Product Description
The La Monferrina P50 pasta extruder is a high volume pasta machine capable of producing various short and long extruded pastas. Dual mixing hoppers allow for the continuous production of fresh pasta, producing 66-80 lbs per hour. Speed and direction adjustable mixing give you more control over the mixing of your pasta dough. Speed adjustable extrusion allows for adjustment when extruding any of the over 100 different pasta shapes and sizes. Water cooling capability allows the P50 to maintain temperature stability when extruding. An automatic cutting motor with speed control cuts short pastas to length.
- 12 kg mixing hopper (30-36 kg/hr production
- Speed and Direction Adjustable Mixing
- Speed Adjustable Extrusion
- Water Cooling Capability
- Automatic Cutting Motor w/ single, double blade knives
- One Standard Die
- Perforated Pasta Drying Tray w/ bracket
OPTIONAL ATTACHMENTS:
1. Dies: Over 100 different shapes and sizes allow you to produce various pastas from the same machine.
2. Busiata Die: This speed adjustable die allows for the production of multiple unique pasta shapes from one controllable die. Produce pasta shapes not possible
with a standard extruder die.
Production: Production: 66-80 lbs/hr (30-36 kg/hr)
Constructed of stainless steel, the P50 disassembles easily for cleaning and maintenance. 220V, Three Phase. Warranty: 1 year limited. Made in Italy.
DIMS – 44″ BY 27″ BY 57″
WEIGHT 458 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.
