John Hunt - AM300 Pie Machine

• Producing various types of pies and tarts in bakeries and food manufacturing.
• Forming pastry bases and lids for sweet and savoury products.
• High-volume production of consistent, uniformly shaped pastry items.
• Use in catering suppliers and ready-meal production facilities.

Typical capacity

Units of this class commonly handle products up to 300mm in diameter, with double-headed dies often used for items up to 120mm.

Power supply

Typically requires a standard industrial electrical supply, often three-phase, alongside a compressed air supply for pneumatic functions.

Control system

Modern units, such as this one, commonly feature PLC control for precise management of stroke, dwell, and air blast functions.

Construction material

Equipment for food processing is typically constructed with stainless steel stands and paint-free surfaces for hygiene.

Indexing table

Rotary indexing tables are common, often with pneumatic damping for rapid and smooth operation.

Temperature control

Units typically include thermostatic or simmerstat control for die heating.

Safety features

Efficient guarding systems are standard for operator protection, and CE certification is common for units operating within the EU/UK.

Mobility

Many units are mounted on stainless steel stands with castors for ease of movement within a facility.

• What types of products can this machine make?

  This type of pie machine is suitable for forming a wide range of pies and tarts, both sweet and savoury, within its specified diameter capacity. It can create bases and lids.

• Is this machine suitable for high-volume production?

• What are the typical power requirements for a machine like this?

• How easy is it to change product sizes or types?

• What maintenance is typically required for a pie machine?

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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