GEA can tailor complete turnkey solutions, processing lines or individual technologies for any pie, tart or quiche recipe, and for every production scale. From placing foils on platens, to depositing dough, blocking and filling shells, and molding and crimping customized lids or lattices, our technologies gently handle and turn out flawless products. GEA also offers denesters for foil containers, product depanners, cooling towers, freezers and packaging lines to complete the automation of your production lines and turnkey plants.
Pie shells
Accurate dough depositing and precise, even blocking are key to producing perfectly shaped and textured pie shells and tart bases.
Filled pies
Configurable technologies for accurately filling pies and tarts reduce waste, improve efficiency and help to ensure that your final products look as good as they taste.
Lattice Pies
Customized lattices can give any sweet or savory pie or tart an individual look to make them stand out from the crowd.
Lidded pies
Pie lids provide individuality to products and protect the filling. Accurate, reproducible molding and crimping finishes the look, and ensures that every product is of the highest quality.
GEA has installed hundreds of pie systems worldwide. Our versatile machines can form products on baking trays or on platens with foils. From compact processing units to high capacity, industrial-scale systems for pies, tarts and quiches, GEA technologies can be configured to every processing requirement and recipe. Whether your production line is processing pie shells for freezing, or making baked and filled lidded pies and quiches, our state-of-the-art technologies will ensure your production line is robust and reliable, efficient, sustainable, user friendly and versatile. With GEA engineering you turn out perfect products, every time.
Volumetric extruders from GEA ensure that the exact weight of dough is portioned out, and our blocking units guarantee precision stamping so that every pie shell has a uniform thickness and perfect shape, whether round, square, heart or star-shaped. Our volumetric depositor for biscuit crumbs makes it easy to produce uniform cheesecake bases, while volumetric piston depositors for creams or jams can be integrated into your line, along with our rotary moulder, to add custom lattices and lids to pies and tarts.
GEA ovens feature modulating burners that deliver only the exact amount of heat required by the product, to ensure uniform color and moisture content. The most efficient insulation systems and optional heat recovery capabilities reduce energy usage, while recipe storage systems speeds switching between products.
GEA doesn't just offer machines and technologies. At our Bakery Experience Centres (BEC) in Italy, GEA food technologists and process experts work with customers to optimize new and existing recipes and processes. We can trial innovative bakery concepts on a wide range of our processing technologies and systems, to help customers develop new product ranges, including hard-to-handle and free-from ranges for special dietary requirements.
Get the GEA Pies brochure.
Boost your Pies processing line with GEA's cutting edge technologies designed to reach high standard of quality. Download our brochure and discover all the detailed specifications needed to incease your production quality.
Products & Technologies
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Baking Tunnel Ovens
Elevate your bakery operations with GEA Bakery expertise in tunnel ovens and electric ovens tailored for the industry. As leading manufacturers, our solutions ensure high-quality and reliability, meeting diverse bakery needs worldwide.
Cup Denesters
Denesters for paper cups, aluminium foils and plastic containers
Depanners
GEA offers a family of depanning systems and robots that can either overturn trays or accurately pick and place pies and cakes using needles, suction cups or clamps. Installed as part of a complete plant or integrated into an existing processing line, our flexible machines will ensure that the quality of your products is never compromised.
Depositors
Thanks to the acquisition of Comas and Imaforni, GEA is now also a leading specialist in the manufacture and supply of high quality, tailor-made depositors for the bakery industry.
Other applications
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GEA Insights
The breakthrough that changed spray drying
In 1976, NIRO engineers responded to a competitive challenge by rethinking what spray drying could do. Their idea became the multi-stage dryer MSD. Fifty years later, the same fundamental principle helps turn liquids into the powders used in essential nutrition products and important medicines around the world. Refined through decades of engineering expertise, customer insight and continuous development, MSD is a story of innovation with lasting impact.
Beyond the machine: unlocking better plant performance
An efficient machine does not automatically make an efficient factory. Real improvement often starts by looking beyond individual equipment and understanding how processes, energy systems and operating decisions affect one another. It’s a holistic approach designed to uncover opportunities that might otherwise be missed.
How a valve reshapes the way food and drinks are made
In food and beverage plants, valves are commonly operated using compressed air. GEA Hydract® Actuation Technology moves valves with water instead, in a closed, digitally controlled circuit. The result is a valve that can be held exactly in place and steered in fine-tuned steps. This results in lower energy use and greater control.
