How our System Works
Revolutionizes production and costs in commercial pie making.
In addition, our system is entirely unheated and dry, the way pastry likes it; Where pastries are worked as little as possible, worked fast and cold so delicate fat layers are preserved with precision, even enhanced in production.
Being a fast cold process, pastry retains it quality allowing trimmings to be re-used eliminating wastage.
- compact
- scaled simply
- scaling affordability
- portability ensures critical flow
- exceptional production versatility
- focuses control points
- simplifies production
- electricity-free
- reduces costs
- reduces risk
- increases profit
- maintenance-free
and a the perfect
Productivity is never an accident. It is always the result of a commitment to excellence, intelligent planning, and focused effort. Paul J. Meyer
Our “MaxVolume” Solution has a footprint of only 2 x 6m allowing. Empowering you to produce 1000 pies per hour with minimum effort.
Should you be unsure how to configure our system into your floor plan layout for optimum production results; We’ll happily assist you with the correct layout advice.
