EN 02 · 2014 ISE 2014 IN AMSTERDAM – A HUB FOR SUCCESS EYEVIS CONTINUOUSLY GROWING MetaWall 2.0 Acquisition of Teracue Inc. & EPU-DISPLAYS A CULINARY JOURNEY Intelligent networking for control and THROUGH SWABIA conference rooms as well as digital signage Simply Good: Swabian Lentils & Spätzle 02 EYEVISION EDITORIAL and what benefit you can draw from it will be presented on page 16. As a part of our growth strategy in mid Fe- bruary we moreover acquired the company Teracue, a manufacturer of hardware and software products for IPTV solutions and video networking. With this we expand our competences in the area of signal transmis- sion and strengthen our standing as full-ser- vice operator for intelligent networking and visualization solutions. Read more about the acquisition and the backgrounds in the ar- ticle starting on page 27. A well-rounded overall package, however, not only includes top products, but also first- class service. For this reason we developed a new service concept, which was also intro- duced at ISE, over the last few months. How the concept looks in detail can be seen on Dear customers, friends and page 28. employees of eyevis Inc., In other words: well-rounded and profitable. something is well-rounded when it makes With this in mind, I wish you an interesting sense and everyone involved is able to draw read of our current eyevision. benefit from it. Just as our latest activities in product and corporate development. Those are not only well-rounded, but also an im- portant step forward. At this year’s Integrated Systems Europe in early January in Amsterdam we introduced Your Michael W. Nagel important product innovations that were CEO picked up positively by the market. Read a short review on page 22. One of the most important innovations were eyeCON Meta- Wall 2.0 and the new EPU-LCD-Displays. As a complete system they allow for the setup of nearly unlimited video wall installations on the basis of standard IP networks. How the system can flexibly be adjusted to the spe- cial requirements of control and conference rooms as well as digital signage applications EDITORIAL 03 CONTENT 06 Culinary Journey Through Swabia 21 eyevis certified for ONVIF Profile GOOD SIMPLY GOOD: Swabian S-Standard Lentils & Spätzle Product advantages for video signal transmission 10 News from the markets – clear and brief 22 eyevis at ISE 2014 In Amsterdam Current projects in the areas of – a hub for success control, VR/simulation, broadcast and presentation/information 23 eyevis at Intersec 2014 in Dubai Product solutions for the area of 12 Furnace Centrally Controlled security were introduced New wind control room at the location ‘Dillinger Hütte’ 24 eyevis presents novelties at INFOCOMM 2014 14 eyevis at the Research Lab Intelligent Visualization for Intuitive and interactive information Control Rooms, Digital Signage systems – 84’’ Ultra HD display and TV Studios 15 Sharp Images for Dome Simulators 26 Visualization solutions for eyevis extends its portfolio simulators presents at ITEC 2014 Brilliant images for best simulation 16 MetaWall 2.0 & EPU-Displays effect Intelligent networking for control and conference rooms as well as digital 27 eyevis continuously growing signage Acquisition of Teracue Inc. 20 Small bezel for modular video walls 28 Best service is compulsory SIMPLY GOOD: SWABIAN Small bezel of only 3,7 mm with new eyevis ‘ new service and LENTILS & SPÄTZLE 55“ LCD display support concept No other Swabian “national” dish produces 30 For Customers around the world more opposing opinions than Lentils, Spätz- eyevis project department operating le and – most often served with them – wie- ners. Some people could eat it every day, 31 Installations/Imprint others completely refuse to serve it. In any case this dish is one of the most important EYEVIS IN 32 Trade Fair Preview ones in Swabian cuisine. SOCIAL NETWORKS Constantly updated information about our projects and products, with many photos are available at: twitter.com/eyevis www.facebook.com/eyevis www.linkedin.com/companies/eyevis – PAGE 6 – EYEVISION 04 INTERACTIVE NETWORKING BRILLIANT EYEVIS MetaWall – INTELLIGENT BEST SERVICE AT THE RESEARCH LAB NETWORKING IS COMPULSORY In order to scientifically determine the eyeCON MetaWall 2.0 is the universal solu- eyevis offers absolutely convincing products possibility of specific, interactive infor- tion for the setup, management and con- and solutions for almost any visualization mation processing, innovative visitor in- trol of video walls and individual displays task in every market. In order to get the opti- formation systems with touch displays beyond the limits of a single graphics con- mum out of an eyevis installation in an even and smartphone-connection are current- troller. The concept can be directly customi- better way than before the Swabian high- ly developed in several research projects zed to the special needs in control and con- tech specialists developed a completely at the Leibniz Institute for Knowledge ference rooms as well as the digital signage new, extensive service concept. Media. area. CONTENT – PAGE 14 – – PAGE 16 – – PAGE 28 – 05 A culinary journeySwabia through SIMPLY GOOD: Swabian Lentils&Spätzle EYEVISION 06 SIMPLY GOOD: No other Swabian “national” dish pro- even the Swabian housewife likes to serve duces more opposing opinions than Len- the dish as an everyday meal at home. tils, Spätzle and – most often served with them – wieners. Some people could eat HISTORICALLY SPEAKING, it every day, others completely refuse to GOOD AND NUTRITIOUS serve it. In any case this dish is one of the most important ones in Swabian cuisine. In contrast to the Baden cuisine, which is in- fluenced by French cooking, Swabian food Like many other so called typical Swabian culture is mostly simple and indigenous. culinary delights the dish originally emer- Swabian cuisine includes Swabia and large ged as a “poor-persons-meal”. In largely this parts of Württemberg, the region of Bavarian can be explained through the history of the Swabia as well as the Allgäu. state of Baden-Württemberg which has only existed since 1952 and was proclaimed on Egg-dough products in different variations 25 January of the very same year by prime such as Spätzle or Maultaschen are of central minister Reinhold Mayer at the constitu- importance just as nourishing soups and ent assembly in Stuttgart’s Heusteigstrasse. stews. This makes two components that har- On this occasion the meager Württemberg monize perfectly. Today wieners are usually joined the prosperous Baden. served with the nutritious dish which in this way unites all aspects of a healthy diet. In While meat was unaffordable for most of former times meat had been “masters’ food”. Württemberg’s Swabian population, lentils The common people mostly had to make were available anywhere and at anytime do with the low-quality entrails and simple since they grew on the barren grounds of pastries. the Swabian Alb and could easily be stored in winter. In other words lentils were a popu- However there were regional differences lar basic food ingredient. Today the former since the cuisine of Upper Swabia was more poor-persons-meal, which first and foremost diverse due to their significantly more pro- ensured survival, stands equal on menus in ductive stock farming. Here milk, cream and many traditional Swabian restaurants. But cheese were always available. A culinary journey through Swabia 07 Theorigin SWABIAN CUISINE AND FAITH VO‘ DOWN FROM THE ALB: ALB-LENTILS Another factor that influenced regional coo- king and eating habits was the development Up to the 1950’s the Swabian Alb was an im- of religious denomination of Swabia. In pieti- portant lentil growing area. Since harvesting stically characterized areas of Old-Württem- lentils is quite complicated and more and berg the cuisine was more meager, dishes more cheap lentils were imported to Germa- with nutritious value were important while ny Alb-Lentils almost died out. the taste experience was another matter. In 1985 several organic farmers decided to The catholic parts of Upper Swabia and Ba- start growing lentils at the Alb again. Ho- varian Swabia in contrast preferred a more wever they were unable to find the old ty- enjoyable cuisine with a significantly larger pes again and had to rely on a small, green, part of lush pastries. In the area of Hohenlo- French type. This very type is thriving in the he fish is at the top of every menu while the biosphere region of the Swabian Alb since former imperial cities Ulm, Augsburg, Ra- that time. vensburg and Biberach feature a more diver- se cuisine due to the regular contact to Ita- A small sensation: In 2006 two of the old ly and France. During the 17th century the types which were believed to be lost fore- potato came to Swabia and quickly became ver were rediscovered at the Wawilow Gene popular – as Schupfnudeln, fried potatoes or Database in St. Petersburg. However there in the popular Swabian potato salad. were only a couple hundred lentils for each type which are now multiplied at the Swa- Up to this day traditional Swabian cuisine is bian Alb. This keeps up the hope that in a based on simple, hearty and uncomplicated couple of years from now there will be “real” poor-people-dishes of old times – just like Alb-Lentils again. lentils and Spätzle. EYEVISION 08 andgood: Simple SpätzleandWieners Lentilswith Ingredients: 1 onion, 1 clove of garlic, 1 bay leaf, 250g lentils, 20g butter, The 1 tablespoon wheat flour type 405, 125 ml red wine, red wine origin vinegar to the taste, salt, pepper, 4 wieners, 400g smoked, lean belly of pork Preparation: Wash the lentils and let them soak in cold water over night. Peel the onion and the clove of garlic and put them into a liter of cold water together with the bay leaf, the belly of pork and the lentils, slowly heat everything up and cook for 35 to 45 minutes until soft.