The "to go" sector - that is, on-the-go eating - and the different snack shops and catering trade concepts carry a high development potential. The consumers want to satisfy their hunger and their need for fresh high-quality snacks exactly wherever they are. With a wide variety of baking ovens and baking stations, MIWE offers the right instruments for all kinds of baking tasks in a customer environment and supports individual requirements from the market with its new developments.
In order to comply with the wish of bigger capacities of MIWE cube:air, the convection baking oven from the MIWE FreshFoodSystem is now available for 5 and soon for 10 trays. In addition to the MIWE cube:stone stone plate oven, MIWE cube:fire is now available as a specialist for all products that are baked without steam and that profit from higher temperatures (top and bottom heat can be regulated separately), like pizzas, snacks, tarte flambée, and soft pretzels, which require a particularly short baking time and high temperatures up to 350°C.
Wenz 1919, a baking oven that combines the nostalgic ambience of a cast iron baking oven door with the modern baking technology of a MIWE condo, has become a great success with its first introduction in the spring of 2008. Many store furnishings use this special ambience. Starting immediately, it is available with a modular front and can thus be easily placed and installed in narrow spatial conditions.
MIWE energy - efficient and effective
Energy and its efficient use is a main focus of bakers and caterers, and will remain so in coming years since the baking and cooking business is among the big energy consumers. Several solutions that are instrumental to the objective are combined under the idea of "MIWE energy"; from these solutions, an optimum energy-savings concept can be developed for every task and operation.
This includes "heat recovery" and a number of innovative plant components, but does not solely have top priority with good reason. MIWE rather sees the most economical, efficient utilization of the energy used as a starting point of a sensible energetic optimization. The new further energy-optimized rack oven MIWE roll-in e+ is a good example, and the new touch screen control system MIWE TC used now in the bakery refrigeration units achieves, in addition to a considerable reduction of consumption, especially a noticeable improvement in the baking quality.
In addition, MIWE has considerably expanded its range of plants by means of which waste heat can be recovered and reused. MIWE eco:nova, a high-performance plant for heat recovery that processes the exhaust gases and steam separately, thus achieving a particularly high energetic yield, has already been on the market for some time; a flue gas cleaning system and draft regulating valve by means of which the oven draft can be precisely controlled independent of the climate, have been integrated at the same time.
Hot innovations in bakery refrigeration
As a component of air conditioning technology, bakery refrigeration technology has been one of the areas of competency of MIWE for years, from preassembled standard components to individual developments for customer-specific proofing, refrigerating, and freezing sections. MIWE presented the use of the new touch screen control system MIWE TC in the bakery refrigeration units for the first time in the autumn of 2009 and will have it also in its offering portfolio in Hamburg. Here, the easier, more convenient operation of the modern interface is also in focus. Far more importantly, however, the control system gives an enormous boost to baked products quality and allows much greater flexibility in the dough process and, finally, a considerable energy saving potential. In this regard, the heat recovery unit MIWE eco:recover, which is especially designed for the refrigerating units, must be emphasized in this context.
All heating systems and great variety: the production baking ovens
With production baking ovens, that is, bakehouse baking ovens, MIWE laid the foundation for today's lasting international success many decades ago. Since MIWE never bound itself to one specific heating method over the years, but rather offered bakers the entire range of baking, it can also provide the optimally suited baking oven for every baker's desire, product range and form of baking organization. A few innovations earn special mention.
The first is the new MIWE roll-in e+, a further optimized rack oven that brings the best baking results, highest degree of evenness, greatest possible flexibility and shortest possible recovery cycles to the bakehouse with its revised, even more finely dosable environmental control system MIWE aircontrol and, in addition to all that, consumes 10 to 15 percent less energy than the roll-in models, which are already economical to begin with. Joachim Seufert is particularly in the position to compare the baking ovens, as the "new" one is among a total of eight MIWE roll-ins that do their job at Seuferts Backhaus in Schweinfurt. His conclusion: "In the new roll-in, the volume of the hard rolls is greater, and they are thus juicier. Moreover, we can observe an improved shiny crust and a uniform crispness on all baking trays. At the same time, we need less steam and use low baking temperatures.
The thermal oil-heated MIWE thermo-static wagon oven has also been completely revised. Here, especially the new MIWE slide, an ingeniously simple, maintenance-free, safe-operating, and otherwise highly effective loading help, by means of which even heavy three-wagon combinations can be loaded into the baking oven without great effort, must be emphasized. In addition, it allows more flexibility and evenness during baking due to the new, two-stage turbo system that brings a little movement to the quiet baking atmosphere of the thermal-oil baking oven when the baker wants to reach higher temperatures.
MIWE lift-in, originally developed for the hanging rack trolleys used in the American market, is now available in a European version for baking tray dimensions of 60 x 80 or 67 x 108. It is characterized by very simple hygiene and a clever system for loading the rack trolleys.
