The water is transformed into tiny droplets using compressed air before it is fed into the steam device. That creates high-pressure saturated steam particularly efficiently and rapidly for optimal product quality and best sheen.
Everything about the MIWE ideal e+ is designed for maximum energy efficiency. Together with the savings effects of the MIWE atmo-jet and variobake technologies, optimised heat transfer and the heating circuits that can be individually temperature controlled and deactivated result in an optimal firing efficiency of over 90% per DIN 8766.
In the MIWE ideal e+, baking is done on a stone slab. That is why the bread baked in it can be called "stone-baked bread". Optionally, we also offer oven decks completely lined with stone or steel slabs.
On request, we offer the MIWE ideal e+ with up to three self-supporting, stable draw-plate oven decks. Because we want to make baking easier.
Wherever process rationalisation and automation are required, the MIWE athlet automatic feeding system is the ideal addition to the MIWE ideal e+.
Number of oven decks
5 - 6
Oven deck width/depth in cm
60/120/180 x 160/200
Baking area in m2:
Exterior dimensions in cm (WxDxH)
100/160/220 x 285/325 x 266
Peel loading height at bottom in cm
31 - 56 (without accessories)
Loading height at top in cm
Fixed program control MIWE FP
T = Top firing
*required for the particularly energy saving version MIWE ideal e+