Discover Horni Baketeknikk: Our trusted Bakery Partner in Norway

August 26, 2025 - News

Meet our local partner, Horni Baketeknikk: Trusted bakery expertise for the Norwegian market

When JEROS works with partners abroad, it's about more than distribution. It's about building long-term relationships with companies that know their local market, understand the people they serve, and bring technical insight into every solution. In Norway, that partner is Horni Baketeknikk.

Since 1978, Horni Baketeknikk has been supplying equipment and guidance to bakeries, confectioneries, and foodservice businesses nationwide – from small, local shops to large-scale producers.

Their story isn't one of marketing buzz, but of steady, long-term commitment to the bakery industry. And with more than four decades of experience and deep product insight, Horni Baketeknikk is what many would call a full-range supplier. Not just selling machines, but delivering complete solutions, technical support, and honest advice.

In this article, we take a closer look at our long-standing partnership with Horni Baketeknikk – how they operate, who their customers are, and what it means to represent JEROS in a market where quality, durability, and personal connection still matter. We hope you enjoy reading along ...

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Built on trust, grown through focus:

From equipment agent to full-service supplier

Horni Baketeknikk has supported the Norwegian bakery and food industry since 1978.

Back then, the company operated under the name Lund & Horni Bakeriagentur AS, reflecting its initial role as an equipment agent. But over the years, the business evolved.

Today, Horni Baketeknikk is a focused supplier of high-quality bakery machinery, offering guidance, delivery, and service from its base in Lommedalen. The company remains in family hands – now in its 3rd generation – with Dag Horni as the majority owner.

Focused partnerships, long-term value

Rather than follow every trend or expand into competing territories, Horni Baketeknikk has built their strength by narrowing its focus: Fewer brands, more depth. From day one, JEROS has been part of that equation, and the partnership isn't just about moving machines – it's about ensuring those machines remain valuable over decades.

"We've always been loyal to the brands we believe in," says Dag Horni. "And that loyalty flows both ways. Our customers know we don't jump between competing products – we stick with solutions that work."

Meet the Horni family. This time, on the 17th of October, at their in-house exhibition ⇨

Horni Baketeknikk's Role in Norwegian Bakery Operations

A market defined by giants and generations

That clarity of focus is crucial in a country like Norway, where the bakery sector combines large-scale production with proud, independent traditions.

The three dominant players – Bakehuset, Mesterbakeren, and Goman AS – account for over 80% of the country's fresh bakery goods. At the same time, around 150 smaller bakeries still operate locally, many of them family-run and deeply rooted in their communities.

Horni Baketeknikk collaborates with both family-owned bakeries and industrial producers – each with their own distinct requirements for hygiene, space, and service. And because traditional trade fairs have largely disappeared in Norway, the company has created its own format:

A yearly open-house exhibition was held at their headquarters in Lommedalen. In 2024, more than 120 guests from 90 bakeries visited.

Hospitality with purpose

At Horni Baketeknikk's open-house exhibition, the setup is informal. Customers and guests aren't rushed through booths – they're invited to stay, talk, and explore the machines in depth. Conversations happen directly with the manufacturers. And when the last demo is done, the evening continues with food, music, and open discussion.

"We wanted something more personal," Dag explains. "People don't want to be rushed from booth to booth – they want to understand the equipment and talk to the manufacturers. And after the demos, we eat together, and we talk. That's what builds lasting connections.

Stay tuned for our next in-house exhibition this October ..."

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Balancing hygiene, staffing, and uptime in a changing industry

Automation meets real-world demands

In Norway's bakery sector, labor shortages and hygiene requirements are not abstract challenges – they shape daily operations. For Horni Baketeknikk, this reality has placed automation at the forefront.

Increasingly, both small and large customers are seeking solutions that not only clean efficiently but also do so with less manual input and greater consistency.

"It's not just about saving time," says Dag Horni. "It's about making sure you can actually run your production with the staff you have."

He points to one customer, a small waffle producer, who managed to save the equivalent of two full staff shifts by switching to an automated JEROS wash system. The customer now handles cleaning independently, without needing extra hands during busy hours.

Less labor, higher standards

That kind of impact matters. In a market where equipment meets strict hygiene expectations, Norwegian bakers demand machines that are not only effective but also easy to maintain and built for long-term use.

Automated cleaning systems help meet these demands – while reducing physical strain on employees and minimizing the risk of contamination from human error.

At Horni Baketeknikk, automation is not a buzzword; it's a practical response to the realities of modern food production.

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switching to an automated JEROS wash system. The customer now handles cleaning independently, without needing extra hands during busy hours

Durable by Design:

A JEROS machine still going strong after 30 years

In an era where equipment is often treated as disposable, one bakery in Norway has proven that longevity is still possible and worth celebrating.

As part of JEROS's WANTED campaign, which invited users to showcase their oldest machines still in operation, Horni Baketeknikk submitted one of their clients, who owns a 1995 JEROS tray cleaner! For 30 years, it was still running – until just recently, when the team finally decided to upgrade.

The client didn't win the campaign's grand prize – a brand-new tray cleaner – but they came close. And as a token of recognition, they received a new iPhone. A small reward, perhaps, but a meaningful reminder that the value of a JEROS machine isn't just in how it performs on day one. It's in how long it keeps performing – with the proper care, maintenance, and local support.

That's the foundation of sustainable thinking in industrial hygiene: not just reducing energy or water usage but also designing machines that last.

Sustainability that lasts

When a piece of equipment serves a bakery for three decades, it avoids the environmental and financial cost of frequent replacements. It means fewer spare parts are wasted, less transportation is required, and far more value is extracted from the original investment.

In Horni Baketeknikk's experience, that's a core part of the JEROS appeal: "When we install a machine, we assign it a number," Dag explains. "That way, we can follow its full-service life – track the costs, the repairs, the performance. And often, it turns out our machines outlive everyone's expectations."

For bakeries, especially smaller ones, knowing a machine is built to last isn't just reassuring. It's a wise business decision.

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As part of JEROS's WANTED campaign, which invited users to showcase their oldest machines still in operation, a Norwegian bakery submitted a 1995 tray cleaner!

A smarter fit for tradition:

Baker Brun and the JEROS 200XL

In the heart of Oslo, where narrow streets meet generations of craftsmanship, Baker Brun has been baking for the city since 1911.

Now led by sixth-generation baker Magnus Brun, the family-owned business continues to evolve while maintaining its roots. Recently, Baker Brun decided it was time to replace their trusty JEROS EKSM180 tunnel washer, a 1998 model that had served them faithfully for over two decades.

Their choice? The JEROS 200XL – selected not just for its cleaning power, but for its space-saving design:

"The modular infeed and outfeed allow us to store the extensions when they're not in use," says Magnus. "That's important when every square meter counts." And that is a clear example of how tailored hygiene solutions delivered through close collaboration with Horni Baketeknikk can make a real difference in the daily life of even the most established bakeries.

The JEROS 200XL also embodies the "one-man operation" ideal: intuitive, efficient, and suited to smaller teams – helping bakeries like Baker Brun maintain high standards with fewer hands.

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Learn more about our range of tunnel washers

The JEROS 200XL – selected not just for its cleaning power, but for its space-saving design:

Long-term thinking, built in ...

Baker Brun's story isn't just about convenience. It reflects a deeper principle that runs through Horni Baketeknikk's way of working:

Planning for the whole lifetime of the equipment. Each machine is assigned a unique serial number and tracked across its entire service life. This provides bakeries with complete transparency on costs not just at the point of purchase, but over 15, 20, or even 30 years.

That level of foresight matters now more than ever. With global supply chains facing constant disruption, the ability to secure parts – such as pumps, motors, and heating elements – can make or break a production schedule. Horni Baketeknikk, together with JEROS, ensures those parts are available for a minimum of 10 years after installation.

"In uncertain times, stability becomes a selling point," Dag Horni explains. "When our customers invest in JEROS, they know we'll still be here with what they need years down the line. This isn't just about after-sales service. It's a commitment to continuity – a way of working that fosters trust, minimizes downtime, and helps bakeries maximize their investment."

Horni Baketeknikk's Role in Norwegian Bakery Operations

Looking ahead together

As the food industry shifts – driven by stricter hygiene standards, growing labor challenges, and the call for long-term sustainability – Horni Baketeknikk and JEROS remain steady partners for bakeries looking to adapt with confidence.

Our focus isn't on fleeting trends or short-term wins. It's about building reliable, future-ready systems that support efficient workflows, reduce manual strain, and maintain consistently high hygiene levels over the long term.

From compact utensil washers in tight spaces to industrial-scale tunnel washers for high-volume producers, the solutions are tailored – never one-size-fits-all. What ties it all together is a shared philosophy:

Providing excellent service, offering honest guidance, and equipping customers with durable equipment.

And in the end, it's not the sales pitch that stays with customers, it's the stories. "When a baker tells another baker their JEROS machine is still going strong after 20 years, that speaks louder than any brochure," says Dag Horni.

If you're a bakery or food producer in Norway seeking reliable hygiene solutions, you can trust us for the next decade – and beyond.

You won't just find a supplier. You'll find a partner ...

Please reach out to Horni Baketeknikk or us at JEROS

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