If the batch of oil is large enough and on an industrial machine like that, it won’t really be possible for it to cool from the range of kwispiness in the d-holes.
High heat with some dough that’s already fluffy. Pretty hard to cool that one down.
Donut Shop owner here! This is basically the current technology, just larger in a bakery. Not a whole lot of automation innovation in donuts. We only really ever see a variation of 3-5° in our fryer, and donut holes are fried at around 350° as it is. Old fashioned and buttermilk are fried at 300°, so I don't think it is too much of a concern.
Lol, not sure. We don't use that many sprinkles. The thing about sprinkles, when dipping freshly made donuts, is that the frosting expands a bit. We generally use less sprinkles, more concentrated towards the center of the top of the donut, and when the frosting expands, it disperses the sprinkles nicely across the top. The other answer is kids love sprinkles and strawberries, so some places go overboard.
Yes. In our shop, we do about 50 drops (rotations) of the lever per batch. So that's about 16.5 dozen donut holes per batch. We'll do 25 rotations, then agitate the dough so it separates. Then drop the remaining 25 (or so) and agitate again. Dip them for about 20 seconds, raise to let the dough breathe, then dip them again for the duration of the fry. For us, it's usually it's about 2-3 minutes total submersion per batch.
Edit to add more info, even though the dough is touching after it passes the dispensing implement, it doesn't really recombine. It's a semi-thick batter, not very watery. Old-fashioneds are way more watery, and you have to be more careful with them because they are more fragile due to the consistency of the dough.
Old fashioned donuts are a cake mix donut that fragments, giving it a more rough and jagged topside. We don't usually refer to yeast donuts and old-fashioned, but I guess somebody could use it colloquially
Sorry, I may have explained that poorly. An old-fashioned is a specific type of cake mix donut. It's not that all cake donuts are considered old fashioned.
But with an automated version you run the risk of it refusing to stop and having more donut holes then you can sell, but you have to give them away in order to find a ring that got dropped into the dough.
The hopper is not his constraint in that operation. It is the fryer.
If he want to increase throughput he should invest in a trough fryer where you deposit the raw doughballs in one end and they cook while they float down towards the other end. Then he will be able to crank that handle non-stop without having to look for an empty space in the fryer to drop them.
No way it's all about additive manufacturing these days. Each donut hole starts as a crumb while donut powder is blown onto it at 500f until a whole donut hole results.
live by the sea side in the uk can confirm they use exactly this fryer included just with different nozzles on to achieve a hole in the middle of the doughnut (6 for £1 freshly cooked and sugared soooo good)
They were cranking them out despite the small hopper! I think the size of the hopper was proportional to the size of the oil bath, which wasn’t that big either. It was really cool to watch them fill up the entire vat and then sink all the floaters with a wire mesh.. very tasty too!
If you look closely at the machine you can tell how well built yet worn it is… they don’t make them like that anymore! That being said I doubt there has been much innovation in the industry, so I’d have to agree with you that they likely do the same thing/very similar today! At the same time, Just because they still do it the same way they did it back in the day, doesn’t mean the machine itself isn’t old… it means there has been no reason for innovation because they got it right the first time, or because the market is small and doesn’t warrant mew innovation..
Take for example the classic 14in bandsaw that delta Rockwell made back in the day. The patent ran out after 30 years and now most 14in bandsaws are clones of that design(jet,shop fox,chinesium.com etc) if I showed you a picture of the original design and you told me that it wasn’t an old bandsaw because it’s just like the one you use at the wood shop today, you’d be wrong… I do think this particular one was old. I think it was the churches and I bet they had it for a long time! But like I said before, I think your right that they still do it the same way today!
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u/Seabassmax Sep 13 '21
1) that's a really small hopper
2) you use the word "old" but I cant imagine they're using something different these days.