01 Pneumatic Blocking/Forming Machine

The Series 01 Cold Pneumatic Blocking and Forming machine is equipped to deliver more than sufficient force at the right speed of a cycle for high pie production of pie and tart shells. The adjustable release makes it suited for use with all dry pastry types; including delicate product like layered puff pastries and gluten-free pastry.

As many as 1 028 units per hour is possible; The smaller the product, the faster the cycle. Internal rise mechanism lifts the finished product out of the tool enabling quick unloading of product.
Pie production capacity is relevant to process, and will, therefore, be as high as one is organized and efficient.

Our internal lift/ejector mechanism is standard in all our machines.

Suited for Pie shells, tart or quiche shells up to Ø235mm(9,4″) to depth of 50mm (2″) and flat product like pie pastry disks, naan breads, pizza bases or preforming rotis up to ∅240mm (9,5″)

Pie Designs and Solutions’ revolutionary pastry blocking and forming machine is the perfect solution for high volume production of Pie Bases, Pie Lids/Tops, Tart Shells, Pizza Bases, Rotis, Biscuits, Cookies and even Hamburger Meat Patties.

• Fast product production at 3-4 second cycles for small to medium pies and tart shells. Larger pies are possible but are not as quick.
• All tooling is precision manufactured from high grades of food approved materials,
• The Pie Design and Solutions blocker works any pastry type including delicate laminated puff, short and most gluten-free pastries,
• Provides ever-consistent product quality, thickness and most importantly a consistent density,
• Versatility like no other. Produces a wide range of product from container type pies, tart shells and speciality products both simple and complex; also forms flat pastry and product,
• Accommodating almost any shape and size pie containers from party and cocktail pies to larger 185mm (7,2″) pie, tart and quiche shells or large flat product from Ø50(2″) – Ø240mm(9,5″)
• Supports simple quick tool changing, which can be accomplished in less than 1 minute,
• Designed and manufactured to the strictest International Baking Standards (BISSC),
• Guaranteed low running costs, being fully pneumatic (air-driven),
• Has a part cycle time of a quick 3 seconds,
• Relatively portable, compact and maintenance free,
• Simple and safe to operate both by design and international standards.

Cavity based precision dies, available separately. Pastry does not spill over the edges, so there is no need to trim or neaten up by hand like with conventional blockers making it the perfect solution for finish forming of Tart Shells. The entire product (including the edges and rim) is finish-formed to a consistent thickness. This feature guarantees that excess is minuscule for pie making at around 5 %, trimmed in Lidding/Sealing/Crimping. Compared to 20-35% which is the case with most conventional and traditional manufacture. This is innovative bakery equipment design.

Hard-working machines equipped with quality ISO pneumatics available anywhere in the world. All our machines are designed and build with the highest quality materials purposed specialized processes to endure the rigour of long-term constant production.

Please note that a suitable Compressor is required to power our Pneumatic Blocking Machines for your pie and pastry production. 

We recommend visiting our FAQ page for more about compressors