MIWE thermo-rollomat

The gentle giant

Thermal oil tunnel oven for continuous or stepwise baking of large product quantities at the highest standard

Gentle baking and maximum uniformity with high throughputs are its strengths. Tunnel oven heated with thermal oil for that decisive extra little bit of baked goods quality. Ideal for any kind of product, whether free-standing, soft-sided, baked on sheets or in Pullman pans. Available as a single oven for continous operation or as a multi-oven (up to 7 ovens) for step operation with different belt widths for baking areas up to 300 m². Optionally available with special hinged-plate conveyor belt, steel mesh belt or (in the case of the single oven) with stone slab belt. Can be combined with a large number of convenient transfer and loading solutions. So beloved by some of our customers that they have several of them in their bakeries.

Thermal oil tunnel oven for continuous or stepwise baking of large product quantities at the highest standard

Gentle baking and maximum uniformity with high throughputs are its strengths. Tunnel oven heated with thermal oil for that decisive extra little bit of baked goods quality. Ideal for any kind of product, whether free-standing, soft-sided, baked on sheets or in Pullman pans. Available as a single oven for continous operation or as a multi-oven (up to 7 ovens) for step operation with different belt widths for baking areas up to 300 m². Optionally available with special hinged-plate conveyor belt, steel mesh belt or (in the case of the single oven) with stone slab belt. Can be combined with a large number of convenient transfer and loading solutions. So beloved by some of our customers that they have several of them in their bakeries.

The MIWE thermo-rollomat: thermal oil tunnel oven of the highest standard

If you click on the video, a request with your IP address will be sent to Youtube or Google. Privacy information

What makes the MIWE thermo-rollomat so unique

Praise from the experts

If you really want to know how well and reliably the MIWE thermo-rollomat bakes in practice, perhaps you should not ask us first. And certainly not any of our competitors. But one of your colleagues instead. Best of all, ask one of the well-known bakers who have been using this oven so satisfactorily and successfully for so many years that they have long been operating a second, third or even fourth line with it. They do this because, in their experience, no other thermal oil tunnel oven on the market can seriously compete with the MIWE thermo-rollomat's baking quality. So don't let anyone pull the wool over your eyes: thermal oil technology from MIWE is the best that you can get on the market today.

Core temperature sensor in the MIWE roll-in

You have the choice: continuous or step operation

When efficient baking of consistently large quantities of high-quality products (for example 25,000 rolls per hour) is called for, the continuously operating single-oven MWE thermo-rollomat with a baking surface of up to 145 m² is completely in its element. On the other hand, the multi-oven variant (up to 7 ovens and 300 m² baking surface) with similarly high throughputs but greater variance in the baked goods spectrum really stands out. Its additional ovens and variable cycles allow for significantly more flexibility in the individual baking processes. In step operation, it is possible to bake either in continuous cycles or in whole batches (with the belt stopped). Which fits better to you and your products?

There are good reasons for its baking uniformity

During the development of the multi-oven MIWE thermo-rollomat, we took great care to ensure that in each oven module with the same pipe geometry the same amount of oil is moved at the same flow rate. Only this way, and with an intelligent arrangement of the heating ducts, can we achieve the uniform baking results for which the MIWE thermo-rollomat is now widely appreciated. By blowing air in horizontally

Lifespan

Your MIWE thermo-rollomat will be a continual source of joy year after year. Because it is designed for longevity. With frequency-controlled motors, for example, which - at maximum fail-safe performance levels - ensure smooth start-up and minimal wear. Or with the new special roller chain, which also reduces wear and ensures particularly quiet and smooth running. And because at MIWE you can rely on qualified service technicians who not only know what they're talking about but also take care of everything.

Wide range of belt materials

Depending on what and how you want to bake, you can equip the MIWE thermo-rollomat with a conventional steel mesh conveyor belt, our patented special hinged-plate belt, which forms a complete, even surface and prevents belt marks on the baked goods, or (in the single-oven version) with a stone slab belt. So even "stone oven bread" is a real option for you.

Variable solutions for loading and transfer

You also have the choice of loading belt that provides the optimal solution for your products: in addition to the fabric belt that has been tried and tested for decades, there is also a silicone-coated belt (washable, dirt-repellent, anti-adhesive) and a stainless steel mesh belt that due to its ability to withstand heat can also (but not only) be used for pan products. In all cases, transfer is done evenly and synchronously, i.e. with the least possible stress on your baked goods; it is therefore also ideal for soft doughs, trays, pans or dough pieces on foil. Of course, we also provide you with required auxiliary equipment, such as stamping or spraying devices.

Saturated steam

For optimal product quality, the steam input (time, quantity, quality) is highly customizable and, moreover, can be closely monitored in the interests of constant humidity and temperature. A turbulence zone can optionally be set up after the steam zone. The steam extractor works efficiently and can be combined with a heat recovery system such as the MIWE eco: nova.

Ingenious: the floating baking chamber

Due to the free-floating arrangement of the baking chambers and the heat exchanger plates in the base frame, the multi-oven MIWE thermo-rollomat really contains separate, self-contained oven units. An appropriately strong intervening insulation allows the ovens to operate with different top and bottom temperatures, without heat penetrating to neighboring ovens. Furthermore, it counteracts thermal stress in the system, if only individual ovens are operated from time to time. Conclusion: more flexibility, greater operational reliability, extended service life.

The hot core of the system: the central boiler unit

The central boiler unit is where the gentle heat comes from. It is ideally designed to meet the needs of your oven and for optimal operational safety, usually comes as a tandem system with two boilers operated in parallel in a separate boiler room.

The control center

If you want to achieve easily reproducible results, you need a control system that supports exactly this. One that is flexible and uncomplicated at the same time. One that visually displays the operating procedures, continuously monitors operating conditions and from which all system components can be operated nearly automatically. Such a control system is the touch screen monitor of the MIWE thermo-rollomat, which of course can also be connected to our remote services via a network.

System example:­­ Discontinuous production with high manual flexibility

The task:

  • Simultaneous production of different bread rolls and breads in large quantities. Retention of high flexibility. Potential for future expandability.

Our approach:

  • Independent process islands for dough preparation, proofing and baking.

Highlights:

  • Large variety of products possible
  • High flexibility
  • Aggregates can also be arranged spatially separated
  • Easy expandability

Everything you need to know


 
 
Documents

More production ovens

This website uses cookies. By using the website you agree to the use of cookies. Privacy information