Berlin-style donuts and other pastries absorb fat
when they are fried, thus lowering the fat level
in the automatic fat frying system.
The level regulator compensates for this loss of
fat and it can simultaneously be used for melting
blocks of fat.We revised the original design
so that there are no longer any tools mounted
in the storage tank. The fat is heated by a
double-walled heating system. This unit is
equipped with insulation to lower the heat
radiation. A load-cell controls the level.
This unit is available in two sizes depending
upon the model of the automatic fat fryer. It is
possible to retrofit existing systems with this
unit.

Fat level regulator unit

Inlet for block fat

The combined cloth transfer system is a transport
belt that subsequently transfers the dough
pieces from a cloth to a mesh belt for further
transport into the fat trough. The empty cloths
are collected below the transfer belt. Transferring
the dough pieces to a mesh belt significantly
reduces the amount of flour introduced
into the fat trough, thus making it possible to
extend the usability of the frying fat. We offer
the combined cloth transfer for all system
models.
A special design is available with a divided
cloth transfer, recommended for large systems.
The pieces are transfered with this design using
two transfer sheets each.
It is possible to retro-fit existing systems with
cloth transfer without an intermediate belt.
An adjustable height intermediate transfer belt
allows the pastry pieces to either slide or flip
into the fat trough.

Intermediate belt

Adjustable height intermediate belt

The shaping unit is an independently functioning
heading machine for shaping crullers.
The shaping head of the unit moves in the cycle
of the automatic fat frying system and covers 6,
8 or 10 pieces per row with crullers. The dough
funnel of the shaping machine is manually
filled. We supply pestles in various sizes depending
upon the fat frying system.
The shaping unit is designed as an attachment
and can be removed from the fat frying system
for cleaning or producing different types of
pastries.
These pestles and the frame of the shaping
machine are made of stainless steel. The funnel
is composed of aluminum.

The following pestles are available
addition to the cruller pestles:

Attachment unit

The exhaust hood is directly mounted above the
fat fryer unit. A vacuum blower draws the ambient
air in the frying area up through a flameprotected
filter system, thus cleaning it mechanically.

Scope of delivery includes:

The frame for the hood suspension is available
upon request.
The exhaust hood, equipped with an extinguishing
system that uses a foam agent may be
installed upon request. Furthermore, it is also
possible to retrofit existing systems with the
above equipment.

Injection Station

The injection station is used to fill the pastry
pieces with jam, chocolate and much more. This
is located directly behind the fat fryer unit,
therefore it ensures for good accessability and
cleaning. The pastry pieces can be injectionfilled
in the baskets of the fat fryer unit with the
outrigger-design injection station or on the
belts with a separately stationed injection
station.
The number of filling units with injection needles
is dependent on the size of the system and
product requirements.
Through an opto-electronic monitoring system
on every injection unit, it is ensured that the
filling is activated only when a pastry piece is
actually sitting in front of or under the injection
needle.

The following additional units are available
for the injection station:

Injection station for donuts

Pump Station

Powdered Sugar Coating Unit

This unit is ideally suited to dust the fried product
with powdered sugar. The pastry pieces pass
through the system on a horizontal transport
belt. The product is dusted with powdered sugar
from above by a special belt and a brush. The
amount of sugar is adjustable.

Granulated Sugar Coating Unit

Immediately at the end of the frying process,
the pastry pieces are cooled to room temperature
in order to energetically optimize the final
frosting process.

Various processes are used for the cooling. In
order to ensure the positional accuracy of the
pastry pieces after cooling for further processing
steps, a paternoster system is used.

The cooling paternoster is designed as a welded
box profile construction and is composed
of modular sectional single segments. The
pastry pieces are transported in baskets connected
to chains. The chain is driven by a multiple
of syncronized drive motors. The cooling
effect is achieved by a heat exchange with the
ambient air. The processing time of the pastry
pieces in connection with the air conditioning
thereby control the cooling effect and temperature.
The baskets of the cooling track are
cleaned in a system-integrated washing station
at the end of production or during the cleaning
break.

Special feeding and receiving elements adapted
to the pastry pieces ensure that the baked
goods are exactly placed in the troughs. After
the cooling process, the pastry pieces are arranged
in longitudinal and latitudinal position so
that they can be transferred to the downstream
transport belts for further processing.

The fat storage and filtering system consists of
a 200 μm disc filter with manual cleaning, an
I.D. 25 stainless steel line, pumps with a pressure
switch and the required oil storage tank.
After production is finished, the oil is conveyed
into the storage tank and the disc filter simultaneously
cleans it of suspended particles. This
allows for the easy cleaning of the empty fat
frying system afterwards. The oil is pumped
from the storage tank into the fat fryer system
before production is restarted. Furthermore,
preheating the oil in the electrically heated
storage tank shortens the heat-up time for the
fat frying system.

The containers are equipped with an electrical
trace-heating system to make it easier to clean
the storage tank. There are no tools mounted in
the tank. The level control with a floater switch
has been replaced with a load-cell.

The fat storage and filtering system can be
easily retro-fitted into existing systems. We also
offer the storage tank with various volumes,
depending upon the size of the system.

Oil storage tanks with filling from supplier’s container

Oil storage tanks with support frame and operator platform

All fat fryer systems are equipped with pro-
grammablelogic controllers (PLCs). The model
is dependent on the customers requirements.

Operator panels assure for a tailor-made recipe
control. The operator panels are specially mounted
to the unit with easy to use and logical
operation.

In order to prevent unauthorized operation, the
control system can be protected by a password.
By means of function keys and a logical text
display, malfunctions are recognized, system
status e.g. temperature etc. is shown and process
parameters can be changed.

Future system upgrades can be made by simply
loading new software. A modem can be installed
as an option and thereby offers the possibility of
remote maintenance and malfunction diagnosis.

Touch-panel with operator display