Pie equipment, from depositors to slicers to full pie production systems, offer more flexibility and better throughput than past models. Depositors can deposit a wider array of products, while production systems can handle pies of varying sizes, shapes and types. Machines ensure accuracy and safety, while manufacturers make cleaning and sanitation easier than before.
Depositor for pies
Bakon's new gearwheel depositor model 600 is a smaller version (600 mm working width) of the famous Bakon belt depositors. This depositor handles a vast array of products from cake batters to cookie doughs as well as hot products, such as caramel. Numerous depositing templates are available, including a wire cutter. The digital control panel allows a convenient selection of programs and change-on-the-fly production. The sturdy design for an industrial environment ensures high accuracy.
Mid-size pie production system
Colborne Corp. introduces the latest in mid-size pie production systems: the 11-Plate Pie System. This versatile system produces a variety of products, including pastry-based pies and graham-based cream pies/cheesecakes in tart sizes up to 12-in. rounds, ovals or rectangles. The system can produce up to 30 pies-per-minute. Other features include vertical docking/trimming, stationary spray wetting, high rimming, foil dispensing and automatic take off. A variety of depositing accessories also are available.
Load and unload pies safely
ABI Ltd.'s Pie Loading/Unloading System is designed to handle high speed loading of a large variety of solid- and liquid-filled pies. The equipment features uniquely designed indexing and staging systems for the gentle handling of product to avoid spills or deformation caused by grouping prior to loading. Systems are designed with wash-down requirements and operator safety in mind. Intended for use with various product sizes, the systems are flexible in further product handling.
Slice pies accurately
FoodTools Inc. offers Model CS-4AAC, an automatic and semi-automatic pie and cake slicer that is ideal for the medium-size bakery that plans to grow. It features dual push button operation for safety; accurate loading divider insert chutes with scaled stops for various-sized divider inserts; an automatic platform feed and return; automatic indexing; a hand crank to adjust for differing product heights; and a divider insert storage tray.
Pie equipment advances
Pie equipment from depositors to full makeup lines are offering more throughput, easier change-overs, heightened flexibility and more focus on operator safety and overall line sanitation.
High speed pie lines now are capable of producing 1,200 5-in. pies-per-minute and more than 200 large pies-per-minute, says Rick Hoskins, vice president, Colborne Corp, Lake Forest, Ill. More automation allows for faster production, as pies can be topped automatically instead of manually. The accuracy and flexibility of depositors is increasing, says Luc Imberechts, president, Bakon USA, Los Angeles. Pie depositors can be preprogrammed and equipped with digital control panels to offer operators even more control.
As with other bakery equipment, pie systems are being upgraded to meet current safety and sanitary requirements. Tool-free changeover capability is in demand.
When it comes to mid-size bakeries, machine flexibility is important, Hoskins notes. “In response to that, we introduced the 11-Plate Pie System, which is replacing another industry workhorse, the 9-Plate.” The 11-Plate Sysem is 50 percent faster than its predecessor. PLC-controlled, the system runs pastry- and crumb-based products with minimal changeover, offering users the flexibility to automate a variety of pie products.