D E C K B A K I N G O V E N P R O D U C T

P R O D U C T
I N F O R M A T I O N
D E C K
B A K I N G
O V E N
The perennial hit.
For instance, a customer might want
This has been a daily routine for a long
Today everyone is talking about flexibility:
to expand the baking area, relocate
time now with the MIWE ideal, which isn‘t
about being prepared to work under
an oven, introduce automatic loading,
called ”ideal” for nothing.
new conditions, facing new developments
adopt new forms of energy, or simply
and staying mobile too. Bakehouses face
make more efficient use of oven
these demands as well.
capacity.
The new freedom of baking – MIWE ideal e+ now uses the refined variobake technology
MIWE variobake
(patent pending), an entirely new temperature management system for deck ovens.
It uses two components: a modulating burner that allows for much finer and more precise
control than a conventional single-stage burner. And the touch control unit MIWE TC,
which regulates these burners to exactly the output level required for the energy demand
of the baked goods in the specific baking phase with intelligent logic and foresight.
The new MIWE variobake technology allows different baking characteristics
(flue gas, thermal oil) to be used in the MIWE ideal e+.
Far finer and more flexible temperature control in the baking chamber
thanks to the modulating burner with Touch Control MIWE TC.
Thanks to finer control of the modulating burner, optimal baking results can be achieved
even with sensitive baked goods.
High-precision rebaking of a previously specified temperature sequence
(e.g. tube coil, thermal oil etc.).
As a result, the thermal output (energy consumption) is demand-based and flexible,
which means that it is continuously adjustable.
Thanks to MIWE variobake, energy is again saved due to intelligent heat regulation.
It expands the range of application of the baking oven and can make investment in a second
oven system unnecessary in some cases.
Typical baking process for bread in a conventional deck oven.
The MIWE ideal e+ has always been able to do this.
Now it can do even more. Baking bread as though it were
in a thermal-oil heated oven. This is now possible in a flue-gas
baking oven, the MIWE ideal e+.
2 min (3 %)
steaming
and
10 min (16.6 %)
de-steaming
Shape,
Bloom,
Shine
Shape,
Bloom,
Crust stability,
Crumb
development
10 min (16.6 %)
de-steaming
Shape,
Bloom,
Shine
Shape,
Bloom,
Crust stability,
Crumb
development
Stability;
Core temperature
of 98°C reached;
Freshness
8 min (13.3 %)
final baking
Browning,
Crust strength,
Crust characteristic
Steam slide valve
open
partially closed
closed
40 min (66.6%)
partially
baked
Stability;
Core temperature
of 98°C reached;
Freshness
8 min (13.3 %)
final baking
Duration (min) Browning,
Crust strength,
Crust characteristic
Steam slide valve
open partially closed closed 20
40 min (66.6%)
partially
baked
280 °C
280 °C
Duration (min) 2 min (3 %)
steaming
and
40
60
2 min (3 %)
steaming
20
and
10 min (16.6 %)
de-steaming
40
Shape,
Bloom,
Shine
Shape,
Bloom,
Crust stability,
Crumb
development
40 min (66.6%)
partially
60
baked
Stability;
Core temperature
of 98°C reached;
Freshness
8 min (13.3 %)
final baking
Browning,
Crust strength,
Crust characteristic
Steam slide valve
open
260 °C
partially closed
closed
Duration (min) 20
40
60
Always the first choice in deck baking ovens: the heating gas circulator with its static
At a glance
baking atmosphere (heat transfer via radiation) is ideal for baking products ranging
from heavy rye breads to wheat buns and rolls.
MIWE atmo-jet: steam technology (patent pending) for consistent saturated steam
with unprecedented quality during the entire steam period. With the MIWE atmo-jet, a fine
mist is generated by compressed air. In this way, the entire surface of the steam generator
p
MIWE atmo-jet
Conventional steam input
is considerably better moistened and utilised. In particular, this means reduced water
requirements. Thanks to the fast evaporation, the steam is immediately available
in the baking chamber and full of pressure, thus providing saturated steam for even better
product quality.
MIWE variobake, the new freedom of baking. You can find a detailed description
of this innovative technology on the outside of the right fold-out flap on the brochure.
t
The amount of steam during the first few seconds is crucial;
as much steam as possible must condense before it overheats.
As the graph shows, MIWE atmo-jet produces steam much
faster, with approximately 2.5 times the pressure.
Energy saving: Depending on the current production requirements, with a two-circuit oven,
both oven groups can be operated at different temperatures or the top or bottom oven
group can be completely switched off. Thick insulation prevents heat transfer between
the oven groups.
In the MIWE ideal, baking is done on a stone slab. Thus bread baked in this oven can
be labelled as ”stone-oven bread” for marketing purposes. If the oven is primarily to be used
to bake pretzels, it can be equipped with steel plates that are custom-made for this purpose. Optionally, the oven decks can be completely equipped with stone slabs.
Always ready for operation, with saturated steam that condenses intensively on the baked
products, a short heating phase, high heat storage capacity and fast recovery time.
A space saver: MIWE ideal ovens can be placed next to one another on three sides
and with no distance between them, which is optimal for bakehouses with limited space.
Flexible and stable: by installing the oven on a stable base frame, it can be completely
moved around in the bakehouse as required.
100% hygienic: the entire oven casing (side walls, rear wall, front panel and doors)
is made of stainless steel. Alternatively, the doors can also be ordered in special
heat-proof glass.
The baking chambers made of anti-corrosion steel retain the steam and thus keep
the baking energy where it‘s needed.
Efficient and convenient loading: Up to 6 oven decks one on top of the other.
The up to three cantilevered and stable draw-out oven decks, as well as the fully-automatic
loading unit MIWE athlet make it possible (available optionally).
The ideal addition: leave strenuous loading and unloading tasks to the fully automatic
loading unit MIWE athlet.
Gas-heated with a TC control, the MIWE ideal e+ shines
due to its excellent energy efficiency which is improved even further
with MIWE variobake and MIWE atmo-jet. The best baking results
for a wide variety of products and characteristics.
The e + seal of quality: only given to the best.
MIWE ideal e +
At MIWE, we are committed to using energy efficiently and making a lasting contribution
to energy conservation. This commitment applies above all to the systems and processes
we develop for our customers. MIWE systems that demonstrate this commitment
in a special way, and only these systems, are given the e + seal of quality.
The MIWE ideal e + has received this seal of quality, but only for the gas-heated burner
in combination with the Touch Control MIWE TC.
The advantages of the MIWE ideal e + are:
Energetic yield increased by 15 % due to technological improvements of the tried
and tested system.
Flexible temperature curves for different baking characteristics.
In addition, the new finer burner control system creates a more gentle heat
and allows baking of sensitive products.
Baking results are optimised through saturated, expanded steam.
Batch after batch.
Long service life and low operating costs
due to intelligent regulation of the burner.
MIWE ideal is as reliable as ever, and retains
tried and tested benefits: small footprint,
robust construction, long service life, flexibility,
and can be built in on three sides.
Energy efficiency
+ 15 %
Combustion efficiency
to DIN 8766
Average power consumption
> 90 %
– 10 kW
Difference between exhaust gas
temperature and baking chamber
temperature to DIN 87666
– 20 %
Control system
Two control systems are available for the MIWE ideal:
Touch Control MIWE TC *
Easy to operate, thanks to the large colour touch-screen display (screen diagonal 7 inches / 17.8 cm)
and visual user guidance with product pictograms.
In practice: Extra large start-stop keys – can be reliably operated even with gloves.
Large memory for a wide range of products: as many as 250 baking progr. with up to 8 baking phases.
Perfect baking: Steam function for all products with increasing /decreasing temperatures.
Controlled access: Clear user rights by means of user administration.
Possible at any time: Manual intervention in easy or professional mode and completely manual baking.
Easy networking: USB interface integrated in front (transfer of baking programs), Ethernet interface.
Bluetooth and WiFi interfaces optional.
Fixed program control MIWE FP10
30 baking programs (with five baking phases each). 10 preferred baking programs can be selected
ID 5.0616-T
ID 5.0620-T
ID 5.1216-T
ID 6.1216-T
ID 5.1220-T
5
5
5
6
5
60/160
60/200
120/160
120/160
120/200
5
6
10
12
12
100/285/266
100/325/266
160/285/266
160/285/266
160/325/266
Loading height at bottom cm
56.5
56.5
56.5
31.5
56.5
Loading height at top cm
156.5
156.5
156.5
156.5
156.5
MIWE ideal e +
Number of oven decks
Width/depth of oven decks in cm
Baking surface in m2
Outer dimensions in cm (W x D x H)
1)
2)
Control system
TC */FP (Standard) TC */FP (Standard) TC */FP (Standard) TC */FP (Standard) TC */FP (Standard)
Heating types
Gas*/Oil
Gas*/Oil
Gas*/Oil
Gas*/Oil
Gas*/Oil
ID 6.1220-T
ID 5.1816-T
ID 6.1816-T
ID 5.1820-T
ID 6.1820-T
6
5
6
5
6
120/200
180/160
180/160
180/200
180/200
15
15
18
18
22
160/325/266
220/285/266
220/285/266
220/325/266
220/325/266
Loading height at bottom cm
31.5
56.5
31.5
56.5
31.5
Loading height at top cm
156.5
156.5
156.5
156.5
156.5
MIWE ideal e +
Number of oven decks
Width/depth of oven decks in cm
Baking surface in m2
Outer dimensions in cm (W x D x H)
1)
2)
Control system
TC */FP (Standard) TC */FP (Standard) TC */FP (Standard) TC */FP (Standard) TC */FP (Standard)
Heating types
Gas*/Oil
Gas*/Oil
Gas*/Oil
Gas*/Oil
Gas*/Oil
Including control column, without vapour hood (70 cm depth); all height measurements over 5 cm; are for the standard
oven deck height 18 cm
2) For two draw-out deck ovens + 5 cm, for three draw-out deck ovens 10cm, for two-circuit 6.3 cm (only T)
+
* Required for particularly energy saving versions of the MIWE ideal e
1)
MIWE Michael Wenz GmbH · D-97450 Arnstein · Phone +49-(0) 9363 - 680 · Fax +49-(0) 9363 - 68 8400 · www.miwe.com/ideal
© MIWE · PI IDE/en/1408 · Subject to technical changes and further developments · Illustrations may contain special equipment.
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