Sophisticated equipment makes baking simple: MIWE

Smart tools take the process of baking in-store to the next step of simplicity and efficiency. For example, the MIWE TC touch control system takes into account that a variety of people, with different training levels, operate in-store ovens. User feedback also shows that energy-
saving features such as MIWE eco mode and MIWE auto-start are used each day, allowing energy savings while the oven is on standby and ready to bake quickly when needed.

The oven specialist also provides digital solutions allowing access to all incoming and outgoing information, for comprehensive monitoring and reporting. “Connecting in-store ovens to intelligent network systems helps in many ways, e.g. for a master baker to test, optimize and release new baking programs,” MIWE illustrates. ”On the deck oven side, the MIWE condo shines with the optional MIWE TC feature, the touchscreen control, the MIWE TC-U, one unified control for all decks, different accessories and many optional functionalities,” the specialists add.

The MIWE TC can maximize baking safety, by adjusting certain user roles in the interface and using predefined baking programs. It can also help coordinate multiple ovens by connecting them to the MIWE shop baking suite, which enables access to data coming in and going out. “Interconnected baking stations can be integrated into the MIWE shop baking suite software package, making analyzing data, changing and adding programs easier. The MIWE TC will even notice abnormal oven functionality and adapt or correct them,” MIWE explains. The awarded MIWE go! interface provides easy-mode control settings for everyday operations, and an advanced mode for authorized users to set and monitor all baking parameters.

In addition to software, the ovens themselves are equipped with sensors to avoid handling mistakes and to take product consistency one step further. For example, steam is not released when doors are open; alerts will also notify when they are not properly closed. As the MIWE TC ‘knows’ the exact parameters the oven is supposed to have, it provides helpful feedback anytime values step outside the presets.

Flexible equipment
For traditionally challenging, premium products that are in demand, baking settings will always be adapted to the oven system and the characteristics of the baked goods, to match expectations. To simplify this process, MIWE ovens come with pre-programmed settings, which can easily be adjusted. “In the field of in-store baking, customers look for reliable and easy-to-handle ovens with a small footprint and as many features as possible. MIWE conquers these challenges with a variety of convection and deck ovens and even oven systems, like MIWE backcombi or the MIWE cube system, combining the best of each,” the company says. The latter is designed to be an essentially versatile ‘bake-and-snack’ station, packing a convection oven, a deck oven and an oven for specialties such as pizza, hot snacks, or pretzels, which can all be flexibly combined on the same base.
In-store ovens made by MIWE can bake the full range of bakery goods, from heavy rye bread to rolls and every convenience stage. Some ovens, such as the MIWE gusto, even come with a ‘gastro’ functionality for snacks. They offer many choices in functionalities, with options to create complete baking programs with up to eight steps, each with its own temperature and steam settings. In addition, the ‘eco mode’ can be enabled to save energy after a pre-defined time interval, while the ‘autostart’ feature ensures the oven is ready to bake when needed. “These are some of the features that come in very handy for in-store baking to be as flexible as demanded,” the MIWE specialists point out.

The big (process) picture
Smart features help to entirely transfer during the day work that was usually done with night shifts; a game-changer when finding staff is a long-term issue still to be solved. In this regard, the software used by MIWE ovens also helps with the (user-friendly) optimization of the baking processes, to maintain consistent product quality despite potential staff fluctuations. Moreover, connectivity features assist in optimizing workflow.

Sustainability also rapidly ranks higher among baking priorities; MIWE ovens are engineered to combine small footprints with high energy efficiency. “Of course, there is more to that, as far as sustainability efforts in stores go. Baking at the point of sale has many advantages, such as boosting sales, simplifying logistics and the ability to flexibly adjust to customer demands, which reduces waste,” the specialist outlines. MIWE technology combines hardware and software features to help improve sustainability, from heat-insulated glass in the door, to intelligent software. For example, the automatic stove preselection suggests the right deck in the MIWE condo that is closest to the temperature needed. MIWE easy clean also contributes to the store’s sustainable baking – it helps reduce water consumption and cleaning expenses.