Production process
- Baking breads
- Preparation and manufacture of ingredients
- Washing vegetables
- Manufacture of cooked ingredients
- Preparing ingredients for meals
- Making mayonnaises and dressings
- Making baguettes and sandwiches
- Shock-freezing
- Final inspection
- Storage and shipping
Bakery
PRODUCTION CAPACITY
220,000 pieces daily
80,000,000 pieces annually
The Crocodille bakery is one of the most modern bakery facilities in the Czech Republic.
For Crocodille sandwiches and baguettes, we bake bread exclusively in our own bakery - baguettes, sandwich breads, artisan breads, panini
Technology
Forming line RADEMAKER
Forming line WERNER & PFLEIDERER
Horizontal vacuum kneader VMI
Spiral kneaders TOPOS
Continuous ovens J4
Rotary ovens REVENT
Mayonnaise production
We produce our own mayonnaise, mayonnaise dressings, and various types of sauces
All without chemical preservatives
Production machine FRYMAKORUMA
Making cooked ingredients
WE PRODUCE 120,000,000 pieces annually
We only fill our baguettes and sandwiches with high-quality ingredients
We prepare meat, strips, nuggets and other baked and roasted ingredients in the hall for cooked ingredients
Technology
FRIMA VarioCooking Center pressure cookers, RATIONAL SelfCooking Center gas convection ovens
Assembly
We complete 30,000,000 pieces annually.
Baguettes and sandwiches are made in two production halls
Baguettes - 5 production lines Baguettes - 5 Produktionslinien
Sandwiches - 3 Produktionslinien
Daily capacity:
200,000 product items
Baguette-making equipment
WEBER, TREIF, BIZERBA industrial slicing machines
FUJI, VARIOVAC, WEBOMATIC, MULTIVAC, REPAK packaging machines
Shock-freezing
Spiral freezing box Frigoscandia type: GCM 76-08-25-12 NS CCR.
Total belt width: 760 mm
25 effective levels
Belt length: 335 meters
Total dimensions:
5000 mm x 8600 mm x 4500 mm
Final inspection, packaging in cardboard boxes
Production lines are concluded with packers, metal detectors, and sensory output control.
Products are stored in crates for domestic outpatient distribution, or are boxed for delivery to clients' central warehouses.
Equipment
WEBER, TREIF, BIZERBA industrial slicing machines
FUJI, VARIOVAC, WEBOMATIC, MULTIVAC, REPAK packaging machines
Quality management
All production processes are described, verified and regularly validated
The entire production process is monitored on a daily basis by quality department staff
Ingredients are only accepted after assessment by a receiving quality officer
The entire production process is monitored on the basis of items described in the HACCP manual
We analyse the products we make at our laboratories every day in order to verify their microbiological safety and quality
Our team of developers prepares new recipes on the basis of defined assignments.
We introduce approximately 40 new recipes in individual product ranges every year
We’re number one in the making and distribution of packaged baguettes, and we’re sure we can be a number one for you.
I am happy to answer all your questions
Ing. Pavel Kittner
Director of Plant Operations
Tomáš Doležal
Sales Director