User experience Asked to come up with one key ingredient to Bongard’s success, Sévin maintains that user experience has always been a priority. “We have a commercial development center based at the headquarters in Holtzheim, France, equipped with a demonstration bakery and preparation laboratory,” he says. Here, would-be purchasers can test the equipment before they buy – an inventive setup also off ered regionally by company distributors. Installation technicians are fully trained and
have access to an online platform with technical information, and an ordering system that dispatches spare parts within 48 hours. “T ey accompany them throughout their project, whether it is a new bakery or just an equipment replacement,” he explains. T e company aims to off er its services seven days a week to limit users’ production losses. For its French customers, there is a fi nance
leasing option, too, which helps buyers take an agile approach to cash fl ow. With rising infl ation and rent, equipment has
been adapted to be more compact and modular to save on fl oor space. “We off er equipment and bakery layout recommendations customized to each baker’s process and available space,” says Sévin. Updated ovens “allow for a large range of products to be fi tted on a restricted surface” and hardware has been redesigned to “respond to the new trend for equipment to be visible in retail areas.” T e recent launch of HERA, a smart reach-in
retarder-proofer allowing for speedy or slow dough rising, is more suited to a smaller space, while large-scale retailers might prefer a roll-in retarder- proofer that can be altered as necessary. Customer feedback is positive, saying it is time saving and more reliable. For the stickier, messier combos, the latest
Saturne EVO planetary mixer iteration has a removable, transparent cover that can be washed separately, so it’s particularly suited to sugar, cream and egg-based products. When creating the user-friendly production units for workers, comfort is key, says Sévin, with a focus on reducing the risk of work-related musculoskeletal disorders. “In addition to being ergonomic, several pieces of equipment limit respiratory problems linked to fl our emissions,” he adds.
The company aims to off er its services seven days a week
Benoît Sévin managing director, Bongard
A sustainable outlook For Bongard, designs aiming to limit energy consumption and their environmental impact include ovens that are 90% recyclable, with excellent insulation. “Our electric deck ovens have a higher than average surface-to-power ratio. T ey allow the same volume of dough to be baked in a reduced area and reach warm-up time faster than other, less powerful models.” A plan to add digital controls to all of its ovens will optimize energy consumption through automated and independent management, energy-saving mode or delayed starts. Sévin says Bongard has "a commitment to further develop our equipment ecologically, supported by an eco-friendly design approach.” In the future, the brand will be connecting ovens, fermentation and conservation equipment to a secure proprietary cloud. Users will be able to connect to their employees and the support platform, helping bakers share information with their teams, and fl ag any maintenance issues. A remote system will embed communication and enable managers to optimize use of equipment by contacting their installed fl eet, users and recipes. “T e cloud is a true collaborative space where bakers can share information with their teams,” says Sévin. So having made such an indelible mark
during its fi rst centenary, Bongard looks primed to continue with its recipe of adaptation and vision moving into the next.
BRAND WATCH
Bongard's high-performance production units make it a privileged partner in the baking and pastry-making sector.
150,000 4 60%
Bongard has more than 150,000 units of equipment (including 40,000 ovens) installed worldwide
The company has four production sites across Continental Europe
About 60% of bakeries in France contain at least one unit of Bongard equipment in their operation
bongard.fr Aliworld 43
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