Industrial Italian Pasta Making Machine Pasta Extruder Small Snacks Processing Machine

It is a multifunctional pasta extruder that produces dozens of pasta and snack shapes (for example: shell, conch, hollow surface, tornado). It can make staple-food pasta or extruded snacks using flour, rice flour, starch and mixed grains.

The machine is designed for small- to medium-scale production: small food processing plants, snack producers, restaurants and snack shops. It can be used in some household setups, but may be oversized for occasional home use.

Available models and specs from the product listing: JCYM-6015 (30 kg/h, 2.5 kW, 420×500×750 mm); JCYM-8030 (60 kg/h, 3 kW, 500×600×800 mm); JCYM-10060 (90 kg/h, 4 kW, 500×650×900 mm); JCYM-130S100 (100–150 kg/h, 5.5 kW, 950×650×1000 mm); JCYM-130D200 (200–300 kg/h, 11 kW, 1300×950×1000 mm).

Typical raw materials are wheat flour, rice flour, various starches and mixed/miscellaneous grains. Dough should be prepared (mixed and rested) before feeding into the extruder.

With interchangeable molds the machine can produce many shapes such as shell type, conch type, hollow-surface shapes, tornado shapes and other extruded snack/noodle forms—mold choice determines final shape.

Basic steps: prepare dough (mixer or manual) and rest ~10 minutes at ~20–30°C; feed the dough into the machine’s inlet; the machine forms and extrudes the product through the mold; cut with the hob/cutter; collect finished product at the outlet.

The machine is designed to be operated by a single person for the full process (mixing usually uses a separate noodle mixer).

The machine is described as low energy consumption and high efficiency. Exact power draw varies by model (see model power ratings).

Yes—different molds are available for different shapes. Suppliers typically offer a range of molds and can supply additional or custom molds on request; contact the seller for availability and pricing.

Daily: remove and clean molds and cutting parts, brush out dough residue, wipe surfaces. Weekly/monthly: check and tighten fasteners, inspect/grease bearings and moving parts per manual, inspect power/motor connections. Always unplug the machine before cleaning and avoid exposing electrical components to water.

Keep hands and loose clothing away from the feed inlet and cutter; switch off and unplug before maintenance or cleaning; ensure proper grounding and electrical protection; follow supplier safety guidelines and provide operator training.

The product suggests mixing flour (or other raw material) into a uniform dough, allowing it to puff and rest for about 10 minutes with surface temperature around 20–30°C before feeding. Exact hydration and recipe depend on ingredient type—test small batches to optimize texture.

Contact the seller for details on construction materials (food contact surfaces are commonly stainless or food-grade coated), warranty length, spare parts and after-sales support. Many suppliers provide manuals, spare molds and technical assistance, but terms vary by vendor.