Two specialists combine their expertise: W&K takes over aws

Press release 03/2023

The company W&K-Automation GmbH has taken over the products, services and brands of aws automation-wölbern-sauermann GmbH & Co. KG.

Both companies specialise in plant engineering and automation technology for bakeries and each has more than 20 years of experience in this industry. aws from Osterrönfeld (Schleswig-Holstein) enjoys a high degree of recognition in the German-speaking bakery trade and is known throughout the industry for its “ThorBackPlus” recipe control system, among other things.

In addition to a well-balanced product portfolio in raw materials handling, REINI brand machines for baking tray cleaning are also exclusively manufactured and distributed. From the 3 tonne internal silo to the large 45 tonne external silo, silo technology is offered for every size of operation.

“aws has extensive expertise in dry material handling, software development and customer service. With the affiliated workshop and production, there are also expanded possibilities for W&K-Automation GmbH. It makes us more independent and we can act even faster towards the customer,” said Christian Wohler, who forms the management team with Harald Königstein.

The location in Osterrönfeld will be continued as “Betriebsstätte Nord”. With the takeover of the entire workforce, existing aws customers will continue to have their usual contact persons and services at their disposal. “A merger of equals was particularly important to both parties,” said Kai Sauermann, who as founder of aws will continue to coordinate the business as head of the branch. He added: “Our company philosophies have many overlaps, especially when it comes to communication with customers, suppliers and employees. That is what convinced us.”

Cologne-based plant manufacturer W&K-Automation offers individual solutions for raw material handling in bakeries and the food industry. The focus is on fermentation plants for the production of pre-dough and sourdough, in rework processing (residual bread handling) as well as in the dosing of solids and liquids. “The two companies will grow together dynamically in the coming years. Our products and services complement each other and we can offer comprehensive technical solutions for all sizes of operation, i.e. from simple table scales to complete recipe control or a comprehensive sourdough or residual bread concept,” Harald Königstein summarised.