The heat of the MIWE aeromat goes deep into the products: Baking of fresh dough pieces or pre-baked products. Thanks to the "frostling baking" designed by MIWE, the pre-cooked and frosted dough pieces can be taken out immediately from the TK cell and baked in the in-shop bakery. This way, the consumption of fresh baking products in the in-shop bakery will continue to be a delightful experience. The MIWE aeromat is heated with electric current or – as a characteristic feature – with gas. The energy-saving operation by gas is particularly interesting for bakeries whose current consumption potential is exhausted through operation of other ovens. The variable air conduction system ensures constant baking at all levels. The steam system below the baking chamber is operated based on the principle of the workmanship oven and supplies saturated wet steam. The steam pipe or steam condenser carries out the steam evacuation. The pioneer among the inshop baking ovens MIWE aeromat is in excellent working condition thanks to constant product maintenance. The convection baking oven MIWE aeromat was presented thirty years ago. Today, it is in the sixth generation and makes baking even more comfortable. The MIWE aeromat satisfies all the special requests of the in-shop bakeries due to its special characteristic features, computer control as well as maximum maintenance and operating convenience. The baking is carried out on eight baking trays. The baking tray dimensions of the small MIWE aeromat 8.64 are 60x40 cm. The baking tray dimensions of the bigger MIWE aeromat 8.68 are 60x80. Optionally, the MIWE aeromat 8.68 is provided with 16 small baking trays. MIWE offers a special loading wagon for efficient and simultaneous loading of all baking trays into the baking oven MIWE aeromat. In combination with another MIWE aeromat as a dual cycle, both baking ovens offer best possibilities for simultaneous baking of different products. In addition to other advantages of the computer control MIWE CS, an efficient standard gradient baking is integrated in the MIWE aeromat. This patented process controls the course of temperature during partial loading of the baking chamber. This way, constant optimum baking results can be achieved. The MIWE aeromat can be installed anywhere (except gas types) and is easily adaptable to the surroundings on site. Accessories: various options are available for the base to meet every baking requirement: The MIWE Proofer, MIWE Drying Chamber, MIWE Underframe and the MIWE Intermediate Shelf. The integrated controls in the MIWE aeromat are identical with the controls in the MIWE baking ovens and refrigeration units. The sophisticated controls MIWE CS and MIWE DS can program four different speeds of the circulation fan for optimum steam effect and sensitive baking products. With the control MIWE DS, the operator can enter 30 baking programs with five baking phases. With the control MIWE CS, he can even enter 99 baking programs with eight baking phases. Furthermore, the MIWE CS offers Modem connection to the MIWE winCAB and remote monitoring of the baking oven. In addition to the parameter display, both controls are provided with automatic night start-up and data integrity in case of power failure.