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High-Performance Croissant Line | FRITSCH | IMPRESSA Croissant

Supplier: JB & Brothers Pty Ltd

The IMPRESSA croissant High-Performance Croissant Line ensures a safe, durable and dependable process for everything coiled.

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Appplications

Compact, yet powerful, flexible and as maintenance-friendly as always. Not only can croissants be produced with the IMPRESSA croissant, but a whole range of coiled pastries and coiled breads - from Bamberger crescents to Swiss pastries up to salt breads, pretzel sticks and grain breads - can be manufactured fully automatically in excellent quality and high quantities.

With its compact design, within which all processes take place, from the unworked block of dough to finished croissant, this high-performance line is also suitable for medium-sized bakeries.

 

Benefits

The innovation in the current model is a new, patented system that enables the precise cutting and rotating of triangular dough pieces simultaneously. The new system was therefore named CCT (Croissant Cutting and Turning) and is a further development of the well-known FRITSCH systems. Here a rotary cutter always cuts an entire row, rotates them and aligns them precisely. This cutting and turning in a single step produces consistent shapes, consistent weights and positional accuracy, therefore creating the optimal conditions for continuous high speed processing and high-quality finished products. Another plus: Fewer mechanical operations require less energy. The new IMPRESSA croissant is significantly more energy efficient than its predecessor.

 

Features / Specifications

Further processes have to be managed for the production of croissants as well as cutting and turning, which are implemented in FRITSCH-systems with the highest process reliability and accuracy:

  • Laminating: This is provided by the proven LAMINATOR 3000 with the IMPRESSA croissant. Variable up to a maximum of 144 dough-fat layers are possible.
  • Filling: Various FRITSCH filling devices can be integrated at variable points of the process sequence, depending on the type of filling.
  • Coiling: The CSV vacuum coiler provides highly accurate coiling. It secures the dough from underneath with a vacuum, so that a more precise impact and the best conditions for an exact final positioning is guaranteed.
  • Bending: Even the bending of croissants is fully automatic with FRITSCH. A whole variety of different bending configurations, right up to a completely closed fully bent product are possible, exactly to specifications and always while ensuring positional accuracy.

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