#: locale=de
## Tour
### Beschreibung
### Titel
tour.name = Fritsch virtual tour
## Skin
### Button
Button_4FF7C2C4_66D2_3CB7_41BA_EF5C6C5BE389.label = MULTIFLEX M 700
Button_51436C76_667E_2473_41D4_B0D1F3AD2DCC.label = VARIOFLEX M 700
Button_519DFD24_667E_6597_41CD_A31505BDEF6A.label = MULTIFLEX L 700
Button_593827F2_6651_E484_41C6_5870749C48A7.label = ROLLFIX prime
Button_5BDC3217_6656_FF8C_41C9_76BB202F42DB.label = MULTITWIST
Button_5E697134_667E_1DF7_41CD_678C9BAD174E.label = IMPRESSA croissant
Button_5EF74DEB_667E_E492_41D4_0956087E06E7.label = IMPRESSA bread
Button_5F71769E_667E_64B3_41B4_36EC84455F0D.label = PROGRESSA bread
Button_5FE5D6A1_667E_248E_41C1_0892DB79958F.label = IMPRESSA pizza
Button_B9363EC5_AD41_EF19_41BB_2A488A86E45D.label = PROGRESSA prime
### Multiline Text
HTMLText_07259BB7_9779_4BD2_41E2_7AF4126A5E54.html = Total area: approx. 4,600 sqm
Professional baking infrastructure that covers the entire process
Full range of FRITSCH machines and lines
16 master bakers for optimal support of our customers
Development and testing of new product ideas and production techniques
Training at our World of Bakery or on the customer's own premises
FRITSCH World of Bakery
Experience innovation first hand
The industrial pizza and flatbread line for highest shape accuracy
Capacity:
500 – 9,000 kg/h
Table width:
900 mm | 1,100 mm | 1,300 mm
| 1,500 mm
The high-performance line for all coiled pastries of different shapes and sizes
Capacity:
500 – 6,000 kg/h
Table width:
900 mm | 1,100 mm | 1,300 mm
Length of the line:
5 m
Capacity:
500 – 1,800 kg/h
Dough sheet width:
250 mm
Dough sheet thickness:
10 - 35 mm
Cutting length:
60 - 200 mm
Max. refill volume:
250 l
FRITSCH World of Bakery
Experience innovation first hand
Total area: approx. 4,600 sqm
Professional baking infrastructure that covers the entire process
Full range of FRITSCH machines and lines
16 master bakers for optimal support of our customers
Development and testing of new product ideas and production techniques
Training at our World of Bakery or on the customer's own premises
Floor area (LxW):
approx. 5,200 x 1,360 mm*
Table width: 700 mm
Conveyor belt width: 650 mm
Net dough sheet width: 600 mm
Cross-cutting capacity:
max. 100 strokes/min
Punching capacity:
max. 30 strokes/min
EASYLINE
The compact and efficient pastry line
IMPRESSA pizza
The industrial pizza and flatbread line for highest shape accuracy
Dimensions working position (LxW):
4,320 x 1,260 mm*
Sheeting speed:
71 m/min
Working width:
650 mm
Roller diameter:
98 mm
Roller gap:
up to max. 50 mm
Dough block processing:
up to approx. 20 kg
Safety hood infeed height:
85 mm
*depends on the table lengths
ROLLFIX 700
The "Marathon Sheeting Machine"
LAMINATOR 300
The true master at laminating puff pastry, croissant, short and Danish doughs
Table width:
700 mm
Conveyor belt width:
650 mm
Net dough sheet width:
max. 600 mm
Peformance range:
300 – 1,200 kg/h
Dough sheet thickness:
2 - 40 mm
Reduction degree satellite head:
1:10
Reduction degree calibrating head:
1:2
Layers:
from 16 – 144 fat layers*
*depends on the thickness of the final dough and the type of fat
Capacity Pretzel:
max. 2,000 pcs/h
Capacity Single strand plait:
max. 1,500 pcs/h
Capacity Knot:
max. 1,500 pcs/h
Capacity Ring:
max. 2,000 pcs/h
MULTITWIST
The all-rounder for twisted products
MULTICUT
The all-rounder for pastries, bread products and all coiled specialities
Floor area (LxW):
approx. 7,100 x 1,815 mm*
Table width:
700 mm
Conveyor belt width:
650 mm
Net dough sheet width:
600 mm
Cross-cutting capacity:
max. 100 strokes/min
Punching, punching/turning capacity:
max. 30 strokes/min
Punching capacity:
max. 25 strokes/min
*Table extensions possible
Floor area (LxW):
approx. 6,300 x 1,300 mm
Table width:
700 mm
Conveyor belt width:
650 mm
Net dough sheet width:
600 mm
Punching/turning capacity:
max. 20 strokes/min
Cross-cutting capacity:
max. 45 strokes/min
Punching capacity:
max. 40 strokes/min
CTR
The machine for a wide variety of coiled products
Capacity:
500 – 9,000 kg/h
Table width:
900 mm | 1,100 mm | 1,300 mm
| 1,500 mm
IMPRESSA croissant
The high-performance line for all coiled pastries of different shapes and sizes
Capacity:
500 – 6,000 kg/h
Table width:
900 mm | 1,100 mm | 1,300 mm
IMPRESSA bread
The flexible industrial line for artisan bread specialities
Capacity:
500 – 9,000 kg/h
Table width:
700 mm | 900 mm | 1,100 mm | 1,300 mm | 1,500 mm | 1,700 mm
The compact and efficient pastry line
Floor area (LxW):
approx. 5,200 x 1,360 mm*
Table width: 700 mm
Conveyor belt width: 650 mm
Net dough sheet width: 600 mm
Cross-cutting capacity:
max. 100 strokes/min
Punching capacity:
max. 30 strokes/min
Dimensions working position (LxW):
4,540 x 1,300 mm*
Sheeting speed:
71 m/min
Working width:
650 mm
Roller diameter:
98 mm
Roller gap:
up to max. 50 mm
Dough block processing:
up to approx. 20 kg
Safety hood infeed height:
85 mm
*depends on the table lengths
The "Marathon Sheeting Machine"
The machine for a wide variety of coiled products
Floor area (LxW):
approx. 6,300 x 1,300 mm
Table width:
700 mm
Conveyor belt width:
650 mm
Net dough sheet width:
600 mm
Punching/turning capacity:
max. 20 strokes/min
Cross-cutting capacity:
max. 45 strokes/min
Punching capacity:
max. 40 strokes/min
Floor area (LxW):
approx. 7,100 x 1,815 mm*
Table width:
700 mm
Conveyor belt width:
650 mm
Net dough sheet width:
600 mm
Cross-cutting capacity:
max. 100 strokes/min
Punching, punching/turning capacity:
max. 30 strokes/min
Punching capacity:
max. 25 strokes/min
*Table extensions possible
The all-rounder for pastries, bread products and all coiled specialities
The flexible industrial line for artisan bread specialities
Capacity:
500 – 9,000 kg/h
Table width:
700 mm | 900 mm | 1,100 mm | 1,300 mm | 1,500 mm | 1,700 mm
Capacity Pretzel:
max. 2,000 pcs/h
Capacity Single strand plait:
max. 1,500 pcs/h
Capacity Knot:
max. 1,500 pcs/h
Capacity Ring:
max. 2,000 pcs/h
The all-rounder for twisted products
Table width: 700 mm
Conveyor belt width: 650 mm
Net dough sheet width:
max. 600 mm
Peformance range:
300 – 1,200 kg/h
Dough sheet thickness: 2 - 40 mm
Reduction degree satellite head:
1:10
Reduction degree calibrating head: 1:2
Layers: from 16 – 144 fat layers*
*depends on the thickness of the final dough and the type of fat
The true master at laminating puff pastry, croissant, short and Danish doughs