Add one donut conveyor to 44 ft of fryer

by Charlotte Atchley
Share This:

When Belshaw Adamatic Bakery Group decided to increase the frying capacity capabilities of its systems, the Auburn, WA-based company set its sights on a partnership with JBT FoodTech, Chicago, IL. The company, known more for its protein frying equipment, manufactures fryers up to 44 ft in length, a definite increase in capacity to what Belshaw Adamatic had available.

“We met with them to see if we could marry their current fryer and a donut fryer, and we were very successful,” said Roger Faw, president, Belshaw Adamatic. The partnership has built a line for a c-store chain in Wisconsin that turns out 2,000 doz glazed donuts per hour. 

Belshaw Adamatic added its conveyor to the JBT fryer base to convert it into a donut fryer. With the longer fryer, bakers can increase capacity and produce more donuts. The fryer is heated with a thermal fluid system that is more efficient and maintains a uniform temperature better than direct heat systems. The thermal fluid system combined with a sediment-removal conveyor lengthens oil life.

According to Mr. Faw, JBT builds all the bases for Belshaw Adamatic’s industrial fryers now.

Comment on this Article
We welcome your thoughtful comments. Please comply with our Community rules.



The views expressed in the comments section of Baking Business News do not reflect those of Baking Business News or its parent company, Sosland Publishing Co., Kansas City, Mo. Concern regarding a specific comment may be registered with the Editor by clicking the Report Abuse link.