This updated section outlines different methods to make a particular pastry product and the tools used to create them. The main variables in selecting a method are, the pastries physical size and production rate to achieve. Other products supported include forming pizza bases and cheese cake crumb bases. Please Contact our sales team to understand your individual requirements and engineer the correct package for you.

Dies are the interchangeable tools used by the machines to shape and emboss the pastry into a particular design. Dies can vary from the the fairly simple to the very complex with heater elements and air release depending of the size and shape of the pastry being formed. John Hunt has a wide range of standard dies to select from or they can be manufactured to your specification from existing tools, products or drawings. Please contact us with your requirements. Additional pictures of die sets are available in the Gallery section.

Small/Medium Size, Low Volume: Little/Medium Champion with a die set or the new Aero Champion.

Small Size, High Volume: 8 Station semi-automatic pie machine or the Auto Champion twin die and pastry depositors.

Medium Size, Low Volume: AM300 with single die or new Aero Champion.

Medium Size, Medium Volume: AM300 with die set and rotary table or Auto Champion.

Large Sizes: AL400.

Small Size, Low Volume: Little/Medium Champion with a pie die set or the new Aero Champion.

Small/Medium Size, High Volume: 8 Station pie machine or the Auto Champion twin die and pastry depositors.

Medium Size, Low Volume: Aero Champion or AM300 with a single die set.

Medium Size, Medium Volume: AM300 with single or twin die set and a rotary table.

High Volume: Auto Champion a finished pie in one operation.

Low Cost, Low Volume: Medium Champion with scotch pie die set.

Medium Volume: AM300 with single die set.

High Volume: AM300 with twin die set and rotory table.