Fryer

Fryers are needed in the bakeshop for doughnuts and other fried items. Small operations often use standard deep fryers (or even stovetop kettles), but larger doughnut fryers are best if you make doughnuts in quantity. They should be used in conjunction with screens for lowering the doughnuts into the fat and for removing them when fried. In the fryer in the illustration, the proofed doughnuts are arranged on the screen at the right side of the fry kettle. The operator then manually lowers the screen into the hot fat by means of the two raised handles. The illustration also shows, on the left side, a batter depositor for cake doughnuts.