Product Description
The SousChef is the next evolution in pasta machines. It has been designed from the ground up to meet the demands of professional kitchens everywhere. The SousChef is the first tabletop pasta exturder that disassembles for easy cleaning and is the only pasta extruder to meet both NSF Certification and UL Listing. The body and components are made of food quality stainless steel for sanitation. Inverter technology provides smooth, quiet operation. 110 volt electrical provides more placement flexibility in your kitchen. Built-in safeties help prevent accidental damage. A completely redesigned mixing hopper kneads pasta dough better than any other pasta extruder. The production of various short and long extruded pastas is possible by simply inserting one of many optional dies. An optional automatic cutting motor cuts short pasta shapes. When fitted with the optional MonoSfoglia Ravioli Attachment, the SousChef is capable of producing ravioli from a single sheet of pasta for the most handmade looking ravioli made by machine.
Production capacity: 18-20 lbs/hr
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- NSF CERTIFIED STANDARD 8/UL 763 LISTED
- 3 Kg Mixing Hopper
- Inverter Technology provides smooth, quiet operation and helps prevent accidental damage
- Mixing hopper design kneads pasta dough better than any other extruder
1. MonoSfolgia Ravioli Attachment: Single-sheet ravioli attachment capable of producing ravioli from a single sheet of pasta for a handmade appearance.*
2. Automatic Cutting Motor: Cuts short pastas with an adjustable, motorized cutting knife.*
3. Dies: Over 100 different shapes and sizes allow you to produce various pastas from the same machine.
Constructed of stainless steel, the SousChef disassembles easily for cleaning and maintenance. Warranty: 1 year limited. Made in Italy.
DIMS – 24″ BY 17″ BY 23′”
WEIGHT 138 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.
