# Avancini Pasta Machines, Spiral Mixers and Sheeters: Use and Care

> How to install, run, clean and troubleshoot Avancini La Pastaia pasta machines, SP, SPV and MOMA spiral mixers and Kemplex SF dough sheeters.

How-to by Norpex. Published 2026-10-15, updated 2026-10-15.
Canonical: https://norpex.ca/guides/avancini-pasta-machines-mixers-and-sheeters

![Stainless steel spiral dough mixer with a bowl guard](https://norpex.ca/m/cb/f7/cbf773a3400ce84b43ba61da957fa9f4d79f161bdd29a59ac70ccc77cf3c169d.webp)

Pictured: [Avancini SPV50 66.5 qt Heavy-Duty Spiral Dough Mixer, 10 Speeds \| Trento – 240 V, 5.5 HP / 4100 W, 1 Ph](https://norpex.ca/product/avancini-spv50-66-5-qt-heavy-duty-spiral-dough-mixer-10-speeds-trento-240-v-5-5-hp-4100-w-1-ph)

This guide explains how to install, operate, clean, and troubleshoot Avancini commercial pasta machines, spiral mixers, and dough sheeters, based on the manufacturer's manuals. It covers key steps for safe and efficient use in a commercial kitchen.

## Key takeaways

- Always have a qualified, licensed installer handle electrical and water connections according to local code.
- Clean all food-contact parts with the machine switched off after each use, following the manual's steps.
- Follow the specific dough ratios and kneading times provided in your machine's instruction manual.
- On the SPV mixers, check the hygiene of food-contact parts at the start of every shift and clean them at the end of every shift.
- Each manual's troubleshooting table lists what an operator can check; repairs go to the manufacturer's authorized service network.

## Which manual covers your machine

Avancini pasta machines, spiral mixers, and dough sheeters each come with a specific instruction manual. The floor model pasta machines—including the La Pastaia TR 110 (item 13236), TR 95 (item 13397), TRD 110 (item 13440), and similar models—are covered by the floor model pasta machine manual (item 13236). The countertop La Pastaia TR 70 (item 13320) and LP5 (item 48226) are covered by the countertop pasta machine manual (item 13320). The TR 75/E (item 49117) and TR 75 floor model with cooling (item 49118) are similar to the floor model series; use the manual provided with the machine or refer to the floor model manual.

For spiral mixers, the SPV series (SPV50 item 49182, SPV60 item 49183) and the SP10 (item 18637) are covered by the mixer manual for item 49182. The MOMA series (MOMA80 item 49122, MOMA100 item 49123) are covered by the dough mixer manual for item 49122. The Kemplex SF dough sheeters (SF500 item 48763, SF600 items 48764 and 48765) are covered by the sheeter manual for item 48763. Always keep the manual that ships with your machine; it contains the exact specifications, safety warnings, and step-by-step procedures for your model.

## Installation requirements

Position the machine on a smooth, compact floor in a well-ventilated room. The floor model pasta machine manual (item 13236) states that you need a free back space of about 50 cm and a side space of 70-80 cm to allow safe operation and cleaning. The countertop manual (item 13320) gives the same clearances. For machines with wheels, check that all four wheels rest firmly on the floor and engage the brake. On trolley models, clamp the brake by pulling the lever down.

Electrical connection must be done by a qualified, licensed electrician. Check that the voltage on the machine's identification label matches the supply. The mixer manual (item 49182) requires that the power mains leading to the socket be fitted with an appropriate multi-polar switch protected against overloads and short circuits. The ground connection (yellow/green wire) is compulsory. Attach the correct plug to the machine's power cable; the electrician must take precautions to prevent the cable from being crimped or damaged.

For pasta machines equipped with an extrusion sleeve cooling system, the floor model manual (item 13236) describes connecting a cold water supply to the back of the unit. Use a flexible tube with an inside diameter of 13 mm, secured by a metal band with a screw closure. Install a valve on the inlet and turn it on only when extruding pasta; the water flows continuously and is turned off after extrusion. The exit-flow tube must allow free water discharge. The manual recommends that water pressure inside the machine not exceed 1.0-1.5 bar. A licensed plumber must perform the water connection according to local code.

After installation, verify correct operation. For pasta machines, check that the mixer rotates counter-clockwise in the mix position and clockwise in the draw-plate position, and that the safety lid microswitches activate when the lid is lifted approximately 10-15 mm (per the floor model manual). For spiral mixers, test the bowl cover safety micro and emergency stop as detailed in the mixer manual (item 49182). For dough sheeters, follow the installation checks in the sheeter manual (item 48763).

## Daily operation and controls

Pasta machines: Before each cycle, ensure all parts that contact food—extrusion sleeve, worm screw, pool, mixer, drawplate, and knife—are perfectly clean. With the machine off, switch the selector to “0,” check the worm screw setup, and place the plastic cap and ring nut. Add flour first, then liquid ingredients. The floor model manual advises a ratio where flour humidity does not exceed 15%, and water added equals 33-35% of the flour weight. Close the lid, set the selector to MIX, and press the start button. Knead for about 10 minutes until the dough looks like coffee beans. Then switch off, install the drawplate, and start extrusion. The control panel includes a knead-draw selector, start and stop buttons, and on some models a fan switch, cutter switch, and cutter speed control. The TRD 110 dual-tank model adds tank lift buttons and an emergency stop.

Spiral mixers: The SPV series (item 49182) is designed for kneading dough in pizzerias, bakeries, and pastry shops. Load ingredients with the bowl lowered, then raise it and close the cover. Select the desired speed and start the mixer. The SPV50 and SPV60 offer 10 speeds; the SP10 has 2 speeds. Never reach into the bowl while the mixer is running. The mixer manual (item 49182) warns of pinch points between the bowl and stand, and between the cover and bowl rim. Always wear tight-fitting clothing and keep hands clear of moving parts.

Dough sheeters: The Kemplex SF series (item 48763) sheeters have adjustable roller gaps—0 to 35 mm for the SF500, and 0 to 40 mm for the SF600—and variable belt speeds. Place the dough on the infeed belt, set the desired thickness, and run the dough back and forth through the rollers. The sheeter manual describes using multiple passes to achieve the final sheet thickness. Keep hands away from the rollers and belts during operation. The cutting unit, if fitted, cuts shapes as the dough sheet exits.

## Cleaning and routine care

Pasta machines: the floor model manual (item 13236) says to cut the power first and clean every part that touches the product while the dough is still soft: protection lid, pool, mixer, worm screw, drawplate, filter, ring nut and knife. The mixer comes out only with its external shovel in the upper vertical position; unscrew the ring nut with the wrench, taking care because the parts still weigh a few kilos, then take out the drawplate and filter and push the worm screw out from its internal end. Wash the pieces with water, using a soft brush or a plastic pallet knife; they can also go in a dishwasher. The drawplate and filter must be kept in a container of water whenever they are not in use, with the water changed every day.

For the lid and pool, clear the dough from the hard-to-reach points (the worm screw and mixer connections, the extrusion sleeve and the lid grille couplings), rinse with warm water, dry with blotting paper and wipe with an odourless disinfectant. Never use abrasive or corrosive chemicals, steel wool or abrasive sponges. The same manual sets the first lubrication at 100 hours of operation and then every 500 hours, with USDA-H1 food-grade grease on the mixer support and SAE MR3 grease on the thrust bearing support and the chain.

Spiral mixers: the SPV manual (item 49182) asks for a check of the food-contact parts at the start of every shift and their cleaning at the end of every shift, external cleaning at least once a week, and each month a check of belt tension and of the safety micro switch, which must stop the machine when the guard is raised by 10 to 15 mm. Clean the body with a well-wrung damp cloth and disinfect with alcohol; remove dough from the bowl with a scratch-resistant tool, wash it in water with a food-safe soap, rinse and sanitize. Only a biodegradable, phosphorus- and chloride-free detergent may be used, and never solvents such as gasoline or trichloroethylene.

Dough sheeters: the Kemplex manual (item 48763) says to clean the machine thoroughly every day. With the guards raised, brush the conveyor belts with a medium-hard synthetic brush and vacuum away the residue, then wipe every food-contact surface, especially the sheeting rollers, with a clean cloth moistened with drinking water but not dripping. Wipe the other surfaces the same way except the control panel, which must not get wet, and dry everything thoroughly. Do not use metal objects or water jets.

## Troubleshooting common issues

The floor model pasta machine table (item 13236) covers the operator's checks. If the machine will not run, check the plug and its leads, the trip switch setting, the fuses and that the safety lever on the pool lid is fully inserted. Dough that sticks when poured out is too humid, so reduce the water to the stated percentage; pasta that breaks and loses flour needs a longer kneading time or more water; pasta that will not come out of the drawplate means dried dough is blocking it, so take the drawplate off and clean it; and pasta crushed at one edge when cut needs a higher cutting speed.

The SPV mixer table (item 49182) lists, for a machine that will not start: the plug, its wiring, the circuit breaker calibration, the TIMER selector, an open movable guard and a faulty safety micro switch. A motor that stops has tripped its thermal protector or overheated: reset the relay, let it cool and mix less product. If the spiral or bowl slows to a stop, the transmission belts are loose or the chain is worn.

On the Kemplex sheeter, a START button that stays dark means no power; one that flashes quickly means a movable guard is raised; and two flashes then a pause mean the emergency button is pressed: release it by turning it in the direction of the arrow, cut the power for at least 10 seconds, then press START. Micro switch adjustments and inverter errors (three flashes) are for a maintenance technician. If a jam occurs on any machine, switch off the motor before clearing it, and contact the manufacturer's authorized service network for repairs.

## Service and support

For any repair or service beyond routine cleaning and operator-level checks, contact Avancini's authorized service network. Norpex does not perform installations or repairs. A qualified, licensed technician must handle any electrical, water, or mechanical repairs. For questions about which Avancini model suits your kitchen, ask Norpex.

## Common questions

### What clearance do I need around my Avancini pasta machine?

The floor model and countertop manuals both specify a free back space of about 50 cm and side space of 70-80 cm to allow safe operation and cleaning.

### How do I connect the water cooling on a La Pastaia TR 110?

Connect a cold water supply to the inlet at the back using a 13 mm inside diameter flexible tube secured with a metal band. Install a valve and turn it on only during extrusion. The drain must allow free discharge. Water pressure should not exceed 1.0-1.5 bar. Have a licensed plumber perform the connection.

### What is the correct dough ratio for Avancini pasta machines?

The floor model manual recommends flour with no more than 15% humidity, and adding water equal to 33-35% of the flour weight. For egg dough, use about 2 eggs per kilogram of flour. The manual includes a table with exact quantities.

### How do I clean the spiral mixer after use?

With the machine de-energized, remove the dough with a scratch-resistant tool, wash the bowl in water with a food-safe soap, rinse and sanitize it, and wipe the body with a well-wrung damp cloth before disinfecting with alcohol. The SPV manual asks for this at the end of every shift.

### What does a flashing START button mean on a Kemplex sheeter?

Quick, constant flashing means a movable guard is raised; lower the guards. Two flashes and a pause mean the emergency button is pressed: release it, cut the power for at least 10 seconds and press START again.

## Related guides

- [Commercial Pasta Equipment Guide: Extruders, Dies, Sheeters, Cookers](https://norpex.ca/guides/pasta-equipment-guide)
- [Dough Equipment Guide: Sheeters, Dividers, Presses and Proofers](https://norpex.ca/guides/dough-equipment-guide)

## Shop the catalogue

- [Pasta Machine](https://norpex.ca/products/pasta-machine)
- [Spiral Mixer](https://norpex.ca/products/spiral-mixer)
- [Dough Sheeter](https://norpex.ca/products/dough-sheeter)