Bakery
Pies
A vast range of pies, tarts, quiches and cheesecakes are found in diverse cuisines around the world. GEA offers a comprehensive range of state-of-the-art, customizable technologies and equipment for producing just about any shape or size of pie shell, filled and lidded products, quiches and biscuit-base cheesecakes. Whether you are producing bite-sized fruit tartlets or family-sized pies, GEA technology guarantees flexible, efficient and reliable processing for high quality products.
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.
Produits et technologies
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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.
Dresseuses
Grâce au rachat de Comas, GEA est aujourd'hui un spécialiste de la fabrication et de la fourniture de systèmes de dosage de grande qualité, personnalisés, pour le secteur de la BVP et des produits Traiteur.
Système de fabrication de tourtes
GEA propose une gamme complète de machines pour les tartes salées et sucrées, pour la production de fonds de tartes, tartes farcies et tourtes, quiches et cheese cakes. Nos solutions peuvent être adaptées aux besoins des systèmes à grand rendement et aux lignes de production à petite échelle.
Autres applications
Downloads
GEA Insights
GEA reports profitable growth for 2025 and expects accelerated revenue growth
GEA’s past fiscal year was one of significant growth and further profitability gains. In particular, the technology group substantially increased order intake, with all divisions contributing here. GEA also made progress in all Mission 30 strategic growth areas. In addition, GEA met key interim targets under its climate plan ahead of schedule. Major milestones in fiscal year 2025 were admission to the DAX index, the award of one of the largest contracts in the company’s history, and streamlining of the corporate structure.
How SmartParc is rewriting the rules of food production
Thanks to a new SmartParc manufacturing site, food processors in the U.K. are cutting their running costs and emissions. With GEA heating and cooling technology at its core, this collaborative production model demonstrates how innovation is accelerating the industry’s net-zero ambitions.
Le terrain de jeu de la science agroalimentaire
« Brasser des œufs, c'est comme brasser de la bière. » C'est le genre de comparaison qui fait sourire, puis qui fait tilt : Quelque chose qui semblait complexe devient soudain simple. Dans ce film personnel, qui se déroule dans le cœur agricole des États-Unis, nous explorons la fermentation de précision et le travail concret qu'il faut accomplir pour transformer une idée en nourriture.
