What kind of pastry can be used with this machine?

These machines are typically designed for shortcrust or hot water crust pastry, suitable for forming the base and lid of traditional pies.

Is specific training required to operate a manual Scotch pie machine?

Operation is generally straightforward, but some practice may be required to achieve consistent pie quality and efficient production speeds.

Can this machine produce different sizes of pies?

This particular unit will likely have a fixed mould size. Some models may offer interchangeable dies, but buyers should confirm this with the seller for this specific machine.

What are the cleaning requirements for a used pie machine?

Thorough cleaning of all food contact surfaces with appropriate food-safe detergents is essential after each use to maintain hygiene standards. Disassembly of certain parts for cleaning is often possible.

Is this machine suitable for high-volume production?

Manual Scotch pie machines are best suited for small to medium batch production. For high-volume requirements, an automated or semi-automated system would typically be more appropriate.

Used Scotch Pie Machine - Forming Machines, фото 1

Used Scotch Pie Machine - Forming Machines, фото 2

Used Scotch Pie Machine - Forming Machines, фото 3

Used Scotch Pie Machine - Forming Machines

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Waddell - Scotch Pie Machine

Name: Scotch Pie Machine
Brand: Waddell
SKU: 4076
Availability: SoldOut

Цена: Цену уточняйте у продавца

Waddell Scotch Pie Machine Manual operation. Single phase. In good condition.

Pennsylvania, United States

8 795 км от вас

Складской номер

4076

Machinery Masters View

Типичные сведения для этой категории оборудования. Всегда уточняйте детали у продавца.

Producing traditional Scotch pies for bakeries and butchers.
Forming other small, round, savoury pies with a pastry base and lid.
Small-scale production of individual quiches or tarts.
Speciality food production requiring consistent portion control and shape.

Typical capacity: Manual operation, typically producing 100-200 pies per hour depending on operator speed and skill.
Power supply: This unit is specified as single phase. For this class of equipment, 230V, 50Hz is commonly found in the UK.
Footprint: Compact benchtop design is typical for manual Scotch pie machines, requiring minimal counter space.
Construction material: Units of this type commonly feature stainless steel or food-grade aluminium for contact parts, with robust frames for durability.
Pie mould size: Typically designed for standard Scotch pie dimensions, with mould sizes commonly ranging from 70mm to 90mm diameter.
Maintenance: Generally low maintenance, requiring regular cleaning of food contact surfaces and occasional lubrication of moving parts.

These machines are typically designed for shortcrust or hot water crust pastry, suitable for forming the base and lid of traditional pies.

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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