Baking & Snack - June 2018 - 101
into all areas of the fryer, distributing the
heat evenly. Any sediment build-up is
drastically reduced as it's pumped out of
the fryer and filtered continuously."
In addition to filtration, Heat and
Control features a sediment removal
conveyor to drag settled fines from the
pan bottom out of the fryer. The company also offers a skimmer system to remove fines floating on the surface. Much
like a skimmer of a swimming pool, the
simple system directs the overflow to the
oil filter to remove the fines and return
the oil to the fryer.
To help manage sediment build-up,
Belshaw Adamatic designed a non-stick
proofer basket with a donut-release system. "This allows producers to use less
flour in the proofing process to prevent
donuts sticking to the baskets as they
proof," said Joe Nelson, engineering
manager, Belshaw Adamatic. "The result
is less flour on the bottom of the donuts
and, therefore, less flour making it into
the fryer, thus extending the life of the
oil." The system also includes a filter to
help producers clean oil at the end of a
Control across zones
As donut producers increase their capacity, fryers have gotten longer. And that
means more issues can crop up when
controlling the oil temperature. Multiple
Multiple zones in a fryer offer donut producers greater
control over the heat profile throughout the process.
zones in the fryer can be very helpful in
offering producers control and flexibility
in donut frying.
"Having those multiple zones of control is a very important part of frying donuts," Mr. Moline said. "You want to fry
at a slightly different temperature in the
beginning than at the end of the fryer,
and those different temperatures in the
different zones will ensure an even color
on both sides of the donut."
For example, yeast-raised donuts
need to be fried hotter at the beginning because the donut will be cooked a
little longer in the first half of the fryer.
Multiple zones give producers the ability to make temperature adjustments in
localized places and get an even fry. As
filtered oil is added back in, zones can
also help operators manage those temperature changes.
"Our ability to do that, especially with
the electric and dual-fuel fryers, lets us
pinpoint where we need to control so the
donuts are seeing the temperature you
want them to see," Mr. Moline explained.
With donut producers needing longer
and more flexible fryers, today's technology empowers them to take control of
what's happening inside the system and
the donuts that come out.
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