We were conferred a Silver Award for Innovation
On Wednesday, 15th June, at Most na Soci, traditional meeting of Primorska region’s economists took place.
The meeting was organized under the title "Investments in energy industry for a new economy set-up".
In the context of this meeting the Chamber of Commerce and Industry of Slovenia confers awards to the
innovators operating in the companies of the above mentioned region.
The Silver Award of the Chamber of Commerce and Industry of Slovenia was won by the Ultrasonic dough
cutting device using 2D machine vision, type Ultracut 2DH, created together by Gostol-Gopan experts:
Mr. Edo Bizjak, Mr. Blaž Štrancar and Mr. Matej Mocnik.
This is the first worldwide dough pieces’
cutting device of such kind. The corresponding software enables the user to subjectively create a cut
on a loaf of bread. The cutting device was made as well as supplied as the component part of the line
to Gostol-Gopan’s buyer (bakery Okern, Oslow) in Norway.
In any case, this is a strong motivation for further and even more successful work.
Sincere congratulations.
On the photo: Mr. Blaž Štrancar, Mr. Edo Bizjak and Mr. Matej Mocnik (click to increase)
New achievement of the company Gostol-Gopan – cyclothermic tunnel oven
The biggest Slovenian manufacturer of the bakery equipment can boast about its latest achievement.
On Monday 23rd May, a totally new cyclothermic tunnel oven was shipped. It is the first oven of a
new generation of tunnel ovens; a fruit of the company’s own development and experience.
The oven was manufactured in Nova Gorica for the demanding Norwegian market. It was shipped in one
piece with a special transportation.
click to increase
The prototype of cyclothermic tunnel oven is the result of work of the Gostol-Gopan Research and
Development Centre. The Centre combines together experts from the fields of mechanical engineering,
electrical engineering, informatics and food technology. The entire development and preparation of
documentation took place for two years. The company can boast that the prototype was produced for
a concrete buyer, i.e. Mesterbakeren AS, Stange in Norway. The oven was produced for baking of pan
wheat bread with the capacity 30 tonnes per day.
Gostol-Gopan’s new cyclothermic tunnel oven is designed for baking all types of bread. The main
goals and directions in development of a new cyclothermic tunnel oven have been efficiency and
energy saving, carefully planned construction providing for shortening of the assembly procedure.
The oven excels in lower consumption of thermal and electrical energy, while high-quality materials
and precise production provides for shorter assembly procedure. The oven is lower, thus requiring
less space. it is produced at the client’s request and totally automated.
With the new generation of tunnel ovens the company Gostol-Gopan ranks among the best producers
in this line of business and aims at spread of sales across the most demanding markets.
30m long, 4.20m wide and 4m high composition left the company Gostol-Gopan on 23rd May in the evening.
It is travelling on roads up to Denmark where it will embark on a ferry and presumably arrive in bakery
in Norway on 30th May. The oven transportation will take place only during the night accompanied by
vehicles and the police. The company Gostol-Gopan has already some experience with such transports,
but not on so long distance routes.
Bakery SFS Floresti, Romania: automated line for pan bread production
Line for production of wheat and mixed wheat pan bread (toast) of weight 500 g. The line comprises all
the necessary equipment for production of a foreseen product; from raw materials warehousing to the products warehousing.
The equipment is designed for dough treatment with moisture from 40 to 50 %, depending on the flour quality
(water absorption capacity). The baked products are cut into slices and packed in an adequate packaging.
When the packaging process is over, pasteurization takes place providing for permanent use of the products (30 days)
without any preservatives added. After pasteurization, the products are automatically packed into cardboard boxes
and stored. The line is mostly automated. There are 4 workplaces required, mostly comprising supervision of
equipment operation.
Bakery Bakers Okern, Norway: automated line for loaves production
Line for wheat and mixed wheat bread with capacity 3200 pieces/h or each deck with 1600 pieces/h.
The line comprises two-deck tunnel fermentation chamber (3x21m) and two-deck electric tunnel oven (3x16m).
The products on the upper deck are cut by two robot hands with an ultrasonic blade. The robot cut assembly
is composed of two robot hands equipped with an ultrasonic blade enabling many different cuts shapes,
also unusual ones. Dough on the ultrasonic blade does not leave tracks also after several hours of
continuous production. The robot hands are equipped with the robot vision directing the cut depth
according to the product’s size and shape.
The line is highly automated and particular since the buyer can ferment and bake different products on both
decks of the chamber and oven at the same time. Thus it eliminates the »bulk time«, i.e. waiting of
distributors on the product as at the classical line, since in such case, several products are produced
and baked at the same time.
Two-deck tunnel fermentation chamber 3x21 m
Dough cutting device
Electric oven 3x16 m
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