I produce 144 pies (3in) twice a day. I fill and freeze them. What is a good way to seal them for freezing indiviually that is efficient and timely and protects the crust? They are in an aluminum shell. I suspect there is a machine that I could pass the container over, once they are indiviually wrapped in saran. Vacumn wrapping is not possible. I would like to be able to furnish the outlets I have with quantities of small pies. Your suggestions would help.