PARIS – Mecatherm, winner of the iba innovation award in 2012 for its Combi Bloc system, returns to the Munich, Germany, trade fair this year to present its latest innovations. At stand B2.150 in Hall 2, Mecatherm will showcase equipment from its Crusty Bread and Soft & Pastry product segments.
Olivier Sergent, chairman of Mecatherm, will give a press conference in English on the future of baking at 11:30 a.m. Monday, Sept. 14 in room B21 on the first floor of the iba trade fair building. He will be in the company of sales director Cyril Munsch and marketing and business development director Raymond Nogael.
Among the processes Mecatherm will showcase are the HQ Process, FTP II Oven and the company’s new venture into connected equipment.
The HQ Process line runs at high capacity, producing about 10,000 baguettes or 60,000 rolls per hour. As the production costs are similar to those for standard white baguettes, the selling price can be set in line with an artisan product.
The FTP II Oven uses bottom conduction and top radiant heat to produce artisanal par-baked and fully baked breads and specialty products. This new high-performance system is easy to maintain and operate.
Mecatherm makes its first step into the connected equipment world and is investing in novel solutions to bring intelligence to its production lines. Mecatherm will present its new systems that industrial bakers can use to monitor their production line in order to improve performance and safety while reducing their energy consumption.
Every day, attendees can see demonstrations at Mecatherm’s booth where the company will show its production lines in action producing puff pastries, ciabattas, soft rolls, flat-dough pies, round end baguettes, toast bread and mini lattice pies.
