Bakery equipment manufacturer MIWE America has introduced the MIWE SK-M steam condenser. Permitting bakeries to operate without a steam hood or exhaust system, the new MIWE SK-M features proprietary, heat exchange technology that automatically captures large amounts of steam, quickly converts it into water, and collects the condensate for easy drainage or for recovery. Concern for scale buildup and mold growth inside the oven along with uncomfortable workplace humidity are eliminated while proper browning, texture, and other quality targets are assured every time.
Compact, Modular Design
Ideal for supermarkets, chain restaurants, convenience stores, and other retail and foodservice operators baking in tight spaces or without exhaust access, the MIWE SK-M steam condenser uses a compact, modular design that fits neatly atop the oven in the same space as a traditional steam hood. Access for removal and cleaning is quick and easy. The MIWE SK-M steam condenser is available as an option on the company’s entire line of in-store baking ovens including the MIWE econo convection oven, MIWE condo deck oven, and the MIWE FreshBakeCenter (FBC).
The MIWE SK-M steam condenser may be tested in the MIWE live baking center in the company’s Middlesex, New Jersey headquarters. Tests may be scheduled at MIWE.com.
