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.
(973) 857-7272 
www.fritsch-usa.us