MIWE bakery refrigeration system

At a time when energy costs are constantly on the rise, the aspect of energy saving potential in bakery refrigeration is of great interest. In particular, processes involving a frosting phase, favored for their uncontestable logistical advantages, require a lot of energy -- and the next utility bill may have a sobering effect. MIWE has a number of ideas how to relieve the increasing cost pressure in view of bakery refrigeration systems. With the MIWE smartproofâ„¢ design, the company presents a solution that allows the baker to manufacture premium products while realizing energy savings of more than 50% compared to traditional long-term processes with frosting phase. In addition, MIWE offers support in designing and mounting heat recovery systems which may prove to be extremely effective, in particular for extensively redesigned bakeries, or in linked systems.

The MIWE smartproofâ„¢ process (first presented at the iba 2006) has met with very positive reactions - to the extent that the market has started to use this name as a synonym for modern proofing control at low plus temperatures with suction cooling. Mainly quality-conscious bakers who want to bake large volumes of small wheat products at consistently high quality levels, quickly realized that the MIWE smartproofâ„¢ may solve a number of problems they had been struggling with in the past. Long-term experience shows that not only the efficiency of the flash-freeze station MIWE SF-D, but in particular the constant storage temperature is a significant quality parameter - and that this constant temperature can very well be realized by means of a simple storage cell. But it has also become clear once again that the MIWE smartproofâ„¢ is no all-round remedy for all of the problems arising in the bakery shop, and that it requires some skilled fine-tuning in the initial phase, followed by close observation of the individual refrigeration and control parameters in the long run.

In addition to this special system for premium qualities, MIWE still offers the full range of bakery refrigeration systems: from the tried-and-true fully automatic proofing unit GVA and the fully automatic proofing and frosting lines on to the modules for in-shop baking. In this way, MIWE continues to be a reliable partner for all your refrigeration and holding needs, as well as for the careful networking these