MIWE has launched an improved 2021 model of its popular MIWE roll-in e+ rack oven, available in the UK and Ireland exclusively from bakery equipment supplier European Process Plant Ltd (EPP), this latest oven features a host of enhancements including MIWE Heat Flow technology, better steam device performance and improved insulation.

For many bakers, the MIWE roll-in e+ has been delivering convincing results for bakers for over 50 years with its superior baking performance, great flexibility and uniformity, as well as its particularly low energy consumption. Its countless special functions developed by MIWE, such as "atmospheric baking," which guarantees an even baking result at all times regardless of the weather, or the extremely sensitive type of temperature control thanks to MIWE delta baking, are what sets it apart, says the company.

"Over the past few years, the demands placed on rack oven systems have noticeably increased, says Steve Merritt, EPP managing director.Bakers are producing a wider range of products, including more breads that require higher temperatures, shorter baking times (especially in combination with vacuum conditioning), shorter recovery times, all-natural or long-process proofing goods that are therefore more delicate and generally more prone to flaws. This is why, MIWE is presenting some important innovations and further improvements with its 2021 model MIWE roll-in e+."

The 2021 innovations include the MIWE Heat Flow, developed in partnership with users and master bakers – it is a combination of an optimised heat storage wall and a vertically positioned air grill which has been recently developed from scratch, and with newly arranged "trumpet nozzles" which, with their optimised flow geometry, ensure stable, uniform baking results for a wide variety of baked goods – all combined with extremely economical energy use. The steam device has also been further developed and, thanks to the optimisation of the steam water inlets, new water routing with an intelligent cascade design, it now ensures that the steam reaches the entire baking chamber significantly faster and yet more evenly. The patented MIWE air control has also been further improved, and multilayer insulating mats provide completely new insulation and a permanently improved insulating effect.

The further development of the MIWE roll-in is not only a response to the noticeably increased requirements of todays bakers, it has also been developed in close cooperation with those who work with rack ovens on a daily basis. "Feedback from bakers is enormously important to us at MIWE," explains MIWE sales manager for Germany, Austria and Switzerland. "All innovations on the MIWE roll-in were developed in continuous exchange with users and master bakers, and have already proven themselves in extensive tests. Because thats the only way we can make sure we meet the high standards that our customers quite rightly demand of our products."