Efficient heating and cooking capabilities with advanced technical controls covering the range of your culinary needs. Our equipment brings optimal performance with reliability.
Electric convection oven ideal for interrupted baking of Danish-style pastries and croissants. Perfect for the convenience sector due to a wide range of clever functions and easy to use interface. Comes in 4, 6, 8 & 10 trays. Also with MIWE flexbake, this makes the Econo a learning oven, adapting baking programs per trays loaded into oven.
The Fresh Food System MIWE cube is the modular baking system on a uniform platform. Thanks to the different types of baking chamber and practical system components such as proofing and drying cabinet, open intermediate compartments, drawers, steam condenser and fume hood, it can be combined to meet all your requirements. And it always remains flexible – thanks to the base frame on rollers. With the Fresh Food System MIWE cube you can create more variety and achieve greater throughput – always at the highest level of quality. Guests love individuality. The perfect baking system for every product, configurable to every requirement, optionally extendable and changeable – yet each module also works alone. You only invest in the things you really require.
The baking station of choice due to it’s clever and unique features including perfect baking of frozen small products, MIWE flexbake, resource-efficient cleaning control and sophisticated control concepts for requirements within branches. The best recommendation for impressing your customers with premium quality. Comes in 4, 6 or 10 trays.
MIWE Gusto is one of the most compact bakery ovens on the market. With its lower spatial requirement, makes it a must for any cafe/supermarket. And now with the addition of the MIWE gusto snack which now has
additional functions such as steaming, gratinating, grilling and self-cleaning letting you cut costs and save valuable space.
The all-rounder, MIWE Condo is the finest stone deck bakery ovens on the market. With its certified stone slabs enables breads to be sold as “Stone Baked”. Along with breads, the condo is perfect for delicate pastries.
With its numerous available size variants it adapts perfectly to the capacity and area needed.
Premium controlled retarder prover single rack chambers guarantee a perfectly even dough roll temperature. Suitable for any type of bread-making. Chambers are modular and can be added on when needed, making this
proofing system unique and versatile.
Convection oven Bistrot star 665 (6 trays) & 1065 (10 trays) fits for baking a variety of pastries, and moreover for preparing one-piece semi-finished products, dishes of fish, meat and vegetables. By using of this represented equipment baking process is substantially accelerated, that allows to optimize the performance of a professional kitchen.
Convection oven Bistrot Rack (16 trays) fits for baking a variety of pastries, and moreover for preparing one-piece semi-finished products, dishes of fish, meat and vegetables. By using of this represented equipment baking process is substantially accelerated, that allows to optimize the performance of a professional kitchen.
A hybrid oven that combines hot air, impingement and microwave heating. Up to 10x quicker than conventional cooking, this unit is perfect for the snack-business.
Identical qualities of the 300T but with double microwave power for even faster baking. This unit is suited for high volumes of quality snacks.
A hybrid oven that combines hot air, impingement and microwave heating. Up to 10x quicker than conventional cooking. New improvements to this model include: Catalytic filter, new positioning of fans for improved maintenance, new positioning of touch screen to save on space. The touch screen still gives easy to follow instructions and also delivers easy to load recipes with USB transfer.