Berliners baked at the highest level! Anything goes – nothing is a must…

The foundation: Our MB 48 & 60 Stand-alone Units

Our newly developed MB 48/60 stand-alone units form the foundation for a brilliant connection to a highly efficient baking station. Only with the technology of these MB 48/60 series can these advantages be achieved for our customers and users, resulting in outstanding baking results. The professionals in the bakeries will be amazed, their customers will taste the difference, and we will celebrate our shared success in all fried pastry specialties with you.

DUO & TRIO Baking Stations – The Top Sellers Since Market Launch

The MB 48 & 60 stand-alone units, mostly in the ICOM variant, allow for incredible combinations. Left or right running, as a pure baking station, two or three stand-alone units connected in a row, with or without an exhaust hood, with a swivel arm, dosing table, or fully automatic dosing station with up to two dosing & shaping devices, and manual or fully automatic collection of the freshly baked fried pastries on their way to the Berliner double-filling station or even their finishing in a sugar bed & glaze. You see: Anything goes – nothing is a must…

From 800 to 1,500 Berliners per hour

Starting with a DUO baking station MB 48, you can achieve an hourly capacity of 800 Berliners, which can be increased up to 1,500 Berliners with a TRIO baking station MB 60, with a baking time of 7 minutes. Expansions and additions are possible at any time, even retroactively. We have even transformed two independent MB 60 INTELLIGENCE units into a TRIO baking station with an automatic double-filling station.

Loading via OPELKA Proofing Trays

Since our company's founding in 1994, the classic Berliners and yeast donuts have been loaded using manual proofing trays without felt lining. The advantages of this technology become clear with the reduced degradation of frying fat due to the absence of release flour and the easy cleaning of the six-row, bakery-standard trays, which are dishwasher-safe.

Automatic Dosing Station for Quark Balls & Spritzkuchen

The newly developed fully automatic loading station with up to two dosing & shaping devices is the result of maximizing hourly output while relieving staff at a TRIO baking station MB 60. This station enables hourly capacities of 4,500 quark balls and 1,500 Spritzkuchen with a perfect baking result. At this performance level, it also makes sense to add automatic sugar-coating with crystal sugar.

Baking Process with Submersion Technology – in a Submersion Grid or Flip Basket

Quark balls, often known as "Quarkinis," have long been baked in our submersion grid with a hold-down device, fully automatically submerged for the highest quality. The advantages are evident: shorter baking times, extended freshness, lower fat absorption, and more stable final products.

A huge technological leap has now been made with Spritzkuchen. Baked in a flip basket using the unique "Flip-and-Dive" process, we have left industry professionals in awe with the achieved baking results. Even the classic Berliner can benefit from our new "FaD Technology" for quality improvement. Be inspired…

Fully Automatic Pickup & Transport System EcoLine "PRO"

Automation in a DUO or TRIO baking station now knows no limits. Since 2022, fully baked fried pastries have been picked up by an automatic carriage under the flip basket or submersion grid and then transferred to a curve conveyor for further processing at the Berliner double-filling station or the sugar-coating system for quark balls.

With this possible upgrade—available even as a retrofit for existing baking stations—a TRIO baking station can once again become a "one-person operation," not to mention minimizing possible handling errors during busy baking hours.

Berliners Double-Filled – On the Go with the "EcoLine" Double-Filling Station

Since their market launch in 2018, our DUO & TRIO baking stations MB 48/60 have been growing in popularity. Fortunately, we have further increased interest in our baking stations with the fully automatic Berliner double-filling station. Two filling points in the pastry, even with different filling media, plus automatic refilling from the pressure container with freshly cooked raspberry fruit filling—A dream come true…

Finishing with Powdered or Crystal Sugar as an Additional Option

In the final production step of a fried pastry, crystal or powdered sugar is often used. Now, this step can also be fully automated with our "through-feed sugar-coating system." Once placed in the transport basket, the pastries can now begin their journey to customers in the region with the highest quality and freshness.