Hello, I am considering the Little Champion Press for our bakery. We will be doing 7000-1500, 4inch meat pies per week and they will all be a topless crust and having them in our own 4inch foil tins to be served. I have watched multiple videos of the Little Champion in use and from all use cases I have watched it seems that after the dough is pressed it doesn't look to be crimped on the edges and is just hanging there until they add a top crust. For someone like me that wont be adding a top crust and needs the one press to spread the dough on our foil tins and crimp the edges so any excess dough can be quickly pulled away....will the Little Champion do this?
Also Is there anyone out there that uses the Little Champion that can tell me on average how many pies per hour they can usually get? I know the site says 400/hour, but I want to know if this is a realistic number or should I be planning on something more like 300/hour? Thanks.