Baking&Snack - June 2013 - 105

SPECIAL REPORT
Meeting preview: IBIE

customers who are not familiar with us, to touch base
with customers we haven’t worked with in a while and
update them on what we have going on, and to maintain
our current relationships.”
Another expectation many suppliers have for the
show is locking in customer awareness. “Brand recognition is really big for us this year,” said Eric Kartlick,
regional sales manager, Zeppelin Systems, Inc., Odessa,
FL. IBIE 2013 marks the second Expo since the
Zeppelin-Reimelt merger.
“We also want to expand our knowledge base by visiting exhibits and sitting in on some education seminars,”
added Mr. Kartlick’s colleague, Lisa Arato, applications
engineering manager. “We may attend TIA’s Technical
Conference session ‘Equipment and Maintenance
Modifications to Improve Yields and Decrease Waste’
and the ‘Ask the Experts’ panels on Baking Technology
and Plant Construction and Expansion.”
The Banner-Day contingency also plans on taking
advantage of Expo’s educational opportunities. “We typically attend sessions in AIB’s Technical Seminar and the
Business Management & Marketing track,” said Mike

“We are in growth mode
here, so we will be looking
[for equipment].
”
Robert Brookhart, Baker’s Pride
Day, president, Banner-Day, Saginaw, MI. “As far as
expectations for the show, as a supplier and exhibitor we
hope to meet and engage with potential customers and
be available to our current customers to answer questions and initiate future projects. As attendees, we like to
keep abreast of what is new and interesting. We focus on
changing trends with the bakers and how we can meet
their expectations.”
One thing is clear: Bakers and suppliers across the
board have great expectations for IBIE 2013. “This
show is once every three years, so it’s a large gathering of customers,” said Tim O’Brien, vice-president of
sales, Urschel Laboratories, Valparaiso, IN. “Economic
conditions are certainly better than they were in 2010,
and even better than 2007, so we’re optimistic that we’re
going to have a good show.”

•

THE BAKER‘S
CROWN

COMBI LINE - OUR HIGHLIGHT AT IBIE
THE ROLL LINE FOR HIGH PERFORMANCE AND VERSATILITY
PRODUCTION OF HIGH QUALITY ROLLS

us
Visit E
at IBI 40!
61
Booth
o!
Dem
Live

The Combiline produces round, round stamped, long rolled, long
rolled stamped, flattened, convoluted, cut and seeded rolls.
The capacity is up to 9,000 pieces per hour

SOME KEY FEATURES
Modular construction for the production of future products
Stainless steel sanitary construction
Freely programmable with touch screen display –
50 storable programs

Combi Line

MORE HIGHLIGHTS ON OUR BOOTH
Dividing & rounding machines for small capacities (catering, craft bakers, etc.) and large industrial capacities
Double Twist Kneading Machine
For more information, see Page 125

www.bakingandsnack.com
Koenig Bakery Systems | Richard Breeswine – General Manager
Phone: + 1 804 564 3997 | richard.breeswine@koenig-rex.com | www.koenigusa.com

June 2013 / Baking & Snack / 105
http://www.koenigusa.com
Baking&Snack - June 2013

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