Project: Bakery Blueprints (Part II)

Machinery manufacturers are expected to equip bakery facilities according to the requests of their clients. These projects can pose challenges and technical issues.

By Daisy Phillipson

In this issue of European Baker, we take a look at how various companies overcome these challenges and offer unique and worthy solutions to exceed the expectations of their customers.

Working with customers

Fritsch Bakery Systems (FBS) develops the project of equipping a bakery facility by working together with their customers. The process starts with the product that the customer wants to produce and sell. Together with the customer, this product is developed and tested in the Fritsch Technology Centre (FTC).

When the customer is satisfied with the outcome, FBS starts to plan the layout and select the most suitable suppliers according to the technical, technological, economic and constructional requirements on site. FBS then coordinates and clarifies the interfaces between the Fritsch equipment.

Bert Schierholz, CEO of FBS, said, “We supervise the whole supply chain process of the equipment, from placing the order to the factory acceptance test and to the shipment.

On site, FBS supervises the installation and coordinates the commissioning for the whole turnkey project. We take over the guarantee of the process and product quality and take care of the employee training on the complete line.

With our projects, we stand out as FBS has a deep knowledge of the whole production process, from the silo to the packaging and the interfaces between the various components.”

Project example

In Chile, FBS provided a complete turnkey solution from silo to packaging on an area of 20.000 sqm. Schierholz explained that the company installed and commissioned four fully automatic production lines for bread and pizza.

Line 1 is for marraquetta with a capacity of 10,000 pieces/hour. Line 2 is for hallulla with a capacity of 25,000 pieces/hour. Line 3 is for baguettes of different sizes with a capacity between 4,000 and 15,000 pieces/hour, depending on the size of the product. Finally, line 4 is for pizza with a capacity of 2,000 pieces/hour and flexibility in size and make up.

“The four lines allow the customer to produce large quantities in high and constant quality with maximum flexibility,” explained Schierholz.

You can read more on Bakery blueprints (II) in our European Baker print magazine (Issue 4, July/Aug)!
Credit photo: GHM