MULTITWIST

The dough balls from the dough divider and the intermediate proofer are firstly pressed flat with a flat pressing unit and then transported on to the pretzel strand machine, where they are centred, rolled out and coiled. The coiled dough strand is moulded counterworked in two steps with a moulding board and then rolled long. Different shapes are possible - from cylindrical to conical to bulged. At the transfer points, there are guiding sheets, which ensure, that the dough strand is always straight when it enters the moulding plates.

To sort out dough strands having an incorrect length or to align those which are not lying on the conveyor belt in a centred manner, the pretzel cord machine can be equipped with a centring and evacuation system (Centre Device) as an option. To do so, the dough strands are monitored by a camera and the shape and length of the strand are checked. If the parameters do not correspond to the adjusted values, the dough strand will be sorted out, if its length is not correct or will be centred if it has no symmetric position on the conveyor belt.

• Precise strand production in various shapes
• High process reliability thanks to centring and evacuation 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 fed by the infeed belt of the baking tray conveyor are topped with products by the depositing unit. The baking trays which are completely occupied with products are transferred to the exit conveyor of the baking tray conveyor by the baking tray positioner. The exit conveyor is located under the infeed belt, so that a feeding with empty baking trays and the removal of the fully occupied baking trays is possible without having to change one's position. Another advantage of this compact design is less space needed for the baking tray conveyor.

• Compact design
• Operation from one side possible