Press information for iba trade fair 2023

The MIWE condo, a well-known and popular masterpiece in the world of deck ovens, has outdone itself once again. Known for its versatility and excellence in baking in small spaces, the all-rounder presents itself with a master upgrade that further enhances its already impressive performance and range of products.

The latest version of the MIWE condo offers two key innovations: MIWE optitherm technology for more precise temperature control and a revised steaming system. Both improvements not only affect the baking quality and the range of possible baked goods, but also contribute to significant energy savings.

With MIWE optitherm, the heating power of the baking oven adapts even more precisely to the needs of the baked goods, saving energy while maximising the quality of the products and allowing typical Asian products, such as soft cakes, to be baked with ease, among other things. The new steam system improves humidity control in the baking chamber and, after all, every baker knows that the right steam is essential for first-class results. These innovations also result in more even browning and consistency of baked goods and offer bakers the flexibility to fine-tune baking times and temperatures for a variety of products.

The MIWE condo e+ impresses not only with its technological superiority, but also with its energy efficiency. Standardised comparative measurements show that it consumes up to 9 % less energy than its predecessor, earning it the e⁺ seal of approval. This oven is a prime example of MIWE's commitment to innovation, quality and environmental awareness, which benefits bakeries worldwide.

1. MIWE Heat Flow: An innovative technology that ensures consistently perfect baking results by providing precise air flow and temperature control in the oven.
2. Optimised steam device: Ensures even steam distribution, improves the crust and texture of baked goods and enables a variety of baking options.
3. MIWE aircontrol 2.0: Enables fine-tuned control of the baking atmosphere to achieve optimum results even with the most sensitive products.
4. Energy efficiency: With its improved insulation and intelligent energy management, the MIWE roll-in e+ sets new standards in energy saving.
5. Versatility for future requirements: With features such as MIWE variobake and the Booster, which support a wider range of baked goods while increasing quality and efficiency.

In today's fast-paced bakery industry, businesses face the constant dilemma of balancing efficiency and freshness. That's where MIWE smartfresh comes in: a revolutionary refrigeration system that enables bakeries to optimise production and reduce energy costs while delivering on a promise of continuous freshness.

With MIWE smartfresh, night work becomes optional. Bakeries can now shift their production to the more convenient hours of the day by producing partially baked goods and storing them in ideal conditions for up to ten days. This system not only keeps the products fresh, but actually improves their quality by adding moisture for an even fresher end product.

But that's not all: MIWE smartfresh also contributes to significant energy savings. Compared to conventional deep-freezing, the process requires significantly less energy, which reduces both the operating costs and the ecological footprint of a bakery.

In addition, MIWE smartfresh offers an innovative answer to the problem of mould growth: a special blue light system delays the formation of mould, which extends the storage time and ensures product quality.

In short, MIWE smartfresh is not just an investment in a refrigeration system; it is an investment in the future of your bakery. It enables more flexible production, reduces operating costs and at the same time guarantees that customers can always enjoy fresh baked goods. Where customer expectations are constantly rising, MIWE smartfresh provides the tools to stay one step ahead.

In an industry dominated by tradition, the MIWE Future Lab breaks with convention and leads the bakery into a new era of efficiency and automation. Here, the boundaries of what is possible are expanded by integrating state-of-the-art technologies such as automation and artificial intelligence into the baking process.

A centrepiece of the Future Lab is the MIWE autonomous baking centre (ABC), which is equipped with a floor conveyor system and a collaborative robot (Cobot). The last-named advanced helper is changing the way baked goods are made by automatically loading and unloading deck and convection baking ovens such as the MIWE condo and the MIWE FBC. But the Cobot does not stand for the replacement of the baker, but for valuable support. It takes over repetitive, physically demanding tasks, allowing bakers to concentrate on the creative and qualitative craftsmanship that makes their products unique. Combined with the floor conveyor, entire (rack) wagons can be automatically moved from the bakery cold into the oven and baked out again.

But this is only part of the innovations that the MIWE Future Lab has to offer. Another development is the MIWE voicebot. This intelligent voice control system transforms interaction with baking ovens. Using simple voice commands, bakers can intuitively control baking processes, making everyday work in the often hectic environment of a bakery or in food retailing (LEH) much easier. The MIWE voicebot not only helps to increase efficiency, but also increases production safety by minimising the risk of human error.

The MIWE Future Lab is thus not only a testing ground for new technologies, but a stepping stone to a future in which bakeries can work more efficiently, safely and profitably. It represents MIWE's commitment to not only help bakeries adapt to the modern world, but to actively lead them into the future.