Stone Pie Line

Pie Sizes: 8 in. and 10 in.
Speed: 80 or more 8 in. pies/min.

Indexing Conveyor
Height from the floor to top of the tray approximately 36”.
Bed width to be approximately 48” wide.
Length to be approximately 60’ long.
Index stroke 14”.
3-4 seconds per index.
Interchangeable plates for each pie size. Approx. 106 plates per size.
Sections of the conveyor will be designed for each station to be placed where necessary.
All bakery grade for washdown application.

Tin Pie Tray De-nester

Designed for 8” and 10” round trays.
Tray magazine for accumulation of trays.
Suction cup vacuum with each suction cup producing independent suction.
Variable speed controlled.
Separate de-nesting heads for each size tray.
All bakery grade for washdown application.

Dough Depositor/Portioner

Deposits dough into foil trays.
Designed for 8” or 10” trays.
Presses dough into a pocket mold then ejected into center of tray.
Infeed hopper above with depositor to gravity feed with the assistance of rollers to fill mold plates with dough.
All bakery grade for washdown application.

Dough Press

Bottom die to hold shape of pan.
Top die to be Teflon coated and can be heated up to 250 degrees Fahrenheit with air blow off release to help release the dough.
Pressing the dough into the foil trays with classifier to form dough crust in tray.
Blocking die sets removable for changing pie sizes.

Filling Depositor

Overhead hopper to gravity feed fruit filling into volumetric pumps.
Slave driven pump system for accurate volume.
Removeable dispensing head for size changing and cleaning.
Designed for 8” and 10” diameter pies that are no more than 1” deep.

Filling Tamper
To evenly spread filling in crust.
Sheeter / Lidder / Scrap removal
Lid Press

Same as Dough Press above.
Will have 1 design for the crust provided for each size pie.