John Hunt - Little Champion Pie Machine

Applications & Use Cases

• Producing individual pies, tarts, and quiches in bakeries and catering operations.
• Forming bases and lids for various pastry products.
• Small to medium-scale production of savoury and sweet pies.
• Speciality food producers requiring consistent product sizing and shape.

Typical Specifications

Typical capacity

Typically designed for batch production, with output dependent on operator speed and product size, commonly ranging from hundreds to a few thousand units per hour.

Power supply

Units of this type commonly require a standard single-phase electrical supply (e.g., 230V, 50Hz for the UK market) for heating elements, if fitted.

Footprint

For this class of equipment, the footprint is generally compact, suitable for countertop or small bench mounting, typically less than 1 square metre.

Construction material

Commonly constructed from stainless steel and food-grade plastics for hygiene and durability in food processing environments.

Operation

Typically semi-automatic, requiring manual placement of dough and removal of formed products.

Die compatibility

Often designed to accept interchangeable dies for producing various pie sizes and shapes.

Frequently Asked Questions

• What types of products can a Little Champion Pie Machine typically make?

  This machine is primarily used for forming pastry bases and lids for individual pies, tarts, and quiches. It can handle various dough types suitable for pressing.

• Is this machine suitable for high-volume production?

• What maintenance is typically required for a used unit?

• Are spare parts and dies readily available for machines of this type?

• Does this machine require compressed air?