The FullCarp Extruder is designed to extrude the “dough” into the tank. At a later stage, the extruded dough must be cut into consecutively ball-shaped blades to obtain the boilers.
The FullCarp extruder is designed and manufactured with high quality materials through high precision numerical control and numerical milling processes that ensure perfect and durable invoice products.
The operating pressure is controlled by the pistol with pressure gauge mounted on the infusion plug, the safety provided by a vent valve that expels the excess air to ensure maximum safety during the machining phases.
The smoothness and stability of the plunger slider is given by a double-seat O-ring system that makes the movement constant while extending a uniform diameter sausage until full emptying.
Compressed air operation modes obtainable by a standard home compressor