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Lanarkshire-based Bells Food Group has invested in a Scotch pie line from European Process Plant (EPP).
Its Comas Scotch Pie Line has replaced the pie maker’s original Comas Pie Line, which was installed by the equipment specialist 20 years ago.
The new line forms a small pastry doughball, which is dropped into heated moulds. A heated press then stamps the pie shell to partially cook the pastry. Robotics arms then pick up the shells, place it on a conveyor and pass it under a depositor, which adds the filling.
The pies then travel along the belt where a pastry lid is placed on top of the pie. A glaze is added and then the pies pass through a retractor which gently sweeps away the pies onto a travelling oven, where they are heated and transported to the wrapping department.