Discover the highlight functions of the MIWE roll-in MIWE roll-in

The right dosage makes the difference. This also goes for the circulated air quantity in convection baking ovens. Perfect results are only possible if the quantity of circulated air is adapted adequately to the bakery product, also saving energy costs on the side.

With MIWE aircontrol, you can set the exact amount of air to be circulated in the various baking sections in ten different levels (from 0 – 9) to achieve the exact baking results you want.

• Level 0 = MIWE aircontrol closed
• Level 9 = MIWE aircontrol fully open

The weather had a big impact on product quality in the past. Depending on the wind and weather, baking results were very varied – sometimes good, sometimes not so good. Trying to counteract this was a constant challenge.

Today, this is no longer an issue. With atmospheric baking from MIWE, you can finally be free of this problem once and for all. No matter the weather, come rain or shine: you will always get the same consistent baking results every day. And at a better quality than before.

Conventional oven systems have only two burner conditions: on or off. Full throttle or idle. Every motorist knows that this is no way to make smooth progress.

With the MIWE roll-in e+ you will reach your destination with much greater sensitivity: with MIWE delta-baking, you have two energy levels of differing strengths at your disposal. This allows the temperature curve in the baking chamber to be regulated considerably more finely, and also saves a lot of energy, as the oven does not have to run with the maximum burner capacity unnecessarily.

Previous practical measurements show savings of between 7 and 15%, depending on the baked goods – and that's with an oven that is already highly energy-efficient.

This allows you to make the appropriate settings on your MIWE roll-in e+.

Always looking around for a pastry knife? There's another way. Thanks to the magnetic surface on the control column, pastry knives and other items always stay well stowed and within easy reach.

Three reasons speak in favour of a core temperature sensor for baking – particularly in the rack oven. One is the targeted optimisation of the baking results, e.g. for yeast pastries, tin loafs or doughs. The second is the reliability that minimum core temperatures are actually reached. And the third is the incredibly easy documentation.

In practice, this can mean the following: take braided nut loaves, for example. These are optimally baked when they are still nice and juicy on the inside whilst at the same time being reliably baked through. But from the outside, even professionals struggle from time to time to recognise precisely when this has been achieved. After all, they only see the outside. So they usually prefer to add on a few minutes of baking time – and in so doing most likely lose that moisture and juiciness. This of course also applies to other yeast pastries, stollen and other Vienna cake bottoms.

How it works:

MIWE flexbake® ensures that the rack oven compensates for process fluctuations automatically, intelligently and flexibly. In everyday life, it often happens that a rack trolley is not fully loaded, or dough pieces are inserted a little too warm or too cold. The usual baking programme would have to be adapted accordingly, of course. Or you can use MIWE flexbake®. Here, the MIWE roll-in is "taught" once (for each product/baking program) using the ideal conditions (a full load, correct loading temperature of the goods). It then saves the temperature curve recorded and always controls the baking chamber temperature along this ideal curve when in flexbake mode.

This is how the same perfect baking results are always achieved in the process even with fluctuations.

If your MIWE roll-in is kept at a constant baking temperature, it always stays ready to bake immediately, of course. However, there is another side to this coin: constantly heating a baking station consumes a lot of energy – an unnecessarily high amount – particularly when you have to wait for the next baking procedure.

In this situation, the MIWE eco mode ensures the right compromise of low energy consumption and baking-readiness at short notice. For this purpose, the baking chamber temperature is automatically lowered to a freely configurable lower value, depending on the setting immediately after the end of the baking process or after a prescribed idle period. Of course, the operator can also set the baking station to eco mode manually at any time, and define the time when it is to be ready for baking again.

You can see how easy it is here:

Keeps energy and moisture where they belong: the steam-proof door seal of the MIWE roll-in. Our MIWE Service Team will set it up perfectly when installing your MIWE roll-in, ensuring that it works especially efficiently.

To ensure that the MIWE roll-in remains permanently steam-proof, it may be necessary to readjust it. That's a breeze with just a few simple steps and tips.

The MIWE roll-in comes with a handful of preset baking programmes. You can adapt these individually to your requirements and create up to 99 programmes in total.

In this video, we show you how easy it is – it takes a total of less than five minutes.

Always keep a clear overview of your baked goods. The MIWE roll-in is equipped with bright lighting and a large viewing window – which is extremely easy to clean. To do so, you simply open the window outward, allowing you to make even the in-between spaces of the cooled appliance sparkle.

Frozen dough pieces are (briefly) proofed frozen bakery products, which are baked without further proofing, going directly from being frozen to baking in the MIWE frozen dough baking process. To do so, the MIWE frozen dough baking combines the controlled thawing of such dough pieces in the baking chamber directly with the baking process that immediately follows.

Simply remove the frozen dough pieces from the deep freeze storage and place them directly onto trays, slide them in and initiate the appropriate baking program for frozen items. The baking oven takes care of the rest all on its own: swift thawing to a core temperature of approx. 0°C (here, continuous steam and pulses of circulating air ensure that the skin does not dry out) and automatic start of the corresponding baking program.

How it works: