John Hunt - 11″ Pie Press

Applications & Use Cases

• Used in bakeries for high-volume production of pies, tarts, and quiches.
• Suitable for food manufacturers producing ready meals or frozen desserts requiring consistent pastry bases.
• Employed by catering suppliers to ensure uniformity in portion-controlled baked goods.
• Utilised in patisseries for forming various pastry shells with precision.

Typical Specifications

Typical capacity

For this class of equipment, throughput can typically range from 300 to 1,000 pies per hour, depending on operator efficiency and automation level.

Power supply

Commonly found on units of this type, a single-phase (230V) or three-phase (400V) electrical supply is typically required, often with pneumatic assistance.

Footprint

A typical 11-inch pie press will require a floor space of approximately 0.8m x 0.8m to 1.2m x 1.2m, plus additional space for material handling.

Pie diameter

This unit is specified for 11-inch (approximately 28cm) pies, which is a common size for family or multi-portion pies.

Material compatibility

Typically designed to work with various pastry types, including shortcrust, puff, and suet pastry.

Construction material

Units of this type commonly feature food-grade stainless steel for contact parts and painted mild steel for the frame, ensuring hygiene and durability.

Frequently Asked Questions

• What maintenance is typically required for a pie press?

  Routine cleaning of contact surfaces, checking pneumatic lines and seals (if applicable), and periodic lubrication of moving parts are typically required. Refer to the manufacturer's manual for specific schedules.

• Can this machine produce different pie sizes?

• Is specialist installation required?

• What safety features are commonly found on these machines?

• What type of pastry can be used with this press?