Fred Johnson - DEXMORE PIE LINE

• Production of individual savoury pies and quiches.
• Manufacturing of fruit pies and tarts.
• Forming of various pastry-based products for retail or foodservice.
• High-volume production lines requiring consistent product sizing.

Typical capacity

For this class of equipment, throughput can vary significantly, but a '2 across' machine often indicates a capacity suitable for medium to high volume production, depending on cycle speed.

Power supply

Forming machines of this type commonly require a 3-phase electrical supply (e.g., 400V, 50Hz in the UK) for the main drive and associated components. Hydraulic power packs typically have their own electrical requirements.

Footprint

A line described as 'approx 9m long' suggests a substantial footprint, requiring adequate floor space for operation and maintenance access.

Product diameter

Units in this category are typically configured for specific product dimensions, with 95mm diameter being common for individual portion sizes.

Automation level

Dexmore lines are generally designed for automated forming, reducing manual labour requirements in the production process.

Construction materials

Equipment for food processing is typically constructed from food-grade stainless steel and other approved materials to meet hygiene standards.

• What kind of dough can this machine handle?

  Forming machines like the Dexmore 60 are generally designed for shortcrust, puff, or similar pastry doughs, suitable for pie and quiche production. Buyers should confirm specific dough compatibility with the seller.

• Is this machine suitable for different product shapes or sizes?

• What maintenance is typically required for a pie line?

• Can this unit be integrated into an existing production line?

• What safety features are commonly found on such equipment?

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.

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