MIWE VC

Revolutionising baking

MIWE VC. Vacuum conditioning

The vacuum conditioning system for continuous production. For one, two or three rack trolleys. Saves time and energy, improves product quality and allows for freshness that you've never dreamed of before.

MIWE VC. Vacuum conditioning

The vacuum conditioning system for continuous production. For one, two or three rack trolleys. Saves time and energy, improves product quality and allows for freshness that you've never dreamed of before.

What makes the MIWE VC so unique

From the top manufacturer

In order to also make the many advantages of vacuum conditioning available to our customers at the usual MIWE quality, we have teamed up with a partner who shares our quality standards and has sound expertise and experience in this field.
Cetravac (located in Altstätten, Switzerland) has long been regarded as a technology and market leader in vacuum conditioning in Germany and beyond. This cooperation brings about high-performance systems that optimally fit into your production processes.

Saves valuable time

Hot products fresh from the oven can be cooled down to temperatures below 40°C in a matter of minutes using the MIWE VC and can therefore be processed further, for example cut, spread, filled, picked and packed, straight away without long standing times.
This also saves on space (for cooling) and, above all, allows you to start baking much later depending on your business operations.

Improved product quality

In physical terms, vacuum conditioning leads to a firmer, crispier crust on the one hand and a moister crumb on the other.
In addition, a considerably larger volume and significantly improved, more uniform lift (for example with Danish pastries and puff pastry products with heavy fillings) can be observed in many baked goods.

Freshness reinvented

Improved and longer-lasting crispness combined with increased moisture in the crumb leads to new levels of freshness that were previously unthought of. When sealed and vacuum-conditioned, half-baked goods can be stored at room temperature for up to 4 days and baked to finish – without any special logistics or electricity costs and without sacrificing product quality.
With refrigerated storage, the freshness period is extended by a further 2–3 days. Would you like us to quickly calculate what that means for your delivery planning and energy costs?

Increased capacity

Depending on the product, baking time for (half)baked goods can be reduced by up to 30% with subsequent vacuum conditioning. Conversely, this means, off the cuff, that you gain a good quarter of additional oven capacity without any additional investment.

Everything you need to know


 
 
Technical information
 
Documents
MIWE VC VC 11L VC 12L VC 13L

Rack trolley (longitudinal inserts)

1

2

3

Maximum tray size in cm

58 x 98

58 x 98

58 x 98

Doors

1

1 oder 2

1 oder 2

Interior dimensions in cm (WxDxH)

72 x 110 x 196

72 x 215 x 196

72 x 325 x 196

Exterior dimensions in cm (WxDxH)

221 x 154 x 241

221 x 253 x 273

221 x 363vx 273

Connected load in kW

18,5

20

21,5

Compressed air in bar / SLM

6 / 360

6 / 360

6 / 360

Electrical connection

Standard 3x400 (PE/N)

Standard 3x400 (PE/N)

Standard 3x400 (PE/N)

 
Productinformation
 
MIWE impulse

Suitable rack/wagon ovens  

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