Peerless - Crypto Omatic Pie Machine 6 Station

• Commercial bakeries use these machines for high-volume production of pies, tarts, and quiches.
• Food manufacturing facilities utilise them for consistent shaping and forming of pastry products.
• Catering companies and large-scale kitchens may employ them to standardise their baked goods output.

Typical capacity

For this class of 6-station machine, throughput can typically range from 600 to 1,200 pies per hour, depending on operator efficiency and product complexity.

Power supply

Units of this type commonly operate on a 3-phase electrical supply, typically 400V, 50Hz, with a power consumption of around 2-5 kW.

Footprint

A Crypto Omatic 6-station pie machine typically requires a floor space of approximately 1.5m x 1m, plus additional space for operator access and material handling.

Construction material

These machines are commonly constructed from stainless steel and food-grade plastics for hygiene and durability in food processing environments.

Die compatibility

Units typically accommodate a range of interchangeable dies for various pie sizes and shapes, with common diameters from 75mm to 250mm.

Maintenance requirements

Routine maintenance typically involves daily cleaning of food contact parts, regular lubrication of moving components, and periodic inspection of electrical and mechanical systems.

• What types of pastry can this machine handle?

  These machines are typically designed to work with various pastry types, including shortcrust, puff, and suet pastry, provided the dough consistency is appropriate for forming.

• Are spare parts readily available for Crypto Omatic machines?

• What level of operator training is required?

• Can this machine produce different pie sizes?

• What are the typical hygiene requirements for this equipment?

Forming machines are regarded as reliable workhorses in food processing facilities. Buyers typically value consistent output quality and durability when selecting used units. Key considerations include checking wear on forming dies, verifying production speed capabilities, and assessing maintenance history. These machines generally perform well with minimal downtime when properly maintained. Common strengths include straightforward operation, compatibility with various food products, and long operational lifespan. Inspecting hydraulic systems and electrical components thoroughly before purchase remains essential.

General overview for this equipment type