What is the primary benefit of the heated dies?

The heated dies par-bake the pastry during pressing, allowing the shell to stand under its own weight and become rigid, eliminating the need for a separate container during initial forming.

Can this machine produce different pie sizes?

Yes, the die equipment is designed to be easily interchanged for different shapes and sizes. Buyers should specify their requirements when ordering additional dies.

Is compressed air required for operation?

A compressed air release system is mentioned as an optional extra, which ensures smooth operation and easy pastry release. Buyers should confirm if this feature is present on the specific unit.

What kind of maintenance does this machine typically require?

Routine cleaning of the dies and surfaces, along with periodic checks of electrical connections and mechanical components, would typically be required for units of this type. The electroless nickel plating aids in cleaning and corrosion resistance.

What is meant by 'paint-free surfaces'?

Paint-free surfaces, often combined with electroless nickel plating, are a hygienic design choice common in food processing equipment. It prevents paint chips from contaminating food products and simplifies cleaning.

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

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 self-supporting pastry shells.
Forming various types of savoury pies and tarts requiring a pre-formed base.
Small to medium-scale bakeries and food production facilities.
Speciality food manufacturers focusing on traditional British baked goods.

Typical throughput: Units of this type commonly achieve 200-240 shells per hour.
Maximum product diameter: This model is suitable for products up to 100mm (4 inches) in diameter.
Heating system: Features independently controlled heated top and base dies, typically managed by Simmerstats or digital thermostats.
Pastry release mechanism: Utilises a sliding track or base ejection system for easy removal of pressed pastry.
Die interchangeability: Forming dies are typically interchangeable to accommodate various shapes and sizes.
Construction materials: Commonly features paint-free surfaces and electroless nickel-plated castings for hygiene and durability.
Power supply: For this class of equipment, a standard single-phase electrical supply is typically required.

The heated dies par-bake the pastry during pressing, allowing the shell to stand under its own weight and become rigid, eliminating the need for a separate container during initial forming.

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.