Commercial Donut Fryers

A compact fryer given over to donuts alone. It does the same thing a benchtop deep fryer does, in a smaller cabinet set up for one product.

The oil sits in a shallow vat held at frying temperature, and you lower the donuts in on a basket. Most models have a drainage shelf to stand the basket on afterwards, so the excess oil runs off before the donuts are filled or glazed.

The countertop donut fryer is the common one, and it suits a cafe or a small bakery making a modest number each day.

Conveyor and automatic models are for higher volumes. A conveyor fryer turns out a continuous stream of donuts, and automatic models add temperature control and will flip the donuts for you.

Donut fryers heat your cooking oil to the optimal temperature, which can range between 170℃ and 190℃. Each model will vary, and many come with temperature control. You’ll then place your uncooked donuts in the frying basket before submerging them under the oil to cook them. If you’ve chosen a conveyor donut machine, you’ll simply place them on the conveyor belt.

After they’ve been in for the designated time and are fully cooked, you’ll remove the basket from the oil and allow your donuts to drain on the side tray. After they’ve cooled enough to touch, they’re ready to be filled, glazed or coated.

It comes down to the texture you want. A donut out of a donut fryer is moister and has a higher fat content, because it is cooked in oil.

An air fryer cooks with moving hot air, closer to a convection oven, so the outside comes out crisper and the donut is drier.

The best temperature to set your donut fryer to will depend on a few factors. We recommend checking the manufacturer guidelines included with your model to get some general guidelines. You’ll also want to consider whether you need to adjust the temperature slightly depending on the oil you’re using.

Typically, the standard vegetable oils used in deep fryers are optimal at 175℃ to 190℃. Once you’re frying your donuts, it’s crucial to maintain a steady temperature to prevent inconsistent results that are either overcooked or soggy. You can avoid this with temperature-control settings and by ensuring your oil is adequately heated before you start cooking.

Choosing the best size for you will depend on how much stock you want to generate. You’ll also need to calculate how much space you have in your commercial kitchen to ensure you have adequate room for the model you’d like.

You’ll also need to ensure your fryer has enough space for ventilation and space around it to work safely and efficiently. Along with checking the physical dimensions, knowing the oil vat’s capacity will also give you a strong idea of how much space it has and how much it’ll allow you to fry at once. Typically, 8 to 12 litres is enough for most cafes and bakeries.

If you want something larger that can be used for other food as well, a free-standing deep fryer holds more oil and recovers faster. If there is no room for one, cook more batches instead and hold them. To keep higher volumes of donuts warm after they’re cooked, you may wish to add a hot food display to your storefront.

To clean your donut fryer, first, you’ll need to switch it off and unplug it fully before allowing it to cool. Next, you can remove all of the frying baskets and put them to one side to drain off any excess oil before washing them with hot, soapy water.

After you’ve removed the baskets, you should drain the oil fully into a food-safe container. Check your fryer’s filters and remove them to get rid of any food debris that’s been caught. You’ll then want to filter your oil, and an oil filter system makes the oil go further.

Then, for a deep clean, you’ll want to start the boil-out process by heating the solution up to a boil and allowing it to simmer for 20 to 30 minutes. After that, you can drain it and scrub it down with a soft brush to remove any leftover oil and soap residue. In between deep cleans, you can wipe the vat down with warm soapy water and wipe it with a damp cloth thoroughly to remove any soap residue.

Depending on how often you use it and how well you filter it, oil will generally give you approximately 8 to 10 uses, though this varies with what you are frying and how hard the fryer is worked. You may need to do it sooner if you notice it’s discoloured, cloudy, or foaming up when you heat it.

Top the oil back up to the correct level after each session, since the donuts take some of it with them. That gets you more uses out of a batch of oil.

The length of time it takes will vary depending on the temperature you’re frying at, along with the size and number of donuts you’re frying at any given time. Your specific model will come with instructions and guidelines which are important to follow for optimal frying results. Generally speaking, most models will only take 2 to 3 minutes.

If you’ve just cleaned it, make sure there is no water left in the vat before you refill it with oil. Water in hot oil spits, and that is how people get burnt. Keep pot holders or mitts within reach of the fryer.

After you’ve finished using it, ensure you allow the fryer to cool completely before draining it or completing any maintenance like clearing the filter.

You will see commercial donut equipment, commercial donut fryer machine and commercial donut deep fryer used for the same kind of equipment. The name changes with the supplier and the region, not the job it does. Compare models on capacity, construction and the specification on each product page, and check the full commercial donut fryers range to see every option side by side.