Sobatech minimizes the input and influence of operators (“the dark room concept”). The lower the variations in the process, the less need to adjust, the lower the variations in the end-result. The case for continuous is therefore the case for process control: the control of the process of transforming individual ingredients into a tasy and cost-effective baguette, croissant, pizza, cookie, loaf etc. Be it frozen or fresh.
Our high-tech control system includes:
- recipe management
- remote control facility
- monitoring of raw material consumption
- graphic presentation of energy consumption
- data export to external systems