The lines LTT, for the production of tarts and pies, are designed for high production capacity on industrial scale. Production is possible on baking trays for the tunnel ovens or directly in foils for special applications like freezing spirals.
The LTT lines can be completely customized based on the type of product desired to be produced at the required capacity. The line working with indented trays consists of an indexing conveyor with an electronic gearbox for correct tray positioning underneath the working units. The conveyor is fitted with an extruder and blocking system. The volumetric extruder is used to portion the dough into exact quantities, whereas the blocker carries out the more delicate job of blocking the pies or tarts due to a pneumatic and individual compensation system that ensures perfect shape. It is possible to foresee a greaser or foil loader to be installed before the extruder, a filling depositor and a moulding system for lids or lattice tops after the blocker. The line, instead, that works directly with foils is made up of a conveyor with interchangeable perforated platens, which are designed according to the product dimensions. Also in this case the standard line foresees a foil loader, a volumetric extruder and a blocking system. For both models the blocker can be manufactured with the electrical components above the working table, in order to ease washing operations. This option is called wash down.

The Minitart machine results from the need of the customer to have a compact machine for tarts and pies, running at a higher production capacity than the Tartomatic machine.

This machine is made up of a chain conveyor, driven by a servo-motor, to ensure absolute precision during the tray positioning stage. The conveyor is fitted with a volumetric extruder and blocking system. The extruder deposits the dough billets into the tray indents in an accurate manner, both in terms of product positioning and weight. The blocking process of the dough billets occurs by a mechanical blocker with a pneumatic and individual compensation system for every die, in order to achieve excellent results even with difficult mixes to handle. On the end side of the line it is possible to install a depositor for creams and jams as well as a moulder for lattice tops or lids to customize products.

Perfection of a great PIE line within an extremely reduced space. The Tartomatic machine is compact and versatile for the production of tarts and pies of small and large dimensions, quiches and cheesecakes.

This machine consists of a dough billeting roller extruder, of a turntable on which the operations for foil placement and product moulding take place. This extruder guarantees high accuracy and considerable care in treating the most difficult dough mixes. The moulding system of the dough portions is hydraulic and is carried out by a blocking die. It is possible to provide the machine in line with a volumetric cream or jam depositor and with a moulder for lattice tops or lids in order to personalize the products (for instance: with the customer’s logo). The pie shape meets the needs of the customer, or it can be studied based upon Comas’ experience. In this way, a great variety of shapes and configurations, ranging from traditional (round, square and triangular) to special ones (heart, star and other shapes).