Discover the advantages of the MIWE roll-in software update

The variability and the possible range of use of the rack oven has once again been significantly enhanced by another new function. With its finely regulated burner capacity, MIWE variobake makes it possible to adapt the energy intensity to be transferred to the product extremely precisely according to the individual requirements of the respective baked goods. This allows companies the opportunity to position themselves distinctly and unmistakably in the competitive market with products that have an extraordinarily strong and individual character. This is now also possible with the MIWE roll-in with a two-stage burner.

The settings of the baking intensity level can be stored directly in the baking programme; however, they can also be selected ad hoc in the control unit.

• The "medium" intensity level corresponds to the previous standard setting.
• The "soft" setting helps puff pastry and Danish pastry products in particular to have a fine flaky bite, while also offering sponge cakes, pound cakes or eclairs significantly "juicier" baking results.
• With the "aggressive" level, products previously considered "unsuitable for racks" are now rack-friendly. 100% rye bread, all types of artisan breads or biscuits in the wheat range will see considerable benefits here.

A new type of steam that shows off its special advantages especially when baking tin sets or trays with tight loading: intenso steam.

Scientific background: in the case of very tight loading, a block of cold air can form between the narrow gaps of the tins or trays, which, using conventional means, can only be broken up slowly – even with an intensive steam application, which naturally reduces condensation in this area and can therefore lead to uneven products.

This is where the Intenso steam with multiple bursts of steam and a few timed pulses for circulation provides an effective solution. Even with tight loading, the steam is distributed homogeneously and evenly throughout the baking chamber.

• New: 3 = Intenso steam
• 2 = Pulse steam
• 1 = Steam for frozen pieces
• 0 = Classic steam
  

The booster function: A clever way of regulating and reducing the typical drop in temperature when the rack oven door is opened, thereby enabling baking at higher temperatures.

When you activate the booster function, the burner will not switch off even if you open the oven door, but will continue to work (for a certain time). This eliminates the start-up time for the burner that would otherwise be necessary. The heat exchanger is heated to maximum, which on the one hand enables much faster batch-after-batch baking and on the other allows products to now be baked in the MIWE roll-in e+ that need a lot of initial heat – for example, pure unmoulded rye bread.

The booster function can be stored in the baking programme or called up manually.

Do you use several MIWE roll-in rack ovens in your production? Then this update allows you to now quickly and easily transfer baking programmes from one oven to the next.

Thanks to MIWE touch control, creating new baking programmes or changing existing ones is a breeze. Nevertheless, setting, creating or changing baking programmes can take up valuable time, especially with a large number of rack ovens. That all changes now. With the current update, you can transfer baking programmes from one MIWE roll-in to other networked baking ovens.

You can choose whether you want to transfer a single, specific programme or all the programmes stored in the master oven. And there's more: the same applies to the product images stored in the baking programme. Transferring images is now also just a quick tap away.

Now you can import your product images for the baking programmes directly on the MIWE roll-in via a USB stick.

It is now even easier to store product images in the baking programme. You essentially already know the principle from your smartphone, where you have most likely already stored a profile picture for a social network or a messenger service. It now works just as easily as that for the MIWE roll-in. All you need is a USB stick with the desired image on it.

When the stick is inserted into the control column, a menu appears allowing you to select the image. As soon as you have selected the image and transferred it to the oven, you can define the desired area to be cropped using a frame. Then simply store it in the baking programme. And then you're done.

If you have interconnected MIWE roll-ins, you can also transmit these images quickly and easily to all of the connected units.

This service feature makes commissioning the oven easier. The MIWE roll-in is adjusted with the help of the control system so that, for example, 2 litres of water correspond exactly to 2 litres of steam. So you can be sure that you always achieve consistent quality, even with several MIWE roll-ins.

Calibrating allows you to get even and consistent baking results.

This service feature makes commissioning the MIWE roll-in easier.

During control-assisted bake-out, residues from production, assembly and commissioning are baked off completely. Among other things, this ensures perfect hygienic conditions. In addition, the MIWE roll-in control system records the burner capacity and the temperature rise rate per minute. This data optimises a variety of functions such as MIWE Autostart ready for baking, and ensures even and constant baking processes.

This service feature enables simplified data readout for installers and service personnel.