What types of products can this machine make?

This machine is designed to produce a wide variety of pastry shells, including pie bases, tart shells, and lids, in various shapes and sizes using interchangeable dies.

Is special training required to operate this machine?

No, hand-operated models like the Little and Medium Champion are designed for simplicity, allowing even unskilled staff to perform blocking operations effectively after minimal instruction.

How quickly can dies be changed for different products?

Die changeover is typically quick and straightforward, requiring no specialised knowledge or tools, which aids in production flexibility.

What are the benefits of the optional compressed air systems?

The compressed air release system helps prevent containers from sticking and can prevent distortion of foil or paper containers. The ejection system uses air to raise the finished container.

What power supply is typically needed?

While the blocking operation is manual, electrically heated dies commonly require a standard single-phase electrical supply for heating elements. Buyers should confirm specific voltage requirements with the seller.

New Little + Medium Champion Pie Machine - Forming Machines, photo 1

New Little + Medium Champion Pie Machine - Forming Machines

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John Hunts - Little + Medium Champion Pie Machine

Name: Little + Medium Champion Pie Machine
Brand: John Hunts
SKU: 1082

Price: Contact seller for price

The John hunt Champion range of machines is completely hand operated (little and medium sizes) and can produce up to 400 shells per hour depending on diameter and depth. Higher capacities can be met with semi automatic machines from the John Hunt range with capacities up to 2400 shell per hour. The hand operated machines are simple to use, so even completely unskilled staff can carry out blocking operations. Change over of dies, for different shapes or pie lids can be carried out quickly and also requires no skilled knowledge.

A wide variety of dies are available for use with hand operated or semi automatic machines. so that an infinite variety or shapes and sizes of pastry product or pie can be made. Electrically heated hot process dies are spring loaded to prevent “sticking” of containers in the blocking operation.

To improve the presentation of products and at the same time increase production we have designed a number of inexpensive but really useful facilities that can be added to the standard machines.

1. Compressed air release system (requires inexpensive compressed air) The air system fulfills two purposes. First it helps release the container. Secondly (particularly with aluminium foil, card or paper containers) it prevents the underside of the container being distorted through suction. It holds the base of the container flat, which obviously improves the baking characteristics.

2. Container ejection system. Again using compressed air the container is raised from the base to make it easier to remove by the operator thereby increasing productivity.

3. Little Champions can press shells up to 195mm in diameter.

All in all, the Champions provide a range of cost effective, easy to use and highly versatile machines.

Pennsylvania, United States

8,794 km away

Stock Number

1082

Machinery Masters View

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

Applications & Use Cases

Producing pastry shells for pies and tarts in bakeries and catering operations.
Forming bases for quiches and other savoury pastry products.
Creating consistent pastry shapes for both sweet and savoury applications.
Small-scale production of individual portion pies and larger family-sized pies.

Typical Specifications

Typical capacity: Up to 400 shells per hour for hand-operated models, depending on size and depth.
Operation type: Manually operated for 'Little' and 'Medium' Champion models.
Die changeover: Typically quick and requires no specialised skill for different shapes or lids.
Die heating: Commonly features electrically heated hot process dies to prevent sticking.
Optional features: Units of this type can be fitted with compressed air release and container ejection systems.
Required skill level: Generally low, allowing unskilled staff to perform blocking operations effectively.
Footprint: Typically compact, suitable for smaller production environments or where space is a consideration.

Frequently Asked Questions

This machine is designed to produce a wide variety of pastry shells, including pie bases, tart shells, and lids, in various shapes and sizes using interchangeable dies.

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.