With its FreshFoodSystem, MIWE is opening up completely new areas of flexibility and variety at the point of sale and, up to now, the company has been able to convince the the front line of bakers of its qualities. Backing up this statement is the fact that the baking oven and refrigeration company had already exceeded its sales goals for the MIWE cube : air in the third quarter of this year. After the südback the company's second baking module, the MIWE cube : stone will be available for sale. Those wishing to experience the high quality of the baking station firsthand may do so at the Südback. There the company will do something it has never done before at a trade fair: fire up the MIWE cube : and do some serious baking in full view of an expert public.
The modular system offers the novel possibility of combining virtually in any way a wide variety of baking oven systems and the attendant proofing and refrigeration technology in the same basic floor space provided for them. This means it is now possible to bake the widest variety of products with the optimal tool directly at the point of sale. We started with the MIWE cube: air, an electrically-heated convection baking oven for three trays measuring 60 x 40 cm. Joining it now is the Arnstein company's second oven unit for its FreshFoodSystem, the MIWE cube : stone. As indicated by the name, this is an electrically-heated multi-deck baking oven with a stone plate. It is especially strong in situations that call for the stable baking atmospheres and the special heat transmission made possible by stone baking surfaces. For example, if you want to bake stone baked bread before your customers' very eyes, then the MIWE cube : stone is just the right candidate for the job.
Other MIWE baking stations have been optimized, and the company now offers, for example, the MIWE econo with the possibility of an optional steam unit upgrade, or the cleaning program MIWE easy clean. The underframe of the MIWE condo is now available with variable (no longer "welded") compartment spacing that significantly eases adjustment to the individual product height.
In the beginning, the Wenz 1919 with its original old-fashioned German wood stove front was to be no more than an attention-getter and high-performance in-shop baking station in the customer reception area at the iba 2006. Many bakers, however, consider precisely this combination to be the perfect instrument for effective performance baking. As a result, the prototype has grown to take its place in the complete MIWE product portfolio.
Behind its antique decorative front -- which by the way is as 'real' as the original AHO since it is produced from the same molds -- is a MIWE condo, the company's electrically-controlled rack oven which has already earned considerable respect for its performance and flexibility. The emperor's new retro look emphasizes very well the point many bakers wish to make: bread is baked here according to the rules and values of the traditional baker's art.
The oven's weighty decorative front -- like the original -- opens and closes easily by means of a chain draw and counterweight. In contrast to other currently available nostalgia doors made of painted sheet metal, the AHO's decorative front will not suffer from the ravages of time and become ugly with use but rather acquire a kind of nobility with age.
The Wenz 1919 is supplied with one or two ovens with oven sizes of either 60 x 80 cm or 120 x 80 cm. The oven height measures 17 cm. The oven is completely fixed to a moveable frame unit that can be placed effortlessly in its designated location. The control unit MIWE FP is equipped with a long cable to allow for the oven's placement at a distance or off to the side.
And for those of you who -- in place of a Wenz 1919 -- would prefer from the start a real, old-fashioned, German wood-fired oven made of aesthetically-finished chamotte... well, you're in good hands with MIWE. The Arnstein baking oven specialists will continue to promote the fine traditions of the oven builder's art.
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