Proseal - PB30 Twin Station Pie Machine

• Producing a variety of pies, tarts, and quiches in bakeries and food manufacturing.
• Forming dough bases and simultaneously depositing fillings for consistent product quality.
• High-volume production of individual and multi-portion pastry products.
• Use in patisseries, catering facilities, and ready-meal production lines.

Typical capacity

For this class of twin-station machine, throughput can typically range from 600 to 1,200 pies per hour, depending on product complexity and operator efficiency.

Power supply

As stated, this unit operates on single-phase power, which is commonly found on smaller industrial equipment, simplifying installation.

Footprint

Twin-station pie machines typically require a moderate footprint, suitable for small to medium production environments. Buyers should confirm exact dimensions with the seller.

Tooling

A selection of tooling is available with this unit, which is crucial for producing different pie shapes and sizes. Additional tooling can often be sourced to expand product range.

Construction material

Units of this type are commonly constructed from stainless steel and food-grade plastics, ensuring hygiene and durability in food processing environments.

Operation

These machines typically feature semi-automatic operation, requiring an operator for loading dough and managing output, while the machine handles forming and depositing.

• What types of pies can this machine produce?

  With the appropriate tooling, this machine can typically produce a wide range of pies, including meat pies, fruit pies, quiches, and tarts, in various sizes and shapes.

• Is this machine suitable for both shortcrust and puff pastry?

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

• Can the filling volume be adjusted?

• What safety features are typically present 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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