A Donut-Making Helps

Tips on Making Quality Cake Donuts

šUse 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.

šUse 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.

šUse 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.

šMaintain 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.

šEnsure 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.

šIf 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. š 1750 22nd Ave. S. š Seattle, WA 98144 š Phone 206-322-5474 š Fax 206-322- 5425

618L, 624, and 634 Electric Fryers

MN-1126EN

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Belshaw Brothers 618L, 624, 634 manual Donut-Making Helps, Tips on Making Quality Cake Donuts
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634, 624, 618L specifications

Belshaw Brothers has been at the forefront of innovative donut equipment for nearly a century, and their models 618L, 634, and 624 are a testament to that legacy. These models embody the perfect blend of efficiency, quality, and advanced technology, catering to both small businesses and larger-scale operations.

The Belshaw Brothers 618L is highly regarded for its compact design and exceptional performance. Engineered for productivity, it can handle a wide variety of donuts with ease. The 618L features a proven frying system, ensuring uniform cooking and consistent results with every batch. Operators can expect precise temperature control, which is crucial for achieving the perfect texture and flavor. Its user-friendly interface allows for easy adjustments, making it accessible for both novice and experienced bakers.

Moving on to the 634 model, this machine introduces more advanced features aimed at enhancing production capabilities. The 634 boasts a larger capacity, which makes it ideal for busy shops looking to increase throughput. Its innovative automatic fry system ensures that the donuts are cooked evenly and thoroughly, significantly reducing the chances of burning or undercooking. Additionally, the 634 includes a digital control panel that provides real-time feedback on frying times and temperatures, helping operators maintain optimal cooking conditions and improve overall product consistency.

The Belshaw Brothers 624 takes efficiency a step further with automation features that streamline operations. Designed for high-volume settings, the 624 integrates advanced technologies such as a built-in conveyor system that transports donuts effortlessly through the frying process. This model is equipped with multiple temperature zones, allowing for tailored cooking based on the type of donut being produced. The 624’s robust construction guarantees longevity and reliability, ensuring that it can withstand the demands of a busy kitchen environment.

All three models share common characteristics that reflect Belshaw's commitment to quality, including durable materials, safety features, and ease of maintenance. They are designed with the operator in mind, offering an ergonomic setup that minimizes strain during prolonged use. Moreover, the ease of cleaning and maintenance ensures that these machines remain in top shape, contributing to a more hygienic production environment.

In summary, the Belshaw Brothers 618L, 634, and 624 models exemplify state-of-the-art technology in donut production. With their unique features, user-friendly designs, and focus on efficiency, they cater to a variety of business needs, making them essential for any commercial kitchen focused on delivering high-quality donuts.
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