With VLB Bread slicing machines, the future is anchored in a long tradition: Since W. Van Lierde introduced the first “mechanical bread slicing machine” in 1947, our engineers also enriched the bread slicing technology with innumerable advanced solutions, not the least within the distribution sector.
Through the new European directives involving safety, we were forced to give the WP, our bread slicing machine for supermarkets, a face-lift. Our engineers immediately saw an excuse to design a new and durable model: The WPS! With the design, they not only considered safety by central automatic locking, but they also searched for improved efficiency where maintenance and the dynamics involved when cutting many loaves of bread are concerned.
For VLB it is both a requirement and a duty to give the future of the bakers’ world a durable image, accompanied by a sense of responsibility. Durability implies that natural resources are used to comply with the many different needs of the people, without limiting the possibilities of those coming after us. Our bread slicing machines all carry the Eco-Slicer label and are 100% recyclable.
But the WPS itself is also durable. For instance, the confirmation of the motor and the limited electronics were moved to the back of the appliance. Via a secured door, it is possible to now solve breakdowns even faster. The usual maintenance of the bread slicing machine can also be done much quicker and is already a saving in itself. The WPS is fitted with an adjustable freewheel.
For supermarket clients, the WPS is also a relief compared to other almost robot-like bread slicing machines. With the presentation of the in- and output of bread, they considered the customer’s convenience and the presentation of the bread. Via specially designed LED-lights, the customer gets a perfect view and the bread appears to be even more delicious. Crumbs also disappear faster from sight because of the position of the front table and the extra lasered grooves.
Apart from the already available WPS, a whole series of new systems will be marketed during the coming years, a significant step in our strive towards sustainable bread slicing techniques for the wholesale distribution and bakery industry. We also consider the needs of the most different sectors and with the individual demands of our customers.
That is why our engineers already concentrate on concepts and bread slicing systems promising greater practical efficiency. Because after all, it is not important whether technology functions on paper: it must pass the test in daily practice with you in the bakery.