Challenges and opportunities
The day-to-day challenges of running an artisan bakery are many and varied. So, it can be difficult to find qualified personnel. But economic conditions, such as rising raw material prices, may also mean that greater efficiency is required to deliver cost effective production of baked goods. Expanding the system is not always possible, for example, due to space constraints. Artisan bakeries, on the other hand, can produce high-quality and elaborate products in smaller batches even in the tightest of spaces, clearly setting themselves apart from industrial products.
- Limited space requirement
- Few qualified personnel
- Changing production conditions
- Cost pressure
- Frequent product changeovers due to small batches
- Producing several products on one line
One key to success is improved and more flexible utilisation of the existing production line. The aim is to automate individual process steps in a sensible way to minimise the overall effort, while maintaining or enhancing quality RONDO can offer you accessories for the production of specific baked goods, such as croissants. Or complementary elements to expand your existing line into a partially or fully automated system , thereby scaling your bakery operation.
- Accessories, e.g. Croissomat
- Scaling your operation : Ecoline as make-up line
- Croissomat as an addition to Compas 4.0
Want greater efficiency and capacity for your business?
RONDO can assist you in making your bakery efficient and flexible. We would be delighted to discuss the possibilities of scaling your production or creating a holistic bakery automation concept with you.
Your local RONDO contact person
President & General Manager RONDO North America
Automate your bakery production step by step