Supermarket Perimeter - February 2024 - 44

Bakery: Ovens
* Hygrometry control (patent pending): In addition to the
temperature, air speed, and baking time parameters, MECATHERM
has developed the Hygro Control System, an additional parameter
for controlling the hygrometry in each baking chamber. This latest
innovation, which is the subject of a patent application, allows
operators to automatically reach the hygrometry setpoint. Precise
management of hygrometry results in a more precise control of
certain product characteristics such as its crust thickness, softness or
water loss.
Compared to conventional cyclotherm ovens, MECATHERM's M-VT
vertical oven can reach up to 30% energy savings and allows significant
reduction of the carbon footprint. This saving is possible thanks to
several factors: Thanks to its vertical design, the oven housing surface
is reduced, minimizing energy lost through the walls. The pan handling
system remains inside the oven. This avoids any heat loss linked to
conveying outside the baking chamber. Convection baking mode
allows the M-VT oven to work at low temperatures, reducing energy
losses through fumes.
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. "
Xavier Gotti, MECATHERM
Future Lab
In an industry dominated by tradition, the MIWE Future Lab breaks
with convention and leads the bakery into a new era of efficiency and
automation. Here, the boundaries of what is possible are expanded
by integrating state-of-the-art technologies such as automation and
artificial intelligence into the baking process.
A centerpiece of the Future Lab is the MIWE autonomous baking
center (ABC), which is equipped with a floor conveyor system and
a collaborative robot (Cobot). The last-named advanced helper is
changing the way baked goods are made by automatically loading and
unloading deck and convection baking ovens such as the MIWE condo
and the MIWE FBC. But the Cobot does not stand for the replacement
of the baker, but for valuable support. It takes over repetitive, physically
demanding tasks, allowing bakers to concentrate on the creative and
qualitative craftsmanship that makes their products unique. Combined
with the floor conveyor, entire (rack) wagons can be automatically
moved from the bakery cold into the oven and baked out again.
But this is only part of the innovations that the MIWE Future Lab has
to offer. Another development is the MIWE voicebot. This intelligent
voice control system transforms interaction with baking ovens.
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Using simple voice commands, bakers can intuitively control baking
processes, making everyday work in the often hectic environment of a
bakery or in food retailing (LEH) much easier. The MIWE voicebot not
only helps to increase efficiency, but also increases production safety by
minimizing the risk of human error.
The MIWE Future Lab is not only a testing ground for new
technologies, but a steppingstone to a future in which bakeries can
work more efficiently, safely and profitably. It represents MIWE's
commitment to not only help bakeries adapt to the modern world, but
to actively lead them into the future.
Automation ready
Another new oven from MIWE is the MIWE roll-in e+, which is
considered the heart of the bakery and has been continuously improved
to meet the changing demands of bakers. The current model stands
out for its unsurpassed energy efficiency, user-friendliness and baking
quality.
The key elements that distinguish the MIWE roll-in e+ are:
* MIWE Heat Flow: An innovative technology that ensures consistently
perfect baking results by providing precise air flow and temperature
control in the oven.
* Optimized steam device: Ensures even steam distribution, improves
the crust and texture of baked goods and enables a variety of baking
options.
* MIWE aircontrol 2.0: Enables fine-tuned control of the baking
atmosphere to achieve optimum results even with the most sensitive
products.
* Energy efficiency: With its improved insulation and intelligent
energy management, the MIWE roll-in e+ sets new standards in
energy saving.
* Versatility for future requirements: With features such as MIWE
variobake and the Booster, which support a wider range of baked
goods while increasing quality and efficiency.
Miwe's Future
Lab is exploring
new frontiers in
efficiency and
automation.
Miwe
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Supermarket Perimeter - February 2024

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