Industrial pie making systems for high-volume bakeries
Elevate your bakery operations with a versatile solution that seamlessly integrates pie shell forming, quiche molding, and tart customization, ensuring consistent results in high-capacity production environments.
Extrudes, Molds, and Deposits Pie Shells
The Tartomatic and Minitart from GEA are compact pie and quiche production systems designed for commercial bakeries and industrial food producers. These systems streamline the process of extruding, molding, and depositing to create precise pastry bases, making them ideal for producing a range of end products like pie shells, quiche shells, tart shells, and cheesecake crusts. Utilizing a volumetric extruder, they ensure accurate dough portioning and integrate with volumetric depositors and rotary molders for adding custom features such as lattice tops. The Tartomatic excels in versatility, accommodating various shapes including round, square, heart, and star-shaped tarts, while the Minitart focuses on high-capacity production. Engineered for seamless line integration, both systems are servo-motor driven for precise positioning, enhancing efficiency with minimal energy consumption. Configurable for different production needs, they provide dependable solutions for pie manufacturers seeking to optimize throughput without compromising on quality.
Benefits
- Increases production efficiency by integrating extrusion, molding, and depositing in one streamlined process.
- Supports large-scale operations with flexible customization for diverse pastry shapes and sizes.
- Ensures consistent product quality with precise dough portioning and handling.
- Reduces energy costs through optimized servo-motor driven positioning.
- Enhances product customization with options for lattice tops and varied tart shapes.
- Applications
- Quiches,Pies,Bakery products,Cheesecake bases,Tarts
- End products
- Mini tartelettes,Biscuit crumb bases,Quiche shells,Heart-shaped tarts,Cheesecake crusts,Tart shells,Lattice-topped pies,Pie shells,Star-shaped tarts
- Steps before
- Dough feeding,Dough portioning,Dough extrusion
- Steps after
- Filling,Lidding,Baking,Freezing,Packaging,Depanning
- Input ingredients
- dough,biscuit crumbs,cream,jam
- Output ingredients
- pie shells,quiche bases,cheesecake bases,tarts
- Market info
- GEA is known for its expertise in engineering innovative and sustainable equipment and solutions, focusing on sectors such as food, beverages, pharmaceuticals, and energy, with a reputation for quality, efficiency, and advanced technological applications in industrial processing.
- Production Capacity
- Small-scale to highest-capacity
- Machine Type
- Tartomatic,Minitart,LTT,LTF
- Automation
- Servo-motor driven conveyor
- Customization Options
- Variety of sizes and shapes
- Processing Type
- End-to-end processing
- Integration Capability
- Filling depositors,molding units
- Extruder Type
- Volumetric extruder
- Filling Method
- Volumetric piston depositor
- Molding Method
- Heated blocking die
- Material Handling
- Gentle and efficient
- Precision
- High precision stamping
- Conveyor Type
- Belt conveyor with servo-motor
- Volumetric Depositing
- Accurate positioning
- Working mechanism
- Extruder and blocking press
- Integrated steps
- Depositing,blocking,molding
- Automation level
- Manual / PLC / SCADA
- Batch vs. continuous operation
- Batch / Inline Continuous
- Density/particle size
- 0.5–2.5 g/cm³ / 50–1000 µm
- Container size and shape
- Round / Square / Triangular
- Compact footprint
- Yes
- Machine footprint
- Compact
- Control panel type
- Integrated
- Discharge method
- Tray / Foil-based
- Pie size customization
- Round,square,triangular,heart,star
- Lid and lattice customization
- Rotary molder for personalized lids and lattices
- Molding units
- Heated blocking die for pie shell precision
- Integration of extra features
- Volumetric extruder,piston depositor
- Production capacity configuration
- Small-scale to high-capacity production lines