The most compact pie machine for flexible, high-quality production.
Tartomatic.
From artisan-style recipes to industrial performance, Tartomatic delivers precision, versatility, and efficiency in one compact solution.
From traditional recipes to modern production needs, Tartomatic bridges the gap between craftsmanship and automation. Designed to deliver consistent results while preserving product quality, it supports bakeries in scaling up without compromise.
Why Tartomatic?
Compact, flexible, and built for performance.
| High versatility | Product diameter from 80 mm to 300 mm, with multiple shapes and formats |
| Wide production range | From 500 up to 3000 pieces/hour |
| Quick changeover | Format switch in up to 15 minutes |
| Easy operation | Designed for one-operator management |
| Modular configuration | Add filling and lattice sections as needed |
| Fast availability | Standard machine with short delivery time |
| Advanced control | New HMI system to monitor and improve efficiency |
One solution, multiple products.
Tartomatic is designed to support a wide range of applications, enabling efficient and consistent production of pie shells, quiches, and cheesecake bases. Pie shells are delivered ready for filling and lidding, while quiches and cheesecake bases can be easily completed with a variety of sweet or savory fillings, ensuring maximum flexibility across product lines.
The system accommodates both standard and customized formats, allowing producers to create traditional shapes such as round, square, and triangular products, as well as more distinctive designs including hearts, stars, and other specialty forms. This versatility makes Tartomatic an ideal solution for manufacturers looking to combine high productivity with product differentiation.
Discover how GEA enables consistent pies & tarts production across formats.
How it works.
Tartomatic ensures precise portioning and gentle dough handling throughout the process. A dough billeting roller extruder provides accurate dosing, while the turntable supports smooth forming and foil placement.
A heated blocking die shapes uniform pie shells with consistent thickness. Optional modules, such as crumb extruders and depositors, can be integrated to expand product capabilities.
Flexibility & customization.
Tartomatic offers flexibility across formats, recipes, and production needs. It allows easy switching between sizes, shapes, and dough types, supporting a diverse product portfolio.
Its modular design enables tailored configurations and future upgrades, making it a scalable solution for growing operations.
Efficiency & ROI.
Tartomatic is designed to improve overall production efficiency by automating key process steps and reducing manual intervention. Its precise portioning system helps minimize raw material waste, while the continuous and optimized workflow supports stable and consistent output over time.
The combination of high productivity, reduced downtime thanks to quick changeovers, and simplified operation contributes to lower operating costs and improved line performance. These factors together support a faster return on investment and make Tartomatic a reliable solution for efficient, long-term production.
Smart control (HMI).
The advanced HMI system provides intuitive control of the production process, enabling real-time monitoring and easy adjustment of key parameters. This supports consistent performance and simplified operation.
Download the GEA Tartomatic brochure.
Discover how Tartomatic supports a wide range of bakery applications with one compact solution.
Unlock your bakery’s full potential
GEA Bakery Experience Center (BEC)
Chłodzenie i ogrzewanie w sektorze przetwarzania żywności
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Plac zabaw dla technologów żywności
„Warzenie jajek jest jak warzenie piwa”. To rodzaj porównania, które w pierwszej chwili wywołuje uśmiech na twarzy — ale potem wszystko staje się jasne: złożona materia nagle staje się prosta. W tym osobistym filmie, którego akcja rozgrywa się w rolniczym sercu Stanów Zjednoczonych, przyjrzymy się precyzyjnej fermentacji i prawdziwej pracy potrzebnej do przekształcenia pomysłu w żywność.
