1. Dough Mixer (Spiral Mixer)

Donut dough needs high elasticity. A Spiral Mixer is better than a planetary mixer because it keeps the dough temperature low.

·        Capacity: 10 kg to 50 kg per batch.

·        Material: Full SS 304 bowl and spiral hook.

2. Dough Sheeter & Cutter

For yeast donuts, the dough is rolled into a sheet and then cut.

• Sheeter: Flattens dough to a precise thickness (typically 12mm to 15mm).
• Cutter: Can be a manual hand-cutter or an Automatic Roller Cutter attached to the sheeter.

3. Donut Proofer (Fermentation Cabinet)

Crucial for yeast donuts to rise and become light/fluffy.

• Type: Humidity-controlled cabinet with trays.
• Capacity: 16 to 40 trays.
• Features: Digital humidity (80–85%) and temperature (35°C–40°C) control.

4. Donut Fryer (Batch vs. Continuous)

• Batch Fryer with Proofer Base: Many 2026 models now come with a "Proofer-under-Fryer" design to save space. It includes a "tipping tray" to flip all donuts at once.
• Automatic Continuous Fryer: Best for high volume. It drops, flips, and ejects donuts automatically.
• Capacity: 400 to 4000 pieces per hour.

Key Technical Advice :-

Oil Recovery: Modern fryers now include "Cold Zones" at the bottom. This prevents fallen dough bits from burning, which keeps your oil clean for 30% longer.

• Glazing/Coating: If you plan to sell glazed donuts, you will also need a Waterfall Glazer or a Cooling Rack with a Dipping Station (Additional