Efficient and process-optimised
Higher productivity whilst maintaining consistently high quality – and all with fewer and less highly qualified staff. More and more commercial kitchen operators are facing these challenges. With a consistent focus on processes and innovations in baking, deep-frying, freezing, cooking and food handling, this challenge can be met. WP Lebensmitteltechnik RIEHLE GmbH offers innovative solutions to future-proof processes and produce the highest volumes whilst maintaining a consistent level of quality.
Continuous fryers DLA and DLA SC
The DLA and DLA SC continuous fryers from WP RIEHLE are extremely versatile. The various models and sizes allow for the production of virtually any food that needs to be deep-fried or cooked. When deep-frying with the WP RIEHLE DLA SC continuous deep-fryer, the flavour of the product is preserved and the product absorbs as little fat as possible. The more constant the temperature, the lower the fat absorption. This is why the fat in the DLA SC deep-fryer is heated by heating coils in the fat tank. This technology allows the temperature to be maintained at a constant level throughout the fryer and adjusted more quickly. Sediments sink and settle beneath the heating coils. This, combined with the pulsed heating, prevents the fat from burning on the heating coils. The system reduces frying time by up to 40% during deep-frying.
When deep-frying with the WP RIEHLE DLA SC continuous deep-fryer, the flavour of the food is preserved and it absorbs as little fat as possible.
Continuous cooking
Dumplings, Maultaschen, ravioli or Schlutzkrapfen: many products made from potatoes and durum wheat semolina can be gently cooked to perfection in water or stock using the continuous cooking system. The products are cooked on the conveyor belt at a set speed and water temperature. This process ensures consistent texture and quality. The products can be served fresh or processed further using other equipment.
Continuous infrared oven ITES
Freshly baked and prepared – and significantly faster than in a conventional oven. The patented technology of the ITES infrared tunnel oven reduces baking time by up to 70%. With infrared technology, products are baked from the inside out. This means they retain more moisture and stay fresh for longer. The oven is ideal for finishing and baking frozen baked goods, snacks, pizzas and deep-fried pastries. The touch panel provides access to 50 baking programmes for the infrared conveyor oven.
The patented technology of the ITES infrared tunnel oven from WP Lebensmitteltechnik RIEHLE reduces baking time by up to 70%.
WP ROBOT: Co-Working
Loading, transporting, unloading, cutting or stacking: cooking isn’t always a creative process; in the kitchen and in food production, there are often repetitive tasks to be carried out. WP Lebensmitteltechnik Riehle developed the first automatic loader back in the 1990s. Nowadays, cobots – the WP Co-Workers – take care of this work. They are flexible, mobile and do not require complex safety measures.
Eco-Froster
In large-scale operations or centralised convenience food production facilities, the aim is to freeze baked goods, meat, fish and vegetables quickly, whilst minimising energy consumption and space requirements. As an alternative to conventional blast freezers, WP Lebensmitteltechnik RIEHLE offers the new Eco-Froster. Thanks to its design as an automatic continuous-flow freezer, it can be integrated into existing production lines. Thanks to its special paternoster design, only 12 m² of floor space is required for 54 m² of freezing area. The products to be frozen are transferred onto the metal mesh belts using the optionally available feeding systems. During the freezing process, the entire mechanical system remains inside the freezer. This means that only the products are frozen, which significantly reduces energy consumption. After the freezing process, the frozen products are automatically discharged according to the first-in, first-out principle and are ready for packaging.
