IBIE Retail Recap 2013 - 18

Canada and the US," says Harry Jacoby, president of MIWE
America LLC, together with Ben Garisto, president of MIWE
Canada Inc.

of toppings and provides labor savings. The stainless steel
and aluminum system features a quick change template and a
hopper agitator to prevent bridging of toppings.

New developments for the MIWE condo include a prooﬁng
Americans spend an average of $30 billion a year on pizza and
cabinet that has been completely redesigned in line with the
consume an average of 23 lb withyear. Bread stainless steel
principles of hygienic design, per a rounded bakers need to
take note of this. On average, uous grooves of bread sells for
inner chamber with no superﬂ a one lb loaf and edges. This
$2. For is few extra dollars spent on ingredients and toppings,
feature a also available for the MIWE econo. Touch control
that loaf of bread can be turned into a pizza and sold for
MIWE TC was also introduced for the MIWE condo with a
roughly easy-to-clean glass display. And ﬁnally, the new door
ﬂat and $12.
design of the MIWE condo can be easily locked into place
Pizza and bread make and the interior side can also be easily
for cleaning purposes, a natural combination and throughout
history, pizzabaking chamber is also protected from anywho
washed. The makers have started out as bread bakers
upsell their products through the addition of toppings, says
cleaning water running in.
John Arena, owner of Metro Pizza in Las Vegas, NV, and
From Wiesheu, the Dibas 64S is an innovative baking oven with
a sliding door. The door slides sideways into the housing, so
it saves space and ensures security. Other features include a
hygienic baking chamber with no corners or edges (making it
easy to clean) and a new baking chamber with ideal air ﬂow for
even baking results.

Additionally, the company introduced its Entry Level Twist
Tyer system that may be used with manual or semi-automated
bag loaders to improve the efficiency of the bakery packaging
process.

Picard showcased a wide range of advanced ovens, in line
with its "ignite the future" theme. Bakeries are looking for new
options in pizza ovens, as pizza continues to gain widespread
popularity, and Picard addressed this marketplace need with
the Spitﬁre Pizza Oven and the Unique LP-200 Stone Conveyor
Oven for pizzas. The latter is a compact oven built to maximize
available space and features a black, polished, natural stone
conveyor on the entire length of the baking chamber, with
variable speed control. The Spitﬁre Pizza Oven is a continuous
baking oven with direct ﬁre radiant heat. The Spitﬁre bakes at
575 F for fast delicious pizzas.

The new series of equipment allows Burford to enter new
markets, says Clay Miller, sales engineer.
"We are excited to introduce the new EL series that takes us
back to the basics," he says. "Designed speciﬁcally with the
small to mid-level bakery in mind, the Entry Level Twist Tyer
System and the Entry Level Topper provide practical solutions
with proven results."
At Bloemhof Inc., the Express 300S high-speed bun moulder
is a new innovation for artisan bakeries, retail and wholesale
bakeries and central commissaries. The new equipment can
mould up to 12,000 rolls per hour and reduces labor costs with
streamlined production. The unique design allows the machine
to be fed directly from a single or multi-pocket divider (up
to eight pockets). Dough pieces are sorted into two rows for
efficient and versatile
production. The moulder
can produce bolillos,
ﬁnger rolls, sub and
hot dog rolls, bread
and bagel sticks,
mini baguettes, pan
breads and pretzels,
and artisan breads
and baguettes.

Automation innovations
Burford Corp. rolled out two new systems at IBIE to help smallto mid-level wholesale bakeries automate their operations.
The Burford Entry Level (EL) Topper includes the company's
patented rotary dispense system, which applies a wide variety
18 < 2013 IBIE Recap | bakemag.com

Bakon
USA Food
Equipment
unveiled the innovative Drop TT table top
depositor, a table top

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IBIE Retail Recap 2013

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