Ciabatta / Baguette Line – Fritsch + Stone Oven

Automatic Ciabatta / Baguette Line – Mecatherm / Fritsch. A modern, fully integrated system for continuous production of high-hydration ciabatta dough. The line features a MECATHERM tunnel oven with a stone belt for even baking, delivering the signature crispy crust and airy, irregular crumb. Dough handling is fully automated on the FRITSCH line, preserving structure and porosity while precisely dividing, shaping, and arranging portions. Thermal modules, including a MECATHERM spiral chiller and freezing tunnel, stabilize and preserve product quality. This configuration ensures high repeatability, production flexibility, and consistently excellent ciabatta rolls.

* For approx 15.000 pcs/h