DLA 150-600

DLA submerged frying

The continuous and submerged deep-frying process ensures consistent results, reduced fat absorption and shorter frying time. Different belts are available depending on the product. The products can be gently transferred to the optional product deposit.

WP Riehle turning insert

With one or two turns for the production of cake-donuts, crullers and other floating fried products

automatic dosing

fixed or moving, for use of the full fryer width, for the production of curd cheese dumplings, crullers, cake-donuts and many more.

WP Riehle Cross distribution belt

For single-row transfer from automatic forming machines and multi-row transfer to the entire width of the deep fryer. Excellent for filled curd cheese dumplings.

WP Riehle Sugar turntable

After the continuous deep fryer

Production of cottage cheese balls with a DLA

WP Riehle DLA 150-2

Baking trial at Jung Zeelandia with spritz cakes, doughnuts and more

WP Riehle DLA 150

Production of filled cottage cheese balls with a DLA

WP Riehle DLA 300-2

Customer feedback on the DLA (SC):

Heiner Münster, Jung Zeelandia

A pastry chef gives the tip for perfect cottage cheese balls

Cottage cheese balls are particularly popular in the cooler months of the year. But more and more customers are also paying attention to their health when snacking on sweet treats. Master confectioner Heiner Münster therefore relies on non-hydrogenated palm oil and the special production process of the DLA continuous deep fryer.

Read the article about how to produce perfect cottage cheese balls

Restaurant Lindenhof in Altstätten

World record with the DLA: Around 60 kilos of meat topped with ham and Appenzeller cheese, 30 kilos of breadcrumbs and 300 eggs: the host of the Swiss restaurant Lindenhof and his team processed this impressive quantity of ingredients to create the world's longest cordon bleu. The masterpiece was baked in the DLA continuous fryer from WP Riehle.

Read the article how to produce cordon bleu with the DLA SC