At the leading world trade fair for bakery, confectionery and snacks, DEBAG presented several new baking technology products that help to save time and costs and optimize the workflow in bakeries and branches.
International baking stars presented their new products and demonstrated their skills in live shows at the DEBAG trade fair stand, including:
– Kullanan Wilaiwan from Thailand, owner of the Grainbaker baking school, DEBAG fan and long-time partner,
– World champion baker Johnny Chen from Taiwan, winner of the “Mondial du Pain 2015”, which is one of the most prestigious bread baking competitions in the world, and
– Bread Sommelier Paul Müller from Germany.
More than 50% of baking processes are affected by user errors, despite user-friendly controls. Croissants, however, rarely tolerate the bread program. The Oven Station Assistant, developed in cooperation with PreciTaste, uses market-proven AI and camera technology to recognise the type and quantity of baked goods – as soon as they are to be baked. The oven parameters are set automatically, and user errors are thus demonstrably prevented. Hence, the program helps to reduce energy costs and guarantees a consistently high quality of baked goods in the branch, which leads to higher sales – even with unskilled staff.
New control generation and networking software: D-Control and D-Connect
With the introduction of the new D-Control control generation, DEBAG is taking a major step towards standardization. In future, there will be a uniform control system for the entire DEBAG portfolio. This will make it easier for users to operate their equipment. In keeping with this, DEBAG also presented the new cloud-based D-Connect networking software for the first time at iba. This allows an unlimited number of ovens, proofing and refrigeration products to be networked – and also controlled and evaluated at any time and from any location. This enables highly convenient and clear device management.
New deck baking oven DEDEC – more baking capacity thanks to double baking chamber
Still high-quality baking on stone slabs, but on a smaller footprint and with a significantly higher baking capacity: this is how you could summarise the advantages of the new deck baking oven. The DEDEC is slim (900 mm in the smallest version) and has the option of a double compact baking chamber with pizza function (0.96m²). These are two advantages that make the DEDEC the ideal oven for the branch.
Depending on the type and quantity of baked goods to be produced, design requirements and available floor space, the DEDEC can be adapted exactly to the respective branch concept. The following can be selected:
– different oven heights, widths and depths
– Baking tray insertion: lengthwise or crosswise
– Design: stainless steel or black edition
– Number of ovens: up to 6
– Combination with DECON possible
In addition, the DEDEC already has the new standardised control generation D-Control – and can thus can also be connected with the new networking software D-Connect.
New: Jetbox – energy-efficient, mobile and highly compact rapid cooling station
The mobile and highly compact blast chilling station (887 mm wide x 581 mm deep x 1860 mm high) can easily be moved into existing deep-freeze warehouses. By using only one highly efficient special fan instead of several fans, the energy consumption of the Jetbox is very low. The innovative fan system cools the dough pieces in the pile of stacking boards very evenly to the desired core temperature within a very short time, without affecting adjacent stored goods. The unit is equipped with a core temperature sensor and an external operating unit and can be used for stacking boards measuring 400 x 600 mm and 580 x 780 mm. Operation with an upstream oven rack trolley is also possible.
Update GALA 35 – less energy consumption and moisture release thanks to new technology features
DEBAG’s smallest in-store baking oven GALA 35, which can be operated with a standard 230 V socket, has been equipped with numerous new features ¬- and now also comes with the new D-Control control system. Thanks to the new three-pane insulating glass in the door, the oven is now even better insulated and consumes up to 8% less energy. In addition, the new optimised hood design ensures a lower output of visible wet steam in all programs – and in this way contributes to significantly better hygiene for close by indoor spaces.
DEBAG was the exclusive technology partner of the Central Association of the German Bakery Trade
“We are very pleased and it is a great sign of confidence that the accomplished baking professionals of the Central Association of the German Baking Trade want to bake with our DEBAG technology at iba and that we are allowed to equip their stand as their exclusive baking technology partner this year,” said Oliver Theiß, Managing Director of DEBAG.
The 4 baking rooms for competition, the show baking room and the iba Forum will be equipped with deck and in-store baking ovens and the corresponding proofing and refrigeration technology.