The P-10-G is a professional pasta press designed for restaurants and small-scale industrial production. It mixes 8.8 lb of semolina or flour per cycle and produces up to 22 lb/hour (mix + extrusion) or 33 lb/hour (extrusion only). A robust three-phase motor and a double-walled, water-cooled extrusion chamber support continuous operation and maintain consistent dough temperature—essential for egg pasta.
The swiveling cutting unit includes a second position for penne production, and an integrated fan dries pasta during extrusion to prevent sticking. With 500+ dies, optional flat-dough tools, a rewinder, and compatibility with the Dupla ravioli machine, the P-10-G offers extensive versatility.
Its stainless-steel, hygienic construction features a welded housing and removable mixing and extrusion components for fast, easy cleaning. Safety includes an emergency stop and limit switch.
Whether you’re upgrading your pasta production or exploring custom solutions, our team is here to help. Contact us today to discuss your needs, request a quote, or get expert guidance from the EPM team.
