thermo-static

südback Trend Award for MIWE atmo-jet in the thermal oil heated wagon oven

Since südback 2013, the MIWE thermo-static has been showing off a new, patent-pending steam technology. The system supplies quickly available saturated steam which doesn't overheat in the baking chamber, resulting in products that have an outstanding crisp and shiny crust. At the same time, water consumption is reduced, leading to lower energy costs. Experience the perfect combination of excellent quality and ultimate efficiency.

The MIWE thermo-static for two or three trolleys ensures the gentlest possible heat transfer without affecting throughput or flexibility. Optimal crusts, improved oven spring and an excellent crumb, coupled with low humidity loss and long-lasting freshness, are the trademark features of this sophisticated technology.

  User Report: Bakery Schmitz & Nittenwilm (896,72 KB)
“Top baking results for the products, efficient handling at the baking oven and low energy consumption.
  User Report: Badische Backstub‘ , Ettlingen (1,05 MB)
Home-style baking on a grand scale. At first glance, this seems an impossible task.
  User Report: Bäckerei Werner (1,34 MB)
That is all we needed! The new MIWE thermo-static wagon oven supplements the oven program of Bäckerei Werner in Mainz.
  User Report: Plücker Bakery - MIWE TC (1,28 MB)
The Bäckerei Plücker in the Alraft neighborhood of Waldeck, with 27 branch outlets and four sales vehicles, originally emerged from a mill.
  Success Story: Piekarnia Familijna Kowalczyk (1,19 MB)
Special challenges - Special solutions…
  Success Story: Bakkery Konditorei Staib (1,17 MB)
Special challenges - Special solutions…

MIWE atmo-jet – the new steam technology for the MIWE thermo-static


  • With the optimised MIWE atmo-jet steam technology, 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.

  • Can also be retrofitted on existing installations.

The amount of steam during the first few seconds is crucial; as much steam as possible must condense before it overheats. As the graphic shows, MIWE atmo-jet produces steam much faster, with approximately 2.5 times the pressure.

Smooth heat - excellent baking result.


  • Wagon oven heated with thermo-oil for the baking of the entire product range from heavy rye bread to wheat cookies; bakery products are either fed in on a hearth, in tines or on trays.

  • Smooth heat and consistent bakery products as a result of the static baking atmosphere; baking characteristics which are typical for thermo-oil with low baking losses and a long conservation period.

  • Even, saturated steam with unprecedented quality during the entire steam period thanks to the patent-pending MIWE atmo-jet steam technology.

  • Batch after batch baking, shorter recovery times and energy savings with the integrated steam device.

  • Baking on a stone with the optional stone plate system with integrated feeding technology.

The MIWE TC is very easy to use in easy and professional mode.


  • New, 2-stage turbo system with circulating air – especially suitable for tin products; easy to integrate into the baking program for more flexibility in the baking phases: stage 1 for gentle browning, stage 2 for power circulating air and forced de-steaming.

  • flexibility in the baking phases: stage 1 for soft browning, stage 2 for power circulating air and forced de-steaming.

  • Flexible positioning of operator panel – also separately from the oven; particularly space-saving if one central operator panel contains the control units for two ovens.

  • MIWE TC control system for quick and safe operation with a large touchscreen colour display; 250 baking programs, each with up to 8 baking phases, simply managed by the USB interface integrated on the front.

Easy handling, high degree of flexibility for optimum energy!


  • Due to the optional patent-pending cool-down system, there is more flexibility when changing to a new product; despite the higher thermal stability of thermal oil, it is possible to operate with temperature curves.

  • Baking chamber door with lifting mechanism protects the floor seal from damage, also when baking trolleys are inserted at ground level. Less energy loss due to good sealing.

  • robust and almost maintenance-free insertion and removal support (for three trolleys, optional for model with two trolleys).

  • No additional costs: existing oven carts can mostly be reused or adjusted with little work or expense.

  • The central boiler unit enables low noise and flexible supply as well as modular expandability. The separate positioning of the central boiler unit increases the service life of the burner and simplifies maintenance.