John Hunt Medium Champion Pie Press

Applications & Use Cases

• Producing individual pies, tarts, and quiches in bakeries and catering operations.
• Forming pastry bases for various sweet and savoury products.
• Creating consistent product shapes for small to medium-scale food production.
• Used in artisan food businesses requiring precise manual forming.

Typical Specifications

Typical capacity

For this class of manual, single-station equipment, throughput is dependent on operator speed, typically ranging from 100 to 300 units per hour.

Power supply

Manual presses like this typically do not require an electrical power supply, relying solely on mechanical leverage.

Footprint

Tabletop units are compact, commonly requiring a bench space of approximately 400mm x 500mm.

Tooling compatibility

Units of this type are designed for interchangeable tooling, allowing for various pie diameters and depths, commonly up to 200mm diameter.

Construction material

Equipment for food contact is typically constructed from stainless steel or food-grade coated metals for hygiene and durability.

Maintenance requirements

Maintenance is generally low, involving regular cleaning and occasional lubrication of moving parts.

Frequently Asked Questions

• What types of pastry can this machine handle?

  This type of press is suitable for various types of shortcrust, puff, and suet pastry, provided the dough consistency is appropriate for forming.

• Is custom tooling available for different pie sizes?

• How easy is it to clean this pie press?

• What are the advantages of a manual pie press over an automatic one?

• Does this unit require any special installation?