Rack oven allows for quicker stone baking
allowing bakers to create stone baked loaves without the lengthy
processing times associated with that type of baking.
The MIWE Thermostatic rack oven, displayed at the IBA trade fair last week, has been updated by the company to allow the use of stone plates inside the heating chamber.
Stone plates are used in baking to produce a premium style bread with a hard crust suitable for manufacturers catering to more traditional bread-buying consumers.
The rack oven's automatic loading system allows products to be efficiently loaded onto the shelves by means of a computer-operated stacking unit.
Once inside, stone slabs and convection heating with thermal oil ensures fast, even cooking and uniform texture.
Thermal oil is pumped around heating elements in the oven, gently heating the bread and, according to the company, leading to softer baking.
MIWE engineer Manfred Schmidt told bakeryandsnacks.com: "This type of oven is easier to use and more efficient. The quality of the bread is improved with stone slabs as a thicker crust forms on the bottom and the texture is better throughout."
The stone slab cooking method is particularly suitable for heavy rye or speciality breads.
MIWE manufacture a range of rack and multi-deck ovens as well as freezers, software and loading devices for the baking industry worldwide.