For more than a century, the name of HEINRICH FRINGS GmbH & Co. KG has been synonymous with directive developments and innovative process technology in the field of vinegar production.

During this long period of time, FRINGS has decisively contributed to the achievement that the thousands of years old condiment and preserving agent vinegar is now produced with a degree of efficiency and productivity so far unknown.

All over the world, in about 50 countries, nearly 900 ACETATORS are operating at present.
These ACETATORS are highly engineered, high-performance systems equipped with the highest quality components.

All FRINGS plants and components are subject to extensive quality control to make sure they meet all quality and safety standards for the food industry.

While the maximum acidity of industrial alcohol vinegar is between 10 and 15 %, extensive R&D activities have enabled FRINGS to develop new processes allowing the production of vinegar with acidities of 16 % up to 20 % and even more.
FRINGS has recently installed and successfully put into operation plants achieving more than 21 % acidity.

This increase in productivity is largely due to the FRIBORATOR.
In this rotor-stator system, the self-aspirated fresh air flows into the Acetator.
Ultra-fine dispersion inside the fermenter provides optimum conditions for the multiplication of the acetic bacteria (Acetobacter).

This aeration system has become the standard system in vinegar technology.