Commercial Electric Tartlet Shell and Pastry Cup Baking Machine

Description

The Commercial Electric Tartlet Shell and Pastry Cup Baking Machine is a specialised bakery appliance developed for producing uniform tartlet shells and other moulded pastry products efficiently. Unlike a conventional deck or convection oven, this machine uses shaped heated mould plates to form and bake the pastry directly into a consistent shell. Prepared dough or batter is portioned into the lower mould before the upper mould is closed. Electric heating transfers heat through the mould plates, allowing the product to bake evenly while maintaining the required shape. Once the baking cycle is complete, the shells can be removed and prepared for filling, decorating, packaging or serving. The machine is especially useful for commercial operations that require repeatable sizing and presentation. Uniform shells make it easier to control filling quantities, calculate production costs and prepare consistent retail or food-service portions. The moulded baking method can also reduce the manual shaping required when compared with preparing individual shells using conventional baking trays. Its 304 stainless-steel body provides a professional appearance, good structural durability and convenient exterior cleaning. Touch controls simplify temperature and operating adjustments, while the compact countertop configuration makes the machine suitable for bakeries and kitchens where floor space is limited. The exact mould pattern, number of cavities, cavity dimensions and achievable production rate depend on the selected mould configuration. These details should be confirmed according to the required finished tartlet diameter, depth, wall thickness and production volume. Specification Details Product Type Commercial tartlet shell and pastry cup baking machine Installation Style Countertop Heating Source Electric Rated Power 2.8 kW Available Voltage 110 V or 220 V Rated Frequency 50 Hz Control Type Touch control Machine Dimensions 440 × 520 × 430 mm Net Weight 38 kg Main Construction 304 stainless steel Baking Method Direct-contact heated mould baking Mould Arrangement Upper and lower shaped baking moulds Mould Pattern Selected according to the required product Cavity Quantity Configuration-dependent Temperature Adjustment Controlled according to the pastry formulation and mould configuration Primary Products Tartlet shells and moulded pastry cups Dough Loading Manual portion loading Product Removal Manual Operating Mode Batch production