PRODUCTION
Software prevents input errors To make operation as simple and intuitive as possible, FRITSCH has developed a new,
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performance-related control system.
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The equipment manufacturer supports the digital transformation in the bakery industry by continuously developing its systems; for example, in machine control, digital services and remote maintenance have seen upgrades. The objective is to offer manufacturers of all types of baked goods the possibility of producing goods with fewer and fewer employees. This is also necessary, says FRITSCH, because it is becoming increasingly difficult for many companies in the industry to find suitable personnel. “The shortage of skilled workers increases the risk of malfunctions and unplanned equipment downtime due to operating errors,” explains Michael Gier, head of FRITSCH World of Bakery. “After all, you need qualified personnel to understand the interaction of the various components of a bakery line and to be able to control the numerous parameters.”
To ensure that good results in terms of both quantity and quality can be achieved on the lines of medium-sized manufacturers, the software specialists and dough technologists at FRITSCH have developed a new control system for the industrial IMPRESSA series but also for the PROGRESSA series, including the LAMINATOR 700, which is designed for medium output requirements. “Our goal is to make operation as simple and intuitive as possible,” says Wolfang Stegmaier, project manager for digital development at the company. “The prior knowledge required for operation should be reduced to a minimum and input errors should be prevented as far as possible by the software itself.”
www.bakingbiscuit.com 06/2021
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Performance-based management The new concept means that the system is controlled according to output. “For example, if a customer wants to produce 5,000 croissants per hour, he simply enters this performance specification on the display and the system then calculates all the necessary parameters to achieve this result,” explains Michael Gier.
