Omcan USA Dough Mixer Accessories - 19436
Omcan USA #51 Reginette pasta die (20mm, brass) for durable, uniform ridged pasta shapes—fits 19436 mixers for efficient commercial production.
What our Experts Think
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Premium pasta shaping accessory: Precision‑engineered #51 Reginette brass pasta die (20 mm) lets professionals produce traditional wide, ridged pasta with consistent shape and texture — ideal for gourmet menus and authentic Italian dishes.
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Commercial‑grade brass build: Made from high‑quality brass for durability, heat transfer, and repeated use in high‑volume kitchens, helping maintain product quality over time.
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Optimized for performance: 20 mm opening delivers consistent cutting and extrusion, reducing waste and ensuring uniform cook times — a key factor in efficient kitchen operations.
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OEM fit & reliability: Designed as a genuine Omcan part for select pasta machines (e.g., PM‑IT‑0025, PM‑IT‑0025‑T, PM‑IT‑0040), for seamless installation and dependable performance.
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Chef‑ready versatility: Supports creative pasta menus from traditional reginette to custom shapes with consistent results that meet customer expectations in restaurants, bakeries, and catering.
Q&A
Q: What is Omcan USA 19436?
A: A #51 brass Reginette pasta die designed for commercial pasta extruders to produce wide, ribbon‑style Reginette pasta.
Q: What pasta shape and size does it make?
A: Classic Reginette (also known as mafaldine) with an approximate 20 mm width — flat ribbon with ruffled edges.
Q: What material is it made from?
A: Precision‑machined brass, ensuring long life, consistent extrusion, and a textured surface that helps sauces cling.
Q: Which machines is it compatible with?
A: Fits Omcan pasta extruders that accept standard brass dies — always verify fit with your specific model before purchase.
Q: Is this suitable for professional kitchens?
A: Yes — built for commercial kitchens, restaurants, and pasta shops needing reliable high‑volume pasta shaping.
Q: How should it be cared for?
A: Hand‑wash after use and dry completely; avoid harsh abrasives to maintain brass finish and performance. (Standard best practice for brass pasta dies.)
Maintenance Tips
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Clean After Every Use: Rinse the brass die with warm water immediately after extruding dough to clear all residue from the reginette shape.
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Use Mild Detergent Only: Hand wash with mild soap; avoid abrasive scrubbers or harsh chemicals that can tarnish or scratch the brass surface.
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Dry Thoroughly: Completely air‑dry the die before storage to prevent oxidation and corrosion of the brass.
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Inspect Regularly: Check for burrs, dents, or clogged holes that could affect pasta shape consistency or strain your extruder.
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Proper Storage: Store in a clean, dry area to extend life and maintain hygiene for commercial pasta production.
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