ITES 60×40 High Speed Oven User Guide
- June 11, 2024
- ITES
Table of Contents
- OUR BAKING GUIDE
- PIZZA SPICY
- PIZZA MARGHERITA
- PIZZA HAM MUSHROOMS
- PIZZA PEPERONI-SALAMI
- PIZZA PIECES – SALAMI
- MINI-PIZZA HAM
- PIZZA-BAGUETTES 4-CHEESE
- PIZZA-BAGUETTES SALAMI
- PIZZA-BAGUETTES SPECIALE
- CRUSTY BREAD – TOMATO-CHEESE
- CROISSANT
- BAGUETTES FRENCH STYLE
- BREAKFAST BUNS
- MULTIGRAIN BUNS
- PRETZEL BREADSTICKS
- PRETZELS
- PRETZEL ROLLS
- HIGHSPEED INFRARED-OVEN ITES
- ITES MINI-SHOP-SYSTEM
- ITES MINI-SHOP-SYSTEM
- References
- Read User Manual Online (PDF format)
- Download This Manual (PDF format)
ITES 60×40 High Speed Oven
OUR BAKING GUIDE
Dear Customer,
With this guide, we want to show you how efficiently our ITES high-speed oven works, using a few select products. At the same time, you can use the baking information in this guide for your ITES use.
The core temperatures listed in the tables are not representative since different constituents also require different core temperatures for reasons of hygiene and baking technology. They therefore serve as a guide to the assessment of a realistic baking time.
Our ITES can produce batch or continuous, so that always fresh goods – even without specialist personnel – is available. The ITES is suitable for all TK products that do not require steaming, as well as vacuum-cooled, pre-baked and finished baked products that require light steaming. The infrared waves penetrate into the interior of the pastry and bake it from the inside out. This method improves the taste quality and extends the freshness of the baked goods, since the moisture loss is significantly lower than in conventional thawing and baking.
PIZZA SPICY
Pizza made from raw yeast dough, deep-frozen with salami, red peppers and onions
| Baking information frozen -18°C | ITES 60×40 | Manufacturer instructions |
|---|---|---|
| baking time | 6:00 min | 12 – 14 min |
| top heat | 415°C | – |
| oven temp. | 250°C | 250°C |
| core temperature | 85.2°C | – |
| weight before baking | 415 g | 415 g |
| weight after baking | 398 g | – |
| Total working time | 6:00 min | 12 – 14 min |
| Baking informationen cooled +4°C | ITES 60×40 | |
| --- | --- | |
| baking time | 5:50 min | |
| top heat | 415°C | |
| oven temp. | 250°C | |
| core temperature | 91.2°C | |
| weight before baking | 418 g | |
| weight after baking | 404 g | |
| Total working time | 5:50 min | |
| Baking information room temp. +23°C | ITES 60×40 | |
| --- | --- | |
| baking time | 4:50 min | |
| top heat | 415°C | |
| oven temp. | 250°C | |
| core temperature | 90.1°C | |
| weight before baking | 443 g | |
| weight after baking | 426 g | |
| Total working time | 4:50 min |
PIZZA SALAMI
Pizza made from raw yeast dough, deep-frozen with salami and tomato sauce
| Baking information frozen -18°C | ITES 60×40 | Manufacturer instructions |
|---|---|---|
| baking time | 6:00 min | 12 – 14 min |
| top heat | 415°C | – |
| oven temp. | 250°C | 250°C |
| core temperature | 86.1°C | – |
| weight before baking | 404 g | 404 g |
| weight after baking | 387 g | – |
| Total working time | 6:00 min | 12 – 14 min |
| baking time | 5:50 min | |
| --- | --- | |
| top heat | 415°C | |
| oven temp. | 250°C | |
| core temperature | 97.1°C | |
| weight before baking | 404 g | |
| weight after baking | 393 g | |
| Total working time | 5:50 min | |
| baking time | 4:50 min | |
| --- | --- | |
| top heat | 415°C | |
| oven temp. | 250°C | |
| core temperature | 94.8°C | |
| weight before baking | 443 g | |
| weight after baking | 434 g | |
| Total working time | 4:50 min |
PIZZA MARGHERITA
Pizza made from raw yeast dough, deep-frozen with Gouda cheese and tomato sauce
| Baking information frozen -18°C | ITES 60×40 | Manufacturer instructions |
|---|---|---|
| baking time | 7:00 min | 12 – 14 min |
| top heat | 415°C | – |
| oven temp. | 250°C | 250°C |
| core temperature | 85.1°C | – |
| weight before baking | 415 g | 415 g |
| weight after baking | 392 g | – |
| Total working time | 7:00 min | 12 – 14 min |
| Baking informationen cooled +4°C | ITES |
60×40
---|---
baking time| 6:00 min
top heat| 415°C
oven temp.| 250°C
core temperature| 99.4°C
weight before baking| 395 g
weight after baking| 380 g
Total working time| 6:00 min
Baking information room temp. +23°C| ITES 60×40
---|---
baking time| 5:50 min
top heat| 415°C
oven temp.| 250°C
core temperature| 92,6°C
weight before baking| 422 g
weight after baking| 399 g
Total working time| 5:50 min
PIZZA HAM MUSHROOMS
Pizza made from raw yeast dough, deep-frozen with ham, mushrooms, tomato sauce and herbs
| Baking information frozen -18°C | ITES 60×40 | Manufacturer instructions |
|---|---|---|
| baking time | 6:00 min | 12 – 14 min |
| top heat | 415°C | – |
| oven temp. | 250°C | 250°C |
| core temperature | 79.1°C | – |
| weight before baking | 402 g | 402 g |
| weight after baking | 388 g | – |
| Total working time | 6:00 min | 12 – 14 min |
| Baking informationen cooled +4°C | ITES 60×40 | |
| --- | --- | |
| baking time | 5:50 min | |
| top heat | 415°C | |
| oven temp. | 250°C | |
| core temperature | 98.3°C | |
| weight before baking | 438 g | |
| weight after baking | 423 g | |
| Total working time | 5:50 min | |
| Baking information room temp. +23°C | ITES 60×40 | |
| --- | --- | |
| baking time | 4:50 min | |
| top heat | 415°C | |
| oven temp. | 250°C | |
| core temperature | 99.1°C | |
| weight before baking | 425 g | |
| weight after baking | 405 g | |
| Total working time | 4:50 min |
PIZZA PEPERONI-SALAMI
Pizza made from raw yeast dough, deep-frozen with pepperoni salami, hot peppers and tomato sauce
| Baking information frozen -18°C | ITES 60×40 | Manufacturer istructions |
|---|---|---|
| baking time | 6:00 min | 12 – 14 min |
| top heat | 415°C | – |
| oven temp. | 250°C | 250°C |
| core temperature | 90.7°C | – |
| weight before baking | 426 g | 426 g |
| weight after baking | 407 g | – |
| Total working time | 6:00 min | 12 – 14 min |
| Baking informationen cooled +4°C | ITES 60×40 | |
| --- | --- | |
| baking time | 5:50 min | |
| top heat | 415°C | |
| oven temp. | 250°C | |
| core temperature | 91.7°C | |
| weight before baking | 411 g | |
| weight after baking | 400 g | |
| Total working time | 5:50 min | |
| Baking information room temp. +23°C | ITES 60×4 | |
| --- | --- | |
| baking time | 4:50 min | |
| top heat | 415°C | |
| oven temp. | 250°C | |
| core temperature | 95.2°C | |
| weight before baking | 428 g | |
| weight after baking | 416 g | |
| Total working time | 4:50 min |
PIZZA PIECES – SALAMI
Pizza pieces pre-proofed, deep-frozen with salami and Gouda Edam cheese
Baking information
frozen -18°C| ITES 60×40| Manufacturer instructions
---|---|---
baking time| 8:00 min| 12 – 14 min
top heat| 415°C| –
oven temp.| 250°C| 250°C
core temperature| 89.7°C| –
weight before baking| 130 g| 130 g
weight after baking| 124 g| –
Total working time| 8:00 min| 12 – 14 min
MINI-PIZZA HAM
Mini-pizza, pre-baked, frozen with ham, edam cheese and tomato sauce
| Baking information frozen -18°C | ITES 60×40 | Manufacturer instructions |
|---|---|---|
| baking time | 5:00 min | 9 – 11 min |
| top heat | 380°C | – |
| oven temp. | 220°C | 200°C |
| core temperature | 77.9°C | – |
| weight before baking | 30 g | 30 g |
| weight after baking | 28 g | – |
| Total working time | 5:00 min | 9 – 11 min |
| Baking informationen cooled +4°C | ITES 60×40 | |
| --- | --- | |
| baking time | 4:50 min | |
| top heat | 380°C | |
| oven temp. | 220°C | |
| core temperature | 69.9°C | |
| weight before baking | 30 g | |
| weight after baking | 28 g | |
| Total working time | 4:50 min | |
| Baking information room temp. +23°C | ITES 60×40 | |
| --- | --- | |
| baking time | 4:00 min | |
| top heat | 380°C | |
| oven temp. | 220°C | |
| core temperature | 71.7°C | |
| weight before baking | 30 g | |
| weight after baking | 28 g | |
| Total working time | 4:00 min |
PIZZA-BAGUETTES 4-CHEESE
Served baguettes, frozen, with edam cheese, emmentaler, cheddar, mozzarella and blue cheese
| Baking information frozen -18°C | ITES 60×40 | Manufacturer instructions |
|---|---|---|
| baking time | 9:00 min | 14 – 16 min |
| top heat | 385°C | – |
| oven temp. | 210°C | 230°C |
| core temperature | 79.3°C | – |
| weight before baking | 125 g | 125 g |
| weight after baking | 119 g | – |
| Total working time | 9:00 min | 14 – 16 min |
| Baking informationen cooled +4°C | ITES 60×40 | |
| --- | --- | |
| baking time | 8:00 min | |
| top heat | 385°C | |
| oven temp. | 210°C | |
| core temperature | 79.2°C | |
| weight before baking | 123 g | |
| weight after baking | 118 g | |
| Total working time | 8:00 min | |
| Baking information room temp. +23°C | ITES 60×40 | |
| --- | --- | |
| baking time | 8:00 min | |
| top heat | 385°C | |
| oven temp. | 210°C | |
| core temperature | 78.4°C | |
| weight before baking | 128 g | |
| weight after baking | 121 g | |
| Total working time | 8:00 min |
PIZZA-BAGUETTES SALAMI
| Baking information frozen -18°C | ITES 60×40 | Manufacturer instructions |
|---|---|---|
| baking time | 9:00 min | 13 – 16 min |
| top heat | 385°C | – |
| oven temp. | 210°C | 230°C |
| core temperature | 67.7°C | – |
| weight before baking | 120 g | 120 g |
| weight after baking | 114 g | – |
| Total working time | 9:00 min | 13 – 16 min |
| Baking informationen cooled +4°C | ITES 60×40 | |
| --- | --- | |
| baking time | 8:00 min | |
| top heat | 385°C | |
| oven temp. | 210°C | |
| core temperature | 71.3°C | |
| weight before baking | 132 g | |
| weight after baking | 125 g | |
| Total working time | 8:00 min | |
| Baking information room temp. +23°C | ITES 60×40 | |
| --- | --- | |
| baking time | 8:00 min | |
| top heat | 385°C | |
| oven temp. | 210°C | |
| core temperature | 76.7°C | |
| weight before baking | 121 g | |
| weight after baking | 114 g | |
| Total working time | 8:00 min |
PIZZA-BAGUETTES SPECIALE
Served baguettes, frozen, with ham, salami, mushrooms, edam cheese, onions and Tomato sauce
| Baking information frozen -18°C | ITES 60×40 | Manufacturer instructions |
|---|---|---|
| baking time | 8:30 min | 13 – 16 min |
| top heat | 385°C | – |
| oven temp. | 210°C | 230°C |
| core temperature | 81.9°C | – |
| weight before baking | 120 g | 120 g |
| weight after baking | 117 g | – |
| Total working time | 8:30 min | 13 – 16 min |
| Baking informationen cooled +4°C | ITES 60×40 | |
| --- | --- | |
| baking time | 8:00 min | |
| top heat | 385°C | |
| oven temp. | 210°C | |
| core temperature | 71.6°C | |
| weight before baking | 133 g | |
| weight after baking | 129 g | |
| Total working time | 8:00 min | |
| Baking information room temp. +23°C | ITES 60×40 | |
| --- | --- | |
| baking time | 7:30 min | |
| top heat | 385°C | |
| oven temp. | 210°C | |
| core temperature | 79.2°C | |
| weight before baking | 121 g | |
| weight after baking | 116 g | |
| Total working time | 7:30 min |
CRUSTY BREAD – TOMATO-CHEESE
Served, pre-baked, dark slices of bread with tomatoes, edam cheese and mozzarella
| Baking information frozen -18°C | ITES 60×40 | Manufacturer instructions |
|---|---|---|
| baking time | 6:00 min | 11 – 13 min |
| top heat | 415°C | – |
| oven temp. | 250°C | 230°C |
| core temperature | 60.1°C | – |
| weight before baking | 201 g | 201 g |
| weight after baking | 188 g | – |
| Total working time | 6:00 min | 11 – 13 min |
| Baking informationen cooled +4°C | ITES 60×40 | |
| --- | --- | |
| baking time | 5:50 min | |
| top heat | 415°C | |
| oven temp. | 250°C | |
| core temperature | 69.2°C | |
| weight before baking | 214 g | |
| weight after baking | 201 g | |
| Total working time | 5:50 min | |
| Baking information room temp. +23°C | ITES 60×40 | |
| --- | --- | |
| baking time | 4:50 min | |
| top heat | 415°C | |
| oven temp. | 250°C | |
| core temperature | 72.3°C | |
| weight before baking | 185 g | |
| weight after baking | 174 g | |
| Total working time | 4:50 min |
CROISSANT
ready baked butter croissants to heat up
| Baking information room temp. +23°C | ITES 60×40 | Manufacturer instructions |
|---|---|---|
| baking time | 1:20 min | 3:00 min |
| top heat | 390°C | – |
| oven temp. | 230°C | 150°C |
| core temperature | 60.9°C | – |
| weight before baking | 49 g | 49 g |
| weight after baking | 48 g | – |
| Total working time | 1:20 min | 3:00 min |
BAGUETTES FRENCH STYLE
Pre-baked baguettes ready-to-bake
| Baking information room temp. +23°C | ITES 60×40 | Manufacturer instructions |
|---|---|---|
| baking time | 3:30 min | 8:00 min |
| top heat | 400°C | – |
| oven temp. | 240°C | 200°C |
| core temperature | 89.3°C | – |
| weight before baking | 73 g | 73 g |
| weight after baking | 69 g | – |
| Total working time | 3:30 min | 8:00 min |
BREAKFAST BUNS
Pre-baked wheat buns ready to bake
| Baking information room temp. +23°C | ITES 60×40 | Manufacture instructions |
|---|---|---|
| baking time | 2:50 min | 8:00 min |
| top heat | 400°C | – |
| oven temp. | 240°C | 200°C |
| core temperature | 90.2°C | – |
| weight before baking | 51 g | 51 g |
| weight after baking | 49 g | – |
| Total working time | 2:50 min | 8:00 min |
MULTIGRAIN BUNS
Pre-baked small multigrain buns ready to bake
| Baking information room temp. +23°C | ITES 60×40 | Manufacturer instructions |
|---|---|---|
| baking time | 4:00 min | 8:00 min |
| top heat | 420°C | – |
| oven temp. | 240°C | 220°C |
| core temperature | 82.2°C | – |
| weight before baking | 63 g | 63 g |
| weight after baking | 60 g | – |
| Total working time | 4:00 min | 8:00 min |
PRETZEL BREADSTICKS
ready-baked, vacuumed and frozen pretzel breadsticks
| Baking information frozen -18°C | ITES 60×40 |
|---|---|
| baking time, solo baked | 5:30 min |
| baking time continuously | 4:30 min |
| top heat | 250°C |
| oven temp. | 200°C |
| core temperature | 70.4°C |
| weight before baking | 88 g |
| weight after baking | 86 g |
| Total working time, solo baked | 5:30 min |
| Total working time, continuously baked | 4:30 min |
PRETZELS
Pre-cooked, frozen pretzels ready-to-bake
| Baking information frozen -18°C | ITES 60×40 | Manufacturer instructions |
|---|---|---|
| baking time, solo baked | 8:30 min | 12:00 min |
| top heat | 350°C | 225°C |
| oven temp. | 208°C | – |
| core temperature | 101.2°C | – |
| weight before baking | 95 g | 95 g |
| weight after baking | 91 g | – |
| thaw, cutting & salting | 30 Sek. | 15 min |
| Total working time | 9:00 min | 27:00 min |
PRETZEL ROLLS
Pre-proofed, frozen pretzel rolls ready-to-bake
| Baking information frozen -18°C | ITES 60×40 | Manufacturer instructions |
|---|---|---|
| baking time, solo baked | 5:30 min | 12:00 min |
| baking time continuously | 4:30 min | – |
| top heat | 250°C | 225°C |
| oven temp. | 200°C | – |
| core temperature | 70.4°C | – |
| weight before baking | 88 g | 88 g |
| weight after baking | 86 g | – |
| Total working time, solo baked | 5:30 min | 12:00 min |
| Total working time, continuously | 4:30 min | – |
HIGHSPEED INFRARED-OVEN ITES
EQUIPMENT
- Conventional oven and patented infrared technology in one
- Touchscreen-control
- 50 individual baking programs can be stored
- Full stainless steel construction
- Developed and produced in Germany
- Meets NSF hygiene standards
BENEFIT
- Infrared technology reduces processing time up to 70%
- In addition to the heat from the outside, the infrared waves bake from the inside out
- Less moisture loss = higher sales weight and longer freshness
- Thawing in the oven possible
- Enormous reduction of reaction times to the customer
OPTIONS
- The salter automates the entire production process – directly from the freezer to the saleable product.
TECHNICAL DETAILS
|
ITES 60×40
|
ITES 60×40 incl. salter
|
ITES 30×30
---|---|---|---
Length| 1,497 mm| 1,497 mm| 1,197 mm
Width| 840 mm| 840 mm| 540 mm
Height with salter| –| 645 mm| –
Height without salter| 543 mm| –| 543 mm
Weight| ca. 170 kg| ca. 175 kg| ca. 95 kg
Voltage| 3x230V/400V/N/PE/50Hz| 3x230V/400V/N/PE/50Hz| 1x230V/N/PE/50Hz
max. connected load| 9,2 kW/14 A| 9,3 kW/14 A| 3,4 kW/15 A
Standard belt| wire mesh, non-stick| wire mesh, non-stick| wire mesh, non-
stick
Automatic salter| –| yes| –
Max. product height| 80 mm| 80 mm| 80 mm
ITES MINI-SHOP-SYSTEM
The new ITES Mini-Shop-System: clever combined high-speed ovens for modern sales concepts. Mini-bakery and mini-pizzeria in one – this is just one of the many options of the new ITES mini-shop system offers. Developed for modern bakery concepts, the compact system can be positioned flexibly in the sales room, customized in look and feel, and produces high-quality frozen products with a time savings of up to 50 percent. In the “self-service variant” customers can even independently prepare their desired products.
The ITES Mini-Shop-System consists of two stacked ITES conveyor ovens. The
upper oven, which can have an automatic salter, is particularly suitable for
baking bakery products, such as lye pastry. Regardless, other frozen pastries
and snacks can be processed simultaneously on the lower oven.
Mini-bakery at the top, mini-pizzeria at the bottom: this is also easy to do
because the products are sold ready for sale in easy-to-install chutes. And
all in a short time. Compared to the conventional thawing and baking process,
the ITES ovens require up to 50 percent less time thanks to it’s patented
infrared technology.
The ITES Mini-Shop-System is created according to the requirements of the
modern shops’ design. The top and side panels can be covered with heat-
resistant printed foil which is intended for printing of the customers design.
The self-service option enables the customer to start the baking process on
their own. The ITES Mini-Shop-System can be integrated into existing shop
concepts.
The ITES Mini-Shop-System can produce fresh pastries batch or
continuously. The system is suitable for all non-humidified frozen products,
as well as vacuum-cooled, pre-baked products that require slight steaming. The
infrared waves penetrate into the interior of the pastry and bake it from the
inside out. This process improves the taste quality and extends the freshness
of the baked goods, since the moisture loss is significantly lower compared to
the conventional thawing and baking process.
ITES MINI-SHOP-SYSTEM
EQUIPMENT
- Award-winning ovens with patented infrared technology
- Full cladding with customized 4-color foiling
- Intuitive-usable touch panel controls
- 50 individual baking programs per oven
- On request: Self-Service function for the consumers
- Developed and produced in Germany
- Meets the NSF hygiene standard
BENEFIT
- Infrared technology reduces process time up to 70%
- In addition to the heat from the outside, the infrared waves bake from the inside out
- Less moisture loss = higher sales weight and longer freshness
- Thawing in the oven possible
- Enormous reduction of reaction times to the customer
- Noticeable economic optimizations
- Shop-in-shop system in the „look and feel“ of your branch
TECHNICAL DETAILS
|
S Mini-Shop-System
---|---
Length without dispensing spout| 1,730 mm
Length with output chute| variabel
Width| 1,078 mm
Height with advertising space| 1,968 mm
Dimensions of advertising space laterally (LxH)| 2 x ca. 1,7 qm
Dimensions of advertising space above (LxH)| 1040 x (2x) 356 mm
Weight| ca. 1,245,6 lb
Voltage| 2x
3×230 V/400 V/N/PE/50Hz
max. connected load| 1x 9,2 kW/14 A
1x 9,3 kW/14 A
Standard belt| wire mesh, non-stick
Max. product height| 2x 80 mm
DISCOVER OUR NEW SHOP SOLUTION WITH ITES – THE SHOP-GLAZER REVOLUTION, FOR THAWING AND GLAZING FROZEN DONUTS!
WP LEBENSMITTELTECHNIK RIEHLE GMBH
Heinrich-Rieger-Str. 5 // D-73430 Aalen, Germany / / Tel. +49 7361
5580-0 // Fax +49 7361 5580-2281
info@riehle.de // www.wp-riehle.de
IMAGERY
All of the photos in this guide show products using the ITES 60×40 High Speed
Infrared Oven from WP Riehle baked. All product images are the property of WP
Lebensmitteltechnik RIEHLE GmbH, based in Aalen. Further use without the
express written consent is prohibited.
References
Read User Manual Online (PDF format)
Read User Manual Online (PDF format) >>