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FORUM
MAG' ISSUE NUMBER 4
BONGARD'S WORLD
OUR KNOW-HOW PANEOTRAD®
ORION EVO & INTUITIV'2 INTERVIEW FROM AN OWNER
BONGARD NEWS - JUNE 2018 - PAGE 1
FORUMMAG'
XNew features
EntertheOrionEvOUniverse
Eating habits are changing around the world. Consumers obviously expect their
bakers to offer good quality products at any time of day. However, these products
also have to be healthy and offer reasonable value for money, although consumers
will accept to pay a little bit more to be sure of getting the best quality. There is
a growing interest among customers in the source of products and how they are
made.
XNew baking chamber To satisfy this persistent demand, bakers must at the right moment.
The “smooth hearth plate” effect (grooveless have reliable equipment with which they know A motorised damper entirely managed by
transition between oven front and baking they can provide tasty products all day long and Intuitiv’2 is available as an option and can
chamber) allows for a fast and efficient cleaning in sufficient quantities without any loss of quality. be installed on the chambers to facilitate the
of the oven hearth plate baking of products which need the steam to be
For Bongard, the oven is key to the organisation evacuated.
of a bakery. Robust and designed with durable
materials able to withstand intensive use, it must An oven that can stand the pace
satisfy the baker’s every need.
This concern to have equipment that is always
The new Bongard electric deck oven was designed ready to go is the leitmotiv which guided Bongard
with these requirements in mind. At the cutting in the design of the new Orion EvO.
edge of technology, with its Intuitiv’2 10-inch
capacitive control panel equipped with its new Nowadays consumers expect to have fresh bread
management software, Orion EvO is ultra- and varied products throughout the day. If, for
responsive and even more efficient in baking any reason, the baker’s shelves are unfortunately
products, whilst at the same time guaranteeing empty, customers no longer hesitate to go
real control of the energy consumed. somewhere else to find what they couldn't get.
XNew system for opening the
glass panel Excellent baking quality for even more diverse That is why it is important to have an oven
The cleaning position makes it possible to products which can meet the needs of bakers who want
very easily maintain the inside of glass to increase productivity whilst ensuring perfect
panels, without requiring disassembly. The quality of the bake central to the baker’s baking from one batch to the next.
trade. It is the final step that turns the craftsman’s
work into delicious perfection. Controlled The ovens in the Orion EvO range have therefore
temperature and rich steam in sufficient been designed as standard for a load of 15 kg of
quantities are the secrets to a perfect thin shiny cold dough per square metre and per hour of
crisp crust. To achieve this result, Orion EvO baking. For example, an Orion EvO 801.4.160
can count on the new design of the openings oven allows continuous baking on a 3.8 m²
and more importantly on the ultra-accurate baking surface area of up to 125 baguettes per
management of its steam devices via its Intuitiv’2 hour ("Paneotrad®” type, i.e. 350 g of cold dough).
control.
The “booster” option can be used for shorter
The construction of the oven with improved door baking, allowing the oven to be loaded with up to
insulation, the removal of all thermal bridges and 18 kg/m²/hour continuously.
reinforced sealing of the chambers guarantee the
temperature is perfectly even over all the baking This higher heating power combined with the
XSteam extraction chambers. excellent insulation of the baking chambers
Each level is equipped on standard with a relief Resizing the steam devices specially designed to allows a rapid rise in temperature for baking at a
valve that evacuates excess pressure in the adapt to the capacities of the Orion EvO oven sustained pace with no risk of loaves collapsing,
baking chamber. (in the standard version 15 kg of cold dough/ thus quickly providing customers with a wide
m²/hour of baking up to 18 kg/m²/hour in the variety of bread and other pastries or snack
boosted version) and the integration of a water products.
measurement system on each device lead to
good quality steam distribution. Even more Controlled energy consumption
XNew resized steam generator importantly, the Intuitiv’2 control constantly
placed at the back of the oven, the steam is assesses the state of the steam devices to Designing an ultra-responsive oven capable of
injected from the rear to the front of the baking automatically prioritise their heating so they are standing the pace was a pre-requisite for Bongard,
chamber always able to produce the right amount of steam but it was unthinkable not to combine this with
BONGARD NEWS - JUNE 2018 - PAGE 2
FORUMMAG'
controlled energy consumption. For this reason, switch to standby, the “ENERGY SAVING”
everything has been done to ensure the energy function automatically switches off the extractor
consumed is exclusively used for baking. and the lighting. The oven is entirely switched
off.
Thus, the more airtight design of the windows
and the addition of surface treatment on the Controlled consumption can have a real impact
inside of the glass dramatically reduce heat loss on finances and is also a positive action for the
from the doors and openings. environment. Because it is important to take into
account our impact on the environment and also
The new functions of the Intuitiv’2 control panel on everyone's quality of life, Bongard is anxious
Orion EvO 1 x 800 mm
also contribute to this. to develop its new products and new technologies
in the years to come with the focus consistently
This is best illustrated by the “ENERGY SAVING” on “environmentally responsibility”.
function and centralised energy management via
the control. That is also what being an environmentally
committed manufacture means today.
At any given moment, Intuitiv’2 independently
allocates the necessary power to the elements
of the oven that need it. Intuitiv’2 can also
automatically put one or more of the oven shelves
on standby, depending on their use.
If the shelf is not used and the “ENERGY
SAVING” programme is engaged, the power is
cut off and the shelf switches to standby mode
until the next delayed start. If all the shelves
Orion EvO 2 x 600 / 800 mm
the first 10-inch capacitive touch screen control panel on the market
- Autonomous control which distributes the energy
according the needs of each shelf
- Work in recipe mode
- “ENERGY SAVING” function
- Possibility to manage delayed oven starts
- Statistics menu to establish a production statement over
X smart
a defined period
- Management by customisable user profile
- Videos and tutorials incorporated into the control panel
- Guaranteed production continuity
- Smooth, intuitive navigation
- Simplified icons
- Ultra-sensitive
simple
X
- “Copy-paste” function
- Dynamic recipe viewing
and pleasant - 2 extra timers
- Classification of recipes in folders
- Data import/export
- 10-inch screen
premium
X quality
- Capacitive technology
- Totally smooth surface protected from impacts
- High screen durability
BONGARD NEWS - JUNE 2018 - PAGE 3
INTERVIEW
"A great opportunity, coupled with a major
asset, the Paneotrad®"
Franck Hernandez has a traditional baking background
(his father was a baker in Marignane) and has also
worked in supermarkets where he rose through
the ranks to become a store manager. He came to
traditional baking at a turning point in his life. In
1996, he enrolled on a training course and opened an
off-premises outlet selling warmed bakery and pastry
products in Brignoles. In 1998, he first settled in the
heart of Saint-Maximin-la-Sainte-Baume and 2005 in
the city outskirts, on the N7 road, under the Bannette
trademark. In 2013, a small shopping centre, "Le Grand
Cèdre", opened just on the other side of the road with
a planned bakery. Franck took the opportunity rather
than leave it to a competitor.
•Why did you choose this Paneotrad® for this second
with suppliers, cost control, listening to consumers and
outlet?
satisfying their desires as well as openness to new work
methods. Paneotrad® seamlessly fits into this approach and
"The two businesses are close to each other so we had to set
momentum. With Paneotrad®, we were able to position
them apart and find another concept. That is why I turned
ourselves against a major competitor and its slogan: "buy
to Paneotrad®. Our Banette bread and pastry shop makes
3 baguettes, get one free." The productivity gain provided
traditional bread (division, rounding, resting, moulding)
by Paneotrad® allows to do the same thing this side of
whereas the business located in the shopping centre uses
town. In addition, our Facebook page emphasises the "3
the Paneotrad® process. The point differing it from the
+1" position of our products" (including special breads)”.
first is undeniably fine pastries. The "Grand Cèdre" business
is very clearly positioned on snacks, breads, pastries and
• And customers, what do they say?
tarts. Its advantage lies in the variety of the breads we can
offer!”
"Paneotrad® opened access to a public that we did not
have in our bakery. Customers love the variety of breads,
• How did you discover Paneotrad®?
taste associations, variety of snacking options. We have
a line of sandwiches that we prepare and display in the
"I had seen Paneotrad® in operation at Sirha, and I had
window but we also have an "on demand" range with a
read articles in trade magazines. I immediately saw how
choice of breads and a composition of "à la carte" fillings:
work organisation could be optimised. With Alain Dufossé,
raw vegetables, breaded chicken, ham, minced meat, etc.
the salesperson at Tout Technique, I visited a baker who
and finally, a selection of several sauces. Sandwiches and
used Paneotrad® to give me an idea of the quality of the
salads are prepared in front of customers throughout the
finished product. It won me over! What I particularly liked
day. This guarantees good crusty bread and products that
was the crispness of the bread and its long life! Then we
had to commission the machine. It was done in three days remain fresh until they are eaten!"
with the help of the demonstrator to get it up and running
for the opening. Since then, we are completely familiar • Would you do it again?
with the machine and have developed our own recipes and
ways of working!” "If I were to take over a bakery, it would necessarily be
with Paneotrad®!"
• What benefits do you draw from your production with
Paneotrad®? •In conclusion?
"My wife Sandrine has also previously worked in "I love the Paneotrad® activities and meetings; we share
supermarkets. She was a salesgirl in the bakery our techniques, the different ways of using the machine,
department. Our experience in that sector taught us a we develop our recipes, and that creates a real community
lot: personnel management, rigour, especially in relations of professionals who are passionate about what they do.
I'm proud to be a part of that!"
BONGARD NEWS - JUNE 2018 - PAGE 4
EVENTS
PARIS - FRANCE - EUROPAIN - FEB.03-06TH
Europain was the opportunity Orion EvO with Intuitiv'2, the
for Bongard and his dealers to new 10" touch screen control
present the new equipments: panel.
Spiral EvO, Eris, Paneotrad,
Paneodust, Rhea, Boreal and This event was a huge success
the new electric deck oven for Bongard and its team.
CHISINAU - MOLDAVIA -
MOLDEXPO - MAY.10-13TH
Bongard and its agent Justin Lengomba have
participated to the Moldexpo Exhibition. During
4 days our bongard demonstrator and Vladimir
Olari, a Moldavian baker, produced all types of
breads, even a 40 kg (88.2 lbs) burger.
At the end of the tradeshow, Bongard received
5 awards in the "innovation of the year"
MOSCOW - RUSSIA - category. Congratulation to the team!
MODERN BAKERY -
MARCH.12-15TH
NHL and Bongard were present
at The Modern Bakery show
in Moscow from March 12 to
15th 2018 at the expocenter of
Krasnaya Presnya.
Cranberry breads and
other specialities have been
produced by Marc Masera,
our demonstrator and Alexey
Sukharev, a Russian baker.
BONGARD NEWS - JUNE 2018 - PAGE 5
EVENTS CALENDAR
STUTTGART - GERMANY -
BÄKO SHOW - APR.07-09TH
Bongard was at the Bäko Show in
Stuttgart from April 7th to 9th.
While Olivier Masson, our export
manager, greeted the visitors, Ralf
Kutter, the Lesaffre demonstrator
from Germany - our partner -
offered delicious creations: beet
baguettes, turmeric bread,...
FUTURE EVENTS
A NEW BONGARD LABORATORY AT VERBEKE
Our dealer in Belgium Verbeke is currently working on its new laboratory
full equipped with the new EvO products (Paneotrad and new electric
deck oven Orion EvO). This place will be dedicated to the organization of
special events such as Paneotrad meeting, presentations and tests of new
equipments,... The opening of this laboratory will happen within a few
weeks.
MUNICH - GERMANY - IBA - SEPT.15-19TH
Bongard will be at IBA trade show in Münich 1 roll-in retarder proofer BFM, Paneotrad
from September 15-19th to present its concept and its flour duster Paneodust, 1 electric
of small bakery fully equipped with new deck oven Orion EvO.
equipments: 1 tilting spiral mixer Spiral EvO TL, Visit us at our booth Hall 5, n° A480.
1 bun divider Eris, 1 dough sheeter Rhea,
2 WORLD MASTERS
AS SPECIAL GUESTS
Deborah OTT - World Master They will share with us their tips
of Bakery 2018 and winner of the and tricks and some recipes of
IBA Cup 2012 - and her coach delightful French pastries while
Xavier HONORIN - World Denis Rebholtz, our Bongard
Master of Bakery 1996 - will demonstrator, will produce
be present during the exhibition different types of breads. All
(from september 15 to 17th). products will be made on site
with fresh ingredients.
KORTRIJK - BELGIUM - BROODWAY EXHIBITION - SEPT.30TH-OCT.03RD
Meeting days for bakers, pastry cooks, chocolate confectioners and ice-cream producers.
Bongard, represented by its 4 dealers in Belgium, will have the opportunity to present its new
electric deck oven Orion EvO and last version of Paneotrad machine. Come and visit us at our
80 m2 booth n° 613
BONGARD NEWS - JUNE 2018 - PAGE 6
BONGARD all over the world
OUR AREA EXPORT MANAGERS
François KLEIN Australia, Brunei, Canada, China, South Korea, Hong Kong,
India, Indonesia, Japan, Laos, Malaysia, Maldives, New Zealand,
+33 608 804 849 Fklein@bongard.fr
Pakistan, Philippines, Porto Rico, Singapore, Taiwan, Thailand,
USA, Vietnam
Aurélia COLLON Belgium, Cyprus, Croatia, Great Britain, Greece, Ireland, Iceland,
Luxembourg, Macedonia, Netherlands, Poland, Slovenia, South +33 607 277 000 AureliaCollon@bongard.fr
America and Caribbean islands, Trinidad & Tobago
Olivier MASSON Germany, Austria, Switzerland, Czech Republic, Hungary +33 672 591 098 OlivierMasson@bongard.fr
Frédéric RISCH Middle East, Africa +33 675 247 796 FredericRisch@bongard.fr
Anna OJOG Armenia, Azerbaijan, Byelorussia, Bulgaria, Denmark, Estonia,
Fed. of Russia, Finland, Georgia, Kazakhstan, Kyrgyzstan, Latvia,
+33 677 060 632 AnnaOjog@bongard.fr
Lithuania, Moldova, Norway, Uzbekistan, Romania, Serbia,
Sweden, Tajikistan, Turkmenistan, Turkey, Ukraine
KEY ACCOUNT MANAGERS
Bruno VANNEL +33 674 580 983 BrunoVannel@bongard.fr
BONGARD NEWS - JUNE 2018 - PAGE 7
FORUMMAG'
EvO
NEW ELECTRIC DECK OVEN
NEW CAPACITIVE TECHNOLOGY
10” screen control panel
SMART’CONTROL
BONGARD NEWS - DECEMBER 2017 - PAGE 8
w w w. bo n g ar d. f r
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