Frying and Baking

FRYING & BAKING

WELLBAKE is the first supplier of automatic fryers with an indirect heating system using diathermic oil circulation technology. This innovation ensures better frying performances as well as safer working conditions and higher reliability.

Our fryers can be customized to suit your individual frying requirements and space limitations. Here are some popular options:

Donuts
Cannoli
Cannoli chips
Pani Puri and other.

To complete our line of fryers, WELLBAKE also designs and manufactures:

Cutting and forming machines
Heating and cooling tunnels
Filling, enrobing and decorating devices

DONUT LINES

The fryers Mod 180-260-400-500 have been designed and built for frying in continuous way berliners, donuts and other similar floating products, that are fried first on one side and then on the other.

The hourly production capacities of such machines are variable, since they depend on the product’s size and on the wished frying time.

In compliance with customer’s requirements, the oil heating can be done in three different ways:

With gas burners (G)
With electric resistances (E)
With boiler and diathermic oil heat exchanger (D)

In 500 models there is an automatic chains tensioning device that allows to recover the thermal dilatation.

The products loading in the frying tank can be performed either manually or automatically through a sheet loader Mod CAR or an Automatic Proofer.

Inside the fryer the product is turned once or twice depending on request. Then it’s taken out from oil, slightly drop and finally filled with cream, jam, chocolate etc …

CANOL filling groups are divided into two types:

Mod. GLOBUS (with product sensors)
Mod. FC (without product sensors)

After being filled, the product can be sugared and cooled on special conveyor belts.

In the smaller models (Mod. 180 – 260) you can work with only one operator installing after the fryer a 90° curve conveyor which brings back cooked product in the cargo area.

The oil level in the frying tank is kept constant by the level control group Mod GCL , which enters automatically new pre-heated oil by an electric resistor.

Il The oil filtering is performed in two different ways: – With decanting group Mod. DEC 1000
– With continuous oil filtering system Mod. GALILEO-2

Then sequences of the working process of the product can ben summarized as follows:

A) loading product;
B) entry on frying tank;
C) complete frying process;
D) exit frying tank;
E) locking product;
F) filling;
G) unloading / packing of the product;
H) oil heating group;
I) oil decanting group.

WELLBAKE DECK OVENS

This is our traditional oven par excellence with refractory brick channels and isolating cement casing. Ovens raccommended for backing any kind ok bread. Thanks to the even temperature produced by the steam circulation and to the large thermal mass,our annular steam tube ovens are conspicuous for their exceptional evenness and baking quality. Manufactured with 3 and 4 chambers and doors, baking surfaces between 6 m² and 29.5 m². Available in burner gas, gas-oil, solid fuel, biofuel-pellet versions. Loading and unloading can be done with loading peels and racks.

WELLBAKE RACK OVENS

STREAM PLUS

Perfect baking results, excellent performance and compact size: a unique combination of characteristics which describe the design of the new STREAM PLUS rack oven. The company guarantees and certifies a 100% Made in Italy product, in full compliance with regulations in force, developed and produced using state-of-the-art technologies.

FOX 15T_LFRC

Suitable for any type of bread and pastry products. Thanks to its reduced dimensions, together with a low energy consumption and user friendly function, this oven is perfectly suitable for the small bakeries equirements. The success of this rotary oven is in the quality of the initial design where the design input was to produce ovens made to last over time. Proof of this are the large thicknesses and the quality of the materials used, the large baking chamber, the special route taken by the fumes and the robustness and efficiency of the heat exchanger. This model has rear access to the exchanger. The Junior model for small production levels has a trolley for 15 trays. Available in electric, burner gas or gas-oil versions.

STREAM_LFRNK

Thanks to a modern design and careful production stage, the STREAM model is at the top of the rotary oven market thanks to its quality/price ratio. While having front access to the heat exchanger, it is still very small in size. This makes it possible to position it anywhere with no need for gaps at the side or back. Moreover, in the case of multiple ovens, these can be arranges in series without interspaces. Available electric, burner gas or gas-oil.

ATLANTIS_LFRN

The success of this rotary oven is in the quality of the initial design where the design input was to produce ovens made to last over time. Proof of this are the large thicknesses and the quality of the materials used, the large baking chamber, the special route taken by the fumes and the robustness and efficiency of the heat exchanger. This model has front access to the exchanger. Available in electric, burner gas-gasoil-gpl versions.

WELLBAKE TUNNEL OVENS

MULTI-DECK STEAM TUBE TUNNEL OVENS

Benefits:

High heat retention and strong bottom heat, ideal for crusty products.
Very low fuel consumption; temperature of exhaust fumes close to baking temperatures.
Floor space saving: large baking surfaces with a small footprint.

Suitable for:

Baking bread loaves, rolls in trays and tin bread.

Baking temperatures range from 210 °C to 280 °C.

MULTI-DECK CONVECTION TUNNEL OVENS