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We construct fully programmed continuous baking installations where the dough is loaded into our roll -in roll-out ovens and exits as a finished product. We also construct front-loading and unloading ovens as well as batch baking installations. Our range includes everything from the single oven to an entire battery of ovens. Our thermal-oil-heated or as hot gascirculator models not only vary in the number and size of the individual baking chamber but also in the dimensions of the installation.
| Number of ovens | 1 – 7 |
| Approximate baking surface qm | 8 – 330 |
| Oven width in m | 1,65; 2,00; 2,50; 3,00 and 3,65 |
| Oven depth in m | 4,8 - 39,6 |
| Outer length of baking unit in m | 7 – 43 |
| Outer width of baking unit in m | 2,6 - 4,6 |
| Outer high of baking unit in m | 1,35 - 4,0 |
| Minimum ceiling height m | 2,0 - 4,5 |
| Baking belt | hinged plate belt, wire belt, stone slabs options |
| Heating | oil, gas, electricity |
| Fuel | thermal oil circulation |
| Programming | PC and PLC |
| Additional components | automatic loading and unloading, automatic feed and shipping, MIWE central boiler, MIWE steam boiler Lateral brezel delivery, spraying devices, transfer devices, handling devices, networking software |
