PieMaster Model MT-20 Manual Operated Turnover Machine
$1,295.00
Product Description
PieMaster Manually Operated Turnover Machine
Model MT-20
The Model MT-20 PieMaster ™ has these unique features:
-
USDA Approved.
-
3-5 turnover per minute capacity after initial practice.
-
Strong, all metal, super shock resistant frames.
-
Super strong grippers to firmly hold MT-20 on work table.
-
Strong handle that resists binding from the toughest user.
-
Stronger, Stainless Steel, flex-resistant shafts to handle the toughest doughs.
-
Works with all types of doughs: pastry, yeast, noodle, modified corn, etc.
-
Great for products that will be baked, fried, boiled, or frozen.
-
Easy cleanup – simply wipe down. No nooks or crannies to hide dirt.
-
Each PieMaster machine comes with one mold set of your choosing. Specify which mold set you would like when ordering. Additional mold sets are available for an additional cost.
Specifications
-
Length: 14.4 in (365.7 mm) ● Width: 9.0 in (229 mm) ● Height: 9.5 in (241 mm)
-
Shipping Weight: 25 lbs (11.36 kg)
-
Packaged Cube: 1.5 cu. Ft. (.0425 cu. Meter)
-
Packaged dimension: 18in x 12in x 12in (457mm x 305mm x 305mm)
-
100% Stainless Steel & Food Grade Aluminum
CALZONES ● EMPANADAS ● JAMAICAN PATTIES ● FRUIT PIES
OR ANY VARIETY OF FOLDED PIES
!["Various]("file:///X:/Manufacture's/PieMaster/mold_shapes.gif" "Bakery Equipment | Print Product")
Each PieMaster machine comes with one mold set of your choosing. Specify which mold set you would like when ordering. Additional mold sets are available for an additional cost.
Now 26 Sizes to Choose From.
| Part # | Mold Size | Capac. oz (gm) filling & dough before cooking | Length, in (mm) | Width, in (mm) | Depth, in (mm) |
| 21T719 | 1/2 Rnd-Dble | 1/2oz (14gm) | 2-3/8 (60.3) | 1-1/2 (38.1) | 0-5/8 (15.9) |
| 21T702 | 1 Dbl Square | 1 oz (28 gm) | 2 (50.8) | 2 (50.8) | 5/8 (15.9) |
| 21T701 | 1 Half Rnd | 1 oz (28 gm) | 3-5/8 (92.1) | 2 (50.8) | 1-1/8 (31.7) |
| 21T732 | 1.2 HR Dble | 1.2 oz (40 gm) | 2-3/4 (60.8) | 2 (50.8) | 1 (12.7) |
| 21T728 | 1+ Half Rnd | 1.5 oz (42 gm) | 3-7/8 (100) | 2 (50.8) | 1/2 (12.7) |
| 21T705 | 2 Dbl Square | 2 oz (57 gm) | 2 (50.8) | 2 (50.8) | 1 (25.4) |
| 21T703 | 2 Half Rnd | 2 oz (57 gm) | 4 (101.6) | 3 (76.2) | 1-1/2 (38.1) |
| 21T704 | 2 Rectangular | 2 oz (57 gm) | 4-5/8 (117.5) | 2 (50.8) | 7/8 (19.9) |
| 21T706 | 3 Half Rnd | 3 oz (85 gm) | 4-1/2 (114.3) | 3 (76.2) | 1-1/2 (38.1) |
| 21T718 | 3 McD Rect | 3 oz (85 gm) | 4-5/8 (117.5) | 2 (50.8) | 1 (25.4) |
| 21T707 | 3 Rectangular | 3 oz (85 gm) | 5-3/8 (136.5) | 2-1/2 (63.5) | 1/2 (12.2) |
| 21T708 | 4 Half Rnd | 4 oz (113 gm) | 4-5/8 (117.5) | 3-1/4 (82.5) | 1-3/8 (34.9) |
| 21T727 | 4 HR Wide | 4 oz (113 gm) | 5-1/16 (129) | 3-1/2 (89.5) | 1-3/8 (34.9) |
| 21T726 | 4 HR-JP-Brks | 4 oz (113 gm) | 4-1/2 (114.3) | 3-1/2 (88.9) | 1-1/4 (31.8) |
| 21T709 | 5 Half Rnd | 5 oz (141 gm) | 4-7/8 (123.8) | 3-1/4 (82.5) | 1-5/8 (41.3) |
| 21T710 | 5 Jamaican | 5 oz (141 gm) | 4-1/2 (114.3) | 4 (101.6) | 7/8 (19.9) |
| 21T729 | 5.5 HR – Bol | 5.5 oz (156 gm) | 5-1/4 (133.4) | 3-3/4 (95.3) | 1-1/4 (31.8) |
| 21T730 | 5.5 Hf Rnd-Wav | 5.5 oz (156 gm) | 6-1/4 (158.8) | 3-1/2 (88.9) | 5/8 (15.9) |
| 21T712 | 6 Half Rnd | 6 oz (170 gm) | 5 (127.0) | 3-5/8 (92.1) | 1-3/4 (44.4) |
| 21T713 | 7 Half Rnd | 7 oz (198 gm) | 5-9/16 (141.3) | 3-1/4 (82.5) | 1-3/4 (44.4) |
| 21T714 | 8 Half Rnd | 8 oz (227 gm) | 5-1/2 (139.7) | 3-3/4 (95.2) | 2-3/8 (60.3) |
| 21T722 | 8 Rectangular | 8 oz (227 gm) | 7-1/2 (190.5) | 3-1/8 (79.4) | 1-3/4 (44.4) |
| 21T715 | 9 Half Rnd | 9 oz (255 gm) | 6-7/16 (163.5) | 3-1/2 (88.9) | 2 (50.8) |
| 21T716 | 11 Half Rnd | 11 oz (311 gm) | 7-1/8 (181.0) | 3-1/4 (87.5) | 2-1/4 (57.2) |
| 21T717 | 14 Half Rnd | 14 oz (397 gm) | 6-7/8 (174.6) | 3-3/4 (95.2) | 2-1/2 (63.5) |
| 21T725 | 16 HRJumbo | 17 oz (482 gm) | 8 (203.2) | 3-3/4 (95.2) | 2-1/2 (63.5) |
Notes:
- Capacity figures are approximate and normal maximums (filling & dough) before cooking.
- Dimensions include the width of the teeth.
- It is normal for the molded product to be slightly smaller than the mold size.
- Be sure to allow about 15% for size shrinkage after molding, except when using #16HR (21T725). The product from this mold size tends to grow slightly and produce a 9 in length with pizza dough
Warranty
Warranty text