FRITSCH – Besides being synonymous with premium quality and pioneering innovation, this name is associated with long-standing tradition and experience in the market, in particular. The company has been owned by the FRITSCH family – now in its fourth generation – since its foundation in 1926. A number of new developments have enabled FRITSCH to become an innovation leader in the field of baking technology over the decades.
Foundation of the company by Alois Fritsch in Wiese in today's Czech Republic.
Relocation to Markt Einersheim after World War II.
Adolf Fritsch joins the Company as 2nd generation.
The dough sheeter ROLLFIX is launched onto the market. The first technological milestone for FRITSCH.
Adolf Fritsch becomes Managing Director.
The FRITSCH satellite head for dough laminating systems is introduced. The first laminating line is delivered in Germany.
With the CROISSANTOMAT 2000 FRITSCH enteres the industrial croissant segment.
Klaus Fritsch and his wife Regine Begatik join the company as 3rd generation.
FRITSCH develops a complete, fully modular concept for industrial production lines - the today's IMPRESSA lines.
Klaus Fritsch joins the management.
Establishment of the FRITSCH Technology Center.
Adolf Fritsch hands over management to his son Klaus Fritsch.
FRITSCH presents the LAMINATOR 3000, the laminating line for industrial dough handling.
The fully automatic twisting machine for pretzels, the MULTITWIST, is presented on a trade fair for the first time. To this day, the MULTITWIST with its numerous tools is an unique selling point of the company.
Solutions with high flexibility, gentle dough processing and high capacity are demanded. FRITSCH has specialized in the lamination of dough for years and launches the new machines MULTILINE and MULTICUT.
The LAMINATOR 300 and the Universal Filling Unit are launched onto the market.
The vacuum coiling unit CSV is introduced. A suction device underneath the table holds the dough pieces in place so that the croissants can be coiled precisely.
FRITSCH presents a fully automatic bending robot for croissants.
After 30 years of successful company management Mr. Klaus Fritsch and his wife Regine Begatik withdraw from the operative business and take a seat on the supervisory board. With their eldest daughter Anna-Maria Fritsch the 4th generation joins the company. Dr. Ulrich Brahms was appointed Managing Director.
FRTISCH presents its new high performance line for croissants - the CCT.
FRITSCH celebrates its 90th anniversary. The FRITSCH Technology Center is expanded to 4,600 sqm.
The MULTITWIST reaches a new performance level. Three lines with a capacity of 20,000 pretzels per hour each are sold.
The Soft Dough Sheeter enables the processing of doughs up to a dough yield of 190, giving our IMPRESSA bread an even greater variety of products.
Alexander Schmitz becomes Managing Director.