Bakery in Spain
Vermaut’s Boerenbrood (part of Diversi Foods) is an industrial bakery that delivers fresh bread and pre-baked frozen (bake-off) bread to various channels every day. Vermaut’s Boerenbrood has been standing for traditionally stone baked bread for several generations, the range also includes: round bread, square bread, pistolets, patisserie and viennoisserie (puff pastry).
Vermaut’s Boerenbrood had an urgent need for capacity expansion of the tin bread production line last year. The used tin bread line offered by Dubet was worth considering and a visit to the line in Spain was planned. On this production line there were a number of extra components with added value. There was an infrared oven to produce crustless bread.
Since it was a complete and large line, which had to be transported from Spain to Belgium and which required necessary adjustments to make the line suitable for the destination location, Vermaut’s Boerenbrood asked Dubet to accept this is a total project (turn-key). This involved disassembly, transport, overhaul, engineering, project management, reinstallation and commissioning. The entire was taken on in collaboration with sister company Integrated Bakery.
The line was gradually overhauled in Belgium and installed under the constant supervision of Dubet. The lay-out has been adjusted and based on the new lay-out it was necessary to make various technical configuration changes (engineering).
In addition, various modifications had to be made to the building in order to continue to meet the safety requirements (CE standard) with the new lay-out. Dubet has also taken responsibility for the entire process of CE certification of the line, to ensure the safety of the people of Vermaut’s Boerenbrood.
After the installation, the assignment was to put the line into use, together. To make the commissioning a success, we have gone through 4 phases. Eventually both parties signed the transfer and the line was officially handed over to Vermaut’s Boerenbrood. Vermaut’s Boerenbrood is very satisfied with the final bread quality that has been achieved.