DEBAG to Launch Tech Innovations at iba 2023
DEBAG, one of the world’s leading manufacturers of oven, baking, proofing and refrigeration technology, is presenting at iba 2023 several new baking technology products that help save time and money and optimize work processes in bakeries and branches.
International baking stars will present the new products and demonstrate their skills in live shows at the DEBAG stand, including:
– Kullanan Wilaiwan from Thailand, owner of the Grainbaker baking school, DEBAG fan and long-term partner
– World Champion Baker Johnny Chen from Taiwan, winner of the 2015 Mondial du Pain, one of the most prestigious bread-making competitions in the world, and
– Bread sommelier Paul Müller from Germany.
Live demonstration of the new PreciTaste assistance system
More than 50% of baking processes are affected by user errors, despite user-friendly controls.
However, croissants rarely tolerate the bread program. With the support of the Oven Station Assistant, which works in cooperation with PreciTastewas developed, these errors are a thing of the past. The assistance system uses market-proven AI and camera technology to recognize the type and quantity of baked goods – as soon as they are to be baked. The furnace parameters are set automatically and user errors are thus demonstrably prevented. The program thus 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. The live demonstration of the new assistance system is a special highlight of our booth.
New control generation and networking software: D-Control and D-Connect
With the introduction of the new control generation D-Control, DEBAG is taking a big step towards standardization. In the future there will be a uniform control for the entire DEBAG portfolio. This makes it easier for users to operate their devices. In line with this, DEBAG is also presenting the new cloud-based networking software D-Connect for the first time at the iba. This allows an unlimited number of ovens, fermentation and refrigeration products to be networked – and also controlled and evaluated at any time and from any location. This enables extremely convenient and clear device management.
New DEDEC deck oven – more baking capacity thanks to the double baking chamber
Still high-quality baking on a stone slab, but on a smaller footprint and with a significantly higher baking capacity: This is how you could summarize the advantages of the new deck oven. The DEDEC is narrow (900 mm in the smallest version) and optionally has a double compact baking chamber with pizza function. This consists of two decks, which significantly increases its baking capacity (0.96 m²). These are two advantages that make the DEDEC the ideal oven for the branch. In addition, the DEDEC already has the new standardized control generation D-Control – and can therefore also be connected to the new networking software D-Connect.
New: Jetbox – energy-efficient, mobile and extremely compact rapid cooling station
The mobile and very compact rapid cooling station (887 mm wide x 581 mm deep x 1860 mm high) can be easily driven into existing deep-freeze storage facilities. 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 stacks of planks very evenly to the desired core temperature within a very short time, without affecting the goods stored next to them. The device is equipped with a core temperature sensor and an external control unit and can be used for plastic floorboards measuring 400 x 600 mm and 580 x 780 mm. Operation with a preceding rack trolley is also possible.
Update GALA 35 – less energy consumption and moisture release thanks to new technical features
DEBAG’s smallest in-store baking oven, the GALA 35, which can be operated with a normal socket (230 V), has been equipped with numerous new features – and now also has the new D-Control system. Thanks to the new three-pane insulating glazing in the door, the oven is now even better insulated and consumes up to 8% less energy. In addition, the new, optimized hood design ensures lower visible wet steam emissions for all programs – and in this way contributes to significantly better hygiene in closed interiors.
The DEBAG booth at the iba is in hall A3 / booth 370.