Whats That For???

Hello, Our bakery is new to making Meat pies. We hoping to be making 7000-15000, 4inch meat pies per week that do not have a top crust. For all the meat fillings we were planning to cook them in large pots like a 50qt pot for example and heat them on large Stock Pot Range burners. maybe even larg

Hello all, Our bakery is just starting out with a 4 inch meat pie line served in our 4inch foil syle/tins. We are thinking about using two Little Champion manual pie presses. For the little chunks of dough we will be pressing in each foil tin, how do others make these in a fast efficient manner?

Can any one give recommendations on what they use and recommend for a good oven to be used on 4 inch meat pies without a top crust? Also if you have any recommendations on Freezers for the pies and packaging/wrapping options would be great. Thanks.