Bake, cutter, steam convey, you will find any kinds of food machines from our selections.

With the pie production equipment from Rademaker you can count on the production solutions for your specific needs. We are a true specialist in food processing equipment and we support your production process any way we can. Produce pie and quiche in varying sizes with our production equipment.

● FOIL APPLICATION
The foil applicator is provided with a vacuum system to ensure that the foil is correctly placed.

● DOUGH PROCESSING
The Rademaker Stripfeeder produces the required number of dough lanes. These dough lanes are transported towards a mechanical guillotine, that cuts the dough lanes in dough pieces/billets. After this cutting, the dough pieces are placed in the foil. 

The combination of the stripefeeder and mechanical guillotine ensure a very accurate dough weight

● BLOCKING DEVICE
The dough billets are blocked to the desired shape without any scrap by a servo driven press. The blocking head is water heated for precise and reliable operation.

● DEPOSITOR
Rademaker supplies a board rand of depositors to allow an even wider range of filling; liquid and semi-liquid or viscous materials, with or without chunks of meat or fruit.

● APPLYING A LID
When a lid is desired on top of the pie, we offer two options to cover the pie. A lid can be applied b use of rotary moulder. This unit can produce individual decorative lids. A second alternative is the integration of lattice unit to the Pie line.

● CLIMPING UNIT
The servo drive crimping unit seals the lid to the base of the pie. The crimp decoration can be designed to your specifications. The easy exchange of crimping heads enables you to create a large range of different decorate products. The crimping head is also water heated.

● REWORK STATION
A rework station is placed to transfer the scrap dough back towards the lid conveyor. This way we prevent dough waste.

● OUTFEED SYSTEM
The outfeed system transfers the pies from the conveyor towards the oven band, freezer infeed or trays.

○ EGG TART / PATEL DE NATA PRODUCTION LINE
An Egg tart / Pastel de Nata production line has some differences according to a standard Pie production line. For example no Stripfeeder is needed because the dough is manually placed onto the production line. After the pressing unit and the outfeed system, the products are directly transported towards a freezer. Therefore no unit to apply a lid and crimping unit is needed.