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frIBA MÜNCHEN 2023
Meet us at our booth 110 Hall A4 to discover our solutions, services and innovative products adapted to all production volumes.
SHOW-CASED EQUIPMENT
Solutions to help you face the labour shortage, for any production volume
Process for separating and shaping the dough pieces PANEOTRAD®
- Save 30% of your working time and space in your bakery (compared to the traditional division-forming process).
- PANEOTRAD EVO® replaces 3 machines.
- Fresh bread all day, ready in 30 minutes – it’s possible!
- Create a wide variety of shapes for your breads, sandwiches and burgers: triangles, rounds, squares, baguettes, etc.
Dough sheeters RHEA AUTO (NEW)
- Your dough pieces will be rolled out, floured and wound up automatically to save time and make work easier.
- Control settings for uniform dough thickness.
- Table size and speed of antistatic belts adapted to large production runs.
[PREVIEW]
To be discovered exclusively at our stand
Volumetric divider for fermented dough with automatic tub loading :
- Limited degassing produces a more open crumb, compared to a regular volumetric divider.
- Perfect for dough hydration more than 65%.
- Work comfort: automation of the tub loading process
Automatic group
- Band rounder
o Perfect for doughs hydrated at more than 65%.
o Variable speed control and adjustment of belt spacing to suit your production requirements
o Suitable for pieces weighing from 70 to 2200 g - Static intermediate proofer
o Perfect static proofing in pockets
o Excellent hygiene of the swings: UV lamps and ventilation
o Front glass panels to control proofing and load progress - Multi-purpose horizontal moulder
o Increased versatility: wide choice of forms (sandwich loaves, round or pointed baguettes, sticks, etc.)
o Perfect dough shape consistency : the rollers ensure a tight crumb.
o Moulding control thanks to removable glass panels
Automatic loaders
- Helps reduce work-related MSDs with the automated lifting and lowering as well as loading and unloading
- LED Backlighting
- Allows the loading of 60 kg dough
SOLEO EVO M1 SHOP Modular oven – KRYSTAL+
- The perfect match offering the possibility of baking all types of products in the best of ways
- Two decks combined with a convection oven with the Ventilation Speed Variation function to provide versatility and baking quality
- Easy-to-use SENSITIV’2 touchscreen control panel for optimised energy consumption
Equipment optimised for precise control of both energy consumption and processes
ORION EVO deck oven
- Designed to reduce heat loss
- INTUITIV’2 touch control for smart, centralised energy management
- Delayed start for automatic, optimised temperature control of each deck
- Energy Saving for automatic standby mode for each deck
Retarder-proofers HERA : reach-in or roll-in cabinets
- Smooth, intuitive touch control at eye level
- Protects the dough from drying out throughout the proofing cycle
- Modern design to look good in any bakery
Quick cooling unit and reach-in blast freezer KRONOS-P
- Intuitive electronic control with a high-intensity cycle
- Quick drop to a core temperature of -18°C courtesy of the “special cold” ventilation fans to maintain the quality of your products.
- Easy to load and unload: assisted door opening and closing
SPIRAL EVO TC mixer (NEW CONTROL PANEL)
- Touch Control, with recipe mode to guide the user step by step
- Personalised settings, adapted to different user profiles: experienced or beginner
- LED tank lighting
Ventilated rack oven 8.64MG (NEW CONTROL PANEL)
- Homogeneous baking of large quantities of products
- Soft Flow ventilation system for baking adapted to your needs
- Intuitiv’2 control panel for perfect utilisation of the oven and reduced energy consumption
Planetary mixer SATURNE EVO (PRODUCT UPGRADE)
- Bowl scraper to optimise your time
- Vertical opening lid, removable without tools, practical and easy to clean
- An infeed chute for adding ingredients during mixing
- LED bowl lighting
Equipment that respects traditional processes and craftsmanship
Sourdough fermentation tank DIVAIN (NEW)
- Mix, ferment and preserve your own liquid leaven.
- Removable mixing tools for easy clean-up
- Easy-to-use touch control panel with programme mode
Twin-arm mixer CALYPSO (PRODUCT UPGRADE)
- Respects your dough: oxygenates, gives strength, without overheating
- Kneads all your doughs thanks to its variable speed control: to suit all hydration levels and flour quantities
- Maintains your working comfort: silent and ergonomic
- Now available in large capacity up to 200L
Innovation service: Bongard Connect
With Bongard Connect, bakers can rely on an innovative, intelligent platform to manage their entire business from their PC, smartphone or tablet. Bongard Connect acts like a personal assistant, providing peace of mind and greater efficiency. Work is simplified, processes are optimised and profitability improved.
BAKERY DEMONSTRATIONS PROGRAMME
Daily:
[ARTISAN BAKERY]Bakery demonstrations: Breads with PANEOTRAD® and pastries with RHEA AUTO
Demonstrators: Denis REBHOLTZ & Marc MASERA (Bakery Ambassador Bongard)
SUNDAY 22/10 & MONDAY 23/10/23
[ARTISAN BAKERY]Special guest Michael KRESS – Backmeister & Brotsommelier
[SEMI-AUTOMATIC PRODUCTION]10am – 1pm – 4pm: Showcase of our new volumetric divider for fermented dough for automated container loading.
[BONGARD CONNECT]10:30 am – 1:30 pm – 4:30 pm and on request: Presentation of the new Bongard Connect service offer.
TUESDAY 24/10 & WEDNESDAY 25/10/23
[ARTISAN BAKERY]Special guest Jörg SCHMID – Backmeister
[SEMI-AUTOMATIC PRODUCTION]10am – 1pm – 4pm: Showcase of our new volumetric divider for fermented dough for automated container loading.
[BONGARD CONNECT]10:30 am – 1:30 pm – 4:30 pm and on request: Presentation of the new Bongard Connect service offer.
THURSDAY 25/10/23
[SEMI-AUTOMATIC PRODUCTION]10h: Showcase of our new volumetric divider for fermented dough for automated container loading.
[BONGARD CONNECT]10:30 am and on request: Presentation of the new Bongard Connect service offer.