Use with Century Midsize systems
C6-16 | C10-16
Part # FT200-0100
Proofing trays (12)
Proofing Tray size (Baking Rack must hold this size)
18 inch W x 32 inch L (457 x 813 mm)
Part # FT200-0539
Proofing cloths with rods (12)
Proofing Cloth size
16 inch W x 31 inch L (406 x 787 mm)
No independent power - plugs into fryer
Each Tray/Cloth combination holds 24 donuts. There is no handling of proofed donuts using this process!
- Prepare enough Proofing Trays and Proofing Cloths to fill your proofer.
- Mix dough and rest as necessary.
- Roll dough and cut donuts.
- Place a Cloth over each Tray. Place 24 donuts between the marked lines on each Proofing Cloth.
- Insert each Proofing Tray/Cloth with donuts into the proofer for approximately 40 minutes, or your chosen proofing time.
- After proofing, load each Tray/Cloth onto the Feed Table. Each time, place the rod at the front of the Proofing Cloth behind the hooks of the Feed Table. Leave no gaps.
- Pull the tray out, leaving just the Cloth with donuts on the feed table. Return the tray to be used again at the Rolling and Cutting stage above.
- The Feed Table advances in time with the fryer and drops the proofed donuts automatically into the fryer.
- The cloth is deposited under the Feed Table, ready for another use.
For a better estimate, talk with your Belshaw Industrial Sales Manager!
Each Tray/Cloth combination is in use for about 1 hour to process 2 dozen (24) raised donuts. The time is used for:
- Loading cut donuts onto Tray/Cloth
- Proofing time
- Time for loading the Feed Table
- Handling time, and time left over.
- In 1 hour, the fryer can produce approximately 125 dozen donuts at full capacity @ 110 second frying time.
- At full capacity, 63 Trays and 63 Cloths are needed.
- In 1 hour, the fryer can produce approximately 246 dozen donuts at full capacity @ 110 second frying time.
- At full capacity, 123 Trays and 123 Cloths are needed.
We encourage you to talk with a Belshaw Industrial Sales Manager to discuss your particular situation!
Rack Proofer / Feed Table
- Initial investment is smaller.
- Less space needed (although Rack Proofers and extra racks require space).
- Proof time can be changed easily.
- More labor - to manage Rack Proofer, trays and cloths.
- Less product consistency - each proof needs special attention.
- More likely to be gaps in production - mixing, cutting, proofing and frying need to take place at the right time.
- Less labor - only need to load the proofer with cut donuts.
- More product quality and consistency - each proof is similar to the last.
- Less likely to be gaps in production - only mixing and cutting need to take place at the right time.
- Initial investment is greater.
- Extra space may be needed.
- Proof time harder to change (requires stopping or advancing the proofer).