|
|
|
 |
Franz Haas Waffel- und Keksanlagen-Industrie GmbH (Haas) is a worldwide leading manufacturer of machines and plants for the production of wafers, biscuits, ice cream cones and wafer sticks |
| Employees : |
150+ |
| Year established : |
1905 |
Business : |
Manufacturer |
Machines and plants for the production of wafers • biscuits • ice cream cones and wafer sticks
On July 14, 1905, master locksmith Josef Haas was granted the license to run a building and machine fitting business in Vienna. The business activities comprised the repair of machines and engines, the installation of gas engines and constructional ironwork. His sons Franz, Josef and Karl learned from him the locksmith trade and took over the small company after qualifying as master craftsmen in 1933.
They introduced new ideas and produced steel rounds and flats on self-built rolling mills. The Haas brothers were mainly engaged in tool making and the construction of jigs and fixtures. In 1943, the greater part of the production equipment was relocated to Kaplice in today’s Czech Republic, and Franz Haas was entrusted with the management at the new location.
There, he became interested in wafer machines when repairing wafer irons and developed new concepts for the production of wafers. In 1948, after returning to Vienna, he built the first self-designed wafer machine and – encouraged by continuous sales success – realized systematically his ideas for the manufacture of modern wafer production lines.
In 1966, he and his wife Maria Haas founded “Franz Haas Waffelmaschinen”. During the 60s, their children Josef, Margarete and Johann – today’s board members – started to work in their parent’s company. Due to the opening up of new export markets and the rapidly growing demand for wafer machines, the company continuously extended its manufacturing capabilities.
Finally, in 1975, all production facilities were shifted to a new large plant in Leobendorf in the province of Lower Austria. This was followed by the foundation of subsidiaries in several countries and the acquisition of companies with products usefully supplementing the wafer machine program. The result is today’s company group with business activities all over the world.
1905
In rented premises in the courtyard of the house at Gerstlgasse 25 Josef Haas begins to repair machines and do locksmith’s work.
1918
Josef Haas buys the house at Gerstlgasse 25. It is still owned by the family.
1937
The Haas brothers buy the factory building at Prager Strasse 124. There they produce steel rounds and flats until the beginning of World War II.
1959
The residential building at Prager Strasse 124 and the neighboring industrial estate are acquired; the building is turned into an office building.
1971
A production hall for automatic heavy-duty wafer ovens and a further office building are added.
1975
The production is moved from Vienna to the Leobendorf plant.
1977
Haas do Brasil is founded and the first construction stage is completed in Curitiba, Brazil
1980
Haas of America is founded and an assembly plant is constructed in Richmond, Virgina
1985
Haas Far East is founded in Hong Kong.
1986
The biscuit machinery field is entered by acquiring the German company Hecrona Keksmaschinen.
1993-1995
Haas Profile is founded in the Czech Republic. The production of metal sections is moved from Leobendorf to Stockerau in Lower Austria.
1997
Haas Asia Pacific is founded in Singapore.
2002
The Dutch Mondomix company is acquired.
2003
The German company GAM Steinhoff is acquired.
2005
The next generation accepts the challenge.
2006
Haas Food Machinery is founded in Shanghai, China.
 | Aeration Systems Marshmallows Aeration is the decisive process for the production of numerous products in the baking, confectionery and dairy industries which require light raw materials.
The aeration systems used for this have a mixing head which consists of a stator and a rotor. Both components feature square pins which are in mesh when the rotor rotates.
The exactly dosed liquid mass and gas or air are fed independently of each other into the mixing head where they are homogenously mixed. The properties and density of the aerated product depend on the ratio of liquid mass to gas, mixing head speed, system pressure and mixing temperature.
The control systems of the aerators ensure that the respective mixing conditions are maintained for constant product quality at continuous production and at capacity changes. |  | Flat and Hollow Wafers All kinds of cream-filled flat and hollow wafers are produced on semi- or fully automatic production lines. After mixing, the batter is poured onto baking plates and baked to wafer sheets.
Depending on the desired capacity, the electrically or gas-heated baking ovens are equipped with 12 to 176 baking plate pairs. The hot wafer sheets are cooled down to room temperature and transferred to the spreading machine, which applies cream onto them and sandwiches them to wafer books.
In case of chocolate-coated products, the wafer sheets are enriched with moisture (“conditioned”) to prevent later cracking of the chocolate coat.
After cooling, the finished cream-filled wafer books are processed to wafer fingers in the cutting machine. Finally, the wafer fingers are transferred to a packaging machine or a chocolate enrober. |  | Hard Dough Biscuits Hard dough biscuits are produced on lines, which consist of a sheeter and calibration rollers. After producing an endless dough sheet, the desired dough blanks are cut by a single roller or double roller system. The resulting network of scrap dough is fed back to the sheeter.
The blanks are baked in a hybrid oven (directly heated infeed combined with radiation, which can be provided with or without convection) on a wire mesh band.
|  | Molded Cones Molded hollow wafer products such as cones or cups in various shapes with or without engraving are produced on fully automatic baking machines. Depending on the product shape, batters with a sugar content of up to 20% can be used.
The batter is poured into molds, which are mounted to a baking wheel or a link chain. Then, the mold parts with the baking mandrels are lowered. After one turn the baking mandrels are raised again and the baked products are transferred to a conveyor. Additional devices are available for sleeving, counting and stacking. | |
|
|
<
