The 24th IBA trade show was held in Munich (Germany) in late September 2018. This major international event for the bakery, viennoiserie and pastry sector drew nearly 76,800 visitors around 1,370 exhibitors. The magazine Process Alimentaire ran a review of the 6 award-winning innovations, which we summarize here.
Every year, the magazine Backtechnik Europe hands out its IBA Awards, recognizing technical innovations for industrial processors showcased at the trade show.
Here are the 6 winners and their IIoT innovations:
Fritsch speeds up maintenance
Fritsch addressed this with its "Smart Services." Beyond standard functions such as real-time machine status monitoring and cloud-based operational data, the approach aims to simplify and speed up maintenance through connected glasses. This lets the installer quickly send the manufacturer images and videos of the components involved.
König develops a versatile pastry dough preparation solution
König has developed a flexible and versatile continuous stamping station. The system groups several work steps into a single module, at a rate of 80 strokes per minute. In donut production, for instance, calibrating, flattening and stamping can all be performed on a single machine.
Wachtel cuts the energy cost of steam baking
To reduce the cost of steam baking, Wachtel developed the Ionic Haze system. It is a pre-wetting unit, installed upstream of the baking oven, above a conveyor belt. The solution combines spraying a fine aerosol through three ultrasonic nebulizers with ionization of the dough pieces. As a result, only a minimal amount of moisture reaches the conveyor. According to the manufacturer, the system reduces the energy required by at least 30%, with a payback under one year.
Mecatherm bets on flexibility with its MTA oven
A versatile oven should be capable of producing a wide variety of baking curves, much like a domestic oven. With that goal in mind, Mecatherm developed the MTA. This tunnel relies on a compact modular construction (each element occupying around 25 m²). A novel patented mobile sole system makes it possible to deliver, within each module independently, a specific combination of convection, radiation and conduction.
Rondo automates and robotizes artisan know-how
The major innovation, however, is the presence of the RondoBot, an industrial robot that can round delicate dough pieces individually, in several steps. Tool changes are fully automatic thanks to RFID coding. The RondoBot can be retrofitted to existing lines while staying open to future new tools.
Werner & Pfleiderer combines two heating media in a single oven
The new Werner & Pfleiderer Thermador TH Duplo multi-deck oven combines radiation and convection. Heated with oil and hot air, it pairs the steady radiant heat of thermal oils with vertical turbulence. Radiant heat stays virtually uniform throughout the oven at a maximum temperature of 310°C.
SOURCE: http://www.processalimentaire.com/Procedes/Boulangerie-les-nouveautes-recompensees-sur-IBA-2018-34854
