f2m Automation Book

Page 163

163

© MECATHERM

M E C AT H E R M

New challenges ahead According to Robert Broh, author of Managing Quality for Higher Profits, “Quality is the degree of excellence at an acceptable price and the control of variability at an acceptable cost.” This seemingly complex definition of quality is actually a perfect summary of the manufacturer's craft itself. For the industrialist, a product is ‘of quality’ if it meets demand at a reasonable price. Indeed, since perfection does not exist, quality corresponds to the satisfaction of a precise expectation that carries a value that consumers are ready to give it: its price. At the same time, the manufacturer must face a large number of variables while remaining within their technical and financial capacities to face them, if not, they run the risk of making the product fall out of its value, of its fair price. This is obvious to any industrialist who has experience. But what can you do when variability increases too much on the demand side? How to do this when the market’s versatility undermines

the very principle of industry, which is the massification of production to achieve an optimized degree of quality and cost? “A fashion that appears in a suburb of Los Angeles can, via the Internet and social networks, be a trend the next day in a European or Asian country”, notes Olivier Sergent, Mecatherm President. This creates the tension that too many industrial companies experience between marketing on the one hand and production on the other. The manufacturer, bound by their industrial logic, on the one hand, will ask for time and quantity to reach quality at the right price, as mentioned above. The marketing department, on the other hand, will recall that the market requires agility at the risk of losing market share, in terms of variety and versatility, in the context of global competition. Added to this are the demands of CSR and compliance. Not that those serious industrialists were devoid of morality, which, as we know, was not invented by the Y generation. But the requirements have increased. The environmental stakes are such that energy waste is no longer just an accounting requirement but a matter of life and death. Also, the globalization of the media and means of communication has made inhabitants of very distant countries feel compelled to participate, or at least not to slow down, the social progress of each other.

FLEXIBILITY The IBA and IBIE award-winning MTA oven is a key element in the flexibility or scalability of the lines

C O M PA N Y R E P O R T S

French company known worldwide for its automatic production lines for bakery and pastry products, Mecatherm considers its mission and implements it with its customers with concrete and reliable solutions at the cutting edge of technology, especially digital.


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Articles inside

WP BAKERYGROUP: Connected processes

9min
pages 175-178

TECNOPOOL S.p.A.: Complete spiral system control

3min
pages 173-174

Rademaker B.V.: Training is money well spent

9min
pages 167-170

Sugden: Baking for joy

2min
pages 171-172

MECATHERM: The human must remain the pilot

8min
pages 163-166

Koenig Group Baking Equipment: The future of the baking industry is automation

4min
pages 161-162

Kaak: Bring time on your side

9min
pages 157-160

Heuft Industry: Energy savings at the end of the tunnel oven

8min
pages 153-156

FRITSCH Group: Progress in the world of bakery

11min
pages 149-152

Diosna: Everything from a single source

4min
pages 143-144

Ernst Böcker: Why sourdough plays a decisive role

6min
pages 145-148

Cetravac: Fast, flexible and sustainable

4min
pages 141-142

AMF Bakery Systems: Future-smart technology arrives

11min
pages 135-138

Bakon: The key is knowledge

4min
pages 139-140

American Pan: Pan design and handling for automated bakery systems

7min
pages 131-134

Cybersecurity: Safe and smart bakery production

8min
pages 123-130

3D printing: Will we 3D print the bread of the future?

26min
pages 113-122

Artifical intelligence: The role of artificial intelligence in designing baking ovens

12min
pages 105-112

Image processing: Image processing applications for baking process monitoring

15min
pages 97-104

Design thinking: Using design thinking to facilitate automation

22min
pages 87-96

Digitization: Digitizing food supply chains

15min
pages 79-86

Smart stores: The search for answers is on

20min
pages 23-32

Rheology: Bread dough rheology

17min
pages 33-40

Mixing: Dough mixing supervision: an overview

21min
pages 51-60

Baking line audit: Metrology on baking and freezing lines

25min
pages 41-50

Robotics: Autonomous performance

12min
pages 17-22

Software: Manufacturing Execution Systems in bakeries

17min
pages 9-16

Digital twins: Digital twins in baking process automation

14min
pages 71-78
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