Can taste be preserved? Thanks to the right technology, a perfect product quality that does not have to hide behind fresh products can be obtained by the quickest cooling possible.
However, this requires more than "just" refrigerating capacity. Here, profound knowledge is required to understand the complex connections between cooling, proofing and baking.

MIWE SF-V flash freezer (-40°C to -20°C

• Designed especially for all types of products, from un-proofed to proofed.
   
• Reaches minimum -7°C core temperature in no time thanks to efficient, two-stage compressors (with large reserves exceeding -20°C).
   
• Immediate icing on the product surfaces - humidity remains in the dough pieces/baked products.
   
• Individual tailor-made design and quantity standard (e.g. 12 trolleys/h): from the third trolley on, principally possible as a driving unit, or from the fifth trolley on, the fully automatic loading is possible by means of the rack trolley transporting system.
   
• Very high fan capacity of the laterally-mounted stationary evaporators with integrated defrost heating for accelerating the defrosting process.
   
• Easy to maintain: easy access to the evaporators via separate service door.
   
• Fewer defrosting cycles due to individual plate spacing (e.g. 8 mm with proofed products); patented adjusting plates ensure constant blowing-in and cooling of the products.
   
• Energy-saving: the universal 150 mm thick, continuous insulation prevents cold bridges and energy losses.
   
• Hygiene is the key: interior designs with seamless floor made of easy-to-clean stainless steel. Outside walls made of stainless steel at extra charge.
   
• Winter adjustment and comfortable MIWE FP8 fixed programme control are included.

MIWE SF-O flash freezer (-35 °C to -10 °C)  

• Designed especially for oven-hot baked products.
   
• Reaches minimum core temperature of -7 °C in no time thanks to single stage compressors that provide maximum refrigerating capacity.
   
• Fewer defrosting cycles thanks to custom plate spacing of 12 mm.

MIWE SF flash freezer (-35 °C to -20 °C)  

• The inexpensive alternative to the "all-round talent" MIWE SF-V, especially designed for pre-proofed and raw dough pieces.
   
• Since the refrigeration requirement is lower here, compact ceiling evaporators are used. Other differences: 7 mm plate spacing, 120 mm insulation, also possible for stackable boards.

MIWE SF-D flash freezer (-35°C to -10°C)  

• Uniformly sucking system: Thanks to the considerably reduced risk of drying-out, the MIWE SF-D is the ideal partner for all types of long-time dough methods and retarded proofing.
   
• Perfect for special processes like MIWE smartproof^TM, which uses stackable boards with their logistical (double capacity) and cooling advantages.
   
• Other differences to MIWE SF-V: 8 mm plate spacing, 120 mm insulation, touch panel (control system), no defrosting device.