John Hunt - Powermat Press

Applications & Use Cases

• Forming pastry bases and lids for pies and tarts in bakeries.
• Producing consistent shapes for quiches and flans in catering facilities.
• High-volume production of various filled pastry products in food manufacturing.
• Creating uniform dough portions for savoury and sweet baked goods.

Typical Specifications

Typical capacity

For this class of equipment, throughput can range from several hundred to over a thousand units per hour, depending on product size and operator efficiency.

Power supply

Units of this type commonly operate on a standard industrial three-phase electrical supply, typically 400V, 50Hz.

Footprint

A Powermat Press typically requires a floor area of approximately 1m x 1.5m, plus space for operator access and material handling.

Construction material

Machinery for food contact applications is commonly constructed from stainless steel for hygiene and durability.

Product size range

This equipment is designed for large pies and tarts, typically accommodating diameters from 150mm upwards.

Operation

Units are commonly semi-automatic, requiring manual loading and unloading of dough and formed products.

Frequently Asked Questions

• What maintenance is typically required for a used pie press?

  Routine maintenance commonly involves cleaning, lubrication of moving parts, and inspection of seals and tooling. Worn parts, such as pressing plates or bushes, may require periodic replacement.

• Can this machine be used for different pie sizes?

• What safety features are commonly found on these presses?

• Is specialist installation required for a pie press?

• What type of dough can a Powermat Press handle?