Back Media awards 13 IBA trophies

For the third time in sequence

Also in 2009, chief trade representatives of the bakery industry awarded two trophies to wachtel.

Back Media awards 13 IBA trophies

For the fourth time since 2000, the BackMedia Verlagsgesellschaft awarded IBA trophies for innovations in the development of solutions for the baking trade. The stand of the Central Association of the German Baking Trade was the suiting backdrop for a distinction which has firmly established itself among leading international trade exhibitions.

Following the thorough and detailed review of our innovations by a highly profiled expert jury,  wachtel was awarded even two of the much sought-after trophies, just like in 2003 and 2006.

Idea – Solutions – Success

This is the policy we follow.
Three little words that have been captivating our customers for years.
Just like in 2003 and 2006, high-profile trade experts have distinguished our innovations with the IBA trophy.
We are especially proud that we could capture even two of the much appreciated awards, namely for our our COMPACT “K” rack oven with STIR technology and the cool rising PLUS cooling solution. This shows that we hand tools to the bakers which yield better quality bakery products while also saving energy.

Cool Rising PLUS

This new system allows baking of dough pieces without further proofing in branch stores at consistent premium quality. Neither a proofing cabinet in the store is required nor determination of the maturity of the dough by the sales staff. A safe system to produce rolls with a consistent quality seven days per week. You have economic in-store baking with superior quality without further proofing.
The dough pieces are removed from the roll make up line and placed on stacked proofing boards that are moved into the new cool rising PLUS unit.  This process may continue over a period of several hours. Fast transmission of the cold air is assured by an automatic air guide system. The OCTOPUS computer controls the subsequent proofing process over a period of 7 to 8 hours until the dough is mature and ready to bake. At the end of this process, the dough pieces are transportable at a temperature of ca. 0°C and can be taken to branches and stores over a period of up to 2 hours, without the need for a cooling truck. Excellent for use on holidays or weekends as storage up to at least 48 hours is possible.
Investments in blast freezers or suction coolers become unnecessary. As this equipment as well as proofing cells in stores are not needed, you have enormous energy savings.

COMPACT “K” STIR System

Wachtel managed to apply the STIR technology also to the COMPACT rack oven line. The new COMPACT K STIR combines convection heat with radiation heat. A patent application has been made on this unique combination.

STIR guarantees the same benefits for rack ovens as it has done for deck ovens for many years: better quality, longer shelf life, more flexibility, savings in baking time of 10%- 30% (depending on the type of product).

The new COMPACT STIR with the patented new heat exchanger allows energy savings up to 30% compared to standard rack ovens. The exhaust gas temperature is only ca. 20°C higher than the baking chamber temperature. Due to the larger heat storage capacity inside the baking chamber, the temperature drop after charging the oven is considerably lower.