bake - Special Report - November 2023 - 24

minimizing the risk of human error.
The MIWE Future Lab is thus not
only a testing 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.
Innovation and quality
In the world of bakery technology,
the name MIWE has always stood
for innovation and quality. This is
proven once again with the introduction
of the MIWE ideal e+, a
deck oven that lives up to its name.
The latest version of the triedand-tested
system features a wide
range of improvements, in particular
greatly reduced energy consumption,
which helps bakeries to work
more efficiently and in a more
environmentally friendly manner.
The MIWE ideal e+ remains true
to its roots and offers a number
In our carbon footprint, our
greenhouse gas emissions are
mainly recorded during line use
(98%) at our customers' sites. We
need to take a global approach
with all the players in the industry
to make effective progress. "
Raymond Nogael, marketing and business development vice-president at TMG
of substantial innovations in addition.
These include optimized flue
gas routing and improved vacuum
control, which ensure uniform,
reproducible baking results. A newly
developed steam system takes efficiency
to a new level by using just
the right amount of water. This leads
to perfect baking results while minimizing
water and energy waste.
Another special highlight is the
MIWE variobake system, which
now enables even more sensitive
temperature control. By combining
a modulating burner and intelligent
control logic, bakers can use the
baking characteristics of different
oven types to their advantage and
perfectly bake a variety of products,
from delicate, sugary baked goods
to robust rye bread. Depending on
the setting of the baking program,
this energy transfer can be designed,
according to the baker's wishes,
either from very aggressive, for a
wood-fired oven character, or gentle,
for a ring tube oven character, to
ensure the optimal baking process
for the respective baked product.
Externally, the MIWE ideal e+
boasts a sleek design with clever
features, including a largeformat
10-inch touch display
24
and electrically opening oven
doors that simplify operation and
make the oven ideal for automated
production environments.
The assembly and commissioning of
the MIWE ideal e+ have also been
simplified to enable bakeries to
get started quickly. Improvements
such as an easily accessible installation
module and a standardized,
compact arrangement of the inner
workings also make servicing easier.
When it comes to energy efficiency,
the MIWE ideal e+ sets new standards.
Thanks to improved insulation,
optimized raking system
and reduced burner output, this
MIWE ideal e+ is the most economical
MIWE has ever produced. It
embodies MIWE's commitment to
helping bakeries achieve their business
goals by combining the highest
baking quality with unparalleled
efficiency.
In addition, MIWE presents the
MIWE roll-in e+, which is considered
the heart of the bakery and
has been continuously improved
to meet the changing demands of
bakers. The current model stands
out for its unsurpassed energy efficiency,
user-friendliness and baking
quality.
Bake Magazine Digital Special Report 4 | Volume 4 | bakemag.com
MECATHERM
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bake - Special Report - November 2023

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