2024 Stone Enterprises Pie Line

2024 Custom Stone Pie Line
Intended purpose: De-nest pie tin trays (8” and 10” round) in rows 5 and 4 respectively across onto main indexing conveyor. Trays then index through the dough depositor which portions and cuts off the dough placing it in the center of the tin trays. Indexes from dough portioner to pressing station where press forms the bottom crust. Conveyor then indexes to the next station where our depositor adds the filling. Conveyor then indexes to the next station where our tamper evens out the filling. Then to the next station where there will be another sheeter, and lidder. Conveyor then indexes to another press where we will cut the lid and form the crust design. The scrap from the lid will be removed by another system and our indexing conveyor will lift the pies from the carriage and take them away indexing conveyors.
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.
Complete Pie Take Away Conveyors, w/ retracting belts