Univex Electric Countertop Pasta Mixer and Extruder - UVUPASTA

Univex Electric Countertop Pasta Mixer and Extruder - UVUPASTA

The Univex UPASTA is a countertop, 8.8-pound capacity pasta mixer and extruder. It provides easy and fast dough mixing, producing 17.6 pounds an hour. The bowl and spiral are simple to remove for cleaning and sanitizing. The stainless steel worm and nickle bronze extruder head are also simple to maintain and are extremely durable, perfect for use in commercial environments. The lid is made of plexiglass, allowing you to see into it. The UPASTA pasta mixer and extruder comes with a 1-year on-site warranty.

 Features

• Easy and fast dough mixing due to the planetary spiral mixer
• Easily remove bowl and spiral for cleaning and sanitizing
• Thick transparent plexiglass lid for viewing
• Stainless steel worm and nickel bronze extruder head
• 14 pasta die plates possible (one needed for machine to function) - NOT included
• Countertop model
• Electronic controls
• Stainless steel construction

Specifications

• Model: UPASTA
• Capacity: 17.6 lbs output per hour
• Dough Capacity: 8.8 lbs.
• Electrical Information:
• Volts: 115
• Hz: 60
• Phase: 1
• Watts: 750
• Plug: NEMA 5-15P
• HP: 1
  
• Dimensions: 19.8" H x 15.5" W x 25.7" D
• Approximate Weight: 147.7 lbs.
  

What our Experts Think

• All-in-one mixing + extrusion system – streamlines pasta production from dough prep to shaping in a single countertop unit
• 8.8 lb dough capacity – ideal for controlled batch production in restaurants, cafés, and specialty pasta kitchens
• Up to ~17.6 lbs/hour output – supports steady, on-demand fresh pasta service during prep or service hours
• Powerful 1 HP motor (115V, single-phase) – delivers consistent torque for mixing dense pasta dough without stalling
• Integrated spiral mixing system – ensures fast, even hydration and proper gluten development before extrusion
• Interchangeable die system (14 pasta shapes) – enables menu flexibility from spaghetti to specialty cuts
• Removable bowl and spiral assembly – simplifies cleaning and improves sanitation compliance in busy kitchens
• Durable stainless steel + bronze extruder head – built for long-term commercial use and consistent shaping quality
• Compact countertop footprint – fits easily into prep stations without requiring dedicated floor space

                   
Q&A      

Q: What is the Univex Electric Countertop Pasta Mixer and Extruder (UVUPASTA) used for?
A: Commercial production of fresh pasta by mixing dough and extruding it into multiple pasta shapes in restaurants, hotels, and foodservice kitchens.

Q: What is the dough capacity?
A: About 8.8 lbs of dough per batch for continuous production.

Q: What is the output rate?
A: Up to ~17.6 lbs of fresh pasta per hour.

Q: Is it a mixer and extruder in one unit?
A: Yes, it combines spiral mixing and extrusion in a single countertop machine for efficient workflow.

Q: What types of pasta can it make?
A: Uses interchangeable dies to produce shapes like spaghetti, penne, fettuccine, macaroni, and more (dies sold separately).

Q: What makes it efficient for commercial kitchens?
A: Electronic controls, removable bowl and spiral, and continuous batch processing for consistent results.

Q: What materials is it made from?
A: Stainless steel construction with a stainless steel worm and nickel-bronze extruder head for durability.

Q: Is it easy to clean?
A: Yes, the bowl and spiral are removable for quick cleaning and sanitation.

Q: What power does it use?
A: 1 HP motor, 115V single-phase, designed for standard commercial kitchen outlets.

             
Maintenance Tips    

• Power safety first: Always switch OFF and unplug before cleaning or removing parts.
• Daily disassembly cleaning: Remove bowl, spiral, and extrusion components after each batch. Wash with warm water + mild detergent, then dry completely to prevent dough hardening and corrosion.
• No pressure washing: Never use water jets or submerge electrical or drive components—protects motor, seals, and control electronics.
• Extruder hygiene: Clean worm, die head, and nickel-bronze extrusion parts immediately after use to prevent clogging and preserve shape accuracy.
• Die maintenance: Inspect pasta dies regularly for residue buildup or wear; clean thoroughly to maintain consistent pasta shape output.
• Liquid system care: Flush and wipe any liquid dosing channels after use to avoid sugar/flour buildup affecting dough hydration consistency.
• Control panel care: Wipe electronic controls with a damp cloth only—avoid moisture ingress.
• Seal & coupling checks: Ensure bowl locking points and spiral coupling pins are clean and fully seated before each operation cycle.
• Overheat prevention: Avoid continuous long runs without pauses during high-output production to protect motor lifespan.