Vacuum croissant coiler from Fritsch
May 21, 2012
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 impact at all times. A new bending unit uses servo-controlled gripping arms to simulate the manual process, offering a variety of different shapes from slightly bent croissants up to completely closed ring shapes.