Dominioni Punto and Pasta Pasta extruder machine

Applications & Use Cases

• Producing fresh pasta for restaurants, hotels, and catering businesses.
• Manufacturing various pasta shapes for small to medium-scale food production.
• Developing new pasta products in test kitchens or pilot plants.
• On-site pasta production in delis, farm shops, or specialised food retailers.

Typical Specifications

Hopper capacity

Typically 5-15 kg for this class of machine, with this unit featuring an 8kg hopper.

Output capacity

Commonly ranges from 10-30 kg/hour, depending on pasta type and die used.

Power supply

Typically single-phase (230V, 50Hz) or three-phase (400V, 50Hz), requiring verification for this specific unit.

Construction material

Units of this type, including this one, commonly feature stainless steel for food contact parts to ensure hygiene and durability.

Extrusion plates

A variety of interchangeable bronze or PTFE dies are typically available for different pasta shapes.

Control system

Often features variable speed control for the screw and agitator, as described for this unit.

Footprint

For this type of compact commercial unit, dimensions are typically around 500-800 mm (width) x 700-1000 mm (depth) x 1000-1400 mm (height).

Frequently Asked Questions

• What types of pasta can this machine produce?

  With a variety of extrusion plates, this machine can typically produce a wide range of pasta shapes, including spaghetti, fettuccine, macaroni, fusilli, and more. The specific available dies determine the output.

• Is this machine easy to clean and maintain?

• What kind of dough can be used with this extruder?

• Does this unit come with all necessary extrusion plates?

• What are the power requirements for this machine?

• Are spare parts and service readily available for Dominioni machines?