Fencing
The origins of fencing can be traced back centuries; even the competitive sport as we now know it has a long history. It was, in fact, part of the first modern Olympic Games in Athens in the summer of 1896. Epée and Sabre events have been held at every edition of the summer Games since then, and foil events were present at every Olympics except 1908. Fencing was also one of the earliest sports to be scored electronically. An electric scoring device with an audible tone and lights indicating that touches had landed was first introduced in 1933.
Swiss Timing and Fencing
In modern fencing the playing area, called a piste, is 1.5-2 metres wide and 14 metres long with a 2-metre runoff at each end. At competitions, Swiss Timing provides a multi-piste scoring, control, and hit-registering system (the on-venue results or OVR system) along with associated units that display results recorded by the system.
The hit registration machine is positioned opposite the referee (on the other side of the piste). Fencers are connected to the hit registration system with wires.
From the tableaux of 32 or 64 (depending on the event), a video replay system is used. A camera operated by an individual following the fight is positioned either at least 6 meters away from the piste or in the stands. When a hit has been recorded, the head referee can, in case of any doubt, replay the previous 10 seconds of the fight at the official table located beside the middle of the piste, at whatever speed is necessary to confirm the hit (i.e. between 10 percent and 100 percent of real-time speed).
SCOPE OF SERVICE
The timing and scoring of fencing events are complemented by a full range of services in support of media and local organizers. Swiss Timing is also responsible for the distribution of results via on-venue scoreboards, the internet, and television broadcast. For additional information about these services, click on the links below.
Timing
Public Scoreboards and Displays
On-Venue Results (OVR)
TV Graphics
Virtual Graphics
Services for Fencing
