Raque Food Systems, LLC Custom Manufactured High Rim Pie Shell Forming and Filling Systems

High Speed Production Rates Continuous motion production lines can be made to form as many as 75 pie shells per minute per lane. The Raque Food System's High Rim Pie Line makes pies quickly and efficiently so that your profit per minute may be maximized.	U.S.D.A. Approved All of Raque Food Systems, Inc. machinery has been fabricated to meet or exceed all applicable industry standards. The staff at Raque Food Systems takes great satisfaction in producing high quality machinery. It is important to our personnel that hygiene, safety, and reliability are designed into every component. Hence, U.S.D.A. compliance is built into every system.	Quick Change Components Forming heads and container carriers can be quickly removed and simply replaced. Hand knobs on the forming heads allow personnel to remove and reinstall a head within minutes. No tools are used to release the container carriers, which permit various pastry sizes.
Scrapless System Dough is constantly measured and formed into a pie shell with your pattern and without scrap. There is no material to be trimmed off and no need for additional pieces of equipment to return excess dough. A reliable pie shell is assured by using fresh dough for each shell. The scrapless system produces pies at a higher quality, lower cost, and with less maintenance.	Features and Options: Quick Change Heads and Carriers. Cross Grain Sheeting. Customized Design. No Scrap. High Speed Operation. USDA Approved Materials. CE Marking Available.	Custom Designed Tailored to match your recipes and your needs. All machinery is designed to fit into your facilities and improve upon your current production techiques. The High Rim Pie Line can be configured to work with oven loading equipment. Supplementary equipment can be integrated into the system to incorporate filling and garnishing the pie shell. Raque Food Systems Personnel will work with you to make the most of the machinery!
Cross Grain Sheeting Consistent dough density and a flaky crust are both assured by rolling the dough in two directions. Just as a baker would do when hand making pie shells, the dough is rolled out before being formed into a pie shell.		CE Marking All relevant directives from the European Economic Community are reviewed and complied with. All equipment is designed to match the European Standards. Safety is assured through careful design implemetation and thoughtful documentation. The C.E. mark can be applied upon request.