GEA launches Bakery Plug & Play service
GEA developed new service of preassembled modules for quicker installation of ovens at customers plant – GEA Bakery Plug & Play.
GEA developed new service of preassembled modules for quicker installation of ovens at customers plant – GEA Bakery Plug & Play.
MULTIVAC Group acquired land in the new Industrial Park in Iphofen, Germany, where FRITSCH is set to relocate its main headquarters. The new location, spanning 7.6 ha of land, will bring together the business operations of the dough machinery manufacturer.
Making its debut on the best stage for a first impression, at iba, the new, compact IMPRESSA bread line developed by FRITSCH for industrial production manages to save 20% of the floor space – about 5 m. This was accomplished, in part, by new sheeting technology incorporated in the revised Soft Dough Sheeter (SDS) and the new Soft Dough Roller (SDR).
At iba, FRITSCH will showcase two bread lines in a new compact and hygienic design, the PROGRESSA and the IMPRESSA bread. An extensive range of machines will be displayed at the stand, solutions for all business sizes.
Bread consumption is once again on the rise, with the market expected to grow annually by 6.80%1 and reach a
Last time iba was staged in person, it provided a platform for EUR 2.1 billion in trade fair contracts. Five
Swiss companies Cetravac and bakeXperts will develop solutions together starting this year, under the leadership of bakeXperts – the manufacturer of the UDO vacuum shop oven.
FRITSCH was acquired by the MULTIVAC group and with that it joined a network of resources helping it thrive. These
FRITSCH Bakery Technologies GmbH & Co. K reported it has received orders amounting to more than EUR 35 million in the first quarter of 2022.
FRITSCH Bakery Technologies recorded a sales growth of 40% in 2021. The company’s access to the sales and service network of its parent group, MULTIVAC, contributed to the results.
High capacity GEA Rotary Molder for making soft dough cookies and shortbreads with different shapes and dough consistencies Under the