Doughnut Frying & Finishing

EPP offers doughnut frying systems as well as integrated solutions for injection and coating, so fully finished products can be produced on the line. For information about dividing and rounding doughnuts, see our Roll and Doughnut plants page.

EPP works with manufacturer partners including Jufeba to offer frying solutions to suit all requirements, from traditional open vats to advanced automated continuous frying systems with a range of additional options for added functionality.

Doughnuts are traditionally fried in hot oil, where dough is immersed into the oil and fried until golden brown. It’s important to maintain a consistent temperature to achieve the perfect texture; too low and the doughnuts will absorb excess oil, too high and they may burn. Gentle turning of products is also required to ensure an even fry whilst maintaining the product structure.

Traditional tabletop fryers provide a simple and effective solution where doughnuts are manually flipped during fryers. Conveyor belt fryers provide continuous systems with a conveyor belt that transports doughnuts through the oil. For even greater automation, automated fryers offer precise temperature control and automated turning mechanisms, ensuring greater efficiency and consistency.

Additional technologies allow doughnuts to be filled – with fillings such as jams – with an intuitive automated system. For doughnut finishing, EPP offers a range of systems to automate the process and provide bakers with practicality, economy and reliability. Whether dipping, spraying, glazing dissolving, or aerating, EPP’s diverse portfolio offers a solution for bakers.

• Spraying Systems: Engineered for precise application of ingredients. Airless nozzle technology ensures superior control and reduced wastage.
• Glazing Systems: Add finishing glazes (e.g., apricot, icing) with precision. EPP’s systems handle thousands of products per hour, maintaining precise temperature control and hygienic design.
• Dipping Systems: Automate the coating process for doughnuts and other items. Providing a uniform finish, up to 6,000 products per hour.
• Enrobing Systems: Fully coat baked items with chocolate, icing, or other coatings.
• Dissolving Equipment: Keep chocolate and icing hot for smooth application, ensuring a streamlined preparation process.
• Static Aerators: Create finely bubbled foams for various products (e.g., doughs and fillings).

Integrating finishing systems enhances product quality, reduces labour, and allows bakers to meet high demand. EPP works with established brands such as Koenig (for dividing, rounding and stamping) and Dojatec (finishing systems specialist) to provide bakers with expert doughnut solutions tailored to their needs, from start to finish.