MIWE Condo

- 0.24 – 8.64 m^2 baking area for everything from delicate pastries, to classic oven baked rolls to heavy bread varieties or roasts – a wide range of products can be baked simultaneously. - Powerful steam device with steam proof casing for intensive steam and an excellent crust. Steam device as a separate component with its own heating system: no drop in baking chamber temperature. - Top and bottom heat can be regulated seperately for each deck to ensure the best possible results. Stainless steel electric heating rods are secured in the side wall with steam proofing, and fitted directly in the baking chamber. - Oven decks lined with stone slabs so bread can be sold as “stone-baked” - Saves energy: separate insulation for each oven deck. Ultimate stability and durability: steam-tight welded baking chambers with reinforced top Door - Hygiene and cleanliness via cleaning of the interior of the door with just a few movements thanks to a special ergonomic cleaning position that also prevents the cleaning agent dripping onto the baking chamber. - Improved steam use and better climate in the bakehouse thanks to new door seal