WIESHEU Celebrates 50 Years of Pioneering Baking Solutions

Over five decades, the company has developed from its humble beginnings into a world market leader for baking at the PoS. In the past year, the 480 employees achieved a turnover of EUR143m. “WIESHEU is like a tree with strong roots that has shown its strength during the past three years despite the difficult circumstances. With our power of innovation and our consistent focus on the needs of the users and the market, WIESHEU has a promising future,” says Marcus Gansloser, Managing Director of WIESHEU GmbH in the anniversary year. 

From selling pre-owned butcher’s machines to the world’s largest manufacturer of in-store bakery ovens. This path did not seem to be mapped out when Marga and Karlheinz Wiesheu founded the company in the garage of the farm in Burgstall-Neumühle. The close dialogue with customers, the ability to develop solutions based on users’ needs and the comprehensive range of services remain the DNA of WIESHEU to this day. 

The first butcher’s oven with a core temperature sensor and integrated water basin was developed in 1975. The principle of the EW/2PL pre-empted the idea of a combi-steamer. The founders realized early on that the smell of freshly prepared products in store is a cost-efficient and effective marketing tool to boost sales. The BK4 – the first oven with viewing pane for bakeries and butcher shops – was presented in 1980. With the launch of the pioneering combination of rack oven and convection oven, WIESHEU focused on in-store baking as its core competence from the mid 1980s – and with great success.

The pioneer of in-store baking set standards with products such as Euromat (1989), Minimat (1994), Dibas (2003) and innovations like the automatic defrosting process (ATV), Intelligent Baking Control (IBC) and ProClean self-cleaning system. This established WIESHEU as a market leader in Germany and on the international market.