Base formers

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.

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.

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.