Berliners and donuts of the highest quality
– in craft bakeries and
semi-industrial production facilities

Producing Berliners and donuts

Produce delicious doughnuts with fat baking appliances from WP Riehle

There are no limits to creativity when it comes to the taste and visual design of Berliners and donuts. Exotic fillings, alternative doughs (vegan or gluten-free) and unusual toppings are all the rage. Despite countless variations, one demand is always the same: best taste with low fat content.

In the production of Berliners and donuts, the shape plays a key role. Traditional Donuts and Berliners should be perfectly round with a slightly curved surface.

A particularly fine porosity and smooth surface structure also distinguish the quality of Berliners and donuts.

The right amount of fat is crucial when it comes to freshness and taste – good if you can control the fat intake.

Our deep frying equipment provides you with optimum assistance in the production of delicious Berliners, donuts, etc. In our various series you will easily find the right machine for your requirements and production size. Many machines can be equipped with useful components that make your everyday life easier.

Das kleine Fettbackgerät, ideal zum Schaubacken

Deep fryer
FETTBOY

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

Das kleinste Kompaktgerät

Deep fryer
Mini 20

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

Mit Vomumen-Dampfdeckel für größeres Gebäckvolumen

Deep fryer
LINIE 2000 D

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

[Translate to Englisch:]

Automatic deep fryer
LINIE 2000 A

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

Automatic deep fryer
LINIE 2000 E

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

DLA 660 Donut-Fritteuse

Continuous submerge fryer DLA 660 Donutmaster

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

Continuous submerge fryer DLA 150-600

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

Nutzen Sie mit der industriellen Durchlaufanlage alle Möglichkeiten für beste Handwerksqualität

Industrial continuous submerge fryer
IDA 1100-20

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

[Translate to Englisch:]

Continuous submerge fryer DLA Industry Touch

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

Industrial continuous submerge fryer
IDA 1100-40

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

Deep fryer

Mini 20

Deep fryer with automatic turns

Linie 2000 A

DLA 150

Our smallest continuous deep fryer

Continuous fryer for donuts

DLA 660 Donutmaster

with automatic filling station

Linie 2000 Vario

Trio station of the Linie 2000 Energy with filling and sugar turntable

Linie 2000 Energy TRIO

Industrial continuous deep fryer

IDA 1100-20

Industrial continuous deep fryer

IDA 1100-40

We have years of experience in working with bakeries, especially in the field of deep frying. Over the years, we have equipped our machines with various technologies, but we only kept the ones that have proven to be beneficial. Nowadays, we regularly update our equipment with the latest technology for increased comfort and massively reduced workload.

WP RIEHLE

WP Frying

+49 7363 95390-0

Our sales staff will be happy to answer your questions about our solutions for ‘Berliner’ donuts and regular donuts.

Quality through optimal processes

Feedback on the deep fryers:

Press article in the Austrian Bakers & Confectioners Newspaper

The carnival season begins in November and with it the doughnut season (Berliner season). In October 2023, the „Österreichische Bäcker & Konditor Zeitung“ (Austrian Bakers & Confectioners Newspaper) therefore published an article focussing on doughnut baking. Our L2000E deep fryer was presented here as a particularly energy-saving appliance.

Article on energy-saving fat baking

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