DLA 150-600SC

Digital heating

WP Riehle continuous fryer with digital heating

For exact temperature control and best frying results

Submersion insert

WP Riehle continuous fryer for submerged frying

for submerged and even  deep-frying

Mobile underframe

WP Riehle continuous fryer with mobile underframe

With its mobile underframe, the DLA SC is flexible and ready for use at any location

 

DLA 150 SC

WP Riehle DLA 150 SC

DLA, size 150, with infeed conveyor

DLA 300 SC

DLA 300 SC

DLA, size 300, with infeed conveyor

DLA 600 SC

DLA 600 SC

DLA, size 600, with infeed conveyor

DLA 600 SC as Industry Touch version with separate control cabinet

 

Submerged deep-frying of Schnitzels, chips, fried fish, and much more.

Industrielle Durchlauffritteuse in Kombination mit einer Panieranlage

 

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