Die Equipment

Die equipment is the description given to the

tooling that forms the different shapes and sizes

of pies (pastries, flans, tarts, etc) These can be

designed and customised to meet your exact

requirements, OR you can take a standard design.

They are manufactured in such a way that they are

easy to fit on any given machines. To change from

one size to another for any particular machine,

should take less than two minutes. In most

instances - considerably less.

There are two basic designs:

A 2 - piece die set. (Open Product) 

 

2 piece die equipment consists of a base that supports and locates the container (could be a tin, aluminium foil, paper container, hoop, etc) and a forming die. The forming die spreads the pastry and a cutting ring trims off any surplus pastry. 

A 3 - piece die set. (Lidded Product) 

 

3 piece die equipment consists of a base that supports and locates the container, a forming die that spreads the pastry and a "lidding" attachment that compresses the two layers of pastry together to form a seal and cuts off the surplus pastry in one easy operation, this will also leave any desired crimp style across the formed seal edge.

There are a whole range of options that help to customise the die equipment and increase their efficiency.

Compressed Air Release System

This simple but very effective system can be fitted to most of our machines (including the Little/Medium Champion range), indeed they are fitted as standard on the AM300, AL400 and 8 Station range of machines. Also the AutoChampion. Compressed air is fed through a spring loaded valve on the face of the forming die. The air pressure can be adjusted to meet the requirements of the die in question. Different types of pastry, size of container, depth of container, ambient temperature - all can have an effect. By adjusting the pressure and/or the temperature of the die an efficient release can be obtained.

The air system fulfills two purposes. Firstly it helps release the container. Secondly (particularly with aluminium foils, card or paper containers) it prevents the underside of the container being distorted through suction. It holds the base of the container flat, which obviously improves the baking characteristics. (If you have look at the underside of many baked products you will see it has been "con caved". If you take the product out of the container - you will see that it has not baked properly).

Container Ejection System

This is another clever, useful and very productive system that can be fitted to most of our machines. This can be compressed air assisted or operated by cam or spring loading. This system raises the container from out of the supporting base to make it easy for the operator to remove. It increases productivity by up to 10%.

The purposes of these systems are twofold. Firstly they increase the efficiency of the machines by making the operatives job easier and quicker. Secondly they enable the machines to operate effectively with types of containers where previously this was either not possible, inefficient or the finished product was of substandard quality.

Temperature Control System

Simple: Simmerstat. The heat is controlled by switching the element on and off using a graduated scale. This does not maintain the die at any specific temperature.

Thermostat. Maintains the die close to a specific temperature.

No Scrap System

Customer measures the correct weight or volume of pastry into a container. A ring prevents pastry escaping during the forming operation. The pastry fills the void.

View the videos below to see how the machines and die equipment operate.

Dies can be made for any requirements, from square to round in a vast range of diameters and depths, they have been produced to press biscuit bases for cheesecakes as well as a range of pastry recipes.

Our dies are made from cast iron & aluminium to the highest quality and have often been credited for their long life. Our reputation shows that there is no comparable die on the market.

John Hunt pie dies are available with or without air release, electrically heated or non heated.

In order to obtain an accurate quotation, it is recommended that you send us a sample tin or foil along with any specific details i.e. cut off points, no scrap, pastry thickness, crimp styles, etc. Once your quote is raised a 70% deposit is payable in order to start production with the balance due upon completion.

If you have ordered dies with us before and wish to place a repeat order we will in most cases have your previous information on file, although we will require samples again for testing purposes.

Lead time can vary so please check upon making your inquiry. For more information on our dies visit our FAQs.

If you wish to obtain a quote for a die set, you can download a die set requirements form below, email this with any additional information you feel necessary to sales@johnhuntbolton.co.uk, from this we can draw up an estimated quotation. We will require sample tins/foils prior to production.

If you are struggling with anything including completing the form then feel free to give us a call: 01204 532 798

Contact Us

01204 532 798

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