General - 23ft Pastry Make-Up Line

• Producing a variety of pastry products such as sausage rolls, pasties, pies, and tarts.
• Suitable for bakeries, food manufacturers, and catering suppliers requiring automated pastry production.
• Used for forming, filling, and cutting pastry sheets into finished or semi-finished products.

Typical footprint

For a 23ft line, a significant linear space is required, typically around 7-8 metres in length, plus operational access.

Power supply

Commonly requires a 3-phase electrical supply, typically 400V, 50Hz, with varying amperage depending on motor sizes.

Throughput

Throughput for this class of equipment is typically high volume, measured in hundreds to thousands of units per hour, depending on product complexity and line speed.

Depositor type

Units of this type commonly feature piston depositors for accurate volumetric filling of various viscous products.

Product versatility

A pastry make-up line is typically versatile, capable of handling various dough types and product shapes with appropriate tooling changes.

Construction materials

Predominantly constructed from food-grade stainless steel for contact parts and robust engineering plastics, ensuring hygiene and durability.

• What kind of products can this line make?

  This type of line is designed for producing a wide range of pastry-based items, including filled products like sausage rolls, pasties, and pies, as well as various sweet and savoury pastries.

• What maintenance is typically required for a used pastry make-up line?

• Can the depositor handle different types of fillings?

• Are spare parts readily available for unknown manufacturers?

• What are the typical installation requirements for a line of this length?

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