Message issue 3/2013 (PDF | 9 MB) - Messe Stuttgart

Trade Fairs – Markets
Foto: © Thorsten Rust, dreamstime.com
Bakery products are just one of many sources of income for modern bakeries.
High-tech meets craft
Modern operating technology helping bakeries to
reduce their energy costs. On display at südback
in Stuttgart from 19 to 22 October 2013.
Auf Messen zeigen
Sie, was Sie können.
Wir auch.
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Schenker Deutschland AG
Stuttgart-Messe
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70629 Stuttgart
Telefon +49 711 18560-3300
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www.dbschenker.com/de
The rising costs caused by the change to
alternative energy sources represent a
real challenge for the bakery trade. Solutions,
including some of a highly individual
nature, must be found. That's because
every company operates slightly
differently. During südback 2013, leading
manufacturers of working and
operating technology will exhibit the
latest equipment – for both large bakers
and smaller craft enterprises. Compared
with 2011, the exhibition area at
südback 2013 has increased by exactly
10,000 square metres to 52,000 square
metres. This means that this year’s
event will be the largest ever südback.
There will be ample space to show trade
visitors from the industry the stainless
steel powerhouses of bakery technology,
i.e. ovens, refrigeration systems,
kitchen systems and dishwashers.
All-rounders for higher sales
Using modern equipment, bakers can
also turn current social trends into hard
cash. One example: the continually increasing
trend towards eating out. The
expansion of the product range to include
snacks is generating additional
Message 3 | 2013
sales for bakers and enabling them to
stand out against competitors. Rational,
the large and commercial kitchen specialist
from Landsberg am Lech, has, for
example, developed a multi-functional
system with numerous uses. This system
is already indispensable in restaurants,
but also benefits bakers in particular
. That’s because the “white efficiency”
self-cooking centre can be used
as a shop baking oven, but also for
roasting, frying and steaming. Even unskilled
employees will be able to work
with this system in next to no time.
“Depending on the time of day, the system
can be used to prepare breakfast components,
schnitzels, meat loaf, pizzas,
fried eggs or hamburgers,” said Rational
Spokeswoman Sabine Zimmerer. The
system also offers recommendations as
to what dishes can be cooked together.
A new, ingenious method of distributing
heat and moisture means that the
self-cooking centre can hold 30 per cent
more. In turn this means that it reduces
the cooking time by 30 per cent and energy
consumption by 20 per cent compared
with other combined steamers. A genuinely
compelling argument as we move
towards alternative energy sources.
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