Belshaw Brothers 616BT manual Tips on Making Quality Cake Donuts

Page 16
Special Instructions for the care of French Plungers

CAUTION

Never immerse main cutter frame assemblies, cams, bearings, rollers or electrical components in water.

Special Instructions for the care of French Plungers

The French plunger must be handled with great care. Before each use, put one drop of mineral oil on each of the gibs that slide in the grooves near the top of the plunger. After each use, unscrew the lower piston and remove the product former. Thoroughly wash and dry and then oil the parts with mineral oil or liquid shortening to prevent sticking. Reassemble the plunger. Be certain that the bottom piston is threaded into place completely.

Tips on Making Quality Cake Donuts

Use the correct batter temperature.

In general, the correct batter temperature is 75°-80°F/24°-27°C. Check the mix manufacturer’s instructions, as the recommended temperature range may vary.

If the batter is too warm, the donuts will lack volume and may “ring out” or be misshapen. If the batter is too cold, the donuts will stay under the shortening too long, fry too slowly, and crack open or ball up. They may also absorb excess shortening and lose volume.

Use the correct floor time.

A floor time of 10 minutes between mixing and cutting allows the baking powder to react with the water. This helps the donuts attain the proper volume the proper level of shortening penetration.

If the floor time exceeds 30 minutes, the mix will gas off, the donuts will lose volume and shape and will absorb too much shortening.

Use the correct frying temperature.

The correct shortening temperature for frying is 370°-380°F/188°-193°C.

If the shortening is too hot, the donuts will fry too quickly on the outside and will lose volume. The donuts may also become dense inside.

If the shortening is too cold, the donuts will spread too rapidly, will form large rings, will tend to crack open, will be too light in appearance, and will absorb too much shortening.

Maintain the proper shortening level. We recommend a distance of 1 1/4” between the cutter and the shortening.

If the shortening is too deep, the donuts may not turn over when they reach the turner, causing them to cook unevenly.

If the shortening is too shallow (too far below the cutter), the donuts may not drop flat, may turn over while submerging and surfacing, and may become irregular, cracked, or rough-crusted.

Ensure that the donuts absorb the right amount of shortening.

Donuts should absorb 1-1/2 to 3 oz/42 to 85 g of shortening per dozen, depending on their weight. You can achieve proper absorption by following tips 1-3.

If the donuts do not absorb enough shortening, they will not keep well.

If they absorb too much shortening, they will lose volume and may become misshapen. If this happens, follow tips 1-3, mix the batter a little longer than usual, turn the donuts as soon as they become golden brown, and turn the donuts only once.

Belshaw Bros., Inc. 1750 22nd Ave. S. Seattle, WA 98144 Phone 206-322-5474 Fax 206-322-5425

10

MN-1136EN

616B & 616BT Counter Top Fryer

Image 16
Contents Operator’s Manual 616B & 616BTCounter Top Fryers ModelsPage EQUIPMENT RECORD Page Sections ContentsAppendixes Preface 1Installation Initial CleaningInstalling the Fryer Unpacking the FryerThoroughly clean and dry the floor if Moving the FryerDo not touch hot shortening. It can cause serious burns Hot shortening causes severe burns 2OperationAir spaces can cause the shortening to overheat and catch on fire Frying Tips Cleaning3 Cleaning the Frying ScreenCleaning the Exterior Surfaces Cleaning the KettleWashing Calibration of Temperature Indicator Calibrating The FryerCalibrating the Thermostat To check calibration, use the following stepsA Donut-Making Helps B Electrical Components C Parts Lists AppendixesD Wiring Diagram E Limited Warranty Care, Maintenance and Cleaning Plungers Cylinders and Hoppers A Donut-Making HelpsWashing Plungers, Cylinders and Hoppers by Hand Machine Washing Plungers, Cylinders and HoppersTips on Making Quality Cake Donuts Special Instructions for the care of French PlungersRatios of Plunger Sizes to Donut Weights Calculating Correct Water TemperatureTemperature Conversion Donut Weight perTesting the Continuity of the Toggle Switch B Electrical ComponentsTesting the Continuity of the Thermostat Parts Lists FIGURE C-1. 616B/616BT FINAL ASSEMBLY BILL OF MATERIALFASTENERS ITEM QTY. PART NOFIGURE C-2. 616B/616BT HEATER HEAD ASSEMBLY Wiring Diagrams MN-1136EN US/Canada/Mexico Limited Warranty and Return Policy Procedure for Return ExclusionsReturn goods must be Please note the followingDonut Cutter Type NOperator’s Manual Page 0103 MN-1541EN Belshaw Bros., Inc 1750 22nd Avenue South Email service@belshaw.comSeattle, WA 98144-4590 USA Phone 206 Fax 206 Toll Free 800 Page Page Page Contents DANGER Installation1 Installation of Wall MountInstallation of Fryer Mount To Assemble the CutterOperation2 NOT IMMERSE THIS UNIT TO WASH OR RINSE Maintenance4 Appendix5 Factory Parts and Repair Service MN-1541EN Donut Cutter Type NDonut Cutter Type N MN-1541ENMN-1541EN Donut Cutter Type NDonut Cutter Type N MN-1541ENPage Page CARE, MAINTENANCE, and CLEANING INSTRUCTION for PLUNGERS and HOPPERSNOTE “O” Rings are not used on plungers for Type K Depositors Washing Plungers and Hoppers by HandRatios of Plunger Sizes to Donut Weights Temperature ConversionCalculating Correct Water Temperature TABLES AND FORMULAS USED IN DONUT MAKINGTips on Making Quality Cake Donuts List of Approved Cleaners for Aluminum Care and Cleaning of Belshaw Cutters and DispensersBatter Temperature Chart Fahrenheit