D55dv-ing 01-16(attualeG1).PMD

Machines for making pasta by extrusion 

INSTRUCTIONS FOR USE 

MACHINE MODEL 

D.55 DV 

TYPE N 

La Parmigiana S.r.l. 

Macchine e impianti per pasta - Pasta producing machines and plants 

43036 FIDENZA (PARMA) ITALY - Via La Bionda,33 

Tel. +39.524.52.86.88 - 52.90.04 - Fax +39.524.52.44.65 

www.laparmigiana.com E-Mail: laparmigiana@laparmigiana.com

2 

INSTRUCTIONS 

D.55 DV 

Second Edition 

November 1997 

La Parmigiana S.r.l. Fidenza ITALY 

Second edition November 1997 

by La Parmigiana S.r.l. 

CERTIFICATION 

LA PARMIGIANA S.r.l. 

Via La Bionda, 33 

43036 Fidenza (PR) 

as. In person: 

Mrs. Dina Giordani 

Sole Administrator 

DECLARES 

under its own responsibility that the machine for the production of alimentary 

pasta mod. 

........................ 

Serial no : ________ 

to which this declaration refers is 

in Conformity 

with the legislative regulations with the following directives: 

Machinery directive 89/392 CEE and/or further modifications 

Machinery directive 98/37 

Electro-magnetic compatibility directive 89/336 

Low tension directive73/23 

Date: Signature

INSTRUCTIONS 

D.55 DV 


November 1997 


The instructions for use are an integral part of the machine which 

must accompany it throughout its working life until it is demolished. 

Always refer to the instructions for the carrying out of all operations. 

Do not allow the machine to be used by operators who are not familiar 

with the contents of the instruction manual. 

Keep the instructions in good, legible condition in a place which is 

easily accessible to operators. 

La Parmigiana S.r.l. does not accept responsibility for malfunctions, breakages, accidents 

etc. caused by failure to read or to follow the instructions contained in this 

manual. The same applies to modifications, variations and/or installation of accessories 

carried out without prior authorization. 

All rights reserved. No part of this manual may be reproduced, either partially or totally, without the prior 

written consent of “La Parmigiana S.r.l.”. 

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INSTRUCTIONS 

D.55 DV 


November 1997 

Contents 


General Precaution...................................................... 5 

Operator Safety........................................................... 7 

Mechanical faults......................................................... 7 

Hygiene and Cleaning.................................................. 8 

Technical Characteristics........................................... 9 

Machine description..................................................... 10 

Manufacturer.............................................................. 11 

Packing and transportation............................................ 11 

Use........................................................................... 12 

Environmental conditions.............................................. 12 

Technical assistance.................................................... 12 

Demolition.................................................................. 12 

Installation standards................................................ 13 

Checks...................................................................... 14 

Lifting and transportation.............................................. 14 

Precautions................................................................ 14 

Preliminary cleaning.................................................... 15 

Starting up................................................................. 15 

Production................................................................ 17 

Ingredients................................................................. 18 

Recipes..................................................................... 18 

Preparing the pasta dough............................................ 19 

Starting production...................................................... 20 

Long pasta (Photo V)................................................... 21 

Short pasta (Photo T)................................................... 22 

Die substitution........................................................... 23 

Cooling (see drawing).................................................. 23 

Cleaning and Maintenance......................................... 25 

Cleaning.................................................................... 26 

Precautions................................................................ 27 

Periodical check-ups................................................... 28 

Spares...................................................................... 31 

Spare parts request form.............................................. 39 

Guarantee............................................................... 40

INSTRUCTIONS 

D.55 DV 


November 1997 

General 

Precautions 


Operations which could be potentially dangerous for machine operators are marked 

with the symbol shown in the margin. 

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INSTRUCTIONS 

D.55 DV 


November 1997 

There are “CAUTION” stickers on the machine. 

Look at these carefully before use. 

(Their positions are indicated in the drawing). 

“CAUTION” stickers 


Oil Screw Sticker 

Oil Screw Sticker 

PRIMA DI METTERE IN FUNZIONE LA MACCHINA APRIRE IL 

COPERCHIO POSTERIORE E TOGLIERE LA VITE SUL 

BOLLINO BIANCO AUTOADESIVO DAL RIDUTTORE PER 

RIDURRE LA PRESSIONE 

BEFORE OPERATING THE MACHINE, OPEN THE BACK COVER 

AND REMOVE THE SCREW IN THE WHITE STICKER TO REDU- 

CE THE OIL PRESSURE 

First “CAUTION” Sticker 

ATTENZIONE 

NON INTRODURRE LE MANI NELLA VASCA IMPASTATRICE 

STACCARE LA SPINA, PRIMA DI PULIRE LA MACCHINA 

CAUTION 

DO NOT INTRODUCE YOUR HANDS INTO THE MIXING HOPPER 

UNPLUG THE MACHINE BEFORE CLEANING 

ATTENTION 

NE PAS INTRODUIRE LES MAINS DANS LA VASQUE DE MELANGE 

DETACHER LA FICHE AVANT DE NETTOYER LA MACHINE 

ACHTUNG 

DIE HANDE NICHT IN DIE KNETWANNE GEBEN 

BEVOR DER MASCHINENREINIGUNG, DEN STECKER HERAUSNEHMEN 

ATENCION 

NO INTRODUCIR LAS MANOS EN EL TANQUE MEZCLADOR 

DESCONECTAR EL ENCHUFE ANTES DE LIMPIAR LA MAQUINA 

Second “CAUTION” Sticker 

ATTENZIONE 

NON USARE LA MACCHINA SENZA IL COPERCHIO DELLA VASCA IMPASTATRICE 

NON MANOMETTERE I DISPOSITIVI DI SICUREZZA 

CAUTION 

DO NOT USE THE MACHINE WITHOUT THE LID OF THE MIXING HOPPER 

DO NOT BYPASS THE SAFETY DEVICES 

ATTENTION 

NE PAS UTILIZER LA MACHINE SANS LE COUVERCLE DE LA VASQUE DE MELANGE 

NE PAS FORCER LES DISPOSITIFS DE SURETE 

ACHTUNG 

DIE MASCHINE NICHT OHNE KNETWANNENDECKEL BENUTZEN 

DIE SCHUTZVORRICHTUNGEN NICHT BERUHREN 

ATENCION 

NO USAR LA MAQUINA SIN LA TAPA DEL TANIQUE MEZCLADOR 

NO DESCONECTAR LOS DISPOSITIVOS DE SEGURIDAD

INSTRUCTIONS 

D.55 DV 


November 1997 


Operator Safety 

Never tamper with the safety devices 

Keep this manual for future reference. 

Do not remove or modify the protective devices. 

Check that the microswitches (No. 1 photo C) on the basins are always in perfect working 

order; on opening a cover, the motor of the basin connected to it must always stop. In 

the event of malfunctioning, replace the broken components immediately and do not use 

the machine until this has been done. 

Always unplug the machine before cleaning it. 

Never use the machine in a potentially explosive environment. 

Keep fingers away from the pasta cutter blades. 

The machine must always be used by one 

operator only. The operator position is in 

front of the electric board. 

Always stop the d.c. motor of the pasta 

cutter before removing it from the 

metal rods of the die-holding ring nut. 

Look closely at drawing E143 on page 32 

which illustrates the safety system of the 

basin covers in detail. 

While the machine is operating, the 

covers must always be closed. 

Do not tamper with the electrical system. 

Always lock the wheels before using 

the machine. 

Remove garments or personal accessories 

such as ties and bracelets, and roll 

up long sleeves. 

Dwg.2 

Mechanical faults 

Ensure that the voltage of the electrical 

sockets corresponds to the voltage required 

by the machine. The plate on the 

electric board (No.3 Dwg.2) lists information 

such as: 

Machine model D55DV. 

Volts 380. 

Hz 50. 

Ph (phases) 3. 

Motor KW 1.65 

No. of motors 2 

Photo C 

3 

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INSTRUCTIONS 

D.55 DV 


November 1997 


A heavy blow or vigorous push on the side of the machine could upset it. Always 

handle it carefully. 

Never leave the die fitted and pasta dough in the mixing basin when the machine is not 

being used. Failure to take this precaution could lead to serious mechanical faults due to 

the drying out of the pasta dough. 

Only fit the die when the pasta dough is ready to use. 

Any modifications made to the machine must be authorized by the company. 

Always switch on the pasta cutter before the press. Never vice versa. 

After use, the die and filter must always be soaked in water. 

Do not use a jet of water to clean the machine and never immerse the die-holding 

nut in water. 

Never fit a die or filter which has not been kept in water. 

For spare parts, contact “La Parmigiana S.r.l.” only original spares can guarantee 

the perfect working order and safety of the machine. 

The machine must only be used as described in this manual. Any other use is considered 

as improper. 

Hygiene and Cleaning 

Clean the new machine as described on page 15. 

Always clean the machine carefully after use. 

Put the machine in a place which is suitable for the making of pasta. 

All the dies must be kept soaked in water. 

Change the water twice a day.

INSTRUCTIONS 

D.55 DV 


November 1997 

Technical 


Characteristics 

The machine has been constructed in conformity with the requirements of the 

following EEC Machine Directives: 89/392 - 91/386 - 93/44. 

La Parmigiana guarantees that its machine is in conformity with the above quoted directives 

and hereby affixes the marking “CE” on the machine itself. (see plate below). 

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INSTRUCTIONS 

D.55 DV 


November 1997 


Machine description 

The “La Parmigiana” machine model D.55DV is a machine for making fresh pasta by 

extrusion. 

The D.55DV can make various types of pasta simply by changing the dies. 

The electrical system and the cover of the mixing basin are constructed in conformity 

with EEC Directives and IEC safety standards. 

The machine is equipped with: 

Detachable electric pasta-cutter 

3 cutting knives (1 blade - 2 blades - 4 blades) 

2 wooden trays with netting base 

Detachable die-holding ring nut 

Detachable worm screw 

Spanners (10/11 - 13/14 - 16/17) 

Brush with plastic bristles for cleaning purposes 

Lever for unscrewing ring nut 

Overall dimensions (in millimetres) 

The machine must always work with one operator only, even when it is being used 

in combination with the ravioli maker. 

The operator position is in front of the electric board (see drawing above).

INSTRUCTIONS 

D.55 DV 


November 1997 

Manufacturer 


La Parmigiana S.r.l. 

Pasta-making Machines and Systems 

43036 Fidenza (Parma) ITALY - Via La Bionda,33 

Tel. +39 524 52.86.88 - 52.90.04 - Fax + 39 524 52.44.65 

Machine model D55 DV Type N 

Year of Manufacture 1997 

Output per hour 30/35 Kg Upper basin capacity 8kg 

Lower basin capacity 6.5 Kg 

Dimensions 

Width 65 cm Length 115 cm Height 143 cm 

Weight 185 Kg 

Number of motors 3 (power per motor 380/50/3) 

Power of upper motor 0.55 Kw 

Power of lower motor 1.1 Kw 

Power of pasta cutter motor 0.016 Kw 

Noise level 62.7 dB 

Voltage...........................Volt/Hertz/Phases 

Electrical current.............A 

Packing and transportation 

Please circulate these instructions to all personnel involved in the transportation 

and installation of the machine. 

The D55 DV machine is packed in wooden cases of suitable dimensions for palletizing. 

The case is stable in itself but, for safety reasons, it should be fastened to the flatbed or to 

the body sides of the transport vehicle to ensure against toppling. 

A packed machine weighs approx. 200 kg. 

Use a forklift truck to handle the machine, taking care not to accelerate or brake abruptly. 

Do not place it on top of other packages but directly on the flatbed of the transport 

vehicle, securing it with belts, or similar, to the body sides. 

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INSTRUCTIONS 

D.55 DV 


November 1997 


Use 

The machine model D55 DV has been designed, built and protected for the making 

of pasta by extrusion obtained from raw materials such as common and durum 

wheat flour to which water and/or eggs are added. 

Any use other than that described above, is considered as improper use and can damage 

the machine and render the guarantee null and void. 

Environmental conditions 

The machine works correctly in the following environmental conditions: 

Temperature ranging from +20° to +30°C 

Humidity ranging from 40% to 50% 

Technical assistance 

La Parmigiana S.r.l. places its Fidenza plant technicians at the complete disposal of its 

Clientele for the resolving of any problems which might arise regarding the use and 

maintenance of the machine. 

For servicing, repairs or technical instructions on premises other than those of La 

Parmigiana S.r.l., contact the Technical Department directly. 

The Technical Department, which can be reached by telephoning +39.524/528688-529004 

during office hours 8.30 - 12.00 and 14.00 - 17.30, can also give you the names of the 

authorized maintenance technicians in your area so as to ensure quicker service. 

Demolition 

Dispose of the various materials of which the machine is constructed in suitable dumps. 

Do not pollute the environment with the oil contained in the speed reducer. 

Keep yourself informed and always observe the laws in force.

INSTRUCTIONS 

D.55 DV 


November 1997 

Installation 

standards 


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INSTRUCTIONS 

D.55 DV 


November 1997 


Checks 

On receiving the machine, check that it has not been damaged 

during transportation. Check that the microswitches on the mixing 

basins are working correctly and that the box containing the 

electrical system is undamaged. If the machine has been damaged 

during transportation, follow the procedure laid down in the 

sales agreement for reimbursement. The cost of the repair is 

charged to the party which caused the damage. Remove any 

objects which have been placed in the mixing basin for packing 

purposes. 

Lifting and transportation 

Use a mechanical lift, placing the machine on its supports. 

A heavy blow or vigorous push on the side of the machine 

could upset it. Always handle it carefully. 

After putting the machine in its place, always lock the front 

wheels by pressing down the locking pedal. (See Dwg. 3) 

The minimum space required for the machine in 

production is illustrated in Dwg. 4. 

Precautions 

Before starting up the machine, check that the 

voltage of the electric board corresponds to 

that of the mains (No.3 Dwg.2). 

Ensure that the machine is stable. 

Remove the screw on the reducer inside the 

machine. Take off the rear housing first - this 

screw can be easily identified by its white sticker. 

(Photo No. 4) 

Please remember that the screw on the reducer 

prevents oil from spilling out during transportation 

and must be removed to stop pressure from 

building up inside the reducer while the machine 

is operating. 

Failure to remove this screw will cause oil to 

leak through the O rings. 

The screw must always be replaced when the 

machine is tilted or transported. 

Photo B 

Dwg.4 

Dwg.2 

3 

Dwg.3 

press

INSTRUCTIONS 

D.55 DV 


November 1997 


Preliminary cleaning 

The machine and, in particular, the mixing basins and extrusion channel are dusty and 

dirty with various substances. La Parmigiana cleans the components which come into 

contact with the pasta in a preliminary manner by making a test pasta dough. The worm 

screw and extrusion channel are then greased with protective oil. 

When the machine is new, the mixing basins, extrusion channel and worm screw should 

be cleaned with a damp cloth; then a pasta dough with 5 kg of flour should be made and 

extruded through all the dies 

purchased. (The pasta produced 

is not suitable for human 

consumption and must 

Photo D 

therefore be used for other 

purposes). For safety reasons, 

it is advisable to repeat 

this operation twice over. 

Starting up 

The machine does not have a 

plug for connecting it to the 

mains socket. It is therefore 

the responsibility of the user 

to fit a plug suitable for his particular 

electrical system. 

(La Parmigiana S.r.l. refuses 

to accept responsibility for 

faulty connections or plugs 

which are not suitable for the 

electrical system). 

Connect the plug to the 

mains socket, ensuring that 

the safety covers (No.2 

Photo C) of the basins are 

well closed. 

Start up the machine by 

turning the main switch to 

position 1(No.7 Photo D) and 

by pressing the green pushbutton 

which starts the 

hopper (No.9 Photo D) or 

that of the press (No.8 Photo 

D). 

Photo C 

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INSTRUCTIONS 

D.55 DV 


November 1997 

After starting up the machine, ensure 

that the blades (No.11 Photo 

R page 16) fitted inside the basins 

are turning in the direction shown 

by the arrow (No.12 Photo R page 

16) on the front of the mixing basin 

and on the side of the hopper 

(No.12 Photo C). 

If they are not turning in the right 

direction, it is sufficient (for threephase 

motors) to change the position 

of two of the three phase 

wires in the electrical plug (as illustrated 

in the diagram on the 

right) leaving the yellow-green 

earth wire in the same position. 

In the case of single-phase motors, 

the adjustment requires an 

electrician. 

To stop the machine, press the 

red button on the electric board. 

In the event of emergency, turn 

off the main safety switch (No.7 

Photo D). 


Photo R 

Photo D

INSTRUCTIONS 

D.55 DV 


November1997 

Production 


For maximum safety in the use of the machine, the operator must stand in the 

position described on page 10. 

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INSTRUCTIONS 

D.55 DV La Parmigiana S.r.l. Fidenza ITALY 


November1997 

Ingredients 

The machine can operate with any kind of flour: common wheat, durum wheat, graded, 

special, wholemeal etc. flour. The last type of flour must, however, be sieved in order to 

eliminate any bran flakes. 

The quantity of flour poured into the basin must always be weighed so as to be able to 

gauge exactly how much liquid is to be added in order to obtain the correct consistency 

of the pasta dough. 

The eggs must be broken in a separate container so that the die does not become 

clogged with fragments of eggshell. 

The eggs, moreover, must be beaten so that the yolks and the whites are well mixed. 

Recipes 

Unfilled durum wheat pasta 

100% durum wheat flour 

310-350 cl. water per kilogram. 

Unfilled egg pasta 

Pasta dough -a- 

100% “00” type common wheat flour 

4/6 eggs per kilogram of flour 

Water until 310-350 cl. of total liquid per kilogram of flour is reached 

Pasta dough -b- 

50/70% “00” type common wheat flour 

30/50% durum wheat flour 

3/5 eggs per kilogram of flour 

Water until 310-350 cl. of total liquid per kilogram of flour is reached 

Sheets for filled pasta (such as ravioli) 

Pasta dough -a- 

100% “00” type common wheat flour. 

3/4 eggs per kilogram of flour (it is advisable not to add all the egg whites, so that the 

pasta sheet is more elastic and hence easier to work with). 

Slightly more water than that used for the normal pasta dough, so that the consistency is 

crumbly but with larger granules. 

Pasta dough -b- 

70/80% “00” type common wheat flour. 

20/30% durum wheat flour. 

2-3 eggs per kilogram of flour (better without the whites). 

Slightly more water than that used for the normal pasta dough, so that the consistency is 

crumbly but with larger granules.

INSTRUCTIONS 

D.55 DV 


November1997 


Pasta with wholemeal flour 

100% sieved wholemeal flour. 

33% water. 

If the consistency of the product is not satisfactory, a small amount of “00” type common 

wheat flour (10/20%) can be added and/or 

2-3 eggs so that it maintains a firm consistency when cooked. 

Suggestions 

The percentage of liquid might have to be varied depending on the type of flour used. 

The pasta dough can also be affected by atmospheric conditions. 

Avoid working in: 

- strong draughts 

- temperatures below or above 20-30°C 

- humidity below or above 40-50%. 

If a lot of eggs are used, the pasta will have a better consistency when cooked, but the 

dough will be less elastic (and hence more difficult to work with). 

Preparing the pasta dough 

Preliminary steps 

Immerse the die chosen in hot water (40-50°C). Keep the filter (No.18 Photo K) and the 

die-holding ring nut (No.16 Photo K), already clean and dry, to hand. 

Do not fit any of these components onto the machine before making the pasta 

dough. 

Handle them with care to avoid dropping them on your feet. 

The weight of the components is 

as follows: 

Worm screw (No.14) 1.8 Kg 

Die (No.17) 1.6 Kg 

Ring nut (No.16) 2.5 Kg 

Photo K 

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INSTRUCTIONS 



November1997 

Starting production 

The pasta dough is always made, and can 

only be made, in the upper basin (hopper). 

Do not pour common or durum wheat flour 

in the lower basin (press). 

If this should happen accidentally, empty the 

basin carefully (take off the die if it has already 

been fitted) and remove all traces of dry flour 

which can interfere with the kneading of the 

pasta dough). 

Open the cover (No.2 Photo F), pour in the 

required quantity of the common or durum 

wheat flour, close the cover and start the 

machine. 

Pour the liquid through the grid on the cover 

(Photo G) in the quantity indicated according 

to the recipe being followed; pour it slowly to 

allow the flour to absorb it. 

The pasta dough must be kneaded for 10/15 

minutes, until it becomes granulous (No. 6 

Photo C1), the granules being approximately 

the size of coffee beans. 

It must be crumbly to the touch (and easy to 

compact when you press it between your 

hands) but must not leave traces of flour on 

your palms. 

When the pasta dough is ready, insert the 

worm screw (No. 14 Photo K page 21) into the 

pasta outlet channel (No. 37 Photo K) and fit it 

into place at the end of the channel. The worm 

screw is correctly engaged if it rotates when 

the machine is started. 

Open the basin covers (No. 2 Photo C page 

19), pull the locking knob (No. 15 Photo C page 

21) and turn the hopper over. 

Transfer the pasta dough manually to the basin 

below. 

Lift the hopper, bringing it back to its original 

position and close the press cover. Start the 

motor so that the first handful of pasta comes 

out of the channel (Photo L page 21) in order 

to remove any dry traces of dough from 

previous operations, which could interfere with 

procedures. 

Photo F 

Photo G 

Photo C1

INSTRUCTIONS 

D.55 DV 


November1997 

Stop the motor, then fit the dry die 

(No. 17 Photo K) and the filter (No. 

18 Photo K), in this order, into the 

die-holding ring nut (No. 16 Photo 

K). 

Screw the ring nut right down onto 

the channel in a clockwise direction 

(No. 37 Photo K) ensuring that 

the rods (No. 22 Photo V) are kept 

horizontal. 

Fit the two trays (No.23 Photo V) 

into the guides located on the 

machine casing. The base of the 

trays is made of net to allow the 

pasta to be continuously ventilated. 

If this feature is not required, 

fit the air protection (supplied with 

the ravioli making machine) immediately 

under the lower tray. 

Start the machine up again and 

throw away the first pasta produced, 

which serves to clean the 

die. 

Now production can begin. 

Long pasta (Photo V) 

Spaghetti, tagliatelle, bucatini 

The above described machine can 

produce long pasta. 

Let the pasta fall onto the trays 

(No. 23 Photo V) and cut it to 

the required length, keeping a 

distance of 30-40 cm between 

the cutting point and the die 

so that the pasta can be wellventilated 

by the fan incorporated 

in the machine. 


Photo K 

Photo C 

Photo L 

Photo V 

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INSTRUCTIONS 



November1997 

Short pasta (Photo T) 

Short pasta is produced by using 

an electric dough- cutter with an 

electronic speed variator (No.25 

Photo T). 

Insert the knife (No. 21 Photo Q) 

into the pin of the pasta cutter 

motor until it strikes home, fitting it 

into the groove. 

Check that the cutting side of 

the blade is facing the die. 

Insert the pasta-cutter unit (blade 

and motor) on the rods (No.22 

Photo Q) of the die-holding nut, 

centering the two washers with 

your fingers (No. 26 Photo Q). 

When the pasta-cutter comes into 

contact with the rod striker, release 

the washers, which will automatically 

fit into the notches, thus 

locking the pasta-cutter. 

Fit the motor plug into the socket 

located on the side of the casing 

(No. 28 Photo Q) and turn on the 

switch (No. 29 Photo D). 

The cutting speed, and therefore 

the pasta length, can be adjusted 

by using the potentiometer knob 

(No. 30 Photo D) or by changing 

the three knives provided. 

Always start the pasta-cutter 

first and then the press, never 

viceversa, as the knife could get 

damaged. 

Always turn the pasta-cutter 

motor off before removing it 

from the rods of the die-holding 

nut. 

Photo T 

Photo Q 

Photo D

INSTRUCTIONS 

D.55 DV 


November1997 

Die substitution 

Stop the machine by pressing the push-button 

(No.8 Photo D page 14). 

Switch the pasta-cutter motor off and remove 

it. Then place it on the special supports located 

on the left side of the machine (Photo J). 

To unscrew the die-holding ring nut, insert the 

special lever provided (No. 32 Photo S) into 

the holes (No. 33 Photo S) located on the dieholding 

ring nut. 

After removing the die and the filter, clean the 

threads of the ring nut (No. 16 Photo U) and 

the channel (No. 37 Photo U) by means of the 

special brush (No. 34 Photo U). 

Then fit another die. 

After use, always keep the dies soaked in 

water. 

Cooling (see drawing) 

After the machine has been operating for 25- 

30 minutes, cooling is necessary to maintain 

the right dough extrusion temperature and 

increase the output by 20-30%. 

Connect a suitably-sized hose to the water 

mains and the water inlet and a second hose 

to the outlet and the clarified water discharge. 

Open the mains tap to let out a trickle of water. 


Photo J 

Photo S 

Photo U 

23

INSTRUCTIONS 

D.55 DV 


November1997 


Cleaning and 

Maintenance 

All cleaning and maintenance operations must be carried out with the main 

switch off. 

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INSTRUCTIONS 



November1997 

Cleaning 

Turn the main switch off (No. 7 Photo D page 

15). 

Remove the die-holding ring nut (No. 16 Photo 

K) by inserting the special lever (No. 32 Photo 

S) in the holes (No. 33 Photo S) and levering 

upwards. Remove the die and the filter (Nos. 

17-18 Photo K), leaving the worm screw fitted. 

The two basins, the hopper (Photo T1) and the 

press (Photo R page 27) are equipped with 

detachable mixing shafts (No. 11 Photo R-T1) 

to enable thorough cleaning of the parts in 

contact with the pasta dough. 

In order to facilitate the disassembling of the 

lower basin shaft, check that the knife blade near 

the front wall of the basin is facing upwards. 

If it is not, switch the machine on and let the 

blade-holding shaft rotate until it is in position. 

In order to disassemble the various shafts, 

loosen the lock nuts (No. 40 Photo T1) and 

unscrew the ring nuts (No. 38 Photo T1) until 

the blade-holding shafts are completely free. 

Clean the hopper inside with a sponge or a 

damp cloth; if necessary, rotate it to remove any 

traces of dry pasta. 

Clean the press in the same way and push all 

the scraps through the pasta outlet. 

Turn the main switch on and rotate the worm 

screw for a few seconds so that all the scraps 

area discharged. 

Turn the main switch off again. 

Remove the worm screw (No. 14 Photo W page 

27) and clean inside the channel (No. 37 Photo 

W) with a sponge or a damp cloth; particular 

care must be taken in cleaning the grooves, 

using a special tool (No. 32 Photo W) in order 

to remove all pasta scraps. 

Photo K 

PhotoS 

Photo T1

INSTRUCTIONS 

D.55 DV 


November1997 

Wash the worm screw and fit it back 

into the channel. 

The worm screw might become 

scratched during operation; this 

does not cause any damage in itself, 

but it is however advisable to 

smooth the surface as much as 

possible by using sand paper or a 

fine file. 

Re-assemble both mixing shafts, 

tighten the ring-nut (No.38 Photo T1 

page 26) but not too much, then 

secure it with the lock nut (No. 40 

Photo T1). 

Clean the external thread of the 

channel (No. 37 Photo U) and the 

internal thread of the die-holding ring 

nut (No. 16 Photo U), and lubricate 

them with vaseline oil. 

After use, keep the die and the filter 

soaked in water in order to prevent 

the dough remaining in the holes 

from drying. 

Keep all dies, even those which 

are seldom used, soaked in water 

and remember to change it at 

least twice a day. 

Precautions 

Do not use a jet of water to clean 

the machine and never immerse 

the die-holding ring nut (No. 16 

Photo U) in water. 

Never fit a die or a filter that have 

not been soaked in water, because 

they might contain dried pasta 

dough. 

If this occurs, boil them before use 

until the dough softens again. 


Photo F 

Photo W 

Photo U 

27

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INSTRUCTIONS 



November1997 

Periodical check-ups 

Check daily that the safety system 

connected to the mixing basin covers, 

the microswitch and the control wheel 

(Drawing E 143, page 29) is operating 

correctly. 

Periodically check (every 100 working hours) 

the motor belt (No. 6 Photo X) tensioning and, 

should they be loose, adjust the screw 

located under the motor base (No. 35 Photo 

X). 

Every 2/3 months disconnect the electric 

plug, remove the rear cover and grease the 

chain (No. 5 Photo B). 

Check monthly or every 200 hours of work the 

bolts locking that fix the reducer to the 

structure of the machine. 

The concerned bolts ane indicated in the picture 

B1, two of them are on the right side and the other 

two on the left side of the structure. 

Check that there are no oil leaks between the 

extrusion channel flange and the casing or 

inside the extrusion channel itself. 

If an oil leak is detected, replace the sealing 

ring (No. 28 drawing 6). 

CAUTION: This operation should be 

carried out by a skilled technician. 

To replace the seal ring, remove the screws 

securing the extrusion channel to the mixing 

basin. 

Remove the nuts securing the extrusion 

channel to the casing, then extract the 

extrusion channel. 

At this point, remove the sealing ring from 

the reduction gear flange (No. 32 drawing 6) 

by levering it off with a screwdriver. 

Put a new ring on, then fit on the extrusion 

channel firmly tightening the screws and nuts. 

Dwg. 6 

Photo X 

Photo B 

Photo B1

INSTRUCTIONS 

D.55 DV 


November1997 


Safety cover 

Drawing E143 shows in detail the safety system which comes into operation whenever 

one of the mixing basin covers moves. 

This system must always be in perfect working order, it therefore requires daily 

checks. 

Check that disc 2 is firmly secured by nut 5 and washer 4 and that rotates at the same 

time as the cover. 

Check that the contact pin of limit switch 7 is operating correctly (it must slide smoothly 

and a “click” must be heard when it makes contact). 

Check that the disc is aligned with the contact pin of limit switch 7 (drawing 1). 

Do not tamper with the safety system. 

Never operate the machine if the safety system is not in perfect working order. 

Dwg 1 Dwg E143 

29

30 

INSTRUCTIONS 



November1997

INSTRUCTIONS 

D.55 DV 


November1997 

Spares 


For piece replacement always use Original Spares. 

Do not wait for the pieces to be worn out. 

Replacing a piece at the right time means improving machine performance and avoiding 

worse damage. 

31

32 

INSTRUCTIONS 



November1997 

Table E143 

Safety cover 

2 Camme in alluminio 

3 Rosetta 8x24 

4 Rosetta 6x18 

5 Dado cieco M6 

6 Vite M4x20 

7 Fine corsa 

8 Raccordo 

9 Guaina 10x14 

10 Raccordo 

11 Ghiera 1/4 Gas 

12 Dado autobloccante M8 

13 Rosetta 8,4x17 

14 Vite M8x15

INSTRUCTIONS 

D.55 DV 


November1997 

QS1 Sezionatore 

TC Trasformatore 

KM1 Contattore pressa 

KM2 Contattore tramoggia 

FR1 Relè Termico Pressa 

FR2 Relè Termico Tramoggia 

SB0 Pulsante Emergenza 

SA1 Selettore 

SB2 Pulsan. arresto pressa 

SB4 Pulsan. arresto tramoggia 

SB1-HL1 Pulsan. luminoso marcia pressa 


Diagram E 171 

SB3-HL2 Pulsan. luminoso marcia tramoggia 

HLO Segnale Luminoso Bianco 

UF1 Regolatore Velocità 

UF1 Manopola 

XA Morsettiera 

XP Connettore 

SQ1 Finecorsa Vasca Inferiore 

SQ2 Finecorsa Vasca Superiore 

M1 Motore Pressa 

M2 Motore Tramoggia 

M3 Motore Tagliapasta 

33

34 

INSTRUCTIONS 



November1997 

QS1 Sezionatore 

TC Trasformatore 

KM1 Contattore pressa 

KM2 Contattore tramoggia 

FR1 Relè Termico Pressa 

FR2 Relè Termico Tramoggia 

SB0 Pulsante Emergenza 

SA1 Selettore 

SB2 Pulsan. arresto pressa 

SB4 Pulsan. arresto tramoggia 

SB1-HL1 Pulsan. luminoso marcia pressa 

Diagram E 171 

SB3-HL2 Pulsan. luminoso marcia tramoggia 

HLO Segnale Luminoso Bianco 

UF1 Regolatore Velocità 

UF1 Manopola 

XA Morsettiera 

XP Connettore 

SQ1 Finecorsa Vasca Inferiore 

SQ2 Finecorsa Vasca Superiore 

M1 Motore Pressa 

M2 Motore Tramoggia 

M3 Motore Tagliapasta

INSTRUCTIONS 

D.55 DV 


November1997 

1 Telaio per Pasta 

5 Perno fissaggio Vasca 

6 Sostegni Tagliapasta 

7 Carcassa 

10 Ventola 

12 Motore 

15 Puleggia Motore 

19 Cinghia A53 

20 Coperchio posteriore 

26 Vite M8x90 

27 Perno Piano Motore 

Table E49 Frame 


28 Ruota normale 

29 Piano Motore 

33 Ruota con Freno 

35 Pomolo bloccaggio Vasca 

40 Coperchio superiore 

52 Presa di Corrente 

35

36 

INSTRUCTIONS 



November1997 

Table E66 Reductor 

3 Coperchio 

4 Guarnizione 

5 Ruota dentata z=174 

6 Chiavetta 6x6x18 

7 Vite M4x6 

8 Ghiera 

9 Cuscinetto 6004 

10 Flangia Alluminio 

11 Tendicatena 

13 Puleggia D=267 

16 Pignone z=12 

17 Paraolio 22x38x7 

18 Chiavetta 6x5x18 

19 Flangia forata 

20 Cuscinetto 62/22 2RS 

21 Ingranaggio elicoidale z=19 

22 Scatola Riduttore 

24 Cuscinetto 7204 BEP 

25 Flangia ghisa 


29 Perno con Innesto 


32 Flangia reggispinta 


42 Anello di guida

INSTRUCTIONS 

D.55 DV 


November1997 

Table E37/51 

Extruder and Lower Basin 

1 Cavo completo 

2 Copritaglierino 

4 Motore Taglierino 

5 Supporto Motore 


7 Anello 

8 Perno curvo 

10 Perno scorrevole 

11 Molla 

12 Ghiera 

14 Rosetta di blocco 

17 Coltello 1 lama 

18 Coltello 4 lame 

20 Dado portatrafile 

21 Coltello 2 lame 

22 Vite coclea 

23 Vite prigioniera 

24 Canale di estrusione 

27 Bocchettone per acqua 

28 Copriflangia 

30 Salvatrafile 


31 Trafila 

38 Flangia tagliapasta 

40 Coperchio carter 

104 Coperchio 

106 Ghiera 

107 Controghiera 

108 Albero con pale 


110 Perno con Innesto 

112 Corona z=75 

113 Cuscinetto 6205-2RS 

114 Boccola 

116 Cuscinetto 7205-2RS 

117 Testa di Perno 

122 Flangia anteriore 

123 Vasca 

125 Perno filettato 

126 Bussola di guida 

128 Supporto interno 

129 Maglia di giunzione 

130 Catena 3/8 “ 

37

38 

INSTRUCTIONS 



November1997 

Table E46-02 Upper Basin 

1 Perno filettato 

4 Motore 

5 Motoriduttore 1:28 

9 Antiurto per Vasca 

11 Maniglia Ribaltamento 



15 Supporto Motoriduttore 

16 Perno trasmissione 

17 Bussola di guida 

18 Ghiera 

19 Controghiera 

20 Albero impastatore 

21 Vasca impastatrice 

24 Pomolo di chiusura Coperchio 

29 Coperchio Vasca 

30 Boccola 

32 Molla ribaltamento 

33 Flangia sinistra 

34 Testa bloccaperno

INSTRUCTIONS 

D.55 DV 


November1997 

Spare parts request form (module M1-e) 

Photocopy this, fill out and send it by Post of Fax to: 


Customer..........................................................................E.G. Reg. no........................................... 

street........................................................... no........ City.............................................................. 

Postal code....................... Country...................................Tel.............................Fax...................... 

e-mail............................................................................................................................................ 

Machine Model ......D55dv...... Type ......N........... Date acquisition of year ................... 

.. 

Serial number (on one side of the machine)...................................................................................... 

Voltage........................Volt Frequency..............Hz No. of Phases............................ 

(Refer to the relevant drawings and diagrams) 

No 

Drawing 

Position 

cod. Article 

Description 

LA PARMIGIANA s.r.l. 

Technical assistance service 

Via La Bionda, 33 

43036 Fidenza (PR) ITALY 

Tel.0524/528688-529004 Fax 0524/524465 

laparmigiana@laparmigiana.com 

Quantity 

Date (Stamp and Signature) 

................................... ................................................................... 

Under 

Guarantee 

(Yes/No) 

XII-03 

39

40 

INSTRUCTIONS 



November1997 

GUARANTEE CERTIFICATE “LA PARMIGIANA” 

La Parmigiana s.r.l. guarantees the product from eventual manufacturing defects 

of all parts for a period of 1 (one) year from the date shown on the purchasing 

receipt. 

The guarantee applies only for the replacements of the defective parts. 

The guarantee can be applied when the defective part is handed over to 

La Parmigiana s.r.l. 

Via La Bionda,33 43036 

Fidenza (PR) ITALY 

together with a copy of the purchasing receipt of the machine and the declaration 

form (last page of the instruction manual) which has to be completed by the buyer. 

La Parmigiana reserves the right to replace the part or repair it. 

The guarantee does not cover the following : 

- eventual defects resulting from operations carried out on the machine by the 

client without prior authorisation by La Parmigiana; 

- periodic maintenance and repairs or replacements of parts used normally or 

which are worn out; 

- transportation costs of the part from the client to La Parmigiana and vice versa, 

and the relative risks; 

- labour costs related to the defective part; 

- coverage of any damages, direct or indirect, due to breakdown of the machine 

itself (inclusive but not limited to the fact if the machine is used for other purposes 

than those foreseen: incorrect handling and disregarding instructions in the 

manual of La Parmigiana relating to its use and maintenance, installation and 

non-adherence to technical and safety instructions, incorrect installation of 

software), and repairs carried out by the client to defective plants or equipment 

to which the machine has been connected, and other conditions and causes 

not attributed to La Parmigiana; 

- in any case the guarantee is not valid if the machine is handled by persons not 

authorised by La Parmigiana. 

La Parmigiana s.r.l. Fidenza

D55dv-ing 01-16(attualeG1).PMD

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