Bakery oven THERMO ROLL-IN

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Overview The tried and tested MIWE roll-in – now with thermal oil. For bakers who want to consistently rely on the gentle properties of thermal oil for convection baking. The MIWE thermo roll-in retains the well-known strengths of the MIWE roll-in convection trolley oven (MIWE atmospheric baking, MIWE aircontrol, heat storage wall, ease of use and hygienic design) while applying these strengths within a thermal oil heating concept, enabling central heat supply and system-based operation.

Key features

• Tried and tested MIWE roll-in strengths, now with thermal oil technology
• Atmospheric baking for consistent and improved product quality
• Dense, reproducible steam (batch after batch)
• Convection trolley oven adapted for thermal oil bakers
• Existing baking trays / racks remain usable

Benefits for day-to-day operations The MIWE thermo roll-in combines the roll-in strengths with advantages of a thermal oil system resulting in stable, reproducible baking and new system-level possibilities:

• Gentle, even heat distribution (thermal oil circuit + heat storage wall) for product character and reproducibility
• Dense, reproducible steam for shine, bloom and crispness
• Precise MIWE aircontrol for fine adjustment of heat transfer and steam efficiency
• Large touch display and ease of use retained
• Service- and trolley-compatible design; maintenance-relevant components accessible from front

System advantages The heating is provided by a central boiler unit (thermal oil system), creating advantages at system level:

• 01 Central heating via the central boiler unit – heat supply thought of for the entire system rather than per oven
• 02 Low noise and flexible supply – boiler unit can be placed away from the bakehouse
• 03 Better conditions for the burner – burner operates away from flour-filled bakery environment
• 04 Module-based expandability – system can be expanded as more thermal oil-heated ovens are added
• 05 Redundancy systems possible – supports reliable supply for larger businesses

Operational highlights

• Atmospheric baking achieves stable chamber conditions and reproducible quality
• Heat storage wall and thermal oil act like an energy battery for stable cyclic performance
• Dense steam delivery supports shine, bloom and crispness even after multiple batches
• Convection technology now available in the thermal oil environment as complement to deck and trolley ovens
• Automation-ready components (e.g. fully automatic door option) support future automation

Comparison Function | MIWE thermo roll-in | MIWE roll-in e+
Convection trolley oven | ✔︎ | ✔︎
Atmospheric baking | ✔︎ | ✔︎
MIWE aircontrol | ✔︎ | ✔︎
Heat storage wall | ✔︎ | ✔︎
Large touch display / ease of use | ✔︎ | ✔︎
Hygienic design | ✔︎ | ✔︎
Existing racks usable | ✔︎ | ✔︎
Thermal oil as heating method | ✔︎ | ✘
Thermal oil-fired heating coil | ✔︎ | ✘
Central boiler unit connection / thermal oil system environment | ✔︎ | ✘
Central heat supply for multiple ovens | ✔︎ | ✘
Redundancy systems | ✔︎ | ✘

Accessories

• Exhaust hood
• Steam condenser
• Rack trolley

Options

• MIWE atmospheric baking
• Soft close door
• Fully automatic door: automation-ready

Caractéristiques / spécifications techniques

• Model variants (examples): 0608-TL — Baking tray size 60/80; Baking area 9.6 m²; Exterior dimensions (WxDxH) 154 x 160.5 x 256.5 cm; Minimum chamber height 285 cm; Connected load 60–75 kW; Heating method: oil / gas / electricity.
• 0608-TXXL — Baking tray size 60/80; Baking area 10.6 m²; Exterior dimensions 155 x 160 x 272.5 cm; Minimum chamber height 301 cm; Connected load 60–75 kW; Heating method: oil / gas / electricity.
• 0610-TL — Baking tray size 60/100; Baking area 12.0 m²; Exterior dimensions 172 x 176 x 256.5 cm; Minimum chamber height 285 cm; Connected load 70–85 kW; Heating method: oil / gas / electricity.
• 0610-TXXL — Baking tray size 60/100; Baking area 13.2 m²; Exterior dimensions 172 x 176 x 272.5 cm; Minimum chamber height 301 cm; Connected load 70–85 kW; Heating method: oil / gas / electricity.
• Special features (selected): MIWE aircontrol (patented), MIWE flexbake® (partial loading), MIWE frozen dough piece baking, Intenso steam jets, Booster function, heat storage wall, multi-layer insulation, hygienic flat surfaces, maintenance access from front, network connection for data monitoring with MIWE sbs.