selfservice
Out front: the display unit where customers help themselves. Behind the scenes is the baking station, where all the goods are baked before they are put on display individually or combined in packages. In these concepts, consistently good baking results, quick throughput and optimal work organisation are the priorities. High capacities with increasingly diverse product ranges are necessary, and mixed batches of different dough pieces are common. Classically, half-baked goods are used in these scenarios.
With a convection oven like MIWE econo or - in a rolling process for particularly large batches with the MIWE shop-in - even proofed frozen products are no problem. Capacities for 4, 6, 8, 16 or even 18 trays in an oven system create flexibility in terms of quantity. For example, a freezer MIWE TKS keeps things cool; or, if the quantities are larger, a deep-freeze storage cell MIWE TK.

The MIWE Convenience levels are generally between 4 and 5.

Our product recommendations:

MIWE econo -
Your specialist for half-baked products
MIWE econo
Your specialist for half-baked products
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MIWE shop-in - Professional rack baking in the tightest of spaces
MIWE shop-in
Professional rack baking in the tightest of spaces
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MIWE roll-in - High throughput, perfect baking results
MIWE roll-in e+
High throughput, perfect baking results
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MIWE TKS - Economical deep-freezing with compact dimensions
MIWE TKS
Economical deep-freezing with compact dimensions
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