MIWE roll-in, MIWE condo
Success Story - Report from practical experience
Bakaery Ingeborg, Sindal
Sindal. Who would be happy to replace an oven that is
only a few years old? Tommy Thybo Carlsen was forced
to do this. A fire completely destroyed his bakery, including the ovens. „There was no doubt that we wanted to
purchase MIWE products again“, the Danish master baker
says decidedly. He had previously worked with rack ovens
made by the German oven manufacturer. „Though I was
amazed at how much the technology has developed.“
Because, proverbially-speaking, master baker Carlsen
made a virtue out of necessity. „After the fire, we wanted
to install state-of-the-art technology.“ Such an investment
is certainly worth it, because the MIWE roll-in is probably
the most innovative rack oven currently on the market.
Practically-speaking, this means that in comparison to his
old ovens, master baker Carlsen can now bake around 20
percent more per hour in the same amount of space. „And
the baking result is good too, of course“, he says happily. In
Denmark, MIWE products are marketed by the Kvistgaardbased company Praegel & Co. A/S.
It was just four years ago that the Danish artisan bakery
purchased new rack ovens from the oven manufacturer
in Arnstein. A short time before that, master baker Carlsen
had taken over the Ingeborg Bakery in Sindal, located just a
few kilometres away from Frederikshavn on the northern tip
of Denmark. Carlsen had previously been running two other
bakeries since 1989, both of which he sold.
In his current location, he follows a clear strategy: to offer
the customers individual, hand-made products of the highest quality. Since taking over the business, Tommy Thybo
Carlsen has increased the previous annual turnover of 5.5
million Danish krone substantially. In doing so, he stands
out clearly from the average trade baker in Denmark, not
only in terms of product quality but also in terms of sales
volume.
This is even more noticeable now that the new bakery
has been installed. A wide product range is on offer at the
artisan bakery‘s shop. Aside from the traditional Danish puff
pastries and Danish rolls, the bakery is primarily well
g
Eric Andersen (left) and Tommy Thybo Carlsen.
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Success Story - Report from practical experience
Tommy Thybo Carlsen in front of a MIWE roll-in.
A view inside the bakery with the three MIWE roll-in ovens.
known for its assortment of breads. „We attach great
importance to long dough processes and the use of sour
dough for the entire bread assortment“, Carlsen explains,
revealing one of his company secrets.
bottom heat can be controlled exactly. The heating elements are set in such a way that an even baking result is
achieved throughout the entire oven space.
However, Carlsen does not just rely on the special dough
process. Many of the breads are baked on stone plates.
For this purpose, Bakery Ingeborg uses a MIWE Condo 1208
with four oven decks. Each oven deck provides a baking
area of 120 x 80 cm. As a special feature, the oven is equipped with a stone baking plate in order to achieve the typical
character of a stone oven during baking.
The oven is positioned directly between the bakery and
the shop. „That‘s due to space limitations“, Tommy Thybo
Carlsen admits. However, in this respect, he was also able
to make a virtue out of necessity. „It‘s also for show.“ And by
show, he means that the freshness and hand-made nature
of the products can be demonstrated to the customers
waiting to be served in the shop. In Denmark, around 50
percent of trade bakers favour in-store baking.
From a visual point of view, the oven is well suited to its
threshold position between the production and sales areas.
Instead of cold-looking stainless steel panels, the front of
the oven has an all-over black finish. The oven is fitted into
a facing brickwork wall in the shop. The technical elements
can be accessed via the rear side of the oven, which is
accessible from the bakery.
However, there is no room for nostalgia where oven technology is concerned. The MIWE condo is a highly efficient,
state-of-the-art electrical baking oven. The top heat and
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The separately heated steam unit in the MIWE condo
provides the saturated steam supply. This prevents the
temperature in the baking chamber from falling and
simultaneously ensures that there is always enough steam
available.
All of this is controlled using the MIWE FP 8 (fixed programme control). „It‘s completely understandable and can be
used immediately“, Tommy Thybo Carlsen adds. The top
heat and bottom heat can be set via the screen display.
Individual baking parameters for up to 30 baking programmes can be saved on programme memories and called up
again at the press of a button.
There are also eight baking programmes that can be activated via direct function keys. Each oven deck has its own
control system and can therefore be operated separately.
This enables master baker Carlsen to save on energy, because the only deck ovens that are switched on at any one
time are the ones he actually requires the use of.
What is baked where?
MIWE roll-in
- Hard rolls
- Puff pastries (Danish-style pastries)
- Pastry shop goods
- Rye bread (60 / 40)
- Crispbread
MIWE condo
- White breads
- Special breads
- Stone-oven-baked rolls
- Baguettes
Tommy Thybo Carlsen does not feel the need to have deck
baking ovens in his bakery. „A rack oven is much more
practical.“ Accordingly, he has three MIWE roll-in ovens
installed next to one another. „These were the top choice for
us“, Carlsen says of his decision to purchase in favour of the
German oven manufacturer. He even had new MIWE roll-in
ovens installed when he first bought the bakery. After the
fire incident, he decided to go for the same ovens again.
„The technology has certainly come a long way“, master
baker Carlsen says happily. He uses the MIWE roll-in 0606.
This accommodates rack trolleys for a baking tray size of 46
x 61 cm. Seven different baking tray sizes alone are used in
the Scandinavian countries. MIWE can adjust the roll-in to
accommodate each of these sizes.
Keyword: roll-in
The MIWE roll-in has been in production for more than 40
years. The original idea for an oven that could be used in
combination with a trolley came from Scandinavia. The German word for rack oven, „Stikkenofen“, is also derived from
the Scandinavian term.
The present-day ovens, however, have very little left in
common with the first version of the roll-in. The technology
has been improved constantly. However, the goals are still
The MIWE roll-in in action.
the same as 40 years ago: to make the baker‘s work easier
and achieve the best baking results. Equipped with the latest technology, the MIWE roll-in stands above comparison
in terms of low energy consumption.
But more than anything, flexibility is the key ingredient when
it comes to baking. The technology comprised in the MIWE
roll-in makes this possible. In reference to the rack ovens,
master baker Carlsen puts emphasis on two innovations in
particular: MIWE aircontrol and the TC control system. „Both
of these features help us to achieve even better baking
results and allow us to work faster.“
Of the two features, only the control system is noticeable
when looking at the ovens, although even this is inconspicuous. Because the system is almost completely devoid of
keys and switches. „That way, dirt cannot get trapped anywhere, making it easier to keep clean“, the Danish master
baker says, highlighting a practical advantage.
The entire operation of the oven is controlled via a touchsensitive display. The various keys are stored on the display
screen (touchscreen) and are triggered with a gentle tap.
In easy mode, a baking programme can be selected and
started. „Anyone can do that“, Tommy Thybo Carlsen says,
demonstrating his experience.
Changes to the baking programmes can be carried out in
professional mode. „Even then, a brief induction to the programme is sufficient, because it is logical in its design“, the
master baker says. Up to eight baking steps can be
g
The rolling loading feature of the rack oven is particularly suited for baking
large quantities of cakes.
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Success Story - Report from practical experience
defined for each programme. Parameters such as start
temperature, end temperature, steam input, draught and
aircontrol are entered in these steps. Whereas in easy
mode, the baking programme proceeds exactly as programmed, in professional mode, the operator can manually intervene and change the parameters.
moisture.“ Instead of working with the maximum air volume, the cakes are now baked at aircontrol level five.
The air volume supply is controlled by means of a dosing
slide valve. In comparison to systems that are equipped
with frequency converters for the purpose of controlling the
motor power, this system has a lower maintenance requirement and a higher resistance to wear. „Even if the aircontrol
failed, we could still open the dosing slide valve by hand
and continue baking“, master baker Carlsen explains.
„The simple operation of the ovens and the stored baking
programmes alone allow us to save a lot of time on a daily
basis“, master baker Carlsen reasons. And because the
heating times are quite short after each batch, Carlsen
confirms that he is able to bake 20 percent more per hour.
Even the after-baking process can be activated easily with
the press of a button. Once the baking time has elapsed,
the after-baking function is displayed automatically on the
touchscreen. An after-baking time of between one and nine
minutes can be selected by pressing a key.
Electrical energy is made available as a heating medium to all
of the ovens used in Bakery Ingeborg. „One reason for this was
to avoid the regular burner maintenance“, Tommy Thybo Carlsen points out. An additional reason is that the noise level of
the ovens is significantly lower if they are operated electrically.
„That would naturally present a problem in our small bakery.“
For master baker Carlsen, the air volume delivery system,
MIWE aircontrol, is just as important as the control system. It
provides nine different settings for controlling the amount of
hot air supplied to the baking chamber. „We were amazed by the effect this had on the baked products“, Carlsen
reminisces. As an example, he mentions the sponge cake,
whose baking result was improved significantly thanks
to aircontrol. „The cakes rise more evenly and retain their
Because despite talks of a crisis in the economy and in the
media, the sales figures at Bakery Ingeborg continue to
soar. „We are increasingly providing food markets in the region with our supplies“, Tommy Thybo Carlsen says happily,
indicating the capacity limits of the bakery. „We are even
considering a new installation, but we want to retain our
artisan qualities.“ When that time comes, Carlsen already
knows where the ovens will come from.
Data and Facts Bakery Ingeborg
Bakery Ingeborg
Norregade 13
DK - 9870 Sindal, Denmark
Branch outlets:
1 + delivery business
Employees
Production:
9
Sales:
7
Sales/logistics:
1
Management:
1
Rolls
5,50 Danish krone
Rye bread 1.000 g
25 Danish krone
Special breads 500 g
25 Danish krone
Danish-style pastries
11 Danish krone
MIWE Michael Wenz GmbH • 97448 Arnstein • Telefon +49 (93 63) 680 • Fax +49 (93 63) 68 8400 • www.miwe.com
Stand: 1210
Price examples:
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