Bringing performance in line with quality. For all coiled product types
The CSTR is the universal FRITSCH component for multi-row production of all kinds of coiled baked goods, both rustic and fine. Croissants, whether filled or plain, belong to its repertoire of proven specialties. But the CSTR's expertise does not stop there. It is equally talented at baking pretzel sticks, croissants of all kinds, various pretzel cords, baguettes and baguette rolls. And all this with an output ranging from 5,000 to more than 30,000 pieces per hour.
Infos
This is how the CSTR brings high performance into your production methods, and greater variety into your product range. Indeed, virtually any conceivable form is possible with the CSTR because instead of cutting the dough forms with rollers it punches them precisely from the dough sheet. Moreover, the CSTR is as gentle with the dough as hardly any other system. This is the result of FRITSCH trademarked OneStep®-technology, which places the dough shapes in their correct position on the conveyor belt during the punching out process, thus "grabbing" the dough only once. This is the best way to maintain the dough's texture and to cut shapes both precisely and practically free of tension. And thus to fulfill two of the most important prerequisites for today's premium baking.
This is why the CSTR is the right system for those of our customers who require both high performance automation as well as the superb quality that results from an especially gentle treatment of the dough.
The CSTR is not only able to work with a wide variety of dough types and shapes, but can also be quickly and easily adjusted to handle other pastry types. Only the punching tools require adjustment, and this normally takes less than five minutes.
In combination with the FRITSCH dough LAMINATOR 3000 and other bakery machines from the comprehensive line of FRITSCH products (like coilers, molders and conveyor systems), the CSTR occupies the high-tech, high-performance center of an almost completely automated assembly line of the highest industrial standards.
Need we say more?
Here's the FRITSCH CSTR in a nutshell:
- Universal components for the industrial production of coiled baked goods -- versatile and flexible
- Advanced OneStep®-Technology: Punching and positioning in one work step -- fast and gentle to the dough while offering the greatest possible variety of shapes
- Optimal use of dough sheet
- Safe and easy to operate over display with text indicator
- Storage capacity for up to 15 programs (including parameters)
- Outstanding product quality for the widest variety of dough types
- Also perfectly suitable for the production of popular mini products
- Robust stainless-steel construction. Durable, clean in operation
- Coilers for filled, unfilled and contoured baked goods
- Easy to clean
- Made in Germany
Best suited for
The automatic production of all coiled baked goods (filled or unfilled):
- croissants
- salt sticks
- pretzel sticks
- whole grain sticks
- Bamberg croissants
- baguettes, baguette rolls
- pretzel cords
- Mediterranean croissant specialties
- etc.
Parameters
- Space requirements according to product type:
- Example: Baguette rolls approx. 6000 x 2000 mm
- Example: looped strings approx. 8000 x 1300 mm
- Width of conveyor belt 1.100 mm, 1.300 mm
- Max. hourly capacity (unfilled) approx. 30.000 pieces (6-rowed)
- Max. hourly capacity (filled) approx. 18,000 pieces (6-rowed)
- Max. dough thickness punching 20 mm
Options
various filling devices
Specialized coilers:
- CRI - the coiler for unfilled products
- FRI - the coiler for filled products
- CCI - the coiler for contoured coilings (unfilled)
- CSI - the coiler for Mediterranean croissant specialties
- CBI - the specialist for bent croissants
- LW - the long molder for baguettes or loop able pretzel cords????
