What kind of pastry can this machine process?

These machines are typically designed to process various types of shortcrust, puff, and suet pastries, provided the dough consistency is suitable for forming.

Is custom tooling available for different pie shapes?

Yes, manufacturers commonly offer a range of standard and custom tooling options (dies and plungers) to produce various pie and tart shapes and sizes.

What are the typical maintenance requirements?

Maintenance typically involves daily cleaning of food contact parts, regular lubrication of moving components, and periodic inspection of electrical and pneumatic systems.

Can this machine be integrated into a larger production line?

While a single station machine is often used standalone, it can be manually fed or placed upstream of other equipment like depositors or ovens in a semi-automated line.

What safety features are commonly included?

Units of this type commonly feature safety interlocks on guards, emergency stop buttons, and two-hand operation controls to ensure operator safety during use.

Used Single Station Pie Machine - Forming Machines, photo 1

Used Single Station Pie Machine - Forming Machines, photo 2

Used Single Station Pie Machine - Forming Machines, photo 3

Used Single Station Pie Machine - Forming Machines, photo 4

Used Single Station Pie Machine - Forming Machines, photo 5

Used Single Station Pie Machine - Forming Machines

used Equipment

Available

Verified seller

John Hunt - Single Station Pie Machine

Name: Single Station Pie Machine
Brand: John Hunt
SKU: 4402
Availability: InStock

Price: Contact seller for price

Pennsylvania, United States

8,795 km away

Stock Number

4402

Machinery Masters View

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

Producing individual pies and tarts in bakeries and food manufacturing facilities.
Forming pastry bases and lids for various filled products.
Creating consistent product shapes and sizes for quality control and packaging efficiency.

Typical capacity: For this class of single-station machine, throughput typically ranges from 300 to 600 pies per hour, depending on product complexity and operator efficiency.
Power supply: Units of this type commonly require a three-phase electrical supply, typically 400V, 50Hz, with a power consumption of around 1-3 kW.
Footprint: A single station pie machine typically has a compact footprint, often around 800mm x 800mm x 1500mm (W x D x H), making it suitable for smaller production areas.
Product size range: These machines are commonly designed to accommodate a range of pie and tart sizes, with typical diameters from 80mm to 250mm, depending on the tooling installed.
Construction materials: Components in contact with food are typically constructed from food-grade stainless steel (e.g., 304 or 316) for hygiene and durability.
Operation: Operation is typically semi-automatic, requiring manual loading of pastry and removal of formed products, with automated pressing and forming cycles.

These machines are typically designed to process various types of shortcrust, puff, and suet pastries, provided the dough consistency is suitable for forming.

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.