. Bakery Equipment
.
Dough dividers
and rounders
Hygiene concept
Compact lines for
small bakery products
Modular lines for
small bakery products
Automation
Bakery Equipment
Bread lines
World of
Fortuna
Dough dividers and rounders
Key for your success
When producing small bakery goods the
dividers and rounders are crucial for the
further processing. They are at the beginning of the production chain. Out of shapeless dough they form even little dough
Divider and rounder Primus 2-pockets
pieces with perfect surfaces therefore being the key for the whole process. If they
do not deliver good quality the plant cannot make up this deficit. The best thing
is to be on the safe side right away and
chose the proven Fortuna technology. We
provide high-quality dividers and rounders for different performance classes and
fields of application. For handicraft pastries in absolute top form!
Technical specifications
Number of pockets
2-pockets
Maximum hourly output*
2,400 pcs
Scaling range
40-100 g
(infinitely adjustable)
Divider and rounder Primus 4- to 6-pockets
Machine weight
approx. 530 kg
Power
approx. 1 kW
Technical specifications
Number of pockets
4-pockets
5-pockets
6-pockets
Maximum hourly output*
5,300 pcs
6,600 pcs
8,000 pcs
Scaling range
24-60 g
24-60 g
24-60 g
(infinitely adjustable)
30-70 g
30-70 g
30-70 g
35-80 g
35-80 g
35-80 g
40-100 g
40-100 g
40-100 g
50-125 g
50-125 g
60-150 g
Special scaling ranges available on request
Divider and rounder Magnus 3- to 7-pockets
Machine weight
approx. 700 kg
Power
approx. 1.5 kW
Technical specifications
Number of pockets
3-pockets
4-pockets
5-pockets
6-pockets
7-pockets
Maximum hourly output*
9,000 pcs
12,000 pcs
15,000 pcs
18,000 pcs
21,000 pcs
Scaling range
12-380 g
12-370 g
12-340 g
12-170 g
12-110 g
(depends on size of pistons
Special scaling ranges available on request
and dividing drums)
Machine weight
approx. 1,900 kg (6-pockets)
Power
approx. 4.5 kW
Winner o
f the
* depending on the dough used
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2 2011
Equipment
Helpful hoppers
In order to facilitate your daily work in
the bakery we offer a wide choice of
hoppers for our dividers and rounders,
which allow a comfortable dough feed.
Depending on your individual needs and
the available space in your bakery, you
can choose between different versions.
The hoppers are different in size, function and material; they are available
either permanently installed or movable
or foldable for better cleaning. Additional oiling of the hopper walls or the
dough flow control are only two of many
other options for a perfect start to your
production of pastries.
Plastic hopper - foldable (up to 160 kg)
Top hopper - movable (up to 240 kg)
Dough chunker - movable (up to 400 kg)
ple is equipped with a rotatable turret on
which you can mount different punching
tools. This creates a greater variety of
shapes and causes short changeover
times when changing products. Cutting
tools and a device for double-bread rolls
open up further possibilities in order to
extend your product program. We would
also like to bring your individual motive
or logo on the dough piece.
What type would you like?
Your customers love variety? Then Fortuna is exactly the right choice because
we do everything to allow you a production of a large choice of goods without
much effort. Our stamping unit for examDinner roll
Double roll
Kaiser roll
Button roll
Star
Pressed roll
Tartaruga round
After work
Double cross
Sun
Three star
Football
Tartaruga long
Three-cut
Double-cut roll
Marraqueta
Poznan´ roll
Houska
(extract from the complete list)
3
Hygiene concept
– the clean solution
Who does not know this problem: mould
deposit on proofing trays, cloths and
baking trays. In the bakery, where flour,
warm temperatures and moisture meet,
prevail the ideal conditions for the spread
of the troublesome and extremely stubborn mould spores. Once the grey „mould
stains“ are settled in the proofing cloths,
it is hardly possible to get them out of the
fabric even by means of intensive cleaning. Together with practitioners from the
bakery industry, Fortuna has developed
a proofing cloth, which stops the mould
formation and fulfils the highest hygiene
requirements. FortunaCARE is breathable,
resistant to dirt and moisture and is therefore especially easy to clean. Due to the
special coating, impurities remain on the
Material properties:
Impregnation:
Carrier material made oft 100 % polyester
Invisible, molecular protection
Rear side with polyurethane coating
Colourless and odourless
100 % breathable and antibacterial
No discolouration through ultraviolet light
Washable up to 60° C
Semi-hydrophobic
In accordance with HACCP standard and
German Consumer Goods Ordinance
Resistant to food
surface and cannot enter into the fabric. A
condition therefore is the constant cleaning of the line depending on the extent of
production. FortunaCARE can be used as a
liner for proofing trays and baking trays.
Due to the precise cut the TÜV-tested
cloths are suitable for almost all proofer
systems. They are available both with adhesive strips and with hook and loop tape.
Neutral pH
The clever way to cool down your bakery products
Your dough pieces can quickly and effectively
cool down on these new baking trays which
are made of plastic with a sophisticated technology of grids in the floor thus being designed
in accordance with the baker’s needs: they are
stable, stackable and much lighter than traditional baking trays made of metal or wood.
In this way, they make the work in the bakery
easier – day by day, tray by tray. Also when
it comes to hygiene the plastic baking trays
are the first choice. Since the trays are cast in
one piece, they can be easily and thoroughly
cleaned. Wood splinters – as can be found
when using wooden baking trays – or other
foreign objects do not come into contact with
your bakery products at all. Moreover, in combination with FortunaCARE proofing cloths the
trays meet the highest hygiene standards.
The advantages at a glance:
Lighter than traditional trays made of
metal or wood
Suitable for use with foodstuffs, in dishwashers and for freezing
Integrated hollow chambers store the cold
for hours
No skin formation on the dough pieces
Stackable and very robust
4
2 2011
Hygiene concept
Fortuna sets new standards
The state technical school for food technology
in Kulmbach, Germany, carried out laboratory
experiments and tested the hygiene cloths
thoroughly. The result is: If the cleaning and
hygiene requirements are complied with hardly any mould growth can be found when using
the FortunaCARE cloth on the swing trays.
transmitted from other sources and, despite
the FortunaCARE coating, settle on the surface. However, with an undamaged surface
they do not enter into the fabric and are then
effectively killed by the UV light. Important is
the duration of exposure to the UV radiation
which should be at least 9 seconds.
The frames are made of stainless steel
Nevertheless, we additionally integrate a UV
disinfection station for the empty swings of
our plants because fungal spores can also be
But that’s not all. When constructing our
plants we do much more to provide a plus of
hygiene in the production process:
We use FDA-certified belts
The swing tray chains are made of nonrusting material
Large, wide doors allow an easy access
Shaft-mounted motors and direct drives replace high-maintenance chain drives
The stamping cups are made of dough repellent plastic
Cup cleaning unit and flour dust suction
(optional)
Frames made of stainless steel
Non-rusting swing tray chain
Easy access due to wing doors
No high-maintenance chain drives
FDA-certified belts
Stamping cups made of dough repellent plastic
Cup cleaning unit
Flour dust suction
Plastic baking tray with FortunaCARE
5
Compact line concept
Compact plant with Primus
The 2-pocket bread roll system with long
moulding unit and intermediate proofing unit
offers high performance on minimal space. It
is used for the production of round and longmoulded dough pieces in handicraft quality.
Due to the compact 2-pocket version it even
fits in the smallest bakery.
Long moulding unit
Working width 270 mm
Intermediate proofing 4 minutes
Manual discharge of the dough pieces
Panning device with Primus
The Fortuna panning device is the ideal solution to deposit round dough pieces from the
divider and rounder directly on the sheet pans
or the proofing tray. It is particularly easy to
use and fits in every bakery.
Universal deposit device for all common
types of bread rolls
Working width 600 mm
Very precise panning
Variably adjustable panning programmes
Continuously moving discharge belt
Long moulding unit (optional)
Double roll device (optional)
Ideal for the filling of sheet pans and
proofing trays with the dimensions 58 x 78
cm, 58 x 98 cm and 60 x 40 cm with intermediate frame
6
2 2011
Compact line concept
Combined plant Premium K with Primus
From now on the well-proven combined
bread roll line Fortuna Premium K is also
available as a short version. With a length
of merely 4 meters it is a real space miracle
and offers at the same time all functions of
an ordinary 4-pockets Premium K. With it,
both round and long bread rolls are a success, as well as stamped or cut products.
Even double-bread rolls belong to the repertoire. This versatile line is ideal for an output up to 4.000 pieces per hour!
4-pockets
Bypass (optional)
Hourly output approx. 4,000 pieces
Double roll device (optional)
Compact construction design with a
length of only 4 meters
Exact final panning
Working width 600 mm
17 pulses per minute
Intermediate proofing 10 minutes
Adjustable long moulding pressing board,
can be removed for cleaning
Cutting unit with pulling knive
Stamping unit with rotatable turret for a
greater variety of shapes
Computer controlled with SPC and
operating panel
Automatic UV disinfection and drying of
the swing trays before every new filling
Panning via discharge belt on proofing
trays, e.g. pans or trays 60 x 40 cm, 58 x
78 cm or 58 x 98 cm
Oscillating device for shifted deposition
Machine on wheels (optional)
7
Automation technology
More efficiency for your bakery
Many work steps, formerly performed by hand
in a laborious and time-consuming manner,
can be automatised. Fresh impetus to automation is given by the process technology,
which slowly but surely is finding its way into
our bakeries. You can optimize the operational
procedure in your production even more with
transport systems. The empty trays or bins are
filled at the deposition station and introduced
automatically into the ready transport system.
Piled empty
bins
Like this you can put into effect the continuous automation of the production processes
as well as considerable cost savings. Fortuna
therefore offers diverse solutions, which can
be adjusted individually to the bakery.
Info
The arrangement of the
elements can be adjusted
individually to the client’s space
conditions.
1
Individual
empty bins
2
3
7
4
6
Piled full bins
90° corner
conveyor
Individual full
bins
5
90° corner
conveyor
4
Info
The maximum capacity of the line
amounts to 900 to 1,100 bins per
hour, depending on the construction.
Dough pieces
8
2 2011
Automation technology
That‘s the way it works
operator places a pile of empty bins up to a height of 1.30 m on the rear con1. The
veyor belt, which offers space for 3 piles. The pile automatically moves into the
de-piling machine. From there the bins come out one by one.
2.
3.
4.
5.
6.
7.
There is also an option to place folios in the bins with a corresponding device.
The bins are transported in a 90°-angle and placed by pairs under the deposition
of the Fortuna bread roll line.
Info
The system is also available in
a semi-automatic version. At
this the empty bins are brought
to the line in an automatic way,
whereas the full bins are taken
out and piled up manually.
There they are positioned in an exact way. Afterwards the filled bins come out
automatically from the deposition station, so that again two empty bins can enter
the station.
The full bins are transported forth in a 90°-angle.
In the piling machine the bins are piled up to a height of 2.20 m and brought out
from the front conveyor belt.
The pile is pulled onto a carriage by the operator and transported away.
9
Modular line concept
Combined plant Premium K with Primus
This combined bread roll line is made for the
rational production of formed and cut bread
rolls in best artisan quality. Equipped with a
long moulding unit, stamping-cutting unit and
seeding unit, it covers all options of bread roll
production. Short setup times make product
changes especially easy. The mobile seeding
unit, with its different seeding containers for
ruff and fine seeds, makes possible even more
variety. Due to the integrated refeeding of the
seeds, the excessive seeds are automatically
reconducted into the seeding containers. One
of the line’s highlights is the deposition for
the connection to an automation system for
trays. Therewith the labour-intensive manual
operation of the deposition can be omitted
and the plant’s capacity can be completely exploited. Additionally the Fortuna constructing
engineers have developed a clever system in
order to fill the trays of a 6-pockets line as if it
was a 4-pockets line. Because of this technical finesse it is possible to use the full product
length of cut bread rolls also in a 6-pockets
line.
Combined stamping-cutting unit
Dough pieces are delivered into
round or long cups, depending on
the product, and cut or stamped |
Turret for a quick change of different types of bread rolls
4
6
5
7
Cup cleaning unit
Panning unit for the connection to an automation system
Self-supporting panning
unit for the connection of
pan or tray transport system provided by the client |
58 x 78 cm standard tray or
60 x 40 cm tray
7
10
Rotating
brushes for
cleaning the
swing trays
3
2 2011
Long moulding unit
Bypass
For the creation of products such as long rolls with
cut or Houska
Transport of round dough pieces from the divider
and rounder directly to the panning unit
1
2
2
4
3
1
Seeding unit
Seeds recirculation
Moistening of the
dough pieces via
injectors | Pinpoint
accurate seeding |
The unit can be taken
out from the line for
cleaning purposes
5
Excessive seeds are
reconducted into the
corresponding seeding
container by means of
the seeds recirculation
6
11
Modular line concept
Berliner plant with Magnus
It goes and goes and goes. With an hourly output of up to 4,700 pieces this plant produces
Berliners at a high rate and with an absolutely
constant quality and a weight accuracy that
is second to none. In order to have a constant
dough flow it is fed through a hopper with a
capacity of 160 kg. With the integrated addi-
tional oiling the extremely soft Berliner doughs
can be processed without problems. After the
moulding process the dough pieces pass the
fully climate-controlled proofer for 100 minutes
of which 10 minutes are intended as stiffening
zone. Subsequently they arrive via a panning belt
at the grease pan. Due to the integrated upper
belt long moulder and the side discharge other
products can be executed as well with the plant.
Additionally it provides smart hygiene solutions
like the dust flour suction and the cup cleaning
unit. In addition, all transport pans are equipped
with the FortunaCARE hygiene cloth. All in all, a
time-saving and above all very clean system!
2
1
Divider and rounder Magnus as special version
Cup cleaning unit
3-pocket divider and
rounder with special
moulding drum and
moulding belt for
Berliner doughs |
Pivoting mechanism
provides the transfer to 9 pockets
1
12
Rotating brushes
clean the swing
trays | Integrated
dust flour suction
with circulating air
filter meets highest
hygienic requirements
2
2 2011
Stiffening section
Transfer unit
Automatic passing
to the grease pan
(9-pockets)
Cooling zone of
10 minutes
4
6
3
4
6
5 Picture without isolating cladding
Fully climate-controlled proofer
Line in operation – enclosure of cooling
Equipped with
turning and pressing unit as well
as automatic UV
disinfection | Drying blower for the
empty swings
The enclosure
of the air-conditioned proofing
cabinet makes
it possible to
control, filter and
cool the air
3
5
13
Modular line concept
Combined plant Profiline K with Magnus
With a capacity of up to 9,000 pieces per hour
the combined bread roll line makes a big variety of round and long moulded products. The
assortment varies from the classical Kaiser-,
cut bread roll, Houska, Kärntner- and botton
bread roll to the Poznan´ roll, a Polish special-
ity rich in tradition. The final proofing unit is
designed for a throughput time of 30 minutes.
If required, the dough pieces get directly to the
panning unit via a direct throughput, without
final proofing. And in order the mildew has
no chance to extend in the proofing unit, the
transporting trays are equipped with the hygienic textile FortunaCARE. This dirt-repelling,
antibacterial cloth inhibits the mould formation and thus contributes considerably to the
improvement of the hygiene during the production process.
5
2
4
3
Final proofing unit (fully climate-controlled)
Combined stamping-cutting unit (following)
Dough pieces are delivered in
round or long cups, depending on the product, and cut or
stamped | Turret for a quick
change of different types of
bread rolls
Throughput time of 30 minutes |
Automatic UV disinfection and drying
blower for the empty swings | Cups
covered with FortunaCARE hygienic
textile
5
14
1
1
2 2011
Seeding unit (extendable)
Distribution belt
Moistening of the dough pieces by means of injectors |
Pinpoint accurate seeding | Exchangeable seeding containers
Transport of the dough pieces without final proofing to
the panning unit
4
3
Program control
Touch display for the
comfortable plant control
and changeover of the
products
2
15
Bread line Panus
The components
Our product line Fortuna Panus for the dividing and rounding of bread doughs consists
of various components, which can be oper-
ated as a complete system. At the construction we set an especially high value on the
exact portioning and a mode of operation
gentle with the dough. Like this the sensitive proofing cells of the dough are being
preserved as far as possible.
Suction divider Panus
Dough friendly dividing process with pressing pistons by means of oil hydraulics
Production output of up to 3,000 pieces per hour
Scaling range 50-2,000 grams
Processing of all common doughs with high weight accuracy
Short changeover and cleaning time
Cone round moulding unit Panus
Length of the moulding channel approx. 3,600 mm
Equal and exact oil distribution
Moulding drains do not have to be adjusted even with different dough weights
Belt rounder Panus
Rounding length 3,000 mm
Production output of up to 2,500 pieces per hour
Scaling range 300-2,000 grams
Especially apt for rye-, wheat- and mixed doughs
Long moulding unit Panus
3 rollers gently shape the dough
Moulding board can be adjusted to different doughs or dough shapes
Moulding path up to 2,000 mm
Easy cleaning
16
2 2011
Bread line Panus
The configuration
There are two configurations to
chose from, both being widespread
among our clients. At configuration 1
the proofing unit makes it easier to
continue processing the doughs, thus
it is mainly used for wheat doughs.
However configuration 2 is perfectly
apt for the processing of rye- and
brown bread.
Configuration 1 incl. proofing unit (especially for wheat doughs)
Suction divider
Cone round moulding unit
Proofing unit
Long moulding unit
Configuration 2 (especially for rye- and brown bread)
Suction divider
Belt rounder
Long moulding unit
17
Ecological Bakery Mauerer
Ecological bread of the finest
The ecological bakery and
confectionery
Mauerer
GmbH Öko-Bäckerei Konditorei from Munich has
completely committed itself to the fabrication of
delicious organic bakery
products. With the new
bread line Fortuna Panus the bakery produces
a huge assortment from toast to rye bread and
crust bread.
In the traditional eco-bakery it is of course out
of bounds to use artificial additives for the improvement of the dough quality. For this reason processing the organic Mauerer doughs is
a real challenge. Partly the bread doughs are
very difficult to handle and require extreme
gentle handling. Not surprisingly, so far they
have been weighed manually because of quality reasons and haven’t been passed through
an automatic line. But there was a change
when Fortuna launched a new product line for
the dividing and rounding of bread doughs.
Flexible and gentle with the dough
With the new Fortuna Panus the organic bakery Mauerer has made seven different kinds of
bread every day since March 2011 – and with a
total dough charge of only 800 kilograms. The
18
assortment comprises whole grain-rye bread,
sunflower seed- and crust bread, as well as
„Gassenhauer“-, farmhouse- and spelt bread
or toast- and white tin loaf. „Due to the short
setup time the product changes have become
really easy“, compliments Daniel Hagl, the
general director. „This flexibility has enthused
us from the very beginning. It allows us to process many small charges through the line and,
despite the fact of automatic dough processing, keep the vast product variety, which our
clients appreciate so much.”
A further plus factor of the line, according to
Hagl, is the extremely gentle dough handling
during the mode of operation, making it possible to preserve the sensitive dough structure. Consequently, the products still taste like
handmade. Also the relation between price
and achievement is more than attractive. Thus
the general director’s résumé turns out to be
throughout positive: „In the meantime the line
has passed its baptism of fire and is a real
benefit for our bakery. With it we can bring out
the best of every single grain and will also in
the future be able to pamper our clients with
our demanding eco-bread assortment.”
Eco? Logical!
Founded in
1936, the
eco-bakery
Mauerer
is an authentically traditional business,
meanwhile carried by the third generation. Already back in 1993, long before
the organic-boom, the first ecological
bakery products were introduced into the
assortment. Five years later the complete
adjustment of the assortment to ecological ingredients and process of manufacture took place. The bakery’s good fame
is known far beyond Munich’s boundaries, thus also clients from Nuremberg,
Tegernsee or Starnberg can enjoy the
fine organic bakery products.
2 2011
Bakery Eymann
Good for generations
Semi Askar‘s bakery presents itself in a modern
and traditional way at the
same time. At the bakery Eymann the products
are made manually and
according to traditional,
original recipes, so that
they taste to the clients as much as it has been
the case for generations already. However the
machines used in the bakery meet the latest
hygienic prescriptions and guarantee the outstanding quality of the bakery products.
The delicacy of the Eymann bakery, the „Pretzel“, which is still made on hot plates of stone,
and also the Star bread roll are outermost popular among the clients. For that reason Semi
Askar decided end of 2010 to buy a new bread
roll line for stamped bread rolls and with a
side discharge for the feeding of the wrap
machine. „It was an important criterion for
me that the quality of our pretzels would not
be changed by the automatic handling of the
dough”, explains the master baker. „Because
the pretzel is the showpiece of our bakery.“
The customer
Convincing presentation
After a baking test in the Fortuna-show
bakery Semi Askar quickly new which automatic line to choose. „The concept of the
combined bread roll line Fortuna Premium
K perfectly matches our company and the
quality is absolutely convincing“, explains
Askar.
He was especially fascinated by the vast
product variety that can be made with the
line. „With the new line we can produce
much more than originally planned and we
can introduce new products in our assortment“, the master baker happily utters. He
was also convinced by the line‘s compact
construction technique, with a total length
of only four meters, the divider and rounder
included. „The line offers really a big output on a small surface. It is versatile and
flexible, extremely gentle with the dough
and very easy to clean due to the removable
casing. For me a real all-rounder!“
In 1988 Semi Askar, the
owner of the company,
started his apprenticeship in the bakery Eymann in Aalen, rich in tradition. Ten years later, after having graduated successfully from
the master school, he inherited the bakery
and has been carrying it until today according
to well-proven family tradition. Since 2001
Eymann-clients can also enjoy the bakery’s
delicacies fresh from the oven, directly onsite, in the coffee shop of the bakery. It is the
ideal place for the little break in between and
a popular meeting point for young and old.
Special features of the equipment:
Intermediate proofing unit with climate
control
Side discharge for pretzels or winded products at the end of the proofing time
Stamping-cutting unit for star bread rolls,
cutted bread rolls and crosswise-pressed
bread rolls
Automatic UV disinfection and drying of the
swing trays before every new filling
Machine on wheels
19
Bakery Bertschi „Zum Brotkorb“
Baking bread rolls at Bertschi
The Swiss bakery Bertschi supplies about 1,000
products to more than 450 clients in the region
around Zurich and in Switzerland. Bertschi
worked mainly by hand in the past, but has now
changed over to a bread roll plant for part of the
production.
Four months ago, the bakery decided to acquire
a bread roll plant from the Fortuna Maschinenbau Holding AG Company from Bad Staffelstein,
Germany. One of Bertschi’s decisive purchasing
criteria was the ability to manufacture a wide
range of the highest quality products. The plant
also needed to be able to process doughs with
a long bowl fermentation time of up to 120 minutes. Fortuna’s technology has enabled Bertschi’s
quality standards to be implemented successfully.
Fortuna’s 4-row Premium K small baked goods
plant, 12.6 m long, manufactures a maximum of
7,200 bread rolls/h in straight-through mode and
approx. 4,800 items/h in intermediate proofing
unit operation. 26 products are produced in the
plant. Initially, the Magnus KI 4 divider-rounder
is filled with dough. Due to the soft dough flour
duster which it contains, the Magnus can process very soft doughs with long floor times without any problems. Bertschi needs this facility: the
company uses long-term floor times for its baked
goods, in which almost no dough is proofed for
less than 2-3 h. This means that dough pieces
with a dough yield of up to 172 with pure wheat
dough are run in the Premium K.
The customer
The plant provides two long moulding systems to
roll long dough pieces: the flat belt long roller for
endless long moulded products, e.g. plaits, and
the over-belt long roller with an additional wrapping function. It is removable, enabling operation
with and without the wrapping function. If the
driven over-belt is adjusted to run in the same
direction, the dough pieces are pressed flat in a
round shape instead of being long-rolled. For example, Hamburg bread rolls or small flatbreads
are produced.
After the intermediate proofing unit, the bread
rolls are pressed or embossed in the stamping
station while they lie in plastic stamping cups.
Changeover, e.g. from emperor’s rolls to button rolls, is via a 180°-rotatable revolver turret.
Complete re-tooling of the revolver turret is possible within a couple of minutes, since the carrier
plate with the stamping tools mounted on the
revolver turret is removable. A customised construction for Bertschi is the blue step belt at the
end of the bread plant, which can perform offset
transfers. This enables long products to undergo
further processing in two rows.
(The extensive original version of this article can
be found in issue no. 03/2011 of baking+biscuit
as well as on www.bakingbiscuit.com.)
Husband and wife Emil and
Anna Elisabeth BertschiLinder founded the bakery
in 1896 in Zurich’s Marktgasse 115 years ago.
Three generations of the
Bertschi family managed the business before it
was taken over in 1986 by Christian and Annemarie Hertig, who at that time, had already been
working for Bertschi for eight years. By the late
nineteen-nineties the premises no longer met
the entrepreneur’s needs, so the entire production operation was relocated to Glattbrugg. This
was also linked to the end of its own sales outlet
in the Zurich old town – Bertschi has been purely
a supply operation since then. Today, however,
Christian Hertig says that was only a temporary
solution and now at last after ten years in the
rented building, an 8,000 m² plot of land has been
purchased in Kloten, not far from Zurich airport.
Issued in baking+biscuit 03/2011
Fortuna Maschinenbau Holding AG
Auwaldstraße 1 · 96231 Bad Staffelstein · Germany
Phone: +49 9573 9630-0 · Fax: +49 9573 9630-96
www.fortuna-schroeder.de · [email protected]
and
are registered trademarks of Fortuna Maschinenbau Holding AG.