Traditional German Wood-fired Oven MIWE AHO

The origins of German oven construction are the brick-built and directly heated ovens. The combustion chamber is simultaneously the baking chamber. MIWE AHO is constructed in line with these century-old traditions. Vaults, deck rings and deck plates are made from high-quality chamotte stones. They have the excellent feature of absorbing heat fast, saving it and releasing it slowly to the baked products during the baking process.

MIWE AHO has its place both in the traditional bakehouse as well as when baking directly in front of customers. Here it is a real customer magnet, appealing to all senses and alluring customers into buying.

Due to its unique atmosphere and rustic ambience it is small wonder that in the era of discounters the MIWE AHO is undergoing a renaissance.

Here is the most important basic information:

• Decks 80 to 180 cm wide, 160 to 240 cm deep
• One or two decks (gas-supported firing optional)
• Traditional cast chain-operated loading door or lever-operated loading door for loading with loading units
• Steam generator optional
• Front side with rustic finish
• Bread baked in the MIWE AHO may be labelled "wood-oven bread".