How does the manual PieMaster Model MT-20 Work?
The PieMaster Model MT-20 is operated by hand. First a piece of flattened dough (made on a dough roller or crust former) is prepared so that it is slightly larger than the mold size chosen for the product. The dough piece is placed onto the moldset so that the pocket space is fully covered. The filling is placed in the center of the dough. Then the handle is turned in a full circle. The moldset (two rolls) rotates inward (down and away) from the operator. During the rotation, the moldset will force the dough to conform to the size allowed in the moldset and it will wrap the dough around the filling as the moldset turns. The edge of the dough is closed and sealed. The edge pattern generally looks like a seal made with tines of a fork. However, custom patterns can be made to provide the customer with a special pattern. This requires a custom-made mold set. During the rotation of the moldset, the excess dough is cut away from the sealed edge. The finished product drops into the operator’s
Related Questions
- I Don Need 6400 apple turnovers per day. How Long will it take to recover the cost of a PieMaster Model MT-20 or a Model SA-21 Semi-automatic machine if I only need to make 1000 turnovers per day?
- How Long will it take to recover the cost of a PieMaster Model MT-20 or a Model SA-21 Semi-automatic machine if I only need to make 1000 turnovers per day?
- How does the manual PieMaster Model MT-20 Work?
