B
akeries grapple with several issues that hamper efficiency and consistency: high staff turnover, the need for extensive training, and the manual nature of baking processes. Rewe’s bakeries had the same struggles,
often leading to varying product quality and increased food waste. “We realized that our existing processes were
insufficient. Staff could not always follow the exact baking guidelines, resulting in inconsistent quality and increased waste,” says Tomas Weidhaas, head of sales coordination and senior category buyer for gastronomy, at Rewe.
ConvoSense technology Rewe started exploring ways to improve the process and began collaborating with Convotherm™, a Welbilt® brand and a member of the Ali Group. ConvoSense uses optical product recognition
and artificial intelligence to automate and optimize baking processes. Tis technology identifies the type of products loaded onto each individual shelf as well as the quantity of loaded shelves. It also selects and adjusts the baking program accordingly, ensuring consistent results with minimal human intervention. Te added layer of cloud management allows real-
time monitoring and adjustments, further enhancing efficiency and consistency. “ConvoSense significantly simplifies the baking process. Employees only need to load the oven; the system takes care of the rest, ensuring optimal baking quality every time,” says Hannes Wild, manager intellectual property, standards & core projects, Convotherm.
Implementing the future of baking Te implementation of ConvoSense at Rewe was a major project involving the installation of more than 1,600 maxx pro BAKE units across their stores. Te journey was not without its challenges, however. Coordinating between the technical teams, store management, and training staff on the new technology required meticulous planning and execution. Despite these hurdles, the results were
impressive. “Looking back, this has been an incredibly successful project with more than
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