Engineers built the housing and contact surfaces from stainless steel to resist corrosion and withstand daily cleaning protocols. Operators gain a robust tool that meets commercial sanitation expectations and reduces long-term maintenance.
#@@# High Output Rate#@#
Rated to produce 44 to 55 pounds per hour, this unit supports steady production for midscale to high-volume service periods. Managers realize predictable throughput that helps schedule staff and match service peaks.
#@@# Adjustable Filling#@#
Integrated controls allow technicians to vary filling amounts for each piece, enabling portion accuracy across recipes. Chefs achieve consistent taste profiles and cost control through measured filling volumes.
#@@# Interchangeable Molds#@#
Design includes quick-change molds to switch shapes and portion sizes without specialized tools. Kitchens expand menu variety and minimize downtime during product changeovers.
#@@# Compact Countertop#@#
The countertop layout measures under two feet wide and occupies minimal counter area while keeping operation within easy reach. Operators preserve workspace and place the unit near other prep equipment for streamlined workflows.
#@@# Low Power Draw#@#
The machine operates on 220 volts, single phase, consuming 250 watts for efficient electrical use. Facilities preserve circuit capacity and lower operating energy compared with larger automated lines.
Engineers manufactured the unit in Italy and ship it on a pallet to protect components during transit.
#@@#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 seals and moving parts weekly; lubricate gears with food-grade lubricant and tighten fasteners to maintain alignment. Empty and wash removable molds and hopper after each use using warm water and mild detergent; sanitize per facility protocol. Flush machine with dough-compatible cleaner monthly and verify electrical connections for 220v, 60 Hz, 1-Ph compliance. Record maintenance actions and replace worn parts per CSA guidelines to ensure reliable production.
