World première: ‘Atmospheric baking’

MIWE roll-in e+: top baking results with standard pressure in the baking chamber

MIWE will present a world première at this year’s iba: atmospheric baking. The new MIWE roll-in e+ is the first oven in the world that can bake with a defined, standard atmospheric pressure in the baking chamber. This provides an even baking result that is unaffected by external factors such as air pressure, air speed and humidity. The latest rack oven generation also offers an impressive 8% higher energy efficiency, as well as simpler operation and cleaning. What’s more, it is the first rack oven in the world to come with a wireless core temperature sensor.

The MIWE innovation guarantees not only even baking results, but also absolute process reliability, improved oven operation and, in many cases, shorter baking times. This also saves energy costs. A flue that doesn’t draw air, changes in the weather or a lack of suitable air pressure in the production area – despite all the improvements in baking technology, until now uncontrollable external factors have always made baking more complex, hindering our planning and control over the process.

With atmospheric baking, the pressure in the baking chamber remains stable. When the overpressure in the baking chamber caused by the steam jet drops back to ambient pressure, the controller intervenes and keeps the pressure constant at 0 Pa relative to the ambient pressure until the end of the baking process. In older systems, the air pressure in the baking chamber always dropped by 5 to 10 Pa after steaming, then increased to generate a significant overpressure when the slide valve was opened.

The fact that no cold air is added during atmospheric baking reduces the power consumption, while other energy-saving solutions have improved the energy efficiency of the latest MIWE roll-in e+ by a further 8%. The patented flue gas piping system reduces power consumption, as it has an additional channel that is also used to heat the steam. Meanwhile, the MIWE eco:wing positioned in the flue gas pipeline also saves energy. The patented air regulation system MIWE aircontrol, the temperature management system MIWE delta-baking, the triple glazing with insulating glass and the optional heat storage wall provide additional improvements to the rack oven’s energy efficiency. How much power is actually consumed during baking can be documented and displayed using the optional energy meter and consumption display.

The core temperature is documented during the baking process in keeping with the hygiene directive. This requires no additional work thanks to the world’s first core temperature sensor system in a rack oven, which uses multi-point sensors in the oven to transmit the measurements via a wireless connection.

MIWE’s developers have made further improvements to the user-friendliness of the new MIWE roll-in e+. The programs in Easy and Professional mode can be operated using the touch-screen display of the MIWE TC – now with a 10″ screen. Thanks to its patented automatic capacity regulation, the controller allows for a reliable baking process, even for small batches and when using the special function for baking small frozen products. The much brighter baking chamber lighting and the new LED status light make it easier to visually monitor the baking process.

At MIWE, hygienic design means flat, jointless surfaces that are easy to clean. This applies not only to the splash-proof housing, but also to the baking chamber, the rotating plate that carries the rack trolley, and the door.

Speaking of which, the door can also be hinged on the left or right, with minimal time and effort. The adjustable seals mean that the doors are always steam-proof, and they can also be fitted with an optional soft-close function.