Picking up speed with the loading system STEWARD
Thollembeek Bakery based in Bretten operates 60 branch stores in the Kraichgau region and beyond. Preserve what is good and to yet venture into new things. This commitment applies not only to baked goods, to the interaction with employees and customers, and to the company's orientation toward sustainability, but also to the automation and loading of MATADOR deck ovens in production.
Annika and Marc Thollembeek took over the business in 2018 and gradually invested in the automation of production in Bretten. In 2024, the outdated loading system for the deck ovens was replaced.
Bread, baguettes, and ciabattas were produced in three five-deck WP MATADOR deck ovens. The system was expanded to include a fourth deck oven and the loading system was upgraded to state-of-the-art technology with the STEWARD PRO II. The system is operated by a single employee on a touch panel.
Bäckerei Thollembeek GmbH & Co. KG in Bretten
Managing Director: Marc Thollembeek
Branch stores: 60
Website: www.thollembeek.de
As you mention sports cars: What is it that makes the system faster?
Marc Thollembeek: While the loading system traverses, the next dough pieces can already be prepared on the feeding belt. We are working with cloths, but the system is also prepared for use with peel boards.
Never change a running system: How did the project go?
Marc Thollembeek: WP has the experience, knows what needs to be considered when it comes to planning, installation, and commissioning. One of the ovens had sagged slightly, therefore the approach of the loaders had to be adjusted. The system works just fine ever since.
What’s new?
Stay up to date with the WP newsletter.
