Over the past several years, the demands placed on rack oven systems have noticeably increased.
This is why MIWE is presenting some important innovations and further improvements with its 2021 model year MIWE roll-in e+ .
For stable and even baking results
One of the biggest challenges in rack oven design is controlling the distribution of hot air in the baking chamber in such a way that an optimal baking result is achieved for all the trays.
The MIWE Heat Flow, newly developed as a result of an ongoing exchange with users and master bakers, ensures exactly that. This is achieved through the combination of an optimized heat storage wall and a completely redesigned and rearranged air grill, so-called trumpet nozzles. With its optimized flow geometry, it allows for stable, even baking results – while also enjoying extremely economical energy consumption.
For a long-lasting and enhanced insulating effect
Only those products that prove to be especially exemplary when it comes to energy performance are awarded the e+ seal of quality at MIWE. The MIWE roll-in e+ has been carrying this seal for some time now, and rightfully so. It is designed from the ground up to ensure that the energy it consumes is put to the best possible use.
The 2021 model year has yet another good reason due to its use of a completely new insulation using what are known as multi-layer insulation mats. This is because their improved insulating value is impressive, and their multi-layered design means that they can never collapse and lose their insulating effect, whether during transport or simply over the years, as can sometimes happen with compact mineral wool.
For even more consistent results
Not only does the hot air want to be evenly distributed in the baking chamber – the same applies to the steam. In addition, the water volume must be completely evaporated, as any water left to simmer on the base consumes unnecessary energy.
The solution in the 2021 model year of the MIWE roll-in e+ is a steam device with an intelligent cascade design and optimized steam water inlets, in which the water gets to the bottom about twice as fast as previously. This ensures that the entire volume of water evaporates reliably and extremely quickly and is released as a steady steam throughout the entire baking chamber.
For even more refined fine tuning
For quite some time now, the patented MIWE aircontrol has been able to specifically control how much air is circulated in the baking chamber. This is because outstanding baking results (and even energy savings) can only be achieved if the quantity is precisely adjusted to the product and the particular baking section.
With the further improved version 2.0 of the MIWE aircontrol, more differentiated fine-tuning is now possible, especially in the lower stages. This is particularly beneficial for baked goods with a high sugar content, which should not be allowed to crumble under any circumstances at the beginning of the baking process, such as with éclairs or macarons.
Put an end to weather-induced problems. Instead, achieve optimal evenness and better baking quality, whatever the weather. That is guaranteed by atmospheric baking from MIWE, having proven its absolute reliability for many years. Winner of the Südback Trend Award 2016. Standard in the MIWE roll-in e+.
Baking to perfection. The wireless core temperature sensor in the MIWE roll-in e+ (optional) makes processes even more reliable and offers dependable hygiene documentation.
The patented MIWE air-control controls the amount of air circulated in the baking chamber with ingenious simplicity and reliability. As a result, the heat transfer can be minutely controlled, the baking result fine-tuned – and perfect crispness can be achieved at baking temperatures 15°C lower.
Conventional oven systems have only two burner conditions: on or off. Full throttle or idle. With the MIWE roll-in e+ you will reach your goal with more delicate attention. MIWE delta-baking provides you with two energy levels of differing strengths. That is particularly beneficial for pastries and fine baker’s wares.
The clever automatic system that compensates for process fluctuations. This means that one and the same baking program always delivers a perfect baking result – regardless of whether the trolley is only half full, the doughs are colder than usual or the door has been open too long.
For baking directly from frozen without the need for additional proofing. The process combines controlled thawing followed immediately by baking and, thanks to continuous pulses of steam and air at the start, ensures the best gloss and a perfect finish.
So, are you interested in the MIWE roll-in e+ model year 2021 ?
The aspiration at MIWE is always to combine simplicity, quality and functionality in an attractive design. That's why all of the carefully thought-out design elements on the MIWE roll-in e+ have one clear goal: making it as easy and pleasant as possible for you to work with your rack oven.
Elegantly integrated into the steam hood and control column, the brightly lit status indicators provide information on the current operating status of the rack oven and are clearly visible even from a distance.
Makes it easy to operate and provides all the important information at a glance: the large display of the MIWE TC touch control system.
The oven mitts (no matter the style) can be happily stored on the impact protection, so they are always within reach – without having to bend down.
The glass display is well protected thanks to the discreet but nevertheless effective impact protection. This means that even a fully loaded rack trolley cannot cause any damage.
A MIWE roll-in e+ rarely goes it alone. This is why is can be easily encased on three sides. All maintenance-relevant components are conveniently accessible from the front.
This allows even the most delicate baked goods to be placed in the oven gently, safely and without much effort. Of course, it comes out just as easily.
Define when the oven should be ready to bake the next day. For the entire week or every individual day.
Thanks to the magnetic surface on the control column, bakery knives and other items always stay well stowed and within easy reach.
The optional soft-close automatic door no longer needs to be locked manually. Just leave it ajar and it closes automatically. This is conveniently done using one hand.
Everything about MIWE roll-in e+ is optimised for maximum energy yield. This clear focus on energy efficiency starts with the smallest components, such as the door seal, and continues with patented technical refinements and the option of integration into the diverse energy recovery systems from MIWE.
Keeps energy in the baking chamber, minimises peak loads and reduces the connected load. For efficient batch-after-batch baking.
Saves valuable energy during "breaks in baking" and is therefore the best compromise between low energy consumption and being ready to bake at short notice.
Permanent hermetic steam proofing: the seals on the door can be easily adjusted at any time.
Everything from a single source. Connect your MIWE roll-in e+ to the diverse energy recovery systems of MIWE and save money – without any interface issues.
Keeps the heat right where it belongs – inside the rack oven – yet offers a wide view into the baking chamber.
The high-performance steamer allows for a reduction in water volume and, thanks to the clever cascade design and higher efficiency, also ensures reliable, rapid evaporation and distribution.
Significantly reduces energy consumption: patented heating gas conduction with additional flue gas channel which is also used for steam heating.
The MIWE eco:wing is has an advantageous position in the flue gas when it comes to energy and performs its mission silently and discreetly during every baking process: saving energy. (Availability in your country upon request).
Multi-layer design, gap-free installation, improved insulating value – and all long-lasting. Because unlike compact mineral wool, there is nothing here that can collapse.
For perfect oven hygiene, the MIWE roll-in e+ is inherently designed to make it especially difficult for dirt to accumulate. But everyone knows that even the most hygienically perfect rack oven needs to be cleaned from time to time. Fortunately, your MIWE roll-in e+ makes that easy as can be.
Even the glass panels of the door can easily be kept clean. The outer panel can be detached in just a few quick steps – for convenient cleaning of the insulating intermediate space.
Sturdy as well as hygienic: the heavy-duty steel rotating plate rests in a one-piece base. Dirt can no longer collect here.
Flat surfaces – even in the baking chamber – provide the ideal conditions for oven cleaning and hygiene. Completely splash-proof on the outside.
The range of products baked in rack ovens has increased significantly in recent years. Nowadays it also includes more and more breads. This is one of the reasons why baked goods are often baked much hotter today, driving up the performance requirements.
In addition, natural, long-process proofing products have been in high demand for some time. However, these are usually much more delicate and prone to flaws, especially in the critical baking phase.
The MIWE roll-in e+ offers options for dealing with all of these requirements and sensitivities. Whatever your plans – your new MIWE roll-in e+ is ready.
Baking tray size
Useful baking area
9.6 to 15.2 m²
Outside width in cm
Outside depth in cm
Outside height in cm
256 – 272
Type of energy transmission
Oil, gas, electric
Touch Control MIWE TC
Connected load in kW
60 – 75
So, are you interested in the MIWE roll-in e+ model year 2021 ?