The same excellent baking results as with a large professional deck oven and a big variety of baked products - MIWE condo makes this possible even on a small standing area.

It's no surprise that this oven is appreciated the world over in bakehouses, branch outlets, pastry shops, hotels, and the catering trade or as a mobile baking oven during events.
Thanks to its modular construction and the great variety of sizes, it can be perfectly adapted to the respective capacity requirement.
An all-rounder in every respect.

The MIWE condo can be used in different surroundings and for all kinds of products.

The professional deck baking oven can be designed according to your concept since it is available in many basic areas and with up to six baking chambers in three different heights and fits elegantly and self-confidently into every environment thanks to its discreet design, whether in bakehouses, shops, the catering trade, the hotel business, restaurants, cafeterias, convenience stores, or coffeehouses.

Furthermore, all combinations can be subsequently modified and converted at any time.

The MIWE condo masters the full range of baking.
 

• Modular deck baking oven for versatile use with gentle baking atmosphere (radiation heat); electrically heated.
   
• 0.24 - 8.64 m2 baking area for all products, from sensitive pastry, classical rolls to heavy bread varieties or roast.
   
• With up to six baking chambers that can be used in any combination in four widths and three heights, it provides the right confirmation for every requirement.
   
• More baking space: full-value double baking chamber (for CO 0608) with two 130 mm chambers, each with its own heating coil for true top and bottom heat.
   
  
• Bake completely different products at the same time thanks to the steam devices and intrinsic control systems for each baking chamber (not for double baking chamber).
   
• Steam-proof enclosed, high-power steam device for intensive steam and excellent crust.
   
• Steam device as a separate subassembly with its own heating system, thus no heating decrease in the baking chamber.
   
• Hearths lined with stone plates so bread can be sold as "stone-oven bread".
  

Each baking chamber can be easily and efficiently operated with its own control system.
 

• Analog control system MIWE AS or fixed program control system MIWE FP8; fixed program control system with 30 baking programs (8 directly selectable) and 5 baking phases per program.
   
• Top and bottom heat can be controlled separately for each hearth to ensure optimum results.

MIWE condo combines form, function and technical perfection.
 

• Improved visibility experience for customers and simple handling for operating personnel.

• Optional inside hearth height of 220 mm, e.g., for tin bread or roast.
   
• Highly efficient heating, stainless steel electric heating elements screwed into steam-proof fittings in the side wall and mounted right inside the baking chamber.
   
• Saves energy: separate insulation for each hearth.
   
• Ultimate stability and endurance: steam-proof welded baking chambers with reinforced top.
   
• Accurate door mechanism with comfortable haptics; special safety glass.
   
• Perfect illumination with halogen lamps ensure optimum presentation of your baked products; the lamps have a long service life and are easy to change.
   
• Optionally available with black surface.