Industrial pie making systems for high-volume bakeries
In the bakery industry, producing large volumes of pies, quiches, and tarts with consistent quality and precision is essential. Challenges include maintaining high production rates while ensuring products meet exact specifications in terms of shape, size, and fillings.
Produce pies with precision and efficiency
The GEA pie-making systems are designed for high-capacity industrial production, offering flexible configurations to meet various bakery needs. The LTT model handles pie production in indented baking trays, ideal for transfer to tunnel ovens, while the LTF model processes pies in individual foils, which are suitable for freezing or packaging directly. The Tartomatic and Minitart systems provide compact solutions for smaller operations, capable of producing diverse pie shapes and sizes with high accuracy. Equipped with features like volumetric extruders and blocking systems, these machines ensure precise dough portioning and consistency. Additionally, they can be integrated with depositors for cream or jam and rotary molders for lids or lattices, enhancing versatility. The supplier, GEA, ensures that these systems maintain quality and efficiency, ideal for large-scale or artisan bakery operations.
Benefits
- High production capacity for large-scale operations
- Consistent product quality with precise dough portioning
- Versatile configurations for different pie shapes and sizes
- Integration with additional equipment for custom fillings and lids
- Suitable for various stages of production, including baking and freezing