Retail
Donut Equipment
Thermoglaze Pre-Fried Donut Processing System
| Belshaw’s Thermoglaze System provides the method for thawing, heating and glazing pre-fried, frozen donuts and baked goods that bakers have been looking for. One operator can produce up to 50 dozen high-quality donuts per hour, practically on demand. Frozen donuts that are thawed in the Thermolizer have greater moisture content and longer shelf-life than those thawed in air. Moreover, donuts can be held in the Thermolizer for up to five hours, giving bakeries more flexibility in deciding when to make donuts. The Thermoglaze system does not require a ventilation hood, does not utilize shortening, and improves glaze yield — reducing both set-up costs and operating costs. No special skills are required and training is a snap. Thermoglaze is available in two sizes:
Thermoglaze 25 has a built-in Thermolizer for thawing and conditioning donuts up to 5 hours.
Thermoglaze 50 requires a separate Thermolizer to thaw and condition donuts, either:
The Thermoglaze system consists of two components: the Thermolizer, for thawing frozen baked goods, and the Thermoglaze, for heating and glazing. Donuts are thermolized, heated and glazed all on the same glazing screen. After a 20-30 minute thaw in the Thermolizer, the first screen of donuts can be processed in less than 5 minutes. Only one operator is needed to produce high-quality donuts practically on demand. The Thermoglaze system successfully addresses a common complaint with frozen donuts - stale taste and poor shelf-life after thawing. Frozen donuts that are reconstituted using the Thermolizer have greater moisture content and longer shelf-life than those thawed in air. In fact, donuts produced on the Thermoglaze system approach, and can surpass, the quality of fresh made donuts. Belshaw engineers have carefully designed the Thermoglaze for easy-cleaning, easy-operation, and long-life. No special skills are required and training is a snap. Thermoglaze videos: |
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Thermoglaze (30 sec)
