FRITSCH is focusing on continuity and in May 2025 presents a new pastry line in hygienic design, placing a special emphasis on good accessibility, quick cleaning, and easy handling of the line.
With the PROGRESSA pastry, FRITSCH presents a new pastry line for retail bakers that impresses especially in terms of hygiene and easy handling. When it comes to the hygienic design of the line, FRITSCH is consistently following the course it first set in 2023 when the IMPRESSA bread first came out and is now taking key design features and applying them to the pastry segment.
The hygienic design of the line naturally includes consistent use of smooth surfaces, watertight covers on threaded connections, and rounded corners in which no dirt can accumulate. A linear quick release mechanism for the belt, like on the feed table of the satellite head for example, ensures good accessibility even in tight spaces. Also, on the so-called “omega drives”, the belt can be completely relaxed in a matter of seconds, which makes cleaning under belts a quick and easy process as well. In addition, the line can be wet-cleaned with a pressure of up to 15 bar and a temperature of 60°C (140°F).
Easy handling and usability
A new folding device concept ensures easy handling and quick changeover on the line. Now, the folding ploughs are going to be housed in a frame, where a bar, uniquely fitted to each product, will be placed into. The folding devices are then simply „clicked“ onto the bar at predefined positions. Thus, a great variety of product configurations can be applied quickly and comfortably, while the folding devices, that are not in use, are stored in a space-saving storage rack.
The reworked roll-up roller is easily detached or mounted by a hinge mechanism and is easy to handle due to significantly reduced weight.
The belt drive eliminates the need for a protective cover, making the roller easily accessible for cleaning. It can also be put in the dishwasher for thorough cleaning.
The brushes in the flour dusters, which can be removed without tools, as well as the easier-to-remove brushes on the satellite dough sheeter, the scrapers on the calibrating head and the infinitely adjustable spreading ruler also help to reduce the amount of cleaning required. The line is completed by the compact dough piece deposition unit with double extension.
Another new feature of the line is the control system, which is simple and intuitive to operate. The filling unit and deposition unit are integrated into the control system, so that no additional display is required in these devices. All data is stored centrally in the recipe.
