With the new PICCOLO, WACHTEL opens the next chapter in professional in-store baking. The deck oven is part of the new EVO generation, marking the next stage in the development of the company’s portfolio. As a complete redesign, it combines the proven premium technology of the PICCOLO, PICCOLO PRO and PRO PLUS with the requirements of modern craft baking. WACHTEL continues to rely on the proven flat ceramic heating elements used in earlier PICCOLO generations. Together with increased thermal mass and standard MULTI ZONE BAKING, they ensure even heat distribution and stable baking conditions, even during continuous loading. A modular design and newly engineered steam system provide greater flexibility in daily operation. Whether baking delicate pastries or large artisan loaves, handling changing batch sizes or adapting to a new product range, the new PICCOLO adjusts with ease. Its service-friendly design also simplifies maintenance and servicing. The EVO-generation PICCOLO made its debut at südback in Stuttgart. The new model will be available during the first quarter of 2027.
“For artisan bakers, product quality and the distinctive characteristics of their baked goods are what matter most. They need an oven that delivers exactly that, reliably and consistently,” says Wolfgang Nitz, Master Baker at WACHTEL. This is precisely where the new PICCOLO, as part of WACHTEL’s EVO generation, comes in. “Built on decades of experience and driven by continuous optimization, the EVO generation combines proven quality with forward-looking technology, performance and ease of use in a new product platform,” Nitz adds.
Even heat distribution for outstanding baking quality
At the heart of the new oven concept is the interaction between ceramic heating elements and thermal storage mass. The flat ceramic heating elements are precisely arranged to match the baking chamber and are integrated into a heating system specifically designed around them. This ensures uniform heat transfer to the baked goods, supporting even browning and reproducible baking results. Significantly increased thermal mass stores additional heat energy and releases it during baking. Another advantage is faster stabilization of temperature conditions after the door is opened, allowing the next baking cycle to begin under comparable conditions. WACHTEL baking trials demonstrated more uniform browning and greater process stability during consecutive loading cycles. The heating elements also prove highly robust in continuous operation: protective metal tubes shield them from steam and moisture, reducing oxidation and corrosion. Combined with the high temperature resistance of ceramic, this results in a durable design built for intensive daily baking with frequent steaming.
MULTI ZONE BAKING: Heat distributed automatically
While the ceramic heating elements provide gentle base heat, the standard MULTI ZONE BAKING system determines where that heat is needed. Four sensors monitor the temperature in individual areas of the baking chamber. Based on these measurements, the system automatically regulates heating output and ensures demand-driven heat distribution throughout the chamber. Temperature differences, such as those near the door area, are automatically balanced. This is particularly valuable at high baking temperatures, where even minor variations can quickly affect product quality.
Steam system: precisely the right amount of steam
WACHTEL has also completely redesigned the steam system. The steam box and thermal mass are made of stainless steel, while two inlets distribute steam throughout the baking chamber. The amount of water used is defined by the baking program, and a dedicated water meter for each chamber records consumption precisely. This ensures each product receives exactly the steam it requires, without excess moisture. A newly developed WACHTEL door seal is being used in the PICCOLO for the first time. It improves chamber sealing and reduces uncontrolled steam loss, while also contributing to improved working conditions in front of the baking station.
Flexible configuration, practical operation
The PICCOLO EVO generation is designed for everyday bakery operations beyond baking performance alone. Configuration begins with up to five baking chambers. Chamber heights of 140, 165 and 200 mm can be freely combined, allowing both delicate pastries and larger bread products to be baked in the same oven. Controls can be positioned on either the right or left side to suit the bakery layout. If product requirements change, there is no need to invest in a new oven: compatible chambers can be added, removed or individually replaced. The modular design also delivers benefits during operation. Each chamber features its own safety temperature limiter, meaning the remaining chambers continue production even if one chamber experiences a fault. During loading, a level tray entry and side guidance ensure controlled handling while protecting the surface of FAL trays. Cleaning has also been improved: the door glass panels can be folded down and cleaned from both sides without removal before being reattached. The oven will be available in black or silver to match different store concepts.
Further Information:
WIESHEU GmbH
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About WIESHEU Group
Since 2023, the WIESHEU Group has united the companies WIESHEU GmbH, WACHTEL ABT GmbH, Atollspeed Europe GmbH, WINNOVATION GmbH and CoBa AfterSales. With over 150 years of market and technology expertise, the group is committed to developing, selling and servicing innovative, professional bakery equipment, from kiosks and bakeries to artisanal production and the food retail sector. With an annual production of over 10,000 ovens "made in Germany", the WIESHEU Group operates internationally and supports baking businesses with its comprehensive range of products and services, helping them to offer their customers the highest quality baked goods.
www.wiesheu.de
www.wachtel.de
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www.winnovation-gmbh.de
www.coba-aftersales.com
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