Keeping bread fresh for longer

Hygienic cutting: Bizerba presents the precision machine BS 38 at the EuroShop 2011

Balingen/Düsseldorf, March 2nd 2011 - From 26.02 to 02.03.2011 worldwide retailers from around the globe will come together with almost 2000 exhibitors from 50 countries at the EuroShop in Düsseldorf. Here Bizerba, the solutions provider from Baden-Württemberg, will showcase the precision bread cutting machine BS 38 made from stainless steel (hall 6, booth E56). The circular blade machine cuts hygienically without the need for oil and thus counters the build-up of mould and the transfer of germs. This means bread stays fresh for longer.

"The BS 38 generates an added value for both the customer who benefits from the longer bread shelf-life, and for the staff who can use the machine easily and intuitively and can also clean it quickly. Last but not least, there is also an added value for the shopkeeper who can be sure that the legislation for foodstuffs is reliably met in his business“, explains Martin Arndt, technical manager at Bizerba.

For everyday hygiene: for all legislation for foodstuffs in the green zone

The circular blade machine BS 38 fulfils all standard legal hygiene requirements. Its protective hood made from transparent plastic can be easily lifted up and cleaned on both sides, bread crumbs are collected in a separate recipient. The shaft for the cut food can also be easily accessed, the special knife cleaning position can be activated by pressing the combination keystroke.

Precisely cut up to 100 slices per minute on a sustained basis

The precision cutting machine BS 38 cuts any type of bread with a diameter of up 30 cm in half, in quarter or into individual slices and can be used in delicatessen counters due to its compact construction. With a new and stronger drive, the BS 38 processes up to 100 slices per minute, the speed of which can be selected using a switch button. Here it processes both warm and soft bread as well as particularly hard and chunky coarse rye bread and wholemeal bread. Whole nuts are also cut instead of being pressed through the bread.

More flexible than a standard bread slicer: real time cutting thickness regulation

The cutting thickness can be regulated in real time during the cutting. For quick changing between the standard cutting thicknesses, there are three "save" buttons. The clear menu navigation even makes it easier for shop assistants to use. A special protection device also enables the BS 38 to be used in self-service areas. A modular range of Bizerba service contracts assures the high availability of the machine. The power-saving drive system guarantees a high level of energy efficiency.

About Bizerba

Bizerba is a leading, worldwide-operating Solutions-provider offering professional system solutions in scale, label, information and food service technologies, in the retail, food industry, producing and logistic segments. Sector-specific hardware and software, high-performance network-compatible management systems as well as a wide selection of labels, consumables and business services ensure transparent control of integrated business processes and high-level availability of Bizerba-specific performance features.

Worldwide, Bizerba is present in over 120 countries – with 41 shareholdings in 23 countries, as well as 54 country distributors. The company’s headquarters, with a staff of 3,000, is located in Balingen, Germany. Further manufacturing facilities are located in Meßkirch, Bochum, Vienna (Austria), Pfäffikon (Switzerland), Milan (Italy), Shanghai (China), Forest Hill (USA) and San Luis Potosi (Mexico).

For enquiries, please contact:

Bizerba GmbH & Co. KG
Claudia Gross
Director Global Marketing and Communication
Wilhelm-Kraut-Straße 65
D-72336 Balingen
Germany
Telephone +49 7433 12-33 00
Fax +49 7433 12-5 33 00
E-mail: claudia.gross@bizerba.com

nic.pr
network integrated communication
Patrick Schroeder
Coburger Straße 3
53113 Bonn
Telefon +49 228 620 43 84
Telefax +49 228 620 44 75
E-Mail: patrick.schroeder@nic-pr.de

This release was published on openPR.