Vacuum-assisted coiler from Fritsch
Fritsch’s CVS vacuum coiling system for filled and unfilled croissants uses low pressure for coiling and positioning of the dough pieces.
Fritsch’s CVS vacuum coiling system for filled and unfilled croissants uses low pressure for coiling and positioning of the dough pieces.
A vacuum holds dough pieces firmly in place to ensure precise contact at all times. The servo-controlled gripping arms of the new bending unit simulate the manual process, producing a variety of different shapes from slightly bent croissants up to completely closed ring shapes.
Source: Fritsch
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