Dispatches from IBA 2015

Don’t take the weather with you: Atmospheric baking to protect products from outdoor temperature changes, says MIWE

By Oliver Nieburg contact

- Last updated on GMT

MIWE claims its roll-in e+ 3.0 is the first rack oven to fully protect baked goods from changes in climate
MIWE claims its roll-in e+ 3.0 is the first rack oven to fully protect baked goods from changes in climate

Related tags: Baking

German equipment supplier MIWE has introduced an oven it claims is the first to guard baked goods against inconsistencies through changes in the weather.

MIWE’s roll-in e+ 3.0 rack oven was two years in development and launched this week at iba in Munich, Germany. It uses atmospheric pressure in the baking chamber to protect products from changes in humidity.

Separate from surroundings

"Atmospheric baking means that we are now able to keep the atmosphere in the oven separated from surroundings, which is having a very intense impact  on the baking results of each other,”​ Charlotte Steinheuer, marketing & communications at MIWE, told BakeryandSnacks.

"If the climate outside is changing quickly, the bakers will find variations in their baking results​,” she said.

The communications chief said that the roll-in e+ 3.0 had an insulated interior that trapped heat to obtain an even bake regardless of weather changes.

Variability in baking

Baking results vary as chimneys in production plants respond to hot climates and changes in outdoor temperature, said Steinheuer.

She explained how one baker in Switzerland had moved production to a new location and was surprised to find great variations in baking results due to a change in temperatures and humidity.

"We have separated the climate inside of the oven from the outside,”​ said Steinheuer.

There are around 10 bakeries already using the ovens that are reporting up to 7% energy savings compared to the companies' previous ovens.

Capacity and features

The MIWE roll-in e+ 3.0 can handle 18 trays (60-80 sq cm) per oven. It also has a large 10 inch touch screen.

"We are going more into the usability we are used to from Smart Phones,"​ said Steinheuer.

"We also have stack use lighting on top so the working people see easily that the oven is ready for baking or if the products inside are ready - not only the acoustic, also the lighting,"​ she continued.

The oven has an automatic door that opens at the press of a button and closes itself. Steinheuer said this help to maintain the heat within the oven.

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