Arcobaleno MOLD-AMF-RS-62A Ravioli Mold

Introducing the Arcobaleno MOLD-AMF-RS-62A Ravioli Mold, an indispensable tool for any professional kitchen looking to enhance its pasta-making capabilities. Designed with precision and efficiency in mind, this ravioli mold is perfect for high-volume production environments such as commercial kitchens, restaurants, and catering services.

Crafted with meticulous attention to detail, the Arcobaleno Ravioli Mold #62 is engineered to produce consistently perfect ravioli every time. Whether you're a seasoned chef or a culinary professional, this mold ensures your pasta creations are of the highest quality, maintaining a uniform size and shape with every batch.

• Weight and Dimensions: Each ravioli piece weighs approximately 6 grams with precise dimensions of 2-5/16" x 1-1/2", ideal for crafting delicate, flavorful pasta.
• Unique Shape: The diamond shape coupled with a scalloped edge design adds an elegant touch to your pasta dishes, setting your culinary creations apart.
• Production Efficiency: With a capacity to produce up to 160 pieces per minute, this mold is perfect for high-demand settings, ensuring you can keep up with even the busiest service periods.
• Configuration: The mold features a 4-piece circumference and 2-piece width configuration, optimizing the use of dough and minimizing waste.
• Compatibility: Specifically designed for use with the AMF160 and ARS160 machines, ensuring seamless integration into your existing kitchen equipment lineup.

Invest in the Arcobaleno MOLD-AMF-RS-62A Ravioli Mold to elevate your pasta production process. Its robust design and exceptional performance make it a must-have for any establishment aiming to deliver top-quality pasta dishes efficiently. Enhance your kitchen's productivity and delight your clientele with perfectly shaped ravioli made with precision and care.

Keywords: commercial kitchen equipment, restaurant equipment, energy efficient, high-performance appliance, professional kitchen tools, pasta making, culinary excellence.