MULTITWIST

The dough piece from the dough divider and the intermediate proofing room is first flattened by the flattening unit and then transported to the pretzel strand machine. The coiled dough strand is then shaped in two stages using a counter-rotating shaping board and rolled out into a long strand. Various shapes are possible during this process, ranging from cylindrical to conical to bulbous. Guide plates are located at the transfer points to ensure that the dough strand always enters the shaping plates straight.

To sort out or align dough strands that are either not the correct length or not centered on the conveyor belt, the pretzel strand machine can optionally be equipped with a centering and ejecting system (Center Device). For this purpose, the dough strands are visually detected by a camera, and the shape and length of the strand are checked. If the parameters do not match the preset values, the dough strand is either sorted out due to incorrect length or centered on the conveyor belt if it is not symmetrically positioned.

• Precise strand production in various shapes
• High process reliability through centering and ejection system

The FRITSCH MULTITWIST is a true all-rounder when it comes to the fully automated production of twisted products. The machine can twist more than just pretzels into all shapes and sizes. The MULTITWIST also twists bread sticks, rings, and labor-intensive products such as single strand plaits and knots with ease.

One twisting unit achieves an output of up to 2,000 pieces per hour in pretzel and ring production. Up to 1,500 pieces per hour are accomplished when twisting knots and single-strand braids.

The tools are monitored via RFID modules to prevent operating errors from occurring and to guarantee process reliability. In addition, a tool change, i.e. a change of twisting table and twisting head, is possible within a few minutes without the need for special tools.

• High capacity
• Process-reliable twisting of different products
• Monitoring to avoid incorrect applications

The baking trays supplied by the infeed conveyor of the baking tray conveyor are loaded with products via a depositing process. The trays that are fully loaded with products are transferred by the baking tray transfer unit to the outfeed conveyor of the baking tray conveyor. The outfeed conveyor is positioned beneath the infeed conveyor, allowing the loading of empty trays and the removal of fully loaded trays without changing location. Another advantage of this compact design is the reduced space requirement for the baking tray conveyor.

• Compact design
• Operation from one side possible