Behind every company and every entrepreneurial reality there are labour and creativity, passion and skill, used day by day, year by year, to serve a dream, an idea. It’s a fascinating and unique path, whose roots dig into the history of those who came before. Going over the steps of this great adventure through the faces, the stories, the obstacles and the victories of its protagonists allows to cultivate a company’s most precious heritage: its identity. It offers also a useful way to innovate without losing continuity, saving the best of the past and the present in order to rethink the future.
1950s: OMAS AND THE CLASSIC S9, THE FIRST FLYWHEEL SLICER
Omas snc (Officine Meccaniche Affettatrici Santo Stefano) was founded in 1950 by Carlo Rabolli and two associates. Oggiona’s territory and its sorroundings were traditionally known for producing balances and scales: Carlo saw a chance to start building and marketing slicers alongside the already established balance and scale production. Infact, it seemed commercially appealing to provide groceries and butchers with both scales and slicers. Carlo’s entrepreneurial experience in the slaughtering field and his clear and innovative vision, between 1949 and 1950 allowed him to design the S9 model, the first flywheel slicer to be produced in the area.
THE 1960s BOOM
Carlo’s son Walter Rabolli joins the family business in the Sixties: Omas slicers and machinery keep on evolving. By now the company has already become an international reality, not only in Europe: in 1962 Omas breaks into the Far East and Australia. Such is the increase in production that in 1964 Walter opens an aluminium foundry in order to better monitor the fusion and quality of the metal that Omas uses to make machine parts. The foundry is still growing alongside Omas.
1970s-1990s: OMAS SETS ITSELF APART FROM THE MARKET
In the 1970s and 1980s, the food machinery industry is alive with new companies. Omas maintains its supremacy on other producers by constantly improving its models. These are the years when Omas launches the automatic slicer. In the 1990s, new European regulations require food machinery designers to put operator safety first. This leads to a further increase in innovation in order to make Omas products totally safe, fasten cleaning and disassembling procedures and meet every little demand without giving up its traditional quality standards.
TODAY: CONSTANT RESEARCH, TECHNICAL IMPROVEMENT AND COMPLETELY MONITORED PRODUCTION. THE BEST STRATEGY FOR THE NEW MILLENNIUM
Constant technological research, innovation, strong commercial diversification from America to the Far East, top materials and production quality are the company’s pride, thanks to technicians and workers who have grown their skills in sixty years of activity. Omas has kept its handicraft nature along with a deep technological improvement and constant innovation in equipment, premises and processing techniques, in order to meet all customer’s needs and customize production to the most specific requests. Our company is a bit like a haute couture tailor’s workshop. More than ever, innovation remains the best strategy against foreign competition today, often favoured by lower costs. The best way to assure top quality of materials and procedures is by monitoring every working stage: from metal fusion to anodization and polishing, from turning to the assemblage of machine parts, each procedure is carried out within Omas’s premises, in Italy. At Omas we believe that every machine is not only an object, but it represent all those who have helped making it, from designers to foundrymen and assemblers, to all those who do their best in every day’s work. No detail is left to chance, only thus can the experience of a reliable firm such as Omas meet the market’s ever changing needs: innovating without losing sight of a sixty-year long work.