südback Trend Award for MIWE atmo-jet in the thermal oil heated wagon oven
Since südback 2013, the MIWE thermo-static has been showing off a new, patent-pending steam technology. The system supplies quickly available saturated steam which doesn't overheat in the baking chamber, resulting in products that have an outstanding crisp and shiny crust. At the same time, water consumption is reduced, leading to lower energy costs. Experience the perfect combination of excellent quality and ultimate efficiency.
The MIWE thermo-static for two or three trolleys ensures the gentlest possible heat transfer without affecting throughput or flexibility. Optimal crusts, improved oven spring and an excellent crumb, coupled with low humidity loss and long-lasting freshness, are the trademark features of this sophisticated technology.