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.
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.
GEA offers an innovative rotary moulder for producing custom-designed lids and lattices for pies and tarts.
Dough feeding is the first step to manufacturing high quality products
Industry-leading multi-volumetric piston depositors from GEA offer precise depositing and gentle handling of all types of doughs, mixes, batters for cakes and fillings for pie shells.
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.
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