iba 2023: Mecatherm to present solutions to optimise energy consumption for production lines

Mecatherm will address head-on the multiple challenges food manufacturers are facing by presenting its latest equipment and automatic production lines for industrial bakery, pastry, and patisserie production.

At the IBA trade show October 22 to 26, 2023, in Munich, Germany (Hall B2, Stand 150), Mecatherm will unveil the new M-VT vertical oven – Suitable for baking a wide range of products, combining ease of operation and energy efficiency.

Specially designed for baking a wide range of products, from crusty bread to patisserie, pastries, and other soft breads, the new M-VT vertical oven guarantees a high level of industrial performance and product quality, while reducing energy consumption. The M-VT oven’s connectivity, will also enable data collection and processing, providing a performance report and/or monitoring energy consumption while making it easier to use and maintain on a daily basis via integrated digital tools.

The Mecatherm team will educate visitors on the company’s numerous solutions for production line energy efficiency – all aimed at supporting bakery, pastry and patisserie manufacturers’ energy transition and the reduction of greenhouse gas emissions.

“With the new compact M-VT oven, Mecatherm is affirming its commitment to continuing and accelerating its efforts in response to the increasingly complex global challenges of sustainable development.” said Raymond Nogael, vice president, marketing, business development and corporate social responsibility (CSR) at TMG.

At the production line level, Mecatherm will also present a number of innovations to help their customers reduce their energy consumption, including: an energy recovery solution installed at the oven-level to reuse energy on the production line, a new system of automated management for the oven hygrometry, and a “smart cooling system” to reduce energy consumption during the cooling stage.

“For Mecatherm, setting an example in energy transition is an important way to help our customers consume less and better, over the entire lifecycle of equipment. Greenhouse gas emissions in our carbon footprint are mainly recorded during line use (98%), with the baking phase being the most energy-consuming. It’s important to take a global approach with all the players in the industry if we are to progress successfully – all while driving enhanced understanding and innovative thinking on the scale of a complete line,” added Raymond Nogael.

Mecatherm will launch its new M-RT moulder, enabling the moulding of more or less hydrated and pointed doughs using a wide range of formats and weights. This new moulder guarantees the production of high-quality crusty breads, thanks to a moulding operation close to the artisanal method. This equipment also meets customers’ industrial performance and sustainable development requirements by guaranteeing product regularity and homogeneity and thus reducing product losses. It also contributes to improve operator ergonomics.

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