Product Description
The La Monferrina P60 pasta extruder is a high volume commercial pasta machine capable of producing a variety of short and long extruded pasta. Dual mixing hoppers allow for continuous production, extruding 90-125 lbs per hour. The rear mixing hopper automatically tilts up and down for easy dough transfer. Speed adjustable extrusion allows for adjustment when extruding any of the over 300 different pasta shapes and sizes. Water cooling capability allows the P60 to maintain temperature stability when extruding and a cooling fan helps remove moisture from freshly extruded pasta. An automatic cutting motor with speed control cuts short pasta to length.
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- 15 kg Mixing Hopper (45-60 kg/hr production)
- Dual Mixer Design for Continuous Production
- Automatically Tilting Rear Mixing Hopper
- Speed Adjustable Extrusion
- Water Cooling Capability
- Automatic Cutting Motor w/ single, double blade knife
- Removable Fan
- Requires air compressor for operation (sold separately)
Warranty: 1 year limited. Made in Italy.
DIMS – 47″ BY 34″ BY 62.25′”
WEIGHT 515 LBS
KEEPING PASTA DIES CLEAN:
We often get asked how we clean the dies for our pasta maker. The answer is simpler than you might think. We wash off any exterior dough and then soak them in water until the next use. Picking and poking at bronze dies with brushes and a scrubbing pad is a bad idea. It can etch and scratch the dies and this will adversely affect the extruded pasta. Soaking the used dies in water keeps the dough stuck in the nooks and crannies soft, so that the next time you use one, the new dough pushes out the old. Discard it and then keep going. This method won’t affect the new batch of pasta or damage the die in any way. As you store the dies you certainly want to change the water as it turns cloudy and keep them in a relatively cool spot, but overall maintenance is simple just soak and go.
