Taste that comes from the cold.

Good bakers have always known that the quality of their products is already determined before the baking process. They have realised that much more potential is available in skilful temperature and humidity control than the rectification of working hours.
They also know that only those who can offer holistic solutions can cope with the complete air conditioning production process. Only those who have an overview of all the parameters will be able to optimise specific processes. It doesn't make any difference whether you prefer standard components or individual units - sooner or later you will come to us. MIWE bakery refrigeration - the best thing that can happen to your baked products.

The MIWE GVA fully automatic proofing machine: the solution for any climate control task from -20 to +40°C.

• Cost reduction: change night work to day work.
  Baking can be carried out immediately upon starting work.
   
• Versatile and flexible thanks to the temperature range and the extremely wide humidity spectrum (up to approximately 98% RH).
   
• Proofing, proofing retardation, fast cooling, proofing interruption or stiffening - MIWE GVA masters all climatic processes in any sequence and freely selectable time segments.
  Each process curve can be displayed and precisely shut down.
   
• Reproducible quality at the highest level: thanks to the touchscreen control system MIWE TC, up to 8 programme sections can be easily defined and called up reliably with constant results.
   
• The generously dimensioned evaporator surfaces are perfectly adapted to the temperature range; the compressors are extremely powerful.
   
• No waiting time: the active humidification system immediately supplies available steam.
   
• More taste: a separate fan control can be stored in each programme section. This facilitates better enzymatic development, resulting in improved taste and volume.
   
• Interior design including the floor tub (R12 slip-resistance class) made of easy-to-clean and hygienic stainless steel.
   
• Energy-saving: the universal 80 mm thick, continuous insulation prevents cold bridges and energy losses.

The MIWE GUV proofing interruption unit gives you control of lower temperatures above freezing, temperatures below freezing and even deep-freeze temperatures.
In this way, it covers all tasks from retarded proofing and long-time dough method to quick cooling and proofing interruption. It can be used for all applications where a wide spectrum of refrigeration is needed, but not the special proofing capabilities of the MIWE GVA fully automatic proofing unit. For all other applications, the proofing interruption unit is absolutely on par with the fully automatic proofing unit: both have exactly same air conduction system, which uses two sets of evaporators (starting with the tripe-wide version), a convenient MIWE TC control and a generous freezing capacity. With its high (passive) relative humidity, which you can increase with an optional humidifier, the MIWE GUV proofing interruption unit is the perfect defrosting and recovery cell.

Long-time dough method is an effective method for bakers striving for long-lasting freshness, outstanding product quality, an intensified aroma and improved dough structure.
As a side benefit, you have the organizational advantage of being able to bake for several hours at a time. The MIWE GV proofing retardation unit is the perfect choice for a wide range of long-time dough methods. Depending on their type, products can be stored for up to 36 hours.The unit can also be used for defrosting deep-frozen products thanks to its specially designed heating system. With the MIWE TC touchscreen control system, you can control these functions easily and conveniently. Air flow via a stainless steel false ceiling ensures maximum evenness and quality of products. In times when energy prices are on the rise, you will quickly come to appreciate the outstanding energy efficiency of the MIWE GV.