PMF Pie-Tart Machine
The PMF Pie-Tart Machine is a compact forming system designed to automate pie and tart shell production in commercial bakeries and food manufacturing units across the UAE and wider GCC region. It supports high-output pastry forming with production rates up to 1900 units per hour and accommodates die diameters from 40 mm to 125 mm. The unit reduces manual shaping time while maintaining uniform thickness and consistent moulding for puff and shortcrust applications.
The PMF Pie-Tart Machine is engineered to press and shape pastry portions into uniform pie and tart bases using controlled mould pressure and regulated air input. It operates with a maximum air pressure of 8 bar and average air consumption of approximately 120 l/min, making it suitable for structured production environments with dedicated compressor systems.
In bakery facilities in Dubai and Abu Dhabi, where consistency and labour optimisation are operational priorities, this system replaces manual forming with controlled stamping cycles. The upper mould temperature can be adjusted from 30°C to 60°C above ambient conditions, supporting different pastry textures and improving release performance.
With a net weight of 62 kg and a compact footprint, the machine integrates easily into existing production lines without extensive floor modification. It is compatible with both puff pastry and shortcrust dough and works efficiently in temperature-controlled production areas common across UAE industrial kitchens. The controlled stamping process improves repeatability, reduces operator fatigue, and maintains dimensional accuracy for uniform baking results.
Technical Specifications
| Product Code | PMF125i |
| Production (units/hr) | 1900 |
| Max. die diameter (mm) | Min 40; Max 125 |
| Upper mould temperature (ºC) | Min 30; Max 60 OFF room temperature |
| Max. air pressure (bar) | 8 |
| Average air consumption (l-min) | 120 |
| * Air compressor - tanks capacity air (l) | 150-200 |
| Net weight (Kg) | 62 |
Key Features
- Production capacity up to 1900 units per hour
- Die diameter range from 40 mm to 125 mm
- Upper mould temperature control from 30°C to 60°C above room temperature
- Maximum air pressure requirement of 8 bar
- Average air consumption of approximately 120 l/min
- Compatible with puff pastry and shortcrust dough
- Compact design with 62 kg net weight
- Requires external air compressor (150–200 litre tank recommended)
- No oil required; edible lubrication supported where applicable
PMF Pie-Tart Machine
Brochure | Quotation | Availability
Fill the form with valid details to receive the information.
Product Videos
Frequently Asked Questions
The PMF Pie-Tart Machine standardizes pastry base formation by applying uniform pneumatic pressure during stamping. In bakery production units across Dubai and Abu Dhabi, this reduces variation in shell thickness and diameter. The controlled mould temperature and regulated air pressure help maintain repeatable forming cycles, which improves bake consistency and minimizes rejected batches.
The machine operates up to 8 bar and requires an external compressor with a recommended tank capacity of 150–200 litres. Average air consumption is approximately 120 litres per minute. Facilities in UAE industrial kitchens should verify stable compressed air availability to ensure uninterrupted forming cycles during peak production.
Yes. The PMF Pie-Tart Machine is designed to process both puff pastry and shortcrust dough. The adjustable mould temperature between 30°C and 60°C above ambient conditions supports different dough structures, improving release performance and reducing sticking during high-volume pastry forming.
With its compact 62 kg frame and straightforward pneumatic connection, the unit can be positioned alongside preparation tables or automated filling lines. In UAE manufacturing facilities supplying GCC and MEA markets, it often replaces manual pressing stations without requiring significant layout changes.
Routine inspection of pneumatic components, mould surfaces, and air connections is essential. Operators should clean mould plates after each production shift and monitor compressor air quality. Because the system does not require oil lubrication internally, maintenance remains relatively simple compared to hydraulic alternatives.
The machine can stamp up to 1900 pastry portions per hour depending on dough consistency and tray configuration. Output stability depends on proper air pressure regulation and mould temperature control, especially in temperature-controlled bakery environments common across the UAE.
We Supply To
Customer Testimonials
GET A QUOTE
Tell us about your business requirement, one of our technical expert will be in touch with you soon..!
NEW PRODUCTS ALERTS
