Hunt’s 11″ Pie Press

• Producing various types of pies, tarts, and quiches in bakeries and food manufacturing.
• Forming pastry bases and lids for sweet and savoury baked goods.
• Creating consistent product sizes and shapes for retail and catering.
• Suitable for small to medium-scale production lines requiring repetitive forming tasks.

Typical capacity

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

Power supply

Commonly found on units of this type, a single-phase (230V) or three-phase (400V) electrical supply is typically required, often with pneumatic assistance.

Footprint

A compact footprint, often less than 1 square metre, is typical for an 11-inch pie press, making it suitable for various kitchen and production environments.

Construction material

Units of this nature typically feature stainless steel or food-grade coated steel contact parts for hygiene and durability.

Die size

This unit is specified for 11-inch diameter products, but many presses can accommodate interchangeable dies for various sizes and shapes.

Operation type

Typically semi-automatic, requiring manual loading and unloading of pastry, with the pressing action being automated.

• What kind of repair might a 'panel' require?

  A repair to a 'panel' typically refers to the control panel, which might involve electrical faults, button malfunctions, or display issues. It's advisable to have a qualified technician assess the specific problem.

• Can this press handle different types of pastry?

• Are spare parts readily available for older Hunt's equipment?

• What safety features should I look for on a used pie press?

• What maintenance is typically required for a pie press?

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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