What types of pastry can this machine handle?

This type of machine is typically designed for shortcrust, puff, and similar doughs suitable for pie and tart production. The consistency of the dough is important for optimal results.

Are custom die sizes available?

While a wide variety of standard dies are commonly available, customisation for specific diameters or shapes may be offered by the manufacturer. Buyers should confirm directly with the seller for this unit.

How easy is it to clean this machine?

Hand-operated machines of this type are generally straightforward to clean, often requiring simple wiping down of contact surfaces and removal of dies for separate washing.

What is the typical lifespan of a used unit like this?

Given its robust, hand-operated design, units like the 'Little Champion' are known for their durability and can have a very long operational life if maintained correctly. This particular unit is described as 'as new condition' and 'never used'.

Can this machine be used for pie lids as well as bases?

Yes, machines in this range are typically capable of forming both pie bases and lids, often requiring a simple die changeover.

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Used Little Champion Pie Machine - Forming Machines

used Equipment

Available

Verified seller

John Hunt - Little Champion Pie Machine

Name: Little Champion Pie Machine
Brand: John Hunt
SKU: 5533
Availability: InStock

Price: Contact seller for price

Pennsylvania, United States

8,795 km away

Stock Number

5533

Machinery Masters View

Typical context for this category of equipment. Always confirm specifics with the seller.

Producing pastry shells for pies, tarts, and quiches in small to medium-scale bakeries.
Forming bases for savoury pies, including meat pies and pasties.
Creating dessert pie shells for fruit pies and sweet tarts.
Utilised in catering businesses and farm shops for consistent pastry production.

Typical capacity: Up to 400 shells per hour for hand-operated models, depending on operator proficiency and pie dimensions.
Power supply: This model is hand-operated and does not typically require an electrical power supply.
Maximum pie diameter: Typically up to 195mm (approximately 7.6 inches) for the 'Little Champion' model.
Operation type: Completely hand-operated, designed for manual blocking operations.
Die changeover: Quick and tool-free changeover of dies for different shapes and sizes is commonly featured.
Required skill level: Low skill level required for operation, suitable for unskilled staff.
Footprint: Compact benchtop unit, typically requiring minimal counter space.

This type of machine is typically designed for shortcrust, puff, and similar doughs suitable for pie and tart production. The consistency of the dough is important for optimal results.

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

Machinery Masters Intelligence. General guidance for this category of equipment only, not a substitute for the seller's exact specifications. Always confirm details with the seller.