Camwheat Junior Pie Machine

Applications & Use Cases

• Producing individual pies, tarts, and quiches in bakeries and catering operations.
• Forming pastry bases and lids for a variety of sweet and savoury products.
• Small to medium-scale production of consistent, uniformly shaped baked goods.
• Speciality food production requiring precise portion control and repeatable product dimensions.

Typical Specifications

Typical capacity

For this class of rotary pie machine, throughput can typically range from several hundred to over a thousand pies per hour, depending on product size and operator efficiency.

Power supply

Units of this type commonly require a 3-phase electrical supply, typically 400V, 50Hz, for heating elements and motor operation.

Footprint

A compact design is typical for 'Junior' models, often requiring a floor space of approximately 1m x 1m, plus operator access.

Product diameter

Machines in this category often accommodate a range of pie diameters, commonly from 60mm to 120mm, with tooling changes.

Temperature control

Adjustable temperature controls are standard, allowing for precise management of die heating for optimal pastry forming.

Construction materials

Typically constructed from food-grade stainless steel and other durable, easy-to-clean materials suitable for a food processing environment.

Frequently Asked Questions

• What types of pastry can this machine handle?

  These machines are generally designed for shortcrust, puff, and suet pastries, forming them into consistent bases and lids. The specific pastry type may influence optimal temperature settings.

• Are change parts available for different pie sizes?

• What kind of maintenance is required for a used pie machine?

• Can this machine be used for both sweet and savoury pies?

• Is specialist training required to operate this equipment?