Forms and Fills Empanadas and Savory Pastries

The EMP-900 from ANKO is a versatile Empanada Making Machine that automates the production of empanadas and other savory pastries. This equipment simplifies the pressing and forming of dough and filling in just two steps, seamlessly integrating into high-speed production lines. Ideal for food trucks, central kitchens, and large-scale food producers, it supports a wide range of applications, including curry puffs and Jamaican patties. With a capacity of 900 pieces per hour, the machine ensures consistent product quality. The EMP-900 is equipped with an advanced infrared dough detection system, enhancing efficiency through precise filling placement. Built with durable, food-grade materials like Polyoxymethylene and Teflon, the device supports easy cleaning and compliance with food safety standards. Customizable empanada stamps also allow for distinctive branding, while options like dough sheeting cutters and filling hoppers help to increase production automation. ANKO provides comprehensive support, including layout customization and turnkey integration to meet diverse production requirements.

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Optimizes Frying and Enhances Product Quality

The GEA ProFry industrial fryer from GEA Group is engineered to enhance the frying process for food processing companies. Featuring a 30% increase in oil flow and real-time inline oil quality measurement, it ensures superior frying results. The ProFry is suitable for a diverse range of food applications including pork, poultry, seafood, and plant-based products, delivering uniform heating for end-products like tempura coated pork strips and crumb coated chicken schnitzel.

Designed for continuous high-speed operations, the ProFry supports thermal and electrical versions, such as the 650 and 1050 models, which accommodate varying throughput demands. Its SmartControl HMI offers an intuitive interface with customizable user settings for seamless integration and production continuity. The fryer utilizes an advanced oil circulation system and a patented sediment removal solution, extending oil lifespan and reducing waste.

This system is resource-efficient, with excellent hood and kettle insulation, and accurate temperature control, optimizing energy use. The integrated CIP system ensures up to 25% faster cleaning with minimal water and cleaning agents. Available in various lengths, the GEA ProFry offers engineering support for tailored configurations to meet specific production needs, making it an invaluable asset for food and beverage manufacturers focused on quality and efficiency.

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Controls Temperature and Deep-Fries Bakery Products

The FETTBOY DIGITAL from WP Riehle is an efficient deep fryer specifically designed for batch processing of bakery items like Berliner, cake donuts, quarkbällchen, and spritzkuchen. Utilizing digital heating control, it minimizes fat absorption through precise temperature regulation, ensuring each product achieves optimal texture and flavor. Its design as a benchtop unit allows easy integration into small-scale bakery operations, making it ideal for bakeries, pastry shops, and culinary schools. With a capacity to handle approximately 20–24 dough pieces per batch, it offers consistent results with each operation. Energy efficiency is enhanced by direct heating coils for rapid heat exchange, and its solid stainless steel construction ensures durability and safety with a built-in thermostat to prevent grease fires. Maintenance is streamlined with tool-free cleaning options. For customization, WP Riehle provides modular options such as mobile underframes and varying basket designs, supporting versatile production needs.

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Fry, Fill, and Convey Fried Products

The IDA 1100-20 from WP Riehle is a state-of-the-art industrial deep fryer designed to enhance high-volume bakery production lines. This equipment excels in producing Berliner donuts, curd cheese dumplings, and a variety of pastries, ensuring consistent artisanal quality. The system integrates seamlessly into continuous production lines with intuitive touch control, allowing fully automated frying, feeding, and filling processes.

Utilizing a modular input system and an integrated stainless steel filter, the IDA 1100-20 minimizes fat absorption and extends grease shelf life. Capable of producing up to 2,000 Berliner donuts or 4,000 standard donuts per hour, this fryer addresses high-demand scenarios effectively. With remote maintenance readiness and internet connectivity, it supports advanced monitoring and control. The system’s automatic filling feature and return conveyor optimize product handling, reducing time and labor while maintaining hygiene standards.

Constructed for durability and efficiency, the IDA 1100-20 suits various materials like solid and cake products, ideal for food and confectionery industries. Its design facilitates easy cleaning and maintenance, enhancing operational uptime and productivity for large-scale bakery environments.

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Frys and Proofs Donuts and Pastries

The Fettbackautomat L2000 D from WP Riehle is an automatic deep fryer tailored for bakeries and confectionery manufacturers focused on high-quality donut and pastry production. It stands out with its configurable unit widths and digital heating control, enabling precise temperature management and minimized grease carry-over, essential for producing Berliner donuts and Spritzkuchen. The machine offers a versatile solution with options such as a proofing chamber and is designed for ease of use with a gas pressure-supported lifting unit. With a capacity to handle 30-60 pieces per cycle, the L2000 D ensures efficiency and consistency. Its modular design allows adaptation to specific space and production requirements, making integration into existing lines seamless. The fryer promotes energy efficiency through its optimized heating system and offers easy maintenance with components designed for minimal downtime.

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Processes and Fries Donuts Efficiently

The DLA 660 Donutmaster from WP Riehle is a state-of-the-art continuous open kettle fryer engineered for the demands of industrial bakeries and large craft production facilities. This equipment is designed to ensure uniform frying results and consistent quality of various dough products such as donuts, Berliner donuts, cake-donuts, crullers, and Spritzkuchen. The DLA 660 employs a traversing mechanism for even distribution across the fryer width, enhancing production efficiency.

Equipped with precise digital heating controls, it minimizes fat absorption and reduces energy consumption through direct heat exchange with its in-grease heating coils. The automatic dosage system ensures optimal product throughput, while features like optional turning inserts and a drain filter for grease maintenance extend operational efficiency. Incorporating cold zone technology helps prevent sediment burning, contributing to longer grease life and ease of cleaning. Its modular options allow for flexible integration into existing production lines, making it a versatile choice for continuous, automated, high-speed operations in the bakery and confectionery industries.

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