Bakery Equipment

The WP BAKERYGROUP is a group of companies that are all specialists in various fields of bakery technology. The association enables WP BAKERYGROUP to offer its customers the entire bakery technology process chain:

Centers of Competence

Mixing
ProductsCapacity
- Spiral Mixer SP
  The Mobile Spiral Mixer
  - Flexibly applicable through changeable mixing tools
  - Bowl and mixing tool made from stainless steel
  - Proven 3-zone mixing principle
  Wheat dough
  Mixed-wheat dough
  Mixed rye dough
  Rye dough
  Flour 15 - 120 kg (33 - 275 lb)
  Dough 25 - 200 kg (55 - 440 lb)
- Spiral Mixer KRONOS
  The Spiral Mixer
  - Optimal, reproducible mixing results due to Kemper´s 3-Zone-Mixing Principle
  - Easy cleaning due to high ground clearance and smooth surface
  Wheat dough
  Mixed wheat dough
  Mixed rye dough
  Rye dough
  KRONOS Pro:
  Flour 75 - 250 kg (165 - 550 lb), Dough 120 - 400 kg (265 - 880 lb)
  KRONOS:
  Flour 75 - 150 kg (165 - 330 lb), Dough 120 - 240 kg (265 - 530 lb)
- Helix mixer UC PRO
  The helix mixer
  - Perfect for soft doughs
  - Low dough warming
  - High oxygenation
  Wheat doughs
  Mixed wheat doughs
  Mixed rye doughs
  Rye doughs
  Flour 80 - 120 kg (176 - 265 lb.)
  Dough 130 - 200 kg (287 - 441 lb.)
- Spiral Mixer TITAN
  The High Performance Spiral Mixer
  - Easy cleaning through CleanTec architecture
  - The strongest of its species with single or double spiral
  - Proven 3-zone mixing principle
  Wheat dough
  Mixed-wheat dough
  Mixed rye dough
  Flour 150 - 250 kg (330 - 550 lb)
  Dough 240 - 400 kg (530 - 880 lb)
  Dough/h up to 3,200 kg (7055 lb)
  Batches/h 5-8
- Base Discharge Spiral Mixer POWER MIXER
  The Industrial Base Discharge Spiral Mixer
  - Industrial base discharge mixer for high dough capacity
  - Reproducible quality
  - Proven 3-Zone-Mixing Principle
  Wheat dough
  Mixed-wheat dough
  Flour 75 - 250 kg (165 - 550 lb)
  Dough 120 - 400 kg (265 - 880 lb)
  Dough/h up to 2,800 kg (6,170 lb)
  Batches/h 5-7
- POWER MIXER INDUSTRY SOLUTION - Power Roll System
  The Fully Automatic Base Discharge Mixing System
  - Fully automatic dough production
  - Consistent dough quality
  - High process reliability
  Wheat dough
  Mixed-wheat dough
  480 - 6,000 kg dough/h. (1,050 - 13,250 lb)
  Dough resting time up to 3 min.
- POWER MIXER INDUSTRY SOLUTION - Power Square System
  The Dough Rest Mixing System
  - Extra long dough resting feasible
  - Quick batch changes
  - Consistent dough quality
  Wheat dough
  Mixed-wheat dough
  480 - 7,200 kg dough/h. (1,050 - 15,870 lb)
  Dough resting time up to 240 min.
- Titan Industry Solutions - Automatic Titan
  The Automatic Dough Production
  - Open, accessible design
  - Reliable due to central lubrication
  - Consistent dough quality
  Wheat dough
  Mixed-wheat dough
  Mixed-rye dough
  720 - 1,600 kg dough/h. (1,600 - 3,550 lb)
  Dough resting time up to 3 min.
- TITAN INDUSTRY SOLUTION - Carrousel System
  The Quick Mixing System
  - Fully automatic dough production
  - Good accessibility and ground clearance of the system
  - Quick and powerful
  Wheat dough
  Mixed wheat dough
  Mixed rye dough
  960 - 4.800 kg dough/h. (2,120 - 10,600 lb)
  Dough resting time up to 15 min.
- Titan Industry Solutions - Linear System
  The Flexible Mixing System
  - Fully automatic dough production
  - Open, also during production accessible, design without protective fence (optional)
  - Bearings, drives and hydraulic systems are monitored permanently
  Wheat dough
  Mixed wheat dough
  Mixed rye dough
  1,200 - 6,400 kg dough/h. (2,650 - 14,100 lb)
  Dough resting time up to 90 min.
Lifter
ProductsCapacity
- Bowl tipper HK 100
  The box tipper
  - Automatic infeed of head machines
  - Process particularly gentle to the dough
  - Modern safety technology
  Tipping height (hopper head machine): 2,610 mm (103'')
  Lifting capacity: 60 kg (132 lb.)
- Lifter HK 150
  The Mobile Tipping Device
  - Save handling due to standard safety device
  - Stainless steel panels for easy cleaning
  - Uniform lifting process
  Tipping height: 1,300 – 3,000 mm (55" - 118")
  Lifting capacity: up to 1,000 kg (2,205 lb)
- Lifter HK 200
  The industrial Lifter
  - Selectable mounting position and tipping direction
  - Advanced safety technology ensures easy handling
  Tipping hight: 1,800 mm (71") (Standard)
  Lifting capacity: 1,000 kg (2,205 lb)
Rolls
ProductsCapacity
- Dough dividing machine ROTAMAT EN
  Automatic dough dividing and moulding machine for round and quadratic small baked goods
  - Very exact dough portioning
  - Very exact dough weight
  - Very gentle dough handling
  Classic roll dough
  Mixed and special roll dough
  Pretzel doughs
  Doughnut doughs
  Sweet doughs usual within the baking industry
  30 - 70 g
  30 pcs./press
- Dough dividing machine QUADRO FILIUS
  The Compact Dough Divider for Creative Bakers
  - Only 1m² standing area
  - Ergonomic height for a healthy and pleasant use
  - No 3 phase current connection required
  Dough confectionary
  Long dough sticks
  Triangle rolls
  Diamond-shaped rolls
  Ciabatta bread/-rolls
  Square rolls
  Stamped rolls
  25 - 360 g (0.06 - 0.79 lb)
  1,400 - 4,000 pcs./h
  Dough absorption rate up to 70% (depending on dough)
- Dough dividing machine MINI QUADRO ROUND
  The Dough Divider for Rounds and Squares
  - Production of round and square products with one machine
  - Artisan quality of rolls
  Long dough sticks
  Triangle rolls
  Diamond-shaped rolls
  Ciabatta bread/-rolls
  Square rolls
  Stamped rolls
  Round rolls
  Mini-Baguette
  30 - 1,000 g (0.07 - 0.29 lb)
  Up to 4,000 pcs./h
  Dough absorption rate up to 70% (depending on dough)
- Dough dividing machine MULTIMATIC C
  The perfect dough divider and round moulder
  - Gentle on the dough and accurate in weight terms
  - Extended weight range
  - Dough pieces in best craftsmanship quality
  Wheat dough
  Wheat mixed dough
  Rye mixed
  Special dough
  25 - 150 g/pcs.
  600 - 2,000 pcs./h per row (weight-dependent)
- Dough dividing machine MULTIMATIC S
  The extra robust dough divider and round moulder
  - Gentle on the dough and accurate in weight terms
  - Extended weight range
  - Dough pieces in best craftsmanship quality
  Wheat dough
  Wheat mixed dough
  Rye mixed
  Special dough
  25 – 200 g/pcs.
  600 - 2,000 pcs./h per row (weight-dependent)
- Dough Dividing and Roundmoulding Machine TEWIMAT
  Accurate dividing. Gentle on the dough. Industrial quantity in best craftsmanship quality.
  - Large production range
  - Oil free dividing process
  Wheat dough
  Mixed rye dough
  Doughnut dough
  Fruited dough
  Graham dough
  28 – 300 g
  max. 3,000 pcs/h
- Dough dividing and moulding machine TEWIMAT SOFT
  For particularly sticky and soft dough.
  - Powerful dough devider and moulding machine
  - Gentle on the dough and precise in dividing
  - For particulary soft and sticky dough with long bulk fermentation
  Wheat dough
  Mixed rye dough
  Doughnut dough
  Fruited dough
  Graham dough
  up to 300 g
  max. 2,000 pcs/h
- Dough dividing and moulding machine TEWIMAT with TW PLUS
  Accurate dividing. Gentle on the dough.
  - Powerful dough divider and moulding machine
  - Gentle on the dough precise in dividing
  - Particulary broad weight range from
  Wheat dough
  Mixed rye dough
  Doughnut dough
  Fruited dough
  Graham dough
  28 – 450 g
  max. 2,000 pcs/h
- Dough dividing and moulding machine SOFT STAR
  The Accurate Dough Dividing & Moulding machine
  - Saving of resources due to very high weight accuracy
  - Gentle to dough through unique processing of dough
  - Various weight ranges possible
  Round dough pieces
  20 - 140 g (0.7 - 4.9 lb)
  14,400 - 30,000 pcs./h
- Dough dividing and moulding machine SOFT STAR CTi
  The High Capacity Dough Dividing and Moulding Machine
  - 20% higher performance
  - Robust design for the use in multi-shift operations
  Round dough pieces
  25 - 80 g (0.06 - 0.18 lb) (Standard)
  15 – 180 g (0.03 - 0.4 lb) (Multi-Measuring Drum)
  up to 36.000 pcs./h
- Head machine PANE International
  The Individual Solution For Various Artisan Products
  - Processing a variety of round and square products
  - The Pane head machine can be combined with various modules
  - Optimal roundmoulding
  Baguette
  Ciabatta
  Paposeco rolls
  Raising rolls
  Chocolate rolls
  Round rolls
  Square rolls
  Diamond-shaped rolls
  Stamped rolls
  25 - 1,500 g (0.06 - 3.3 lb)
  max. 12,000 pcs./h
  Dough absorption rate up to 80% (depending on dough)
- Roll line PANE PUR
  The Dough Divider for Bread and Square Rolls
  - Integrated dough strip former
  - High weight accuracy by the ACCURATOR 2.0
  - Particular soft doughs
  Artisan rolls like: square, triangle shaped, diamond shaped, stamped, Ciabatta, Soft wheat dough bread and small bread
  25 - 1,500 g (0.06 - 3.3 lb/1-5 rows)
  75 - 3,000 g (0.17 - 6.6 lb/1 - 2 rows)
  800 kg dough / h (1,760 lb)
  Dough absorption: high dough absorption and pre-proofed doughs
- Roll line PANE KOMBI
  For outstanding rolls
  - Particular open crumbed structure
  - Very gentle dough dividing and moulding
  - Processing of a dough strip to classic rolls
  Slit rolls
  Longmoulded rolls
  Kaiser rolls
  Stamped rolls
  Passau rose rolls
  Artisan square rolls
  Artisan round rolls
  25 - 200 g/pcs (0.06 - 0.44 lb)
  1-6 rows
  max. 6,000 – 9.000 pcs/h
- Roll line MINIROLL
  The compact roll baking system with high capacity in the smallest space
  - User-friendly
  - Energy-saving
  - Less flour dust
  Rolls rolled lengthways
  Plain round loaves
  Hamburger rolls
  Cylindrical rolls
  35 - 90 gr (35 - 150 gr optional)
- Loading system ROBOMATIC
  Automatic tray loading robot
  - Low space requirement
  - Takes over heavy, monotonous work
  240 trays/h
- Cut Roll System ROLLPROFI
  Compact slit roll baking system with integrated drum moulder
  - Optimum baking appearance
  - Consistent reproducible quality even with changing personnel
  - High volume yield
  Hard rolls
  Smooth round rolls
  Long-rolled rolls
  Twin products
  30 – 85 gr (depending on the number of rows and the design of the products)
  max. 3,750 pcs./h
- Form baking system FORMPROFI
  Form baking system with integrated dough divider
  - No dust emissions
  - Minimum construction size
  Kaiser rolls
  Smooth round rolls
  Formed rolls
  Double pieces
  40 – 75 gr
  max. 4,000 pcs./h
- Form baking system FORMPROFI ECO
  Compact form baking system with integrated drum moulde
  - No dust emissions
  - Minimum construction size
  Kaiser rolls
  Smooth round rolls
  Formed rolls
  Double pieces
  40 – 75 gr
  max. 4,000 pcs./h
- Roll line SELECTA MODULAR
  Formed and slit rolls and more
  - Flexibile, modular sysytem concept that meets highest demands
  - Variable performance
  - Extremely easy to clean
  Stamped rolls
  Cut rolls
  Baguette rolls
  35 – 90 g
  max. 9,000 units/h
- Roll line PRIMO
  The roll lines
  - Compact roll line ith a small footprint
  - High weight accuracy and particularly gentle to the dough
  - Precise processing
  Hamburger buns
  Hot Dog buns
  Slit rolls
  Kaiser
  Stamped rolls
  Sandwich
  8,000 - 14,000 pcs. / h.
  Weight range: 28 - 110 g (1-3.9 oz.)
  Dough absorption rate: 65 % (depending on the dough)
  Working width: 800 mm (31.5''), 6 rows
- Roll line EVOLUTION
  The Modular Roll Line
  - High product diversity
  - Expandable roll line
  - Continuous transparent, hinge mounted doors for production security and hygiene
  Depending on the version among others:
  Round rolls
  Longmoulded rolls
  Folded rolls
  Slit rolls
  Stamped rolls
  Hot Dog buns
  Hamburger buns
  25 - 140 g (0.1 - 0.3 lb)
  9,000 - 36,000 pcs./h
  Dough absorption rate up to 65% (depending on dough)
Bread
ProductsCapacity
- Dough dividing machine B/V 300
  Universal Dough Divider
  - High weight precision
  - Dough friendly dividing at a high capacity
  - Self-cleaning knife
  Wheat doughs
  Wheat/rye doughs
  Stiff (Pizza) doughs
  Soft (French) doughs
  variable (option): 637 - 1456 pcs/h
- Dough Divider B/V 300 D
  This dough divider is suitable for most common types of dough as well as sensitive doughs.
  - Minimum oil consumption
  - High weight precision
  - Dough friendly dividing at a high capacity
  Wheat doughs
  Wheat/rye doughs
  Stiff (Pizza) doughs
  Soft (French) doughs
  variable (option): max. 6,400 pcs/h
- Dough Divider B 300 GV
  Universal dough divider
  - High weight precision
  - Especially developed for baguettes dough’s
  - Suitable for high capacity lines
  Mixed wheat doughs
  Baguette doughs
  Petit Pain doughs
  max. 3,000 pcs/h
- Conical Rounder CR 59
  Conical rounder without oil / with oil
  - Excellent round moulding result
  - Minimum of dough crumbs
  - Perfect transfer from dough pieces on the out feed side
  Wheat doughs
  Wheat/rye doughs
  Multigrain doughs
  Whole wheat doughs
  max. 5,000 pcs/h
- Conical Rounder CR 59 AT
  Conical Rounder with/without oiling
  - Wide weight range
  - Cone speed adjustable (option)
  - Easy handling of dough’s with a high water absorption
  Wheat doughs
  Wheat/rye doughs
  Multigrain doughs
  Whole wheat doughs
  max. 5,000 pcs/h
- Conical Rounder CCR 59
  Cylindrical Conical Rounder without oil/with oil
  - Excellent round moulding result
  - Perfect separation between dough pieces coming from the divider
  - Minimum of dough crumbs
  Wheat doughs
  Wheat/rye doughs
  Multigrain doughs
  Whole wheat doughs
  max. 5,000 pcs/h
- Conical Rounder CCR 69 AT
  Industrial Cylindrical Conical Rounder
  - Cylindrical / conical rounder
  - Tracks, individual adjustable; excellent moulding result
  Wheat/rye doughs
  Stiff wheat doughs
  Soft wheat doughs
  max. 10,000 pcs/h
- Dough dividing machine IMPERATOR CT II
  The CleanTec Dough Divider
  - Production of small and high weights possible
  - Very gentle to dough via hydraulic system
  - Easy cleaning through CleanTec architecture
  Wheat dough
  Mixed wheat dough
  Mixed rye dough
  Rye dough
  Grain dough
  150 - 2,900 g (0.33 - 6.4 lb)
  600 - 1,500 pcs./h
  Dough absorption rate up to 75% (depending on dough)
- PAN BREAD PRODUCTION LINES
  - Premium quality of the products as a result of gentle dough kneading and finishing by WP systems
  - Fine cross-linkage thanks to 4-piece unit
  - Flexible proofing times and optium climate
  Toast bread
  Pan bread
  Rye Ttin bread
  Wholegrain tin bread
  French bread
  Strand bread
  Baton bread
- COMPACT BREAD LINE
  Quality Non-Stop in The Production of Unique Breads
  - Highest product quality through gentle dough processing of various weights with high weight accuracy and optimal moulding
  Round Bread
  500 - 2,000 g
  800 - 1,500 pcs./h.
- Bread line PANE PUR
  For unique breads
  - Flour instead of oil
  - High weight accuracy by the ACCURATOR 2.0
  - Particular soft doughs
  Processing of wheat and rye doughs: Mediterranean bread like Ciabatta, Wheat soft dough bread, Baguette, Small bread, Artisan rolls like: square, triangle shaped, diamond shaped…
  25 - 1,500 g (0.06 - 3.3 lb/1-5 rows)
  75 - 3,000 g (0.17 - 6.6 lb/1 - 2 rows)
  800 kg dough / h (1,760 lb)
  Dough absorption: high dough absorption (over standard competitive processes) and pre-proofed doughs
- Dough Divider PARTA U
  Universal dough divider
  - Suitable for all kinds of dough
  - Gentle dough treatment
  - Maximum adaption to mixer capacity
  Wheat doughs
  Mixed wheat doughs
  Mixed rye doughs
  max. 3,150 pcs/h
- Dough Divider PARTA U DIREKT
  Universal dough divider
  - Dough friendly and weight exact dividing
  - Processing of very soft dough types
  - Dividing pressure and suction level adjustable
  Rye doughs
  Batter doughs
  max. 2,100 pcs/h
- Dough Divider V 700
  Universal dough divider, suitable for all common dough types
  - High weight accuracy
  - Dough friendly dividing with hydraulic adjustable pressure compensator
  - Large weight range
  Wheat doughs
  Wheat/rye doughs
  Multi grain doughs
  Whole wheat doughs
  Stiff (Pizza) doughs
  Soft (French) doughs
  max. 9,600 pcs/h
- Dough dividing machine B 700
  Universal dough divider, suitable for all common dough types
  - High weight accuracy
  - Robust design
  - Large weight range
  Wheat doughs
  Wheat/rye doughs
  Multi grain doughs
  Whole wheat doughs
  Stiff (Pizza) doughs
  Soft (French) doughs
  max. 9,000 pcs/h
- Dough Divider V 900
  - High weight precision
  - Reduced oil, 40-60% less oil usage
  Wheat doughs
  Wheat/rye doughs
  Multi grain doughs
  Whole wheat doughs
  Stiff (Pizza) doughs
  Soft (French) doughs
  max. 12,000 pcs/h
- Long Moulder BM 51 B
  Universal Long Moulder
  - Perfect long moulding results by drum principle
  - Possibility to process many types of dough
  Wheat doughs
  Wheat/rye doughs (<30% rye)
  110 - 1,600 gr.
  max. 2,000 pcs/h (depending on dough weight)
- Long Moulder BM 2-40
  - Excellent moulding results
  - Two separate individually driven sheeting rollers with adjustable speed
  - Curling- and sheeting belt are adjustable in speed
  Wheat doughs
  Mixed rye/wheat doughs (up to max. 30% rye)
  up to 3,000 pcs./h (by 1,000 gr. dough weight)
- Sheeter Moulder BM 3-40
  - Simple in operation, easy read out and adjustments
  - Easy cleaning and accessibility of all necessary parts
  Wheat doughs
  Wheat/rye doughs
  3,000 pcs/h (depending on dough weight/type)
- Industrial Long Moulder BM 4-80
  Universal Industrial Long Moulder
  - Visual control of sheeting process by side windows
  - Driven curling belt
  Wheat doughs
  Wheat/rye doughs
  3,000 – 5,000 pcs/h (depending on dough weight/type)
- Belt Rounder BOB 300
  Industrial belt rounder
  - quick cleaning
  - adjustable inserts
  - use of plastic parts
  Wheat dough
  Mixed wheat dough
  Mixed rye dough
  Rye dough
  maximum 3,000 pcs/h (depending on weight)
- Round- and longmoulding machine SUPERBA
  The Round- and Longmoulder
  - Variable adjustments enable an optimal moulding
  - Efficient use of production area
  - Multiple applications due to a short setup time
  Round Bread
  Tin Loaf
  Mixed bread
  Grain bread
  max. product length 500 mm
  Roundmoulding length 2,500 mm
- Long Moulder Combi E
  Universal Long Moulder
  - Easy cleaning and access
  - Precise centering of dough pieces before sheeting/long moulding
  Wheat doughs
  Wheat/rye doughs (<60% rye)
  200 - 2,000 gr
  max. 1,500 pcs/h
- Long Moulder Combi E 2
  Universal long moulder
  - Even sheeting of the preproofed dough pieces by 2 sets of sheeter rollers with different speeds for progressive sheeting
  Wheat doughs
  Rye doughs (<60% of rye)
  Multi grain doughs
  Whole wheat doughs
  30 - 2,000 gr
  max. 3,000 pcs/h (depending on dough weight/type)
- Long Moulder Combi U
  Universal Long Moulder
  - Perfect moulding results of both stiff and soft doughs
  - Machine capable of handling round, long and flat dough pieces
  Wheat doughs
  Wheat/rye doughs (30-70% rye)
  Rye doughs
  200 - 2,000 gr
  max. 2,500 pcs/h (depending on dough weight/type)
- Bread line Crustica+
  Production line for Mediterranean doughs, ancient bread, nature bread, sour dough bread, multigrain bread and many artisan breads.
  - High weight accuracy
  - The Crustica line can process doughs with high water contents (< 180)
  Mediterranean doughs
  ancient bread
  nature bread
  sour dough bread
  multigrain bread
  artisan breads
  100 - 1200 gr
  < 1500 pcs/h.
  11 - 18 min. proofing time
- Seeding unit DECOSEEDER
  Automatic seeding unit
  - Can be used in industrial bread lines for seeding dough pieces after final moulding
  - All common seeds can be used
  - Belt width 600 mm
  Seeding dough pieces
  max. 4,200 pcs/h (depending on dough weight)
Fried products
ProductsCapacity
- EVOLUTION Donut- & Berliner Line
  For the Industrial Donut and Berliner Production
  - Saving of fat by 50 %
  - 70% less scrap dough
  - The whole process from dough production till freezing
  Berliner/Ball-Donuts
  Mini-Berliner/Mini-Ball-Donuts
  Donuts/Ring-Donuts
  Mini-Donuts/Mini-Ring-Donuts
  Long Donuts
  17 - 100 g (0.6 - 3.5 oz)
  Berliner/ Ball-Donuts: up to 40,000 pcs./h
  Donuts/Ring-Donuts: up to 28,000 pcs./h
  Working width: 800 mm (31.5"), 1,000 mm (39.4"), 1,200 mm (47.2"), 1,540 mm (60.6")
- PRIMO DONUT LINE
  The compact donut line
  - Compact donut line
  - 70% less scrap dough
  - Best product quality
  Donuts
  Mini-Donuts
  6,000 - 9,000 pcs./h
  Working width 800 mm (31.5") (6 rows)
- Open Kettle Fryer FETTBOY DIGITAL
  - Digital heating and temperature control
  - Additional unit for small quantities
  - Ideal for visual baking
  Quark balls
  Quark rings
  Berliner
  Doughnuts
  up to approx. 20 to 30 dough pieces per baking process
- Continuous Open Kettle Fryer MINI 20
  Specially designed to match small productions
  - An efficient closing steam lid
  - Digital heater control to reduce temperature loss
  - Integrated and steam proof fermentation chamber with 10 rows
  Quark balls
  Quark rings
  Berliner
  Donuts
  20 pcs./baking process
- Open Kettle Fryer L2000A + VARIO
  Fully automated Open Kettle Fryer to meet the highest demands.
  - Cyclical heating to prevent any burning of the fat
  - Lockable castors and movable castors without any surcharge
  - Alarm standard without any surcharge
  Quark balls
  Quark rings
  Berliner
  Donuts
  30-60 pcs./baking process
- Open Kettle Fryer L2000M/D
  The manual deep fryer with turn basket and program control
  - 3 bake programs, each with 4 turns
  - Acoustic signal for turn time and fry-time end
  - Fry-time remaining display
  Quark balls
  Quark rings
  Berliner
  Doughnuts
  30-60 pcs./baking process
- Open Kettle Fryer L2000A Touch + VARIO
  The latest generation of deep fryer with innovative technology!
  - Optional fermentation chamber with inbuilt water tank
  - Innovative touch display for controlling the device
  Quark balls
  Quark rings
  Berliner
  Donuts
  30-60 pcs./baking process
- AUTOMATIC PASTRY FILLER
  An automatic filling process for donuts
  Berliner
- Industrial continuous deep fryer Industrial continuous deep fryer IDA
  - High production efficiency
  - Craft-quality products
  Donuts
  Berliner
  Quark balls
  Quark rings
  Cake Donuts
  900 – 4000 Berliner/6 min.
  1800 – 8000 Donuts/3 min.
- Continuous Open Kettle Fryer DLA 150
  Automated continuous Open Kettle Fryer for submerged and floating frying.
  - Constant frying result and output
  - Reduction in working and frying time by approx. 40 %
  Quark balls
  Quark rings
  Berliner
  Donuts
- Continuous Open Kettle Fryer DLA 300
  Automated continuous Open Kettle Fryer for submerged and floating frying.
  - Constant frying result and output
  - Reduction in working and frying time by approx. 40 %
  Quark balls
  Quark rings
  Berliner
  Donuts
- Continuous Open Kettle Fryer DLA 150
  Automated continuous Open Kettle Fryer for submerged and floating frying.
  - Constant frying result and output
  - Reduction in working and frying time by approx. 40 %
  Escalope
  Chicken Nuggets
  Fish
  Vegetable
  Fingerfood
- Continuous Open Kettle Fryer DLA AIR PURIFICATION
  Frying without any unpleasant odours
  Quark balls
  Quark rings
  Berliner
  Donuts
- Fryer LARGO S
  The fryer
  - High product quality
  - High energy efficiency
  - Easy cleaning
  - Industrial design
  Berliner / ball donuts
  Donuts
  Curd balls
  Local specialties
  Up to 10 rows
  23 or 27 baskets
  Max. 2,500 pcs./h at 360 sec. Baking time (27 baskets
  Max. 2,300 pcs./h at 360 sec. baking time (23 baskets)
- Fryer LARGO
  The Industry-Fryer
  - Energy-efficient by using different heating systems
  - Easy cleaning
  - Consistency in product quality
  Berliner /Ball-Donuts
  Donuts / Ring-Donuts
  Long Donuts
  Curd Balls
  French Cruller
  Cake Donuts
  43 - 83 trays/bars
  4,000 - 30,000 pcs./h. (Ring-Donuts / Berliner / Ball-Donuts)
  Weight range 17 - 100 g (0.6 - 3.5 lb)
  Working width: 1,100 mm (43.3"), 1,540 mm (60.6")
Pretzel Lye Application
ProductsCapacity
- Lye application machine ALLROUND
  Allround lye application machine for perfect production processes
  Pretzel
  Laugensemmel
  up to 400 trays/h
- Automated lye application machine COMJET
  For ideal quality, maximum staff savings and highest efficiency
  - Patent-registered lye shower
  - Pull out 180-liter causted soda tank
  Pretzel
  Pretzel rolls
  Pretzel sticks
  Crossiants
  Party confectionery
  up to 300 trays/h
- Lye application machine RMBB
  Lye application in highest quality for artisan bakery
  - Patent-registered lye shower
  - Adjustabler heater
  - Reliable computer control for variable production speeds
  Pretzel
  Pretzel rolls
  Pretzel sticks
  Crossiants
  Party confectionery
  800-1.000 psc./day
- Lye application machine TAUCHBOY
  Easy introduction to lye application
  - Easy handling and minimal footprint
  - Fast and eays to clean
  - Mobile unit
  Pretzel
  Pretzel rolls
  Pretzel sticks
  Crossiants
  Party confectionery
  up to 800 pcs./day
- Lye application machine ALLROUND
  The fastest lye application machine in its class
  - Causted lye shower with two additional lye curtains
  - Adjustable belt speed
  - Optimal non-slip placement of lye-applicated doughs
  Pretzel
  Pretzel rolls
  Pretzel sticks
  Crossiants
  Party confectionery
  up to 400 trays/h
Tray Cleaning
ProductsCapacity
- Tray Cleaning Machine BRM ECO
  For an efficient cleaning of 2-rim baking trays
  - Solid stainless steel construction with extendable dirt drawer
  - Exact and easy to adjust
  - Silent and maintenance free tooth belt drive
  up to 50 trays/5 min.
- Tray Cleaning Machine BRM DELUXE
  The silent and efficient cleaning of two-rim baking trays
  - Computer control with different cleaning programmes
  - 2 cleaning stations for best cleaning results
  - Spring loaded transport rollers to avoid rolled trays
  100 trays/7 min.
- Tray Cleaning Machine BWM INDUSTRIE
  For the efficient cleaning of all types of trays
  - Suitable for all kinds of trays: rimless, 2-rim, 3-rim and 4-rim
  - Continuous flow heater for clear rinse water
  up to 600 trays/hour
Proofing & Cooling
ProductsCapacity
- Intermediate Proofer BIP E
  - Processing without flour dusting
  - Teflonized transfer box for dough transfer between pockets without sticking problems
  - Constant climatisation
  Wheat doughs
  Wheat/rye doughs (with a low percentage of rye)
  1,200 pcs/h
- Intermediate Proofer AF 2002
  - Different proofing time possible
  - No turning station, dough pieces are not moved
  - Dough friendly proofing
  Soft and preferemented doughs with a long floor time
  max. 1,500 pcs/h
- Intermediate Proofer BIP M
  - Processing without flour dusting
  - Teflonized transfer box for dough transfer between pockets without sticking problems
  - Round dough cups for dough balls results in a optimum proofing
  Wheat doughs
  Wheat/rye doughs (with a low percentage of rye)
  1,600 gr (1,800 gr for mixed doughs)
  max. 3,600 pcs/h
- Vacuum Cooling System VACUSPEED
  - Amazing reduction of energy consumption thanks to shorter cooling times and reduced connection power compared to conventional refrigeration systems
  Rolls
  Bread, including rye bread
  Assorted danishes and donuts
  Cookies and other fine baked goods
  Cakes
  1 – 3 Trays with tray dimension 980 x 580 or 780 x 580
Loading
ProductsCapacity
- Loading system Jack
  Manual loading system for loading and unloading of deck ovens
  - Energy savings through optimum oven utilization
  - Loading at always correct baking chamber temperature
  single, double or triple width of the MATADOR deck oven
- Loading system OBER PRO II
  Fully automatic loading and automation system for production ovens
  - Saves time
  - Saves energy
  - Loading at always correct baking chamber temperature
  over 800 kg/hour
- Loading system PAGE
  Semi-automatic loading systems for loading and emptying multi deck baking ovens
  - Energy savings through optimum oven utilization
  - Loading at always correct baking chamber temperature
  up to 650 kg dough/h
Baking
ProductsCapacity
- Deck Oven MATADOR
  MATADOR® – truly multi talented
  - Guaranteed consistency
  - Crispy crusts
  - Batch-after-batch baking
  - Thick steam
  Bread
  Pan bread
  Toast
  Rolls
  Pastries
  Baking area from 8 - 19 m²
- Deck Oven MATADOR MDE
  Electrically heated deck oven
  - Flue-idependent (optinal)
  - Best baking quality
  - Real batch-on-batch baking
  - Radiant heatthanks to concealed heating elements
  Bread
  Pan bread
  Toast
  Rolls
  Pastries
  Baking aerea from 8 - 18 m²
- Deck Oven MATADOR MDE with JACK
  with JACK, the manual loader
  - Flue-idependent (optinal)
  - Real batch-on-batch baking
  - Radiant heatthanks to concealed heating elements
  Bread
  Pan bread
  Toast
  Rolls
  Pastries
  Baking aerea from 4 - 8 m²
- Production oven MATADOR MDV
  Optimum Production Oven for Use in Combination with Semi- and Fully Automatic Loading and Automation Systems
  - Burner on the rear of the oven
  - Guaranteed even baking quality thanks to ZYKLOTHERM®
  Bread
  Pan bread
  Toast
  Rolls
  Pastries
  Baking aerea from 8 - 43 m²
- Deck Oven MEGADOR
  Flexibel and space saving
  - Ideal for wide range production with frequent batch changing
  - In time production due to individual baking times for each layer
  Toast
  Bread rolls
  Soft rolls
  Ciabatta bread/Baguettes
  Cake
  Wheat/rye bread
  Parbaked products
- Wood-Burning Oven PELLADOR
  Directly fired wood-burning baking oven
  - Greater added value on the market – higher bread price
  - Intensive wood flavour (aroma) on product
  - No bitter flavours from soot on bread/pastry
  Bread baked in wood-fired oven
  Baking area from 4.8 - 12.96 m²
- Baking cabinet ROTOTHERM GREEN
  Baking with the energy savings factor
  - Rack oven with rotating racks
  - Thick steam
  - Batch-to-batch
  - Energy-efficient WP oven technology
  Bread
  Pan bread
  Toast
  Rolls
  Pastries
  Max. baking area 12.6 m²
- Baking cabinet ROTOTHERM GREEN drive through
  The oven used as a hygiene lock
  - Rack oven with rotating racks
  - Thick steam
  - Batch-to-batch
  - Energy-efficient WP oven technology
  Bread
  Pan bread
  Toast
  Rolls
  Pastries
  Max. baking area 12.6 m²
- Tunnel oven THERMADOR
  Efficient, modular and versatile
  - Zero error technology: the system is self-regulating
  - 99 different recipes can be stored
  - Display of all operating data and of temperature profile along all oven zones reproducibility and product traceability
  Toast
  Bread rolls
  Soft rolls
  Ciabatta bread/Baguettes
  Cake
  Wheat/rye bread
  Parbaked products
- Baking cabinet UNITHERM
  Rack oven with standing trolley
  - Short heating times
  - Flexible steam system with high power steam
  - Hygiene baking chamber
  - Supreme baking results
  Baking area from 5.9 - 11.9 m²
- Baking cabinet WINNER
  High performance – low cost
  - No overheating
  - Low number of welding points, long service life
  - Suitable for all trolley types
  Dark bread
  Traditional loaves
  All types of rolls
  Soft rolls
  Cakes
  Biscuits
  Croissants
  Nearly all standard baking trolley sizes possible
  Max. baking trolley height 1,810 mm
Instore baking
ProductsCapacity
- Instore Baking Oven ITES
  For just-in-time baking of small bakery products and snacks
  - High output, small footprint
  - Speeds up your workflow up to 70 %
  - Conventional oven and newest infrared technology in one
  Pretzels
  Rolls
  Pizza
  Baguettes
  Gourmet snacks
- Instore Baking Oven ITES-Mini-Shop-System
  For modern "shop-in-shop” concepts.
  - High output, small footprint
  - Speeds up your workflow up to 70 %
  - Conventional oven and newest infrared technology in one
  Pretzels
  Rolls
  Pizza
  Baguettes
  Gourmet snacks
- Instore Baking Oven MATADOR STORE Colour Edition
  As individual as your store
  - Enameled surface in your individual preferred color
  - Option to connect to SHOP IQ
  Oven heights: 125 mm, 165 mm and 220 mm (freely combinable within an oven deck)
  Oven sizes: 60 cm x 40 cm, 60 cm x 80 cm, 80 cm x 60 cm, 120 cm x 60 cm, 120 cm x 80 cm (W x D)
- Instore Baking Oven TORERO STORE Colour Edition
  Perfect baking under full control
  - Finished surfaces in your individual preferred color
  - Perfect baking and cooking under full control
  Abbacken von Brötchen und halbgebackenen Brötchen
  Snackbereich / Warme Theke (z.B. Leberkäse, Gemüse garen, ect.)
  4 - 10 trays
  60 - 120 rolls/pretzel pcs.
  0,96 - 2,4 m2 back surface
Industrial Bakery Technologies
ProductsCapacity
- STICKS PRESS SP
  Variable and customised
  - Easy to operate
  - High-product quality
  - Short amortisation phase
  - High availability
  Salt or sesame sticks
  Special nozzle geometries
  Filled products
  Dough exit speed: up to 14 m/min
  max. 400 kg of baked sticks/h

Bakery Equipment

The Mobile Spiral Mixer

The Spiral Mixer

The helix mixer

The High Performance Spiral Mixer

The Industrial Base Discharge Spiral Mixer

The Fully Automatic Base Discharge Mixing System

The Dough Rest Mixing System

The Automatic Dough Production

The Quick Mixing System

The Flexible Mixing System

The box tipper

The Mobile Tipping Device

The industrial Lifter

Automatic dough dividing and moulding machine for round and quadratic small baked goods

The Compact Dough Divider for Creative Bakers

The Dough Divider for Rounds and Squares

The perfect dough divider and round moulder

The extra robust dough divider and round moulder

Accurate dividing. Gentle on the dough. Industrial quantity in best craftsmanship quality.

For particularly sticky and soft dough.

Accurate dividing. Gentle on the dough.

The Accurate Dough Dividing & Moulding machine

The High Capacity Dough Dividing and Moulding Machine

The Individual Solution For Various Artisan Products

The Dough Divider for Bread and Square Rolls

For outstanding rolls

The compact roll baking system with high capacity in the smallest space

Automatic tray loading robot

Compact slit roll baking system with integrated drum moulder

Form baking system with integrated dough divider

Compact form baking system with integrated drum moulde

Formed and slit rolls and more

The roll lines

The Modular Roll Line

Universal Dough Divider

This dough divider is suitable for most common types of dough as well as sensitive doughs.

Universal dough divider

Conical rounder without oil / with oil

Conical Rounder with/without oiling

Cylindrical Conical Rounder without oil/with oil

Industrial Cylindrical Conical Rounder

The CleanTec Dough Divider

Quality Non-Stop in The Production of Unique Breads

For unique breads

Universal dough divider

Universal dough divider

Universal dough divider, suitable for all common dough types

Universal dough divider, suitable for all common dough types

Universal Long Moulder

Universal Industrial Long Moulder

Industrial belt rounder

The Round- and Longmoulder

Universal Long Moulder

Universal long moulder

Universal Long Moulder

Production line for Mediterranean doughs, ancient bread, nature bread, sour dough bread, multigrain bread and many artisan breads.

Automatic seeding unit

For the Industrial Donut and Berliner Production

The compact donut line

Specially designed to match small productions

Fully automated Open Kettle Fryer to meet the highest demands.

The manual deep fryer with turn basket and program control

The latest generation of deep fryer with innovative technology!

An automatic filling process for donuts

Automated continuous Open Kettle Fryer for submerged and floating frying.