What is a Scotch Pie Machine used for?

A Scotch Pie Machine is specifically designed to form pastry shells that can stand independently, often used for traditional Scotch pies, but also suitable for other freestanding savoury pies or tarts.

How does the machine create a freestanding pastry shell?

It uses independently heated top and base dies to press and 'par-bake' the pastry simultaneously. This process gives the pastry sufficient rigidity to hold its shape upon removal.

Are different pie sizes and shapes possible?

Yes, for this class of equipment, the forming dies are typically interchangeable, allowing for production of various shapes and sizes. Buyers should confirm available die options with the seller.

Is compressed air required for operation?

Some models may offer an optional compressed air release system for smoother operation and easier pastry removal. Buyers should check if this feature is included or optional for the specific unit.

What kind of maintenance does this machine require?

Maintenance typically involves regular cleaning of the dies and contact surfaces, along with periodic checks of electrical connections and heating elements. The electroless nickel plating aids in cleaning and corrosion resistance.

Used Scotch Pie Machine - Cookie & Cracker Machines, photo 1

Used Scotch Pie Machine - Cookie & Cracker Machines, photo 2

Used Scotch Pie Machine - Cookie & Cracker Machines, photo 3

Used Scotch Pie Machine - Cookie & Cracker Machines, photo 4

Used Scotch Pie Machine - Cookie & Cracker Machines

used Equipment

Available

Verified seller

John Hunt - Scotch Pie Machine

Name: Scotch Pie Machine
Brand: John Hunt
SKU: 1147
Availability: InStock

Price: Contact seller for price

The John Hunt Scotch Pie system allows pastry to be pressed with no container. It does this by utilizing a top heated die as well as a heated base, both have independently controlled temperatures using our Simmerstats. These pie machines allow for the pastry to be pressed within the base and then easily removed using the sliding track system (or base ejection system on the semi-automatic machine) which raises the pressed pastry out of the base die. During the pressing action the pastry is effectively "par-barked" which allows the shell to stand under its own weight, over a short period of time the pastry will become more rigid. Features: -Ideal for products up to 100mm diameter (4”) -Standard sizes: 3.3/4” x 1.7/16” (95 x 38 mm) 2.3/4” x 1.7/16” (69 x 38 mm) -The finished pie measures approximately 7 mm (1/4”) less in diameter than the die size.-200 - 240 shells per hour.-Forming die and base are both electrically heated and independently controlled by digital thermostats.-Compressed air release system ensures smooth operation and easy release (optional extra).-Die equipment is easily interchanged for different shapes and sizes (Please mention that the machine is a Little Champion “Scotch” when ordering extra equipment).-Paint free surfaces. -All castings are electroless nickel plated.

Pennsylvania, United States

8,795 km away

Stock Number

1147

Machinery Masters View

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

Producing traditional Scotch pies with a freestanding pastry shell.
Forming various types of savoury pies and tarts without the need for a separate container.
Manufacturing pastry shells for subsequent filling and baking in bakeries and food production facilities.

Typical throughput: For this class of equipment, a rate of 200-240 shells per hour is commonly achieved.
Die diameter range: Units typically accommodate products up to 100mm (4 inches) in diameter.
Heating system: Commonly features independently controlled heated top and base dies.
Material contact surfaces: Often constructed with electroless nickel plated castings for hygiene and durability.
Power supply: Typically requires a single-phase electrical supply, commonly 200-240V.
Footprint: Benchtop designs are common for this type of forming machine, requiring a relatively small operational area.

A Scotch Pie Machine is specifically designed to form pastry shells that can stand independently, often used for traditional Scotch pies, but also suitable for other freestanding savoury pies or tarts.

Cookie and cracker machines hold strong reputation for reliability and consistent output when properly maintained. Buyers typically prioritise machines with clear production histories and accessible spare parts availability. Common strengths include durability of mechanical components and ability to handle recipe variations. When purchasing used equipment, inspect roller condition, die sets, and automation features carefully. Consider production capacity against facility requirements and verify maintenance records. Machines from established manufacturers generally command confidence in secondary markets due to proven performance and ongoing support networks.

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.