bake - January/February 2024 - 10

equipment
Efficiency and Automation
In an industry dominated by tradition, the MIWE Future Lab breaks
with convention and leads the bakery into a new era of efficiency
and automation. Here, the boundaries of what is possible are expanded
by integrating state-of-the-art technologies such as automation
and artificial intelligence into the baking process.
A centerpiece of the Future Lab is the MIWE autonomous baking
centre (ABC), which is equipped with a floor conveyor system
and a collaborative
robot (Cobot). The lastnamed
advanced helper
is changing the way
baked goods are made
by automatically loading
and unloading deck and
convection baking ovens
such as the MIWE condo
and the MIWE FBC.
But the Cobot does not
stand for the replacement
of the baker, but
for valuable support. It
takes
over repetitive,
physically demanding
tasks, allowing bakers
to concentrate on the
creative and qualitative
craftsmanship that
makes
their products
unique. Combined with
the floor conveyor, entire (rack) wagons can be automatically
moved from the bakery cold into the oven and
baked out again.
But this is only part of the innovations that the
MIWE Future Lab has to offer. Another development
is the MIWE voicebot. This intelligent voice control
system transforms interaction with baking ovens.
Using simple voice commands, bakers can intuitively
control baking processes, making everyday work in
the hectic environment of a bakery or in food retailing
(LEH) much easier. The MIWE voicebot not only
helps to increase efficiency, but also increases production
safety by minimizing the risk of human error.
The MIWE Future Lab is thus not only a testing
10 < JAN-FEB 2024 | bakemag.com
ground for new technologies, but a steppingstone to a future in
which bakeries can work more efficiently, safely, and profitably. It
represents MIWE's commitment to not only help bakeries adapt
to the modern world, but to actively lead them into the future.
Design innovations
Empire Rack Ovens incorporate the latest design principles for
great baking, safety, economy, and long-lasting reliability. These
rack ovens are perfectly suited for everything from bagels and
breads to the most demanding cakes and pastries around.
The FOX Single Rack Oven features a compact design perfect
for small bakeries that may be limited in the amount of floor
space. The LFR-1 Single Rack Oven is ideal for higher volume retail
bakeries looking to produce more products more efficiently
and consistently. And the LFR-2 Double Rack Oven is perfect
for large bakeries, wholesale operations and supermarkets and
restaurants.
Automatic production
MECATHERM helps its customers reach their ambitious sustainable
development goals. The company demonstrated innovative solutions
that enable manufacturers to reduce their carbon footprint
and advance energy transition at the iba trade show in Munich, Germany.
To MECATHERM, the first step is to explain to manufacturers
how energy consumption can be reduced. During baking, the total
energy consumption is always divided among useful energy (product,
support), lost energy (walls, belt, fumes), and energy related
to oven usage (such as airflow management). MECATHERM's aim
is for this useful energy to be as close to the total baking energy
consumption.
PARTS PARTNERSHIP
Recently, Hobart Genuine Parts announced a partnership with Marcone,
a leading supplier of OEM repair parts and products headquartered
in St. Louis. The partnership provides customers with more
resources to obtain original engineered parts for equipment from the
ITW Food Equipment Group brands, including Hobart, Baxter, Vulcan,
Berkel and Stero.
Marcone has 160 counter locations in the U.S. and Canada and 14 regional
distribution centers, adding to the more than 70 Hobart Parts
branches nationwide. The company has been supporting appliance
contracting professionals and major retailers for nearly a century.
MIWE
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