Demand for ovens at the ISB level remains robust, driven by the growing preference for freshly baked products (sight-and-scent-baking), the versatility required in smaller spaces, and the increasing consumer emphasis on quality and variety.

ISBs need ovens that are compact yet capable of delivering a wide range of baked goods with high consistency, said MIWE’s Michael Igelmann. MIWE’s ovens for ISBs meet these needs by combining space-efficient designs, energy efficiency, and user-friendly operation.

While not new, MIWE’s orbit oven “has made a stellar return” as a simplified, highly efficient rack oven designed to deliver first-class baking results with exceptional ease of use, Igelmann said.

The orbit offers the flexibility of two systems—rotary plate or rack lift—making it adaptable to different baking preferences and existing equipment, he added.

“It’s ideal for anyone looking for reliability, energy efficiency, and connectivity, ensuring it fits seamlessly into modern baking operations.”

When it comes to instore options, MIWE’s versatile condo oven remains a great option for retailers, Igelmann said.

A deck oven capable of handling a wide range of baking needs, the condo is particularly valued for its consistent results, compact footprint, and flexible configurations.

Its reputation as an “all-rounder,” Igelmann said, speaks to its adaptability in both ISBs and retail bakeries.

The condo addresses many of the current trends in the ISB oven market, he added. One is the need for compact, versatile ovens that combine excellent performance with operational simplicity. Energy efficiency and digital connectivity are also increasingly crucial, as businesses aim to reduce costs and enhance process control.

MIWE addresses these and other trends by “prioritizing innovation in every product,” Igelmann said.

The orbit, for example, features excellent insulation, a high-performance steam generator, and intelligent airflow, all contributing to energy savings and superior baking quality.

And its network capability allows remote monitoring and program management, aligning with the push for smarter, data-driven baking solutions.

The condo, meanwhile, supports customizable baking setups for diverse product ranges, meeting the need for flexibility in ISB environments.