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Miwe rolls out updated roll-in e+ bakery oven

MIWE roll-in e crop
Miwe’s roll-in e+ rack oven is designed to deliver uniform baking results with economic energy consumption.

Miwe has launched an improved 2021 model of its roll-in e+ rack oven, available in the UK and Ireland exclusively from bakery equipment supplier European Process Plant Ltd (EPP).

This latest oven features enhancements including Miwe Heat Flow technology, better steam device performance and improved insulation.

Heat Flow was developed in partnership with users and master bakers – it is a combination of an optimised heat storage wall and a vertically positioned air grill which has been recently developed from scratch, and with newly arranged ‘trumpet nozzles’ which, with their optimised flow geometry, should ensure stable, uniform baking results for a wide variety of baked goods – all combined with economical energy use.

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The steam device has also been further developed and, thanks to the optimisation of the steam water inlets, new water routing with a cascade design, it should now ensure that the steam reaches the entire baking chamber faster and more evenly.

The patented Miwe air control has also been further improved, and multilayer insulating mats should provide new insulation and an improved insulating effect.

The roll-in e+’s existing special functions developed by Miwe include ‘atmospheric baking’, designed to deliver an even baking result at all times regardless of the weather, and the delta baking sensitive temperature control.

EPP’s MD Steve Merritt said: “Over the past few years, the demands placed on rack oven systems have noticeably increased.

“Bakers are producing a wider range of products, including more breads that require higher temperatures, shorter baking times (especially in combination with vacuum conditioning), shorter recovery times, all-natural or long-process proofing goods that are therefore more delicate and generally more prone to flaws. This is why Miwe is presenting some important innovations and further improvements with its 2021 model Miwe roll-in e+.”

The unit has also been developed in close cooperation with those who work with rack ovens on a daily basis. “Feedback from bakers is enormously important to us at Miwe,” explained Ralf Stark, Miwe sales manager for Germany, Austria and Switzerland.

“All innovations on the Miwe roll-in were developed in continuous exchange with users and master bakers, and have already proven themselves in extensive tests. Because that’s the only way we can make sure we meet the high standards that our customers quite rightly demand of our products.”

Tags : bakery ovensmiweprime cooking equipmentrack ovens
Clare Nicholls

The author Clare Nicholls

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