Pie and Pastry Crust Press

With the Model 1100 Pie and Pastry Crust Press bakers can turn out perfect pie and pastry shells every time. With the solid-aluminum forming die, the dough spreads evenly in the pan for even thickness and a consistent bake. Crusts will be tender and flaky because there's no stress from rolling. And, because the dough pieces are scaled to the exact weight needed for each finished tart, there is no scrap dough to rework.

If customers prefer graham, cookie or specialty crumb crusts, the pie and pastry crust press can easily form shells that are difficult or impossible to roll or sheet out. Shells from 1 in. to 12 in. in diameter can be produced at a rate of up to 600 per hour.

For double-crusted pies, the company offers the Model 2200 top and bottom crust press. Introduced at the Atlantic Bakery Expo, the unit features top-crust crimpers that can add a decorative trim to double-crusted pies. While small-scale operations can opt for a hand crimper, bakeries with a need for higher-volume production of double-crust pies can now get a hand-made crimped look with practically hands-free operation.

The pie and pastry presses can safely be operated thanks to dual-lever controls that require two hands to operate. The dies can easily be removed for washing.

Comtec Industries, A Division of Compression Polymers Group, 801 Corey St., Scranton, PA 18507. Tel: 570-348-0997; Fax: 570-346-6047.