Manufacturing
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
- The Crocodille bakery is one of the most modern bakery facilities in the Czech Republic.
- We bake all the bakery products for Crocodile sandwiches and baguettes at our own bakery - baguettes, sandwich bread, artisan bread, paninis
- Manufacturing capacity:
- 220,000 items a day
- 80,000,000 items a year
- Equipment:
- RADEMAKER shaping line
- WERNER & PFLEIDERER shaping line
- VMI horizontal vacuum mixer
- TOPOS spiral mixer
- J4 continuous ovens
- REVENT rack ovens
Mayonnaise
production
- We make our own mayonnaise, mayonnaise dressings and various sauces
- All without chemical preservatives
- FRYMAKORUMA maker
Manufacture of
cooked
ingredients
- 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
- Equipment used
FRIMA VarioCooking Center pressure cookers, RATIONAL SelfCooking Center gas convection ovens
Assembly
- Baguettes and sandwiches are made in two production halls
- Baguettes - 5 production lines
- Sandwiches - 3 production lines
- Daily capacity:
200,000 product items
Baguette-making
equipment
- WEBER, TREIF, BIZERBA industrial slicing machines
- FUJI, VARIOVAC, WEBOMATIC, MULTIVAC, REPAK packaging machines.
Shock-freezing
- Frigoscandia spiral freezing box, 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
- The production lines end with packaging machines, metal detectors and a final sensory inspection
- The products are placed in crates for domestic distribution to sales points, or packaged in cardboard boxes for delivery to clients' central warehouses.
- BIZERBA, METTLER TOLEDO metal detectors
- HEIMANN SYSTEMS X-ray 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