Stefan Praller of FRITSCH Bakery Technologies discusses how FRITSCH is helping medium-sized bakeries improve flexibility, automation, and product quality with scalable dough processing
FRITSCH is well known for its customised industrial lines. But what solutions can you offer to medium-sized customers?
FRITSCH has been developing and manufacturing bakery lines and machines for now 100 years. As one of the leading manufacturers of bakery machines, our focus is not only on developing flexible and compact lines, but above all on our enthusiasm for the baked product. Our aim is to supply all our customers with the highest quality, both in the form of reliable lines and high-quality baked products. Depending on the desired products, we offer a wide range of different solutions for midsized bakeries and the possibility to grow with us and our equipment. This allows customers to start with a single ROLLFIX in combination with a make-up machine like our VARIOFLEX or MULTIFLEX family and then automate further later on – for example, with a DOUGHLINER or a LAMINATOR.
You mentioned that customers can get started with the ROLLFIX. What makes this machine special?
The ROLLFIX is the brand with the longest history in our portfolio. The first ROLLFIX was introduced to the market in 1954. Since then, we have been continuously adapting the machine to our customers’ steadily growing requirements.
Thanks to its powerful drive system and a roller gap of up to 50 mm, the ROLLFIX prime can handle dough portions of up to around 20 kilograms. The double spindle on the adjustment roller provides added strength and, together with the selectable infeed speed, enables higher degrees of reduction. As standard, the dough sheeter is also equipped to produce filo dough. Furthermore, the all-over stainless-steel structure not only results in increased durability, and thus a longer service life, but also in excellent hygiene properties. In addition, the flour duster and brush can be removed quickly and easily for even faster and easier cleaning of the machine.
What kind of make-up lines can be used in combination with a ROLLFIX?
For the production of different types of pastry products, we offer our VARIOFLEX M or VARIOFLEX L – depending on the desired capacity. To produce croissants or other coiled products, the MULTIFLEX M is a real specialist. For maximum flexibility, our MULTIFLEX L can handle a wide variety of products which makes this machine the ultimate all-rounder in our portfolio.
When feeding a make-up line with a dough spool, all the lines are equipped with a calibrating head. The calibrating head homogenises the dough sheet, especially from one spool to the next, and provides exact weight distribution. A dough loop control sensor ensures that the dough sheet passes through the calibrating head without tension or stretching.
What makes the VARIOFLEX M particularly suitable for small and medium-sized bakeries?
Due to its compact design, the VARIOFLEX M 700 is ideal for small and medium-sized bakeries. Nevertheless, a broad range of pastry products can be produced. Cut, folded, coiled, filled, or punched products – the possibilities are nearly endless. The wide variety of specialised accessories enables the machine to be easily configured to the individual operating procedure. The electric motor-driven guillotine works very quietly and is extremely precise thanks to the electronic cutting length control. It achieves a performance of max. 100 strokes/min when cross-cutting (continuous operation) and max. 30 strokes/min when punching. Tools can be changed quickly and easily without special tools and the positioning aid.
What is the difference with the VARIOFLEX L? Is it just the performance of the machine?
With up to 150 cutting and up to 80 punching strokes per minute, the VARIOFLEX L stands out due to its capacity, which is perfectly tailored to the needs of medium-sized businesses. Up to 9,000 Chelsea buns or 18,000 folded turnovers per hour are absolutely no problem.
But it is not only the performance, the VARIOFLEX L offers the efficient solution for highest demands on quality, output, and flexibility. The synchronised guillotine is very gentle on the dough and closes filled products extremely reliably with its press function.
