Hunt’s 4″ Pie Press (8 station)

• Producing individual pies, tarts, and quiches in bakeries and food manufacturing facilities.
• Forming pastry bases and lids for various savoury and sweet baked goods.
• High-volume production of consistent, uniformly sized pie shells.
• Used in both artisanal bakeries and larger industrial food processing lines.

Typical capacity

For an 8-station machine of this type, throughput can typically range from 1,200 to 2,400 units per hour, depending on operator efficiency and product complexity.

Power supply

Units in this class commonly operate on a 3-phase electrical supply, typically 400V, 50Hz, with a power consumption of 2-5 kW.

Footprint

A machine of this configuration typically requires a floor space of approximately 1.5m x 1.0m, plus additional space for operator access and material handling.

Product size

This specific unit is designed for 4-inch (approximately 100mm) diameter products. Other sizes are possible with tooling changes on adaptable machines.

Construction material

Equipment for food contact is typically constructed from stainless steel and food-grade plastics to meet hygiene standards.

Air supply

Many pie presses utilise pneumatic components, requiring a clean, dry compressed air supply, typically at 6-8 bar.

• What kind of pastry can this machine handle?

  Pie presses are generally suitable for shortcrust, puff, and sometimes choux pastry, provided the dough consistency is appropriate for pressing.

• Are spare parts readily available for Hunt's machines?

• What maintenance is typically required for a pie press?

• Can the tooling be changed for different pie sizes?

• What safety features should I look for?

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.

General overview for this equipment type