Arcobaleno Pasta Equipment AEX18#60 2.5mm Bucatini Bronze Die
- Optimized for medium-volume production efficiency
- Bronze construction enhances surface roughness
- Precise 2.5mm extrusion supports uniform shape
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The Arcobaleno Pasta Equipment AEX18#60 Extruder Die 2.5mm Bucatini/Perciatelli is a precision-engineered bronze die designed for professional pasta manufacturing. It allows for the consistent extrusion of 2.5mm bucatini and perciatelli shapes, optimized for commercial kitchens and pasta production facilities. Its durable bronze construction enhances surface roughness for superior sauce adherence, while its specific shape facilitates uniform filament formation, making it ideal for high-quality, restaurant-ready pasta outputs. This die integrates seamlessly with extruders in medium-volume foodservice environments, delivering precise dimensions essential for uniform cooking and presentation.
The AEX18#60 extruder die offers precise 2.5mm diameter extrusion for bucatini and perciatelli pasta, with a robust bronze material ensuring long-term durability. Its compatibility with bronze extrusion systems simplifies cleaning and maintenance, reducing downtime. The die’s optimized shape guarantees consistent filament formation, supporting efficient workflow in commercial pasta production. Designed for medium throughput, it enhances productivity in pasta manufacturing lines, fitting integration seamlessly with existing extruders. Its technical build ensures high consistency in shape and size, crucial for quality control in foodservice operations.
Designed for medium-volume pasta production requiring consistent shape and size accuracy in commercial kitchens.
The AEX18#60 extruder die by Arcobaleno Pasta Equipment features a bronze construction shaped specifically for bucatini and perciatelli, ensuring high durability and optimal pasta shape consistency. It operates with a die size of 2.5mm, compatible with bronze extrusion systems, and is designed for professional pasta production environments. Its dimension allows for easy integration into existing extrusion lines, supporting moderate production workloads. The die’s material and shape facilitate efficient cleaning and maintenance, essential for ongoing sanitation and operational efficiency. Its robust build ensures predictable performance under continuous use, making it suitable for chefs and pasta producers engaged in standard foodservice workflows.
A commercial pasta die is a precisely manufactured component used in extrusion equipment to shape pasta dough into specific forms such as bucatini or perciatelli. These dies facilitate high-quality production of consistent pasta shapes, supporting moderate to high-volume foodservice operations like restaurants, pasta factories, and catering facilities. The Arcobaleno Pasta Equipment AEX18#60 die, specifically designed for 2.5mm bucatini and perciatelli, is installed within extrusion lines to produce uniform strands for commercial culinary applications, ensuring shape accuracy, surface texture, and operational efficiency for medium-volume pasta manufacturing processes.
Constructed with high-grade bronze from Arcobaleno Pasta Equipment, the AEX18#60 die provides reliable, consistent extrusion for medium-volume pasta operations. Designed for precise 2.5mm bucatini and perciatelli shapes, it ensures high-quality output suitable for restaurant-ready dishes and pasta manufacturing. Compatible with bronze extrusion systems, it supports efficient workflow in commercial kitchens, optimizing production and sanitation standards without sacrificing shape accuracy or durability.
The Arcobaleno Pasta Equipment AEX18#60 extruder die stands out with its high-grade bronze construction and precise 2.5mm diameter design, tailored for medium-volume pasta production. Its shape and material blend durability with superior extrusion quality, ensuring uniform pasta strands that meet professional culinary standards. Unlike generic dies, this model provides consistent performance, simplified cleaning, and reliable integration with existing extruders, enhancing operational efficiency in commercial foodservice settings.
