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FRITSCH Bakery Technologies GmbH & Co. KG
97348 Markt Einersheim
„Our collaboration in past years has been a vital ingredient to our own Company and Family's vision, and mission, to bake innovatively without compromise to old-fashioned Bread-Excellence. Together we are Baking a Difference!"
For a uniform and continuous dough sheet
The LAMINATOR 700 is a true master at laminating puff pastry, croissant, short and Danish dough types in perfect and consistent quality. However, it can do far more. The universal version (Section 3) can also handle soft dough types required for rustic baked goods with ease.
For laminated dough types fine and uniform layers are essential; for other dough types the most important thing is to maintain the delicate pore structure. The LAMINATOR 700 guarantees a continuous, uniform high-quality dough sheet. The gentle dough handling in accordance with the FRITSCH SoftProcessing principle guarantees products of outstanding quality. We also paid particular attention to high availability and easy handling.
All the important components of the LAMINATOR 700 can be easily removed without special tools. This ensures swift and easy (re)fitting and quick product changeover. The line can be operated by one person thanks to the central control of all units by touchscreen panel. Every section can be controlled individually and in combination with others. Customised production programmes which can be selected ensure a high degree of automation.
MAXIMUM EASE OF OPERATION FOR AN OUTSTANDING END PRODUCT QUALITY
Our LAMINATOR 700 can now be configured with even more flexibility thanks to our "Low-Stress" dough sheet former in section 1. The use of a TBP is ideally suited for the gentle shaping of doughs with a TA of 145 to 175. The combination of a LAMINATOR 300 with the dough sheet former DS is particularly recommended for firm doughs that don’t require any proofing times.
In addition to the gentle processing of the dough, high system availability and ease of operation is also of great importance. An automatic, permanent cascade control now makes operation even easier. The tedious calculation of the individual percentage values is no longer needed and due to factor chaining, manual input is no longer necessary for individual drives. When controlling the LAMINATOR 700, it is only necessary to set the power and number of layers that you want to create; all subsequent adjustments are calculated automatically.
Click here and experience the new LAMINATOR 700 LIVE in action. Or visit us at the FRITSCH World of Bakery and let us convince you during a LIVE product demonstration.
The advantages of the new LAMINATOR 700
Technical data, advantages and options
|Table width||700 mm|
|Net dough sheet width||max. 600 mm, infinitely adjustable|
|Belt speed||0.6 - 6 m/min on exit belt section 3|
|Dough capacity||300 - 1,200 kg/h (incl. fat and scrap dough)|
|Dough block production||up to 1,500 kg/h|
|Layers||16 - 144 fat layers|