Supermarket Perimeter - February 2024 - 43

throughout the product zone, with no moving parts necessary to
distribute the heat. This provides consistent quality from front to back,
side to side, and deck to deck. In addition, each deck has its own selfcontained
steam generator, so there is no need for a steam boiler. With
this small deck oven, you'll save on fuel, space, and maintenance.
Substantial innovations
New from MIWE is the MIWE ideal e+, a deck oven that lives up to
its name. The latest version of the tried-and-tested system features
a wide range of improvements, in particular greatly reduced energy
consumption, which helps bakeries to work more efficiently and in a
more environmentally friendly manner.
The MIWE ideal e+ remains true to its roots and offers a number
of substantial innovations in addition. These include optimized flue
gas routing and improved vacuum control, which ensure uniform,
reproducible baking results. A newly developed steam system takes
efficiency to a new level by using just the right amount of water.
This leads to perfect baking results while minimizing water and
energy waste.
Another special highlight is the MIWE variobake system, which
now enables even more sensitive temperature control. By combining
a modulating burner and intelligent control logic, bakers can use the
baking characteristics of different oven types to their advantage and
perfectly bake a variety of products, from delicate, sugary baked goods
to robust rye bread. Depending on the setting of the baking program,
this energy transfer can be designed, according to the baker's wishes,
either from very aggressive, for a wood-fired oven character, or gentle,
for a ring tube oven character, to ensure the optimal baking process for
the respective baked product.
Externally, the MIWE ideal e+ boasts a sleek design with clever
features, including a large-format 10-inch touch display and electrically
opening oven doors that simplify operation and make the oven ideal for
automated production environments.
The assembly and commissioning of the MIWE
ideal e+ have also been simplified to enable bakeries
to get started quickly. Improvements such as an easily
accessible installation module and a standardized,
compact arrangement of the inner workings also make
servicing easier.
When it comes to energy efficiency, the MIWE ideal e+
sets new standards. Thanks to improved insulation, an
optimized raking system and reduced burner output, it's
the most economical ideal e+ MIWE has ever produced.
Wide variety of options
More than ever, food manufacturers are facing multiple
challenges. They must be able to adapt to market
demands to offer varied products of consistent quality,
while maintaining their industrial performance in
a context of energy crisis, labor shortage and lack
of visibility on inflation. They must also take into
consideration the growing issues of environmental and
societal responsibility. MECATHERM puts all its expertise
into developing new equipment so that its customers
can meet these complex challenges. It is based on this roadmap that
MECATHERM developed its new M-VT vertical oven.
Specially designed for baking a wide range of products, it offers
high product quality ranging from crusty bread to patisserie,
pastries, and other soft products. Extremely compact, this new oven
brings together a series of innovations that will support sustainable
development, particularly in favor of energy transition. Integrating
connected solutions, the M-VT vertical oven guarantees high industrial
performance and facilitates its operation.
The oven can bake a wide variety of products: crusty breads, soft
breads, patisserie products, pastries, brioche products and many others.
" In a context of unstable energy prices and therefore production
costs, our customers are challenged on the industrial performance
of their equipment, they also need to be supported on the issue of
energy transition. We have therefore worked to offer them a highly
compact and sustainable oven, ensuring optimal efficiency, precision
and regularity of baking while consuming up to 30% less energy than a
standard tunnel oven, for the same production " says Xavier Gotti, ovens
product manager at MECATHERM.
One of the objectives of the new oven is to let manufacturers benefit
from the advantages of vertical baking technology for a wide range
of products, namely compactness and ease of operation. To do this,
MECATHERM worked on a variety of aspects:
* Completely redesigned pan handling system: The M-VT oven is
equipped with a new shockless conveying system, creating a smooth
rotational movement with swings, allowing the intrinsic quality of the
products to be preserved while they are not yet solidified. The oven
is suitable for all types of products, even the most delicate. It is also
suitable for conveying heavy loads.
* New airflow circuit design for optimal baking precision: Each
module of the M-VT oven is independent and can be adjusted
separately allowing bakers to set very precise baking curves.
Mecatherm's
shockless conveying
system helps
preserve the quality
of products before
they solidify.
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FEBRUARY 2024 - 43
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Supermarket Perimeter - February 2024

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