SAIMA D65 PASTA EXTRUSION MACHINE
I bought this machine used in 1990. It has served me well for the 11 years that I used it.
The water-jacketed head needs to be blown out. Water no longer runs through it, but if you have a powerful compressor, that should do the trick.
It has a barrel mixer on it that dumps right into the hopper. It will mix 15 lbs. of pasta dough. You turn the mixer over by hand into the hopper.
I have many dies and an automatic cutter for short goods with a single blade and four-blade cutter. Also a cutter to use with the Penne die that cuts at an angle. Several of the dies were made by D. Maldari and Sons out of New York. One of the premier die makers in the country.
This machine can produce up to 95 lbs. of Rigatoni/hour, and close to that on all the other short goods. The slowest is the Angel Hair at about 45 lbs./ hour.
All the dies are listed below for the round head that feeds horizontally. This machine also has a head that feeds vertically as you can see in the pictures. I only have a spaghetini die for the vertical head. I also have an automatic cutter for the vertical feeding head. It will cut off a 2 foot long dowel rod of long goods all at once.
Linear Die to extrude vertically is Spaghettini.
Stainless Steel Medium Shells w/Teflon insert,
Stainless Steel Penne Rigata w/Teflon inserts,
Penne, Ziti w/Teflon inserts (can also be used to make Ditalini), Wagon Wheels w/Teflon inserts, Stainless Steel Rigatoni w/Teflon inserts, Rigatoni. Fettuccine, 2 Linguine, Spaghetti, Angel Hair, Spaghettini, 11 3/4" sheeter die w/ adjustable thickness, 4 1/4" Sheeter die.
Fettuccine $300
Spaghetti (about 3 mil.) $300
Spaghettini $300
Angel Hair $300
Linguine $300
Linguine $300
Sheeter (4.5” w. x 1/16 thick) $750
Sheeter (11 ¾ “ w. x variable thickness) $900
Additional Prep Fees May Apply
