Machines, systems and baking technology
for bakeries, hotels and supermarkets

Ideal for baking demonstrations
Per baking process:
approx. 20-24 pcs

The smallest compact unit
Per baking process:
approx. 20 pcs

The inexpensive,
manual solution
Per baking process:
approx. 60 pcs

Perfect quality thanks to automation
Per baking process:
approx. 60 pcs

sustainability of resources and product quality in perfection
Per baking process:
approx. 60 pcs

for donuts, Berliner donuts and cake donuts
The capacity per hour depends on the product

for cottage cheese balls, french crullers & cake donuts
The capacity per hour depends on the product and plant size

up to 2,000 Berliner donuts or 4,000 donuts per hour

with external control cabinet
The capacity per hour depends on the product and plant size

up to 4,000 Berliner donuts / 8,000 donuts per hour

with external control cabinet
The capacity per hour depends on the product and plant size

for schnitzel, meat, fish, vegetables, French fries...
The capacity per hour depends on the product and plant size

Delicious, fresher, faster with the ITES infrared oven
shop solution available
Hourly output depending on product and device size

Glaze donuts quickly and perfectly
approx. 700 donuts / hour

Manual lye application unit
for small quantities,
max. 800 pcs./day

Lye application in highest quality for artisan bakeries
up to 200 trays per hour

with WP Automatic Loader
with peelboards or dispensers
up to 240 trays per hour

The fastest lye application machine in its class
up to 400 trays per hour

automatic refilling
of the lye tank
up to 400 trays per hour

Hygienically perfect production with peelboards
up to 400 trays per hour

wet cleaning system
hygienic washing, drying and oiling of baking trays
supports IFS/ HACCP
up to 600 trays per hour

dry cleaning system
cleaning and oiling of trays
supports IFS/ HACCP
up to 700 trays per hour

Automation for conveying the products into a plant

Robots for gripping or suction and conveying in baking processes

Automated scoring
of dough pieces

large freezing area
in a small space
low energy requirement