How energy efficient are your ovens?
James Garton, Beech Ovens: Correctly placing the oven door in your Beech stone hearth oven when not in use allows it to retain a great amount of heat, even overnight. This allows the oven to reach the set point within a timely manner making it a relatively efficient appliance. The residual heat from the thermal mass also allows “free” cooking overnight, with no more energy input.
Wilhelm Tittes: Baking loss can be reduced if necessary by adapting the baking programme. In our experience, the baking temperature of the Miwe roll-in e+ can be reduced by up to 20°C while maintaining the same baking results as other rack ovens.
On average, the Miwe roll-in e+ requires 15% less energy than its predecessor. Compared to similar ovens from competitive manufacturers, the energy required by Miwe roll-in e+ is much lower. Also, issues such as heat emission and heat escaping from ovens have very little effect on the room temperature.
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How does energy efficiency impact the overall productivity of the oven?
Wilhelm Tittes: Miwe ovens heat up very quickly due to their efficient heating packages and excellent insulation leading to very little downtime in the production process of a bakery.
As an example, at one our biggest customer’s locations, the Miwe ovens heat up from 170°C to 250°C in about five to six minutes. The other ovens on site need double that amount of time. This provides an advantage of approximately 28% increase in the total baking time.
James Garton: When the oven door is correctly plugged overnight a great amount of heat is able to be stored in the thermal mass. As a result, the oven takes approximately one hour to heat up every day making it readily available for use compared to other stone hearth ovens.
How important are aesthetics when it comes to ovens?
Stephane Buchholzer: For me, it’s extremely important because a chef will spend a significant amount of time there and for a show kitchen, the aesthetic has to be part of the restaurant and fit it.
Scott Price: I think it’s important but I wouldn’t say it’s 100%.
For us, you have to take it into consideration as a lot of people want to come and look into your kitchen and see what’s going on so you need it to look clean and smart.
You wouldn’t sacrifice style for reliability, well I wouldn’t anyway!
We have an open kitchen so it is very important that it is always looking clean and tidy. Lloyd Carter: There are many brands of oven in the market which look great but perform below par. It has to be efficient, reliable and easy to clean. Having shelf holding brackets and light fittings which cannot be moved makes cleaning difficult.
David Contreras: Aesthetics are crucial, due to the fact that most of the restaurants nowadays have open kitchens and the ovens are very visual pieces of equipment; the lighting inside, the smooth and sleek design, solid colors, and ease of cleaning are very important as guests love to see ‘what’s cooking’.
Wilhelm Tittes: The aesthetics and ergonomics are very important. Our baking stations are the most compact in the market and one of our ovens, the Miwe gusto, had been awarded for its extremely harmonious appearance with the ‘iF design award’ from the International Forum Design in Hanover, Germany. Our ovens are hygienic and cleaning friendly thanks to the rounded baking chambers and smooth surfaces.
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