The aroma of freshly baked rolls and the sight of hot, steaming croissants makes in-shop baking a culinary delight for the customer. MIWE "created" the aromatic bakery and our range includes many different in-shop ovens for you to choose from.

Both deck and wagon ovens are standard equipment in small independent bakeries. The baker’s final choice of system is based on the baking results obtained.

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.

The industrial-sized old German oven traces its origin back to the wood-fired ovens that are still in use today and gaining in popularity.