We planned, supplied and installed a toasting line for 3,500 pieces an hour, a croissant line with an output of 12,000 pieces an hour, and three bread roll lines with outputs of 15,000, 40,000 and 20,000 pieces an hour.

We planned a Mecatherm production line including make-up lines for bread rolls and baguettes, for a supermarket chain based in Santo Domingo. This included converting the systems to run on 110 volts without using transformers. In addition, we developed a sophisticated and efficient layout for the existing building. Result: a production line with two make-up lines that can be fully or semi-automatically operated independently of one another.

- Toasting line

- Laminating system

- Hamburger line

- Bread roll system

- Pita system

We disassembled, overhauled, installed and commissioned a Mecatherm Megaline with an output of up to 5,000 baguettes an hour, comprising everything from dough kneading across injection of herb butter to packaging.

We designed, planned and set up a system for baking bread for sandwicxhes and toasting, comprising a complete line with an hourly output of 6,000 loaves.

Major cost savings were achieved by combining used systems with required new ones.

We took apart four multi-rack thermal oil tunnel ovens, each with 180 square meters of baking surfaces, and transported them by road as an overweight load from Zurich to northern Poland. The overall project comprised complete disassembly of a large bakery with a total production surface of 15,000 square meters.