It's actually a simple concept. Unfortunately, an obstacle must be overcome. Processes in bakeries do not all occur simultaneously. Ovens do not run at the same time as crate washing machines. As a result, the hot water produced must be stored temporarily. In winter, much of the waste heat can be used for heating purposes, while in summer, cooling requirements increase. What's more, the heat sources and waste heat users are often at different temperature levels. The elementary challenge of energy optimisation is therefore to coordinate the comprehensive requirement for water at a high temperature and the restricted use options for low temperature water appropriately, while minimising the energy losses taking all process workflows into account.

That is where the MIWE energy concept comes into play as a customised solution.