While the first snowflakes were falling back in Germany, the guests of honor in Chile were enjoying a day of scorching summer heat. At 35°C in the shade, November 20th 2007 was the hottest 20th of November since 1913. Of all days, the honored guests from Germany had picked this 20th November to inaugurate Aliserv’s new industrial bakery in Santiago de Chile. German Federal Minister for Economics and Technology Michael Glos, who has a master craftsman certificate as a miller, and German ambassador Dr. Peter Scholz appeared together to help launch the new plant situated on the outskirts of town.
The 13 million euro project was planned and consigned entirely by FRITSCH BTT, a subsidiary of FRITSCH, the bakery systems maker from the Franconian town of Markt Einersheim. In this respect, the Chilean project stems, in a manner of speaking, from the minister's own neighborhood. Michael Glos is a native of Prichsenstadt, a town in the immediate vicinity of Markt Einersheim.
In his short introductory speech, FRTISCH BTT’s managing director Heinrich Paulus noted that the assignment had almost been pre-empted by a snowstorm that delayed the customer’s delegation on their way to the presentation of FRITSCH’s innovative plant concept. Mr. Glos is reported to have commented on the speech by saying that had never before felt such longing for a blizzard as at that very moment.
FRITSCH has built three entire production lines in Chile, from the silos to the packaging. Two of these lines produce the Chilean bread specialties Marraqueta and Hallula. 25,000 Hallulas and 10,000 Marraquetas are packed for shipping on the hour, every hour. The third line produces a variety of bread types, ranging from baguette and ciabatta to hotdog buns and even whole meal bread. All in all, Aliserv churns out 5 tons of bread per hour on three production lines.
This high level of performance combined with perfect baking results persuaded Chilean investors to pull out of a contract they were on the verge of signing and to opt instead for the FRITSCH solution. Kicking things off here is not a dough distributor but a dough sheet. This is the only way Aliserv can maintain the high output and consistent quality that it demands on a day-in day-out basis.
FRITSCH’s project engineer in charge, Klaus Dornberger, is perfectly satisfied with the new plant. It went online on schedule and has been running smoothly ever since. Even at 35°C in the shade! Well, that's FRITSCH for you.
The 13 million euro project was planned and consigned entirely by FRITSCH BTT, a subsidiary of FRITSCH, the bakery systems maker from the Franconian town of Markt Einersheim. In this respect, the Chilean project stems, in a manner of speaking, from the minister's own neighborhood. Michael Glos is a native of Prichsenstadt, a town in the immediate vicinity of Markt Einersheim.
In his short introductory speech, FRTISCH BTT’s managing director Heinrich Paulus noted that the assignment had almost been pre-empted by a snowstorm that delayed the customer’s delegation on their way to the presentation of FRITSCH’s innovative plant concept. Mr. Glos is reported to have commented on the speech by saying that had never before felt such longing for a blizzard as at that very moment.
FRITSCH has built three entire production lines in Chile, from the silos to the packaging. Two of these lines produce the Chilean bread specialties Marraqueta and Hallula. 25,000 Hallulas and 10,000 Marraquetas are packed for shipping on the hour, every hour. The third line produces a variety of bread types, ranging from baguette and ciabatta to hotdog buns and even whole meal bread. All in all, Aliserv churns out 5 tons of bread per hour on three production lines.
This high level of performance combined with perfect baking results persuaded Chilean investors to pull out of a contract they were on the verge of signing and to opt instead for the FRITSCH solution. Kicking things off here is not a dough distributor but a dough sheet. This is the only way Aliserv can maintain the high output and consistent quality that it demands on a day-in day-out basis.
FRITSCH’s project engineer in charge, Klaus Dornberger, is perfectly satisfied with the new plant. It went online on schedule and has been running smoothly ever since. Even at 35°C in the shade! Well, that's FRITSCH for you.
