Thermal oil is one of the major topics at the MIWE booth. That’s because wherever uniform heat transfer, consistent baking quality, high performance, and sophisticated baking processes are required, thermal oil can demonstrate its strengths.

At südback, we’ll showcase our expertise in thermal oil with tailored solutions and new product innovations. At the same time, we keep an open mind: Thermal oil isn’t a one-size-fits-all solution, but rather a strong option within MIWE’s wide-ranging portfolio of solutions.

We’ll work with you to determine whether thermal oil is a good fit for your baked goods, your operation, and your goals, and we’ll show you why you can confidently rely on MIWE when it comes to thermal oil.

Many businesses are grappling with the question of how to structure their energy supply for the future. Electricity is playing an increasingly important role in this context—whether for reasons of infrastructure, sustainability, planning reliability, or business development.

At südback, MIWE will demonstrate the possibilities that electric heating offers today and where it can be used effectively: in the store, in production, as a standalone solution, or as part of an overall concept.

Here, too, the key factor is not the type of heating alone, but developing the right solution tailored precisely to your needs.

Gas, electric, thermal oil, direct heating, indirect heating, deck oven, rack oven, shelf oven: The right choice depends on many factors.

What products do you bake? What level of quality do you want to achieve? What capacity do you need? What energy sources are available? What are your facilities, processes, and future plans like?

MIWE offers a variety of technologies—and can therefore provide unbiased advice. Not based on what we want to sell, but on what’s right for you.

Good baking quality doesn’t just start in the oven. It often begins much earlier: with dough handling, refrigeration, storage, fermentation, planning, and preparation.

That’s why MIWE is showcasing solutions at südback that take a holistic view of the baking process—from refrigeration to the finished product. This allows workflows to be streamlined, quality to be stabilized, and production and sales to be better coordinated.

Whether it’s an artisan bakery, a chain of stores, a large-scale artisan operation, or a production facility: what matters most is that the individual steps work together effectively.

When baking in-store, consistently high-quality results are essential. And to achieve that, the system must be simple and safe to operate. After all, in an environment where rotating shifts, a wide variety of products, and high customer expectations all come together, technology must provide reliable support.

MIWE shows how in-store baking can be made easier, more reliable, and more cost-effective—from oven technology to digital tools for day-to-day operations at the store.

Production is about more than just capacity. It’s about consistent quality, robust technology, well-designed processes, and solutions that operate reliably even under high workload.

At südback, we’ll discuss production baking technology, refrigeration, feeding systems, automation, and digital support with you—always with your products and requirements in mind.

Digitalization is beneficial when it makes everyday life easier. When baking programs are available everywhere, systems are connected, information is accessible, or service support can be provided more quickly.

MIWE showcases digital solutions that help with control, monitoring, and optimization—both in the store and in production. Not as an end in itself, but as a tool for greater safety, transparency, reduced workload, and efficiency.