Pasta Machine——Start the business from the starting point

I. Working Principle

The motor drives the screw to rotate, pushing the dough placed in the hopper forward. Under the extrusion of the screw and the constraint of the barrel, the dough is continuously compressed, stirred, and cooked. Finally, it is extruded through molds of different shapes, forming various types of pasta, such as common macaroni, fusilli, and conchiglie.

II. Applicable Scenarios

• Small - scale Catering Establishments: Such as Italian pasta restaurants and Western - style restaurants can make fresh pasta on - site, improving the quality and appeal of their dishes and meeting customers' demand for fresh pasta.

• Home - based Workshops: Suitable for individuals or families to engage in small - scale pasta - making businesses, such as making and selling special - flavored pasta. It has relatively low costs and flexible operation.

• Culinary Training: Culinary schools and training institutions can use this equipment for practical teaching, enabling students to learn the pasta - making process and equipment operation.

III. Key Points of Maintenance

• Cleaning: After each use, promptly disassemble detachable parts such as screws and molds. Clean them with warm water and a neutral cleaner to remove dough residues and prevent the dough from drying and affecting subsequent use. For parts inside the machine body that are difficult to clean directly, a soft brush can be used for assistance.

• Lubrication: Regularly lubricate the transmission parts of the equipment, such as the motor bearings and the connecting parts of the screw. Select appropriate lubricants according to the requirements of the equipment manual to reduce component wear and ensure smooth operation of the equipment.

• Component Inspection: Regularly check the wear of key components such as screws and molds. If severe wear or damage is found, replace them in a timely manner to avoid affecting the shaping quality of pasta and the normal operation of the equipment. At the same time, check whether the electrical wiring is damaged or aged to ensure the electrical safety of the equipment.

IV. Advantages Compared with Large - scale Equipment

• Low Cost: The purchase cost of a small - scale pasta extruder is relatively low, making it suitable for start - ups with limited funds. Moreover, it has low energy consumption, which can save a large amount of electricity bills in the long - term use and reduce operating costs.

• High Flexibility: It occupies a small area, is easy to install and move, and can be flexibly adjusted according to business conditions. The production operation is simple, and different molds can be quickly switched to make various shapes of pasta, meeting diverse needs.

• Simple Maintenance: With a relatively simple structure, the parts are easy to disassemble and assemble. The daily cleaning and maintenance are not difficult, and it does not require professional and complex maintenance techniques or a large amount of maintenance costs.