MECATHERM’s energy efficient solutions at iba

MECATHERM is happy to announce it will be exhibiting at the iba trade show taking place 22-26 October in Munich, Germany.

As food manufacturers face numerous challenges – such as adapting to market demands to offer varied products of good quality and maintaining strong industrial performance against a backdrop of energy challenges, labour shortages and environmental and social responsibility – MECATHERM will be displaying its latest innovations at iba to help industrial bakers face these challenges.

At iba the company will unveil its new, M-VT vertical oven suitable for baking a wide range of products, from crusty bread to patisserie, pastries and other soft breads, the oven is designed to offer a high level of industrial performance and product quality while reducing energy consumption.

In addition, the M-VT oven’s connectivity will enable data connection and processing, providing a performance report and 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 several solutions for energy efficiency in production lines all aimed at supporting bakery, pastry and patisserie mnufacturers’ energy transition and reducing 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 automated management system and a smart cooling system designed 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.

The company will also launch its new M-RT molder, enabling the moulding of more or less hydrated and pointed doughs using a wide range of formats and weights. According to the company, the new moulder guarantees the production of high-quality crusty breads, due to a moulding operation close to the artisanal method.

The equipment also meets customers’ industrial performance and sustainable development requirements by guaranteeing product regularity and homogeneity, reducing product losses.

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Media contact

Caitlin Gittins
Editor, International Bakery
Tel: +44 (0) 1622 823 920

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