• Model : Heavy Weight
• Material : Iron
• Type : Stand Type
• Operation Mode : Manual
• Dimension : 26X23X11 Inch 

Features

• Heavy-duty iron body for long life and durability
• Bearing mechanism for smooth, hassle-free operation
• Makes fresh and authentic sewai/vermicelli easily
• Traditional, sturdy, and user-friendly design
• Easy to clean and maintain

Applications

• Preparing vermicelli (sewai/semiya) for sweets and desserts
• Ideal for kheer, sheer khurma, halwa, payasam and festive dishes
• Widely used in homes, sweet shops, catering businesses, and restaurants

Usage

• Preparation: Set the machine up on a sturdy, level surface. Ensure all parts are clean. The machine is often used for rice dough, so prepare your dough by first steaming it into firm, cooked balls (sometimes referred to as idlis or flour-dough balls).
• Attach the Jali/Die: Select the appropriate die or jali for the desired thickness of sewai/vermicelli and securely attach it to the machine's base.
• Load the Dough: Place the hot, cooked dough balls one by one into the machine's hopper. It is crucial that the dough remains hot and pliable, as this makes the pressing much easier.
• Operate the Handle: Begin turning the hand crank. The bearing system on this type of machine is designed to make this process smooth and effortless. The dough will be pressed down and extruded through the die, forming long strands of sewai.
• Collect the Sewai: As the strands are extruded, they will fall onto a plate or tray placed below the machine.
• Clean-up: Once finished, quickly clean the machine while any remaining dough is still soft. Disassemble the parts and wash them thoroughly with water to prevent the dough from drying and hardening, which would make cleaning difficult.