bake - Special Report - May 2023 - 29

It has always
been in
MECATHERM's
DNA to make
manufacturers'
lives easier. "
Raymond Nogael, vice president of marketing
and business development at TMG
baking tray types and formats. The
objective is to provide increased
flexibility and make it easy to adapt
production to meet new and future
consumer demands.
MECATHERM designs, develops,
assembles, and installs ovens,
machines, and automated lines for
bakery and pastry making all over
the world. Today, 420 employees
are contributing to MECATHERM's
industry expertise.
The company generates more
than 90% of its turnover from
exports, with customers in more
than 70 countries on five continents
around the world.
Greater demands
Over the past few years, the demand
placed on rack oven systems have
noticeably increased. Important
keywords are a wider range of
products, including more breads,
hotter temperatures, shorter baking
times (especially in combination
with vacuum conditioning), shorter
recovery times, all-natural, long-process
proofing goods that are therefore
more delicate and generally
more prone to flaws.
For many bakers, the MIWE roll-in
has been delivering convincing
results for bakers for more than
50 years with its superior baking
performance, great flexibility and
uniformity, as well as its particularly
low energy consumption. Its
countless special functions developed
by MIWE, such as " atmospheric
baking, " which guarantees
an even baking result at all times
regardless of the weather, or the
extremely sensitive type of temperature
control thanks to MIWE delta
baking are what set it apart.
This is why MIWE offers some
important innovations and further
improvements with its 2021 model
year MIWE roll-in e+. This includes
the MIWE Heat Flow, developed in
continuous exchange with users and
master bakers - it is a combination
of an optimized heat storage wall
and a vertically positioned air grill
which has been newly developed
from scratch, and newly arranged
" trumpet nozzles " which, with their
optimized flow geometry, ensure
stable, uniform baking results for
a wide variety of baked goods - all
combined with extremely economical
energy use.
The steam device has also been
further developed and, thanks to
a comprehensive optimization of
the steam water inlets, a new type
of water routing and an intelligent
cascade design, it now ensures that
the steam reaches the entire baking
chamber significantly faster and yet
more evenly.
The patented MIWE air control
has also been further improved, and
Bake Magazine Digital Special Report 2 | Volume 4 | bakemag.com
Adances in technology are bringing new tools
to the table for retail bakers.
multilayer insulating mats provide
completely new insulation and a
permanently improved insulating
effect.
The further development of the
MIWE roll-in is not only a response
to the noticeably increased requirements
of today's bakers - it has also
been developed in close cooperation
with those who work with rack
ovens on a daily basis.
All innovations on the MIWE
roll-in were developed in continuous
exchange with users and master
bakers. They have already proven
themselves in extensive tests.
As MIWE explains, " because that's
the only way we can make sure we
meet the high standards that our
customers quite rightly demand of
our products. "
29
EMPIRE
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bake - Special Report - May 2023

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