Mecatherm is taking a proactive approach to addressing the numerous challenges faced by food manufacturers. At the upcoming IBA trade show in Munich, Germany from October 22 to 26, 2023, the company will showcase its cutting-edge equipment and automated production lines tailored specifically for the industrial bakery, pastry, and patisserie sectors.
A key highlight will be the introduction of Mecatherm’s latest innovation, the M-VT vertical oven. This versatile oven is suitable for baking a wide range of products, offering a perfect blend of user-friendliness and energy efficiency. Designed to cater to crusty bread, patisserie, pastries, and other soft breads, the M-VT oven boasts exceptional industrial performance while reducing energy consumption. Furthermore, its connectivity enables seamless data collection and processing, allowing for performance reports and energy consumption monitoring. The integration of digital tools ensures ease of daily use and maintenance.
Mecatherm is committed to educating visitors about its multiple solutions aimed at enhancing production line energy efficiency. These solutions play a vital role in supporting energy transition and reducing greenhouse gas emissions for bakery, pastry, and patisserie manufacturers.
“With the new compact M-VT oven, Mecatherm is confirming its dedication to addressing the increasingly complex global challenges of sustainable development,” emphasized Raymond Nogael, VP of Marketing, Business Development, and Corporate Social Responsibility (CSR) at TMG.
Moreover, Mecatherm will present various innovative technologies to help customers minimize energy consumption at the production line level. These include an energy recovery solution that effectively reuses energy on the production line, an automated hygrometry management system for ovens, and a “smart cooling system” that reduces energy usage during the cooling phase.
Mecatherm firmly believes in leading by example when it comes to energy transition. By advocating for the consumption of less and better equipment over its entire lifecycle, the company strives to make a significant impact on greenhouse gas emissions. Notably, 98% of Mecatherm’s carbon footprint results from line usage, with the baking phase being the most energy-intensive. Raymond Nogael further emphasized the need for a holistic approach, emphasizing collaboration and innovation throughout the industry.
In addition to the M-VT oven, Mecatherm will also unveil its new M-RT moulder. This state-of-the-art equipment allows for the molding of doughs with varying hydration levels and shapes, offering a wide range of formats and weights. With its artisanal method-like molding operation, the M-RT moulder ensures the production of high-quality crusty bread. By prioritizing product regularity and homogeneity, it minimizes product losses and meets customers’ requirements for industrial performance and sustainable development. Additionally, it contributes to improved operator ergonomics, enhancing overall efficiency in the production process.
For those seeking related content, Mecatherm provides an array of resources to further address the food manufacturing industry’s challenges.
