Ites 60x40 High Speed Oven User Guide (+ PDF)

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
[email protected] // 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.