What maintenance is typically required for a pie press?

Routine cleaning of contact surfaces, checking pneumatic lines and seals (if applicable), and periodic lubrication of moving parts are typically required. Refer to the manufacturer's manual for specific schedules.

Can this machine produce different pie sizes?

This specific unit is listed as an 11-inch press. While some pie presses allow for die changes to accommodate different sizes, buyers should confirm with the seller if additional tooling is included or available for other dimensions.

Is specialist installation required?

Installation typically involves connecting to appropriate power and air supplies (if pneumatic). While not always requiring specialist engineers, correct setup is crucial for optimal performance and safety.

What safety features are commonly found on these machines?

Units of this type commonly include two-hand operation controls, safety guards, and emergency stop buttons to protect operators during use.

What type of pastry can be used with this press?

Pie presses are generally versatile, capable of forming various pastry types including shortcrust, puff, and suet pastry. The specific dough consistency may require minor adjustments to press settings.

Used 11″ Pie Press - Forming Machines, photo 1

Used 11″ Pie Press - Forming Machines, photo 2

Used 11″ Pie Press - Forming Machines, photo 3

used Equipment

Available

Verified seller

John Hunt - 11″ Pie Press

Name: 11″ Pie Press
Brand: John Hunt
SKU: 5066
Availability: InStock

Price: Contact seller for price

Pennsylvania, United States

8,795 km away

Stock Number

5066

Machinery Masters View

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

Used in bakeries for high-volume production of pies, tarts, and quiches.
Suitable for food manufacturers producing ready meals or frozen desserts requiring consistent pastry bases.
Employed by catering suppliers to ensure uniformity in portion-controlled baked goods.
Utilised in patisseries for forming various pastry shells with precision.

Typical capacity: For this class of equipment, throughput can typically range from 300 to 1,000 pies per hour, depending on operator efficiency and automation level.
Power supply: Commonly found on units of this type, a single-phase (230V) or three-phase (400V) electrical supply is typically required, often with pneumatic assistance.
Footprint: A typical 11-inch pie press will require a floor space of approximately 0.8m x 0.8m to 1.2m x 1.2m, plus additional space for material handling.
Pie diameter: This unit is specified for 11-inch (approximately 28cm) pies, which is a common size for family or multi-portion pies.
Material compatibility: Typically designed to work with various pastry types, including shortcrust, puff, and suet pastry.
Construction material: Units of this type commonly feature food-grade stainless steel for contact parts and painted mild steel for the frame, ensuring hygiene and durability.

Routine cleaning of contact surfaces, checking pneumatic lines and seals (if applicable), and periodic lubrication of moving parts are typically required. Refer to the manufacturer's manual for specific schedules.

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.