More oven in less space: MIWE presents the new MIWE thermo-static e+

At the RegioBack trade fair in Bad Salzuflen at the end of February 2026, MIWE presented the new MIWE thermo-static e+ to the trade public for the first time – and demonstrated its capabilities live in the exhibition bakery. The new thermal oil rack oven is aimed at professional bakeries that produce under demanding conditions: high cycle times, limited space, growing branch structures – and a demand for baking quality that is non-negotiable.

More compact – without compromising on baking space
The MIWE thermo-static e+ is 15 cm narrower than its predecessor. In the bakery, this means that where there used to be eight ovens, there is now room for an additional system – more performance in the same space, without having to rearrange a single square meter. The baking area itself has not become any smaller: thanks to the new design, it is fully available, and depending on the model, even with additional usable length.
The compact design is complemented by 5 cm more insulation – one of many adjustments that together improve the oven's energy efficiency.

Thermal oil for premium baked goods
The MIWE thermo-static e+ is based on the thermal oil principle: uniform, gentle heat transfer in the baking chamber, which benefits demanding products – from hearty rye bread on stone slabs to boxed goods and baguettes to fine baked goods. Two thermal oil circuits in the baking chamber, heating plate packages divided into zones, and underfloor heating as a separate heating circuit ensure targeted heat input and a stable temperature level from bottom to top.

Steam and air flow as process control
A newly designed steam generator with significantly more mass and its own oil circuit ensures reproducible saturated steam – batch after batch, even at high cycle rates and during long production days. A drain is not necessary, as the water in the system is completely evaporated.

The air flow can be controlled precisely: the three-stage fan enables controlled steam extraction tailored to the product and the baking phase. The fresh air flap and steam outlet can be controlled separately – moisture can be removed without necessarily adding fresh air. This keeps the heat where it is needed.

Serviceability for continuous operation
When cycle times and availability are important, maintenance must be taken just as seriously as baking. The MIWE thermo-static e+ is designed for quick access with a service flap and defined lifting points. Installation and commissioning are simplified and software-supported, including automatic calibration of the steam generator – so that the oven can be quickly and reliably integrated into everyday use.

Open for the next step
The MIWE thermo-static e+ is designed as a platform: compatibility with existing baking trolleys has been significantly expanded, and the design is prepared for (partial) automation. For businesses that don't want to compromise on either high standards or efficiency. Further information can be found on the MIWE thermo-static e+ product page .