Chip Czulada embarked on a new role as the President of Reading Bakery Systems (RBS) at the beginning of 2024. He shares with Baking+Biscuit International magazine his view on the first six months at the helm of the company where he has been working for over 20 years.
There is a clear trend for bakeries worldwide to seek a sustainable and efficient energy source. Electric ovens are an emerging favorite on this path, but companies are seeking the flexibility to invest in gas ovens now, with the option to convert to electric in the future.
Fully automating kneading and mixing is an ambitious endeavor, given the complexity of the process, and the diversity of raw ingredients.
The conversation around increasing manufacturing sustainability will unavoidably start with analyzing ovens, for any baking operation. Visible results are a necessity.
MECATHERM unveiled its latest oven in October last year, at iba. Since then, the M-VT vertical oven has also been presented at Gulfood Manufacturing, which makes two/two for this piece of equipment in terms of trade shows attended vs. awards gained.
MECATHERM received its first EcoVadis award for its sustainable development performance in 2023. The international organization that evaluates companies on their performance, commitments, and practices in terms of sustainable development awarded the French technology specialist the bronze medal.
While recipe variations for baguettes and bread rolls are not only to be expected but also make for unique selling points, high hydration rates and long dough resting times are the calling card of more sophisticated, authentic premium products.
MECATHERM’s newly launched vertical oven won the Gulfood Manufacturing Excellence Award in the Best Processing Innovation category. The M-VT is a very compact, flexible oven that can be used for a wide range of bakery goods, from crusty bread to pastries and soft products. The equipment was designed to reduce energy consumption and includes innovative features such as the new Hygro Control System and an energy recovery system.
In October, MECATHERM will launch at iba new solutions including its new M-VT vertical oven for bakery, pastry and patisserie products, its new M-RT molder designed for crusty breads, as well as solutions that help optimize energy consumption for production lines. MECATHERM will exhibit together with its sister company, ABI LTD.
MECATHERM will introduce its latest advances to tackle the sustainability and digitalization challenges in the manufacturing of baking and sweet goods. The French specialist will showcase its complete solutions at the show, focusing on solutions to optimize energy efficiency, a new, easy-to-clean oven dedicated to delicate products, and its latest digital solutions.
This year, the French specialist focuses on solutions for energy efficiency, the new, easy-to-clean M-DAN oven and new digital solutions for industrial performance. MECATHERM is launching the new M-DAN Oven, with an improved hygienic design that includes wash-down capability.
Over the years, advances in continuous mixing have been developed to improve ingredient metering, process controls and include specialized mixer designs and ultra-high capacity mixers. Compared to batch mixing, such technological developments make continuous mixing a better option than batch mixing, especially so for high-volume production.
