Project Name:

Location:

Item No.: Qty:

Model No.:

Rough-In-Data Specifications subject to change without notice.

www.aRcobalenollc.com

arcobaleno, llc160 Greenfield Road | Lancaster PA, 17601 Toll Free: 800.875.7096 | Tel: 717.394.1402 | Fax: 717.394.1480

TRY BEFORE

YOU BUY

To Ensure Success

Our “TRY BEFORE YOU BUY” program allows you to see how a particular piece of equipment performs before you buy it!We will try your product recipe before you buy at no cost to you! Please call for details.

Electronic cutting knife for short pasta

Model: aeX18 AEX - Series: table top Pasta extruder

table toP Pasta eXtRuDeR

Mix, knead and extrude pasta, it’s a complete process that is totally effortless and the results are fantastic

Can be used with most flour including semolina, whole wheat and gluten free

Variety of pasta shapes available

Bronze dies impart a rough surface texture that will hold sauce beautifully

Bronze dies can also be supplied with Teflon inserts (optional) for a smoother surface

Each batch can produce approx. 22-100 g. servings in approx. 30 min., or 44-100 g. portions in 1 hr.

Colored and flavored pasta can be made simply by using pureed tomato, spinach, squid ink, beet juice, herbs and lemon, there are endless pastabilities!

model Dimensions Production mixer capacity electrical Power shipping weight

AEX18 11” W x 24” D x 22” H15-18 lbs.

*Variable upon pastashape & thickness

5.5 lbs. 115/60/1 65 lbs.

Fresh pasta adds flavor and texture, and transforms an ordinary pasta dish into an extraordinary meal!

servings approx. time 22-100 grams 30 minutes44-100 grams 1 hour

PRoDuctIon by proximity

arcobaleno, llc160 Greenfield Road | Lancaster PA, 17601 | Toll Free: 800.875.7096 | Tel: 717.394.1402 | Fax: 717.394.1480

www.aRcobalenollc.com

HEI

GH

T: 2

2”

WIDTH: 11”DEPTH: 24”

Specifications subject to change without notice.

constRuctIon

Table top model

Stainless steel mixer and extruding basin

Dies are manufactured in bronze

Stainless steel mixing blade and bronze extruding auger is easy to remove for cleaning – no tools required

electRIcal InFoRmatIon

Unit completely pre-wired at factory and ready for final connection

Cord and plug set included

electRIcal PoweR

115/60/1

electRIcal coRD length

5’

motoRs

0.5 HP

Plug

Nema Plug 5-15 P

woRkIng PRocess

Add any flour including semolina, whole wheat and gluten free

Fresh extruded pasta can be made by simply starting the mixing cycle and pouring liquids slowly into the hopper, through the lid

The mixing action will distribute the liquids/eggs evenly – mix approx. 10 min.

The finished dough will be crumbly

The crumbly dough mixture is then extruded through the desired pasta shape

Bronze dies impart a rough surface texture that will hold sauce beautifully

Bronze dies should be kept in water after use so that the pasta remains inside the dies and does not get hard

oPtIonal accessoRIes

Electronic cutting knife

Specialty pasta shapes, lasagna and penne

Pasta trays

PRoDuctIon eXamPle

Production of 15-18 lbs./hr.

5-7 lbs. fresh pasta/batch may vary with shape and thickness of pasta (2 batches/hr.)

45-100 g. portions of fresh pasta/hr.

nutRItIon summaRY

(100 grams of fresh pasta)

There are 288 calories in 100 grams of fresh pasta

Calorie breakdown: 7% fat, 78% carbs, 15% protein

cost to make FResh Pasta

From *$0.69-$0.90/lbs.* varies according to cost of flour, eggs, labor

and overhead.

waRRantIes

One year parts and labor

Visit www.arcobalenollc.com/warranty for detailed information.

Fresh pasta adds flavor and texture, and transforms an ordinary pasta dish into an extraordinary meal!

Model: aeX18 AEX - Series: table top Pasta extruder

Pasta shaPes

There is a wide range of dies to choose from:

Spaghetti, chitarra, caserecce, rigatoni, fusilli, macaroni, linquine, papardelle, tagliolini, bigoli, buca-tini, gnocchi, cannellone, lasagna, sheets and much more...

View our pasta shapes brochure at:www.arcobalenollc.com/pastashapes.pdf

115/60/1 NEMA: 5-15 P

cAloriES fAt cArbS protiEn

288 g. 2.3 g. 54.7 g. 11.31 g.