From classic rolls to fine pâtisserie and creative snacks – when Sachsenback opens its doors, the WIESHEU Group will showcase its combined consulting and solution expertise for the modern bakery industry. Together, WIESHEU, WACHTEL and Atollspeed demonstrate how artisan quality and product diversity can go hand in hand with economic efficiency, from production and the bakehouse all the way to the shopfloor.
This year’s exhibition presence focuses on holistic concepts that seamlessly blend innovative oven technology, automation, and digital solutions. Visitors can experience WACHTEL’s premium rack and deck ovens for artisan bakers and production environments, as well as WIESHEU’s compact convection ovens designed for in-store baking at the POS. Also on display: the latest generation of the Atollspeed hybrid oven, combining convection, impingement heat, and microwave technology to deliver a complete and attractive snack offering.
With the WIESHEU and Atollspeed Bäck’n’Snack Station, the Group once again highlights its cross-brand system expertise. Whether WIESHEU, WACHTEL, Atollspeed or fully integrated concepts – the focus is always on the individual requirements of each customer, providing the ideal solution for every application.
A special highlight awaits visitors in the show’s Backforum: Master baker Wolfgang Nitz and snack & gastronomy expert Lars Bittig will present the latest WACHTEL product range live on stage.
WACHTEL: Energy‑Efficient Baking Technology for Artisan Bakers
Under the motto “At home in Saxony, at home in the world,” WACHTEL showcases its long-standing expertise at Sachsenback. With its manufacturing site located in Pulsnitz, northeast of Dresden, the company brings more than 100 years of baking oven know-how and focuses specifically on artisan bakeries with production facilities.
With the SMART DECK and the PICCOLO PRO PLUS, WACHTEL presents forward-looking, energy‑efficient, and environmentally friendly solutions for artisan baking both in the bakery and at the sales counter.
The SMART DECK deck oven stands for traditional baking quality and marks WACHTEL’s entry-level solution for authentic stone baking at the point of sale. Precise temperature control, even steam distribution and intelligent energy management characterize this model.
The PICCOLO PRO PLUS with SEMILIFT is the ideal choice for high-frequency locations with limited space. Its compact design and ergonomic semi‑automatic loading system enable professional in‑store baking, increase process reliability, and free up valuable time for customer service. Excellent heat retention and gentle temperature transitions ensure outstanding baking results.
A show highlight is the WACHTEL ATLAS, presented in the Backforum: this premium rack oven sets new standards in energy efficiency, ease of use, and serviceability. The versatile system can be operated with gas, oil, or electricity, and thanks to its identical basic design, switching between energy types is simple, flexible, and cost‑efficient.
WIESHEU: Smart Convection Ovens for In‑Store Baking
WIESHEU, the pioneer and market leader for baking at the POS, highlights its solution expertise with the Dibas smart convection oven. Wherever a wide product range needs to be baked reliably, consistently, and on minimal space, the Dibas smart shows its strengths. Its intuitive controls, extensive program options and clearly structured user interface shorten training times and ensure safe processes – even with frequently changing staff.
Optional loading systems, flexible combinations of baking chambers, and full connectivity make the Dibas smart a future‑proof, space‑saving, and resource‑efficient solution.
The Dibas blue2, with its side‑sliding door and fully automated TrayMotion loading system, goes one step further: automated sheet handling reduces manual work, speeds up loading and unloading, and ensures consistent product quality even during peak times.
End‑to‑End Concepts for Bakery and Snack Operations
For businesses that need to serve a broad selection of hot snacks quickly and consistently, the latest generation of the Atollspeed is the perfect solution. Powerful, compact, and easy to operate, it fits effortlessly into even the smallest outlets or directly behind the counter.
In combination with the Minimat 43 S from WIESHEU, the Group unites two different oven technologies in the energy‑efficient Bäck’n’Snack Station. This compact two‑in‑one solution enables the production of fresh baked goods and delicious snacks within the smallest footprint. The plug‑and‑play station requires only a standard 230‑volt connection to bake, heat, and regenerate a wide variety of products – anytime, with maximum flexibility and without complex installation.