Description
Always the first choice in deck baking ovens: the heating gas circulator with its static baking atmosphere is ideal for baking products ranging from heavy rye breads to wheat buns and rolls.
MIWE atmo-jet: steam technology (patent pending) for consistent saturated steam with unprecedented quality during the entire steam period. With the MIWE atmo-jet, a fine mist is generated by compressed air. In this way, the entire surface of the steam generator is considerably better moistened and utilised. In particular, this means reduced water requirements. Thanks to the fast evaporation, the steam is immediately available in the baking chamber and full of pressure, thus providing saturated steam for even better product quality.
MIWE variobake, the new freedom of baking. You can find a detailed description of this innovative technology on the outside of the right fold-out flap on the brochure.
Energy saving: Depending on the current production requirements, with a two-circuit oven, both oven groups can be operated at different temperatures or the top or bottom oven group can be completely switched off. Thick insulation prevents heat transfer between the oven groups.
In the MIWE ideal, baking is done on a stone slab. Thus bread baked in this oven can be labelled as ”stone-oven bread” for marketing purposes.
Always ready for operation, with saturated steam that condenses intensively on the baked products, a short heating phase, high heat storage capacity and fast recovery time.
A space saver: MIWE ideal ovens can be placed next to one another on three sides and with no distance between them, which is optimal for bakehouses with limited space.
Flexible and stable: by installing the oven on a stable base frame, it can be completely moved around in the bakehouse as required.
100% hygienic: the entire oven casing (side walls, rear wall, front panel and doors) is made of stainless steel.
The baking chambers made of anti-corrosion steel retain the steam and thus keep the baking energy where it‘s needed.
Efficient and convenient loading: The up to three cantilevered and stable draw-out oven decks, available with loading function, make it possible (option).
Effective rationalization: easier loading and unloading thanks to a variety of loading solutions. From the simple loading aid to the fully automatic MIWE athlet loading system.
Touch Control MIWE TC
Easy to operate, thanks to the modern Touch Control MIWE TC with large color display and intuitive user navigation.
Large memory for a wide range of products: as many as 250 baking programmes with up to 8 baking phases.
Possible at any time: Manual intervention during baking.
Perfect baking: Steam function for all products with increasing/decreasing temperatures.
Controlled access: Clear user rights by means of user administration.
Easy networking: USB interface integrated in front (transfer of baking programs), Ethernet interface.
Avaible bakingsurface: 10 – 22 m2
