1. MIWE eco : nova will be presented in Germany for the first time
In order to reduce the energy costs in bakeries the long run, the MIWE engineers have developed an energy recovery system that is specifically adapted to the conditions in the bakery: the MIWE eco : nova. With the new system, approximately one fourth of the total energy used for baking can be recovered in form of hot water. For classic baking goods mixtures, the return can sum up to about 600 kilowatt hours on a single day, whereby the investment in a MIWE eco : nova amortizes itself already within the shortest time.
Further advantages next to a climate-independent baking result thanks to dynamic drought adaptation are above all a further optimization of the baking process through the individual regulation of the drought for each oven. Of course, further energy saving components in production must be investigated. For this purpose, the experts of MIWE are available to the customers anytime, in order to design a concept for optimization of the energy consumption in the bakery together with the baker.
2. Control system MIWE Touch Control also in the MIWE ideal
The MIWE roll-in and MIWE aero already have it - the new control system MIWE TC. It has proven itself already in tough practical test with extremely good results in both oven types. In the future, the Touch Control can be ordered serially in the MIWE ideal.
The prototype can be tested in real life at the fair. The visitors can convince themselves of the easy operation and functionality.
3. Rack ovens MIWE roll-in and MIWE lift-in
In 2008 a centenary birthday is celebrated in the house: the MIWE roll-in turns 40.
During this time, over 10.000 units were already sold throughout the world. Long lifetimes and high reliability due to excellent materials with many detail solutions, ideal baking with low energy consumption thanks to the MIWE aircontrol and, last but not least, perfect control with clearly structured operation through the Touch Control MIWE TC have carried the tried and tested product MIWE roll-in into the new millennium. A success story continues.
In Stuttgart the visitors will not only have the opportunity to see the MIWE roll-in (standing version with rotating plate), but also its younger brother MIWE lift-in with the suspension rack oven system. This baking oven is successfully used in the North American market for already over a year. Depending on the concept of the bakery, this version of the MIWE roll-in can be contemplated as an alternative.
4. Competent partner in plant technology
MIWE will make clear at the fair in Stuttgart 2008 what the company is best at: The entirety of the air-conditioning process steps in the bakery and their most efficient connection. The visitors will have the opportunity to inform themselves about a MIWE athlet XXL with floorboard feeding belt and pick-up, as well as especially about the MIWE ideal in different versions like for example the MIWE ideal T (6 hearths, 180 cm wide, 200 cm deep) and its areas of use.
5. MIWE FreshFoodSystem is expanded by a third module -
   the MIWE cube : fire
The third baking component of the FreshFoodSystem - the MIWE cube : fire - enters the market on time for the autumn fairs as specialist for all baked goods like pizzas, snacks, tarte flambée, and lye pretzels that require especially high temperatures up to 350 °C. For example, four large pizzas have room on the stone plate of the MIWE cube : fire. Bakers can now choose between three different baking modules for attractive baking in presence of the customer, and combine them at will according to the individual components: the convection baking oven MIWE cube : air, the deck baking oven MIWE cube : stone, and the pizza specialist MIWE cube : fire.
This way every product can be baked to perfection. Of course also other baking stations from MIWE can be experienced up close at the fair.
