Frying Lines
Three things decide the quality of a Berliner or a doughnut: the shape, the crumb structure and the fat content. The traditional product should be perfectly round with a slightly domed top, the porosity fine and the surface smooth. The fat content decides both freshness and taste, which is why being able to control it matters.
The machines are graded by production size. The smallest is a compact bench unit, the largest an industrial continuous submerge line producing 4,000 Berliners or 8,000 doughnuts an hour. Vegan and gluten-free doughs run on these lines too.
- Capacity
- from 20 pieces per process to 8,000 doughnuts an hour
- Frying
- submerged and floating
- Products
- Berliners, doughnuts, crullers, cottage cheese balls
- Doughs
- classic, vegan and gluten-free
- About 20 pieces per process on the compact unit
- 30 to 60 pieces per process on the manual line
- 36 to 120 pieces per process on the automatic open kettle
- 600 Berliners an hour on the open kettle, 1,200 on a vario station and 1,800 on a trio station
- 2,000 Berliners or 4,000 doughnuts an hour on the semi-industrial continuous line
- 4,000 Berliners or 8,000 doughnuts an hour on the industrial continuous line
- Submerged and floating frying
- An integrated proofing chamber and a turning basket with proofing trays on the compact unit
- Digital heating control with clocked heating
- Up to 50 percent energy saving on heating
- Cold zone technology and seven stored programs on the continuous submerge body
- Automatic filling and a sugar turntable on the trio station
- Ball and ring doughnuts, Berliners, cake doughnuts, French crullers and cottage cheese balls
- Vegan and gluten-free doughs
- An external control cabinet option
- Control over fat consumption
Five scales
The frying principle is the same. What changes is the capacity and how much of it is automatic.
Demonstration and small production
Three bodies. The smallest is for in-store demonstration, at 20 to 24 pieces per process on about 17 litres of fat. The compact unit comes with an eight shelf integrated proofing chamber, a turning basket with proofing trays and digital heating control, and takes about one square metre of floor. The manual line gives 30 to 60 pieces per process and is built in three body widths.
- Demonstration fryer: 20 to 24 pieces per process on about 17 litres of fat
- Compact unit: 20 pieces per process, about one square metre of floor
- Manual line: 30 to 60 pieces per process in three body widths
- An eight shelf integrated proofing chamber on the compact unit
- A turning basket with proofing trays
- Digital heating control with a target and actual temperature display
- A safety thermostat against grease fires
- A manual steam lid and flat baskets for floating frying
- A gas pressure lifting unit on the manual line
- Ball and ring doughnuts
- Capacity
- 20 - 60 pieces per process
- Fat volume
- about 17 litres on the demonstration fryer
- Proofing
- eight shelf integrated chamber
- Control
- digital heating
- Use
- demonstration and small production
Consistent quality through automation
The automated version of the open kettle fryer, in two bodies. The first fries 36 to 120 pieces per process, and a vario station setup doubles that. The second gives 600 Berliners an hour at a six minute bake, rising to 1,200 on a vario station and 1,800 on a trio station. On the trio station, automatic filling and a sugar turntable are added, so the product is filled and sugared after frying.
- 36 to 120 pieces per process
- 600 Berliners an hour on a single body at a six minute bake
- 1,200 Berliners an hour on a vario station
- 1,800 Berliners an hour on a trio station
- Up to 50 percent energy saving on heating
- A 40 litre fat volume
- An ergonomic working height of 91.5 cm
- Automatic turning and programmable baking
- A touch panel showing production statistics
- A tightly closing steam lid
- A remote connection over LAN and WLAN
- Automatic filling and a sugar turntable on the trio station
- Fat filter, fat monitoring unit and exhaust hood options
- Lockable castors
- Capacity
- 36 - 120 pieces per process
- Per hour
- 600 - 1,800 Berliners
- Fat volume
- 40 litres
- Working height
- 91.5 cm
- Extras
- automatic filling and sugaring
Frying without stopping
The product is submerged and fried as it travels on the belt. One body is set up for doughnuts, Berliners and cake doughnuts, the other for cottage cheese balls, French crullers and cake doughnuts. Capacity depends on the product. The largest body in the range sits one step below the industrial continuous submerge lines.
- Continuous submerge frying
- Doughnuts, Berliners and cake doughnuts
- Cottage cheese balls, French crullers and cake doughnuts
- Submerged and floating operation
- Hourly capacity depends on the product and the plant size
- Cold zone technology, so sediment at the bottom does not burn
- Clocked heating that slows down fat deterioration
- Seven stored programs
- A turning insert with one or two turns
- A collecting basket with a sugar tray
- A drain filter option for fat maintenance
- Non-stop production
- Type
- continuous submerge
- Products
- doughnuts, Berliners, crullers, cottage cheese balls
- Programs
- seven stored
- Operation
- submerged and floating
2,000 Berliners an hour
A continuous submerge line built to produce artisan quality in large quantities. It reaches 2,000 Berliners or 4,000 doughnuts an hour.
- 2,000 Berliners an hour
- 4,000 doughnuts an hour
- Continuous submerge frying
- Artisan quality at high volume
- An external control cabinet option
- Berliners
- up to 2,000 per hour
- Doughnuts
- up to 4,000 per hour
- Type
- continuous submerge
4,000 Berliners an hour
The largest in the range. 4,000 Berliners or 8,000 doughnuts an hour. An industrial continuous submerge line built with an external control cabinet.
- 4,000 Berliners an hour
- 8,000 doughnuts an hour
- An industrial continuous submerge line
- An external control cabinet
- Artisan quality at industrial volume
- Berliners
- up to 4,000 per hour
- Doughnuts
- up to 8,000 per hour
- Cabinet
- external control
Tell us how many Berliners or doughnuts an hour and your product diameter, and we will pick the scale and the level of automation.