Base formers

GEA offers a comprehensive range of versatile machines for producing pie and quiche shells, or cheesecake bases.

Whether for small-scale or the highest-capacity production requirements, our systems can be configured to faultlessly complete end-to-end processing, and integrate with filling depositors and moulding units for customized lids and lattices.

A pie or tart for every taste

The LTT and LTF model pie-making systems represent high-performance, customizable machines for industrial-scale production of tartelettes or pies. The LTT system deposits and blocks pies in indented baking trays for transfer to GEA tunnel ovens, while the LTF system forms pies in individual moulds.

Our compact Tartomatic pie-making machine is ideal for producing different shapes and sizes of pies, quiches and tarts, and can be configured with a volumetric extruder to make biscuit crumb cheesecake bases, and integrated with a volumetric depositor for cream or jam.

The Minitart system is a compact system for pies and tarts, which can process at a higher capacity than the Tartomatic. Like the Tartomatic, the Minitart technology can be fitted with a depositor for cream and jam, and with a moulding unit for lids and lattices.

 

Compact pie making machine

The Tartomatic is the most compact pie machine from GEA. The latest version represents the culmination of many years of design and technology expertise and consultation with both industrial-scale and artisan producers. The versatile Tartomatic machine can easily produce a wide variety of pie shells, quiches and cheesecake bases. The finished pie shells can then be transferred for filling and lidding, and the quiches and cheesecake bases finished by depositing cream or sauce.

The industry-leading Tartomatic machine is easily customizable for producing a wide variety of sizes and shapes of products, from traditional round-, square- and triangular-shaped pies and quiches, to specially shaped tarts, including hearts and stars. The basic Tartomatic unit comprises a dough-billeting roller extruder, and a turntable on which the foils are placed and product molding is carried out. The extruder guarantees the highest accuracy volume of dough, as well as gentle and efficient handling. The dough portions are then molded using a heated blocking die, which provides high precision stamping to produce the perfect pie shell with exactly the right dimensions and thickness, every time.

Adding a volumetric extruder for biscuit crumbs allows the Tartomatic system to be used for making cheesecake bases. A volumetric piston depositor for cream or jam can also be integrated in line, and a rotary molder unit can be provided to add personalized lattice tops or lids.

Talk to GEA to find out more about options that are available for the versatile Tartomatic machine.

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Compact pie on trays making machine

GEA has developed the Minitart machine to meet the bakery industry’s need for a compact pie and tart processing line that can operate at a higher production capacity than the Tartomatic, but without compromising on the precision or quality of pie formation.

The Minitart machine has been developed to offer increased production capacity, combined with flexibility for processing pies and tarts.

The unit comprises a belt conveyor on which is fitted the volumetric extruder and blocking system. The conveyor is driven by a servo-motor, which guarantees highly accurate positioning of the specially designed trays under the extruder and blocker. Once the tray is in place, the volumetric extruder cuts and deposits the dough billets into the tray indents. The mechanical blocker with individual pneumatic compensation then blocks the dough billets into the tray indents to produce the highest quality pie, every time.

Downstream of the dough blocking, the Minitart platform can also be fitted with a depositor for creams and jams, as well as a customizable molder for lattice tops or lids.

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High capacity pie-making system

Developed to meet the most exacting requirements for high-capacity, industrial-scale production of pies and quiches, the LTT and LTF processing lines from GEA have been installed in hundreds of plants worldwide. The LTT model is designed for processing products on baking trays that will be delivered to tunnel ovens. The LTF machine handles and processes products on platens with foils, which may then be transferred for additional processing, such as to freezing spirals.

The high performance LTT and LTF lines for pies and quiches are customizable and can be configured to the exact requirements of a wide range of products and production capacities.

The LTT line forms pies in indented trays. The system comprises a brushless chain conveyor that ensures perfect positioning of the trays underneath the working units, on which the dough billeting extruder and the blocking press are fitted. The unit’s volumetric extruder first portions the dough billets and accurately deposits them within the indents of the tray. The blocker then carries out the more delicate job of blocking the pie or quiche, using a pneumatic compensation system that ensures the perfect shape for every indent, every time.

In contrast with the LTT line, the LTF unit forms pies in individual foils. A denester carries out the first step of placing the foils, one or two rows at a time, into holes in the interchangeable, perforated platens. The advantage of forming products in foils is that after blocking and decoration, the pies can be transferred directly to the freezing or packaging section without the need for depanning. Both the LTT and LTF pie production lines can be equipped with volumetric filling depositors and a rotary molder for forming lattice tops or lids.

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