Chef Peter Yuen
Three day master class with Chef Peter Yuen.Click here for more information.
Chef Wei Loon Tan
There-day master class learn air brush technique for chocolate also casting and modelling of chocolate with Chef Wei Loon Tan.Click here for more information.
The biggest most comprehensive event in the U.S.
Stop by and visit our booth number 4124.
Chef Jérome Langillier
3-Day Master class with Chef Jérome Langillier.. For more information, Click here for more information.
Join us October 8th through October 11th in Las Vegas for the IBIE 2016. Our booth number is 4124.
Take this opportunity to see some of our key equipment solutions organized around our Produce - Preserve - Present tag line.
We will introduce a lot of new products at the occasion of the show.
For instance, come and discuss automation or blast freezing technology with our specialists.
Discover the Variotherm from Koma: pure flexibility…choose between freezing or refrigerating with humidity control.
This will also be the official launch of the OCF refrigerated display cases for pastry and chocolate products. Come and see the beautiful aesthetics of OCF displays and ask us about the latest technology to present and preserve your products better.
Boost Your Sales 25% or More with OCF Refrigerated Display Cases
Premier, European-made OCF refrigerated display cases for pastry and chocolate products are now available in North America exclusively through Bakon USA Food Equipment. Engineered with patented lighting and food preservation technology, OCF displays provide chefs with a reliable solution for quality and visually appealing presentation. The measured impact of effective food presentations is a 25% and higher increase in impulse sales. Learn more at www.ocf.fr
We can design the ideal modular cake line.
Industrial Cake Lines
Depositing. Spraying. Enrobing. Ultrasonic cutting. Blast freezing.
We can design the ideal modular cake line with you. To watch our latest video