WHITE GOODS INDUSTRY DAYS ATTRACTED MORE

While there were 130 participants last year, the event this year comfortably exceeded 140. The number of exhibitors increased from nine to 13, with the programme starting after lunch on Friday, 7 November.

– This is an important meeting place for professional development, product news, and networking, and we are pleased with the ever-growing participation, says CEO Jan Røsholm of the Electronics Industry Foundation.

He is responsible for the event and the programme leader during the conference.

This year's programme includes Power on stage, where they share their expectations for workshops and suppliers regarding service.

– Elkjøp was also supposed to participate, but unfortunately, they had to cancel, says Røsholm.

Advanced Bora oven

Among the 13 exhibitors is Morten Engebretsen AS, representing the Bora brand. Aki Éfféré is the service manager for Bora in Norway, Denmark, and Sweden, and he has brought an X BO oven.

– This is our most technologically advanced model, and therefore the one we receive the most questions about. We have a low threshold for technicians to call us, so they don't have to replace unnecessary parts. We are here to help, says Éfféré to the trade magazine Elektronikkbransjen.

He says the error rate on Bora products is very low, which means technicians gain little experience with them.

– Therefore, it is important that they get in touch if they are unsure, says Éfféré.

Anova from Electrolux

Leif Eliassen Neksum from Electrolux showcases two products from the Anova brand, which the company acquired a few years ago.

– Anova is big in the USA and has a strong position in sous vide, circulation, and vacuum packing. We are now launching a new chamber machine for 6,000 kroner, which replaces a previous model priced at 40,000 kroner. It does the same job but is smaller and can sit on the counter. It can also infuse flavours into raw materials, says Neksum.

In addition, he presents the Anova Pro circulator, which provides precise temperature control for sous vide cooking.

– If you want a perfect medium entrecôte, set it to 58 degrees and let it sit in the water bath for 2-4 hours. Everything is controlled via wifi and the Anova app, says Neksum.

He says the products are well known among food enthusiasts and believes they represent potential for the stores.

FSE course Saturday

Also on the programme is Andreas Howe from Gandalf Distribution, who shares his insights on how smart products require internet connectivity, while lawyer Kyrre Kielland from Ræder Bing addresses legal issues affecting the industry.

The EU is imposing stricter requirements for access to spare parts and repairs, and Sten Schroll from Aswo explains why efficient distribution is crucial.

When Orkla takes the stage to talk about detergents and how they affect clothes, dishes, and machines, the engagement in the audience becomes so great that Røsholm eventually has to interrupt the sequence.

Throughout the afternoon, there are supplier presentations, and during the breaks, the mini-fair is visited, where suppliers showcase news with a focus on the workshop and service side of the industry. Saturday morning is dedicated to the FSE course, which is mandatory for technicians.