As traditional bakery equipments are witnessing a decline compared to new age equipment Sanjay Jain, vice president, Elanpro talks about the company’s products and market trends By Kahini Chakraborty
What are the different trends seen in bakery equipment in terms of durability, maintenance and ease of usage chosen by hotel companies?
Today the bakery industry demands equipments that are top of the line, more functional and energy efficient and space economy. The trend in traditional equipment is witnessing a decline as compared to new age equipment which produces better quality and quantity within a shorter duration of time.
Cutting-edge technology in bakery equipments combined with energy efficiency is the key. Hotel and restaurant owners look for well-made equipments aimed at reducing labour needs too. I think that’s the main focus. They want products which will be real ‘value for the money’.
Elanpro’s bakery equipment range includes confectionary showcases, traditional curved glass, flat glass design in two shelves and three shelves. These are typically available in one metre, 1.2 metre, 1.5 metre. If the quantity is container load and delivery is after two months, we have a big option for colours. For high-end we have also introduced vertical four side display for saving space as well two decks each deck with two shelves. It aims at providing high flexibility so that our customers can meet their broad demands of space, interiors / ambience. Elanpro also offers a complete range of blast freezers and chillers.
Refrigeration technology is also slowly replacing the present style of food preparation process. The freezing technology is now helping the baker to do his work during the day and blast freeze the products and transfer them into a regular chiller/ freezer. The products when required can be thawed, baked and served.
What are the new product innovations that the company is manufacturing or supplying to the industry? Is it in the future offering plan?
We offer modern bakery equipments (a few listed below for example) which are clearly the result of innovations and constant research that have revolutionised the industry-Vertical display (LSC) and two layer display (Cyster). The products have been tested to work upto 35 degree C. We hope that our colour palette will offer something unique to the hotels and confectioners.
Can you elaborate on the bakery equipment trends/ specifications that hotel companies demand in the India market and how is this different from the global market?
Just as we have fusion food in restaurants, the same is taking place with the bakery industry as well. Hotel companies from small-town business to metropolitan cities need equipment that is reliable, energy efficient and easy to maintain. The customers demand for newer products and hence we offer international standards and quality and choice of products to satisfy the palate of every customer.
