MIWE roll-in e*3.0 is a convection wagon oven in a class of its own with a rotating rack for your entire range of products. Whether heated with oil, gas or electricity, it’s extremely energy-efficient. Our newest model also offers a range of useful extensions and functions for baking the finest products, including rye bread.
• A wider range of products, including more spaced bread varieties.
• Shortened baking times (especially in combination with vacuum conditioning)
• Shorter recovery times between baking processes
• Goods that are natural with a long shelf life and therefore more delicate and generally more prone to flaws
• Hotter temperatures
Intenso steam – It distributes steam evenly and uniformly throughout the baking chamber, especially when baking with tightly-packed tin sets or trays. The Intenso steam breaks up blocks of cold air extremely effectively using several bursts of steam and a few well-timed circulator pulses, ensuring more evenly baked goods all the way to the centre of the tray.
Booster function – Reduces typical temperature drops when opening the rack oven door by continuing the burner operation for a certain amount of time. This eliminated the start-up time that would otherwise be necessary, enabling faster batch-after-batch baking. This is also beneficial for products that require high initial heat, such as pure, unmoulded rye bread.
Autostart ready for baking – Get started as soon as the first person enters the bakery – this is now possible with the new MIWE Autostart ready for baking function. Using this setting, it is now possible to specify in advance when the MIWE roll-in should be heated up and ready for the first rack trolley – even for twice a day. In the background, the oven also analyses its residual heat to save valuable energy while heating up.
