Arcobaleno AEX50#282 Extruder Die - 3mm Pastina

Introducing the Arcobaleno AEX50#282 Extruder Die, a precision-engineered tool designed to enhance your pasta-making process in commercial kitchens. Specially crafted for professional use, this extruder die is the essential component for chefs and restaurant owners seeking to produce high-quality pastina with consistent 3mm dimensions. Elevate your culinary creations with this high-performance appliance, ideal for demanding environments.

Key Features

• Premium Quality Construction: Made from durable, food-grade materials to ensure longevity and safety in high-volume kitchens.
• 3mm Pastina Design: Perfectly crafted to produce uniform pastina, enhancing your pasta dishes with its delicate size and texture.
• Easy Integration: Seamlessly fits into the Arcobaleno pasta extruder systems, providing an effortless upgrade to your existing setup.
• Energy Efficient: Engineered for optimal performance with minimal energy consumption, reducing operational costs in professional kitchens.
• Versatile Application: Suitable for a variety of pasta recipes, expanding your menu offerings and catering to diverse culinary preferences.

Designed with precision and efficiency in mind, the Arcobaleno AEX50#282 Extruder Die facilitates the production of consistent and high-quality pasta, making it an indispensable component of your commercial kitchen equipment. Whether you're operating a bustling restaurant or a small-scale pasta production facility, this extruder die stands as the epitome of reliability and performance.

Specifications

• Model Number: AEX50#282
• Die Size: 3mm
• Material: Food-grade stainless steel
• Compatibility: Arcobaleno pasta extruders
• Application: Commercial kitchen, restaurant equipment

Incorporate the Arcobaleno AEX50#282 Extruder Die into your kitchen today and experience the difference in quality and efficiency it brings to your pasta production. A trusted choice for professional chefs and restaurateurs, Arcobaleno stands for excellence in culinary technology.