The two words doughnut and donut are used interchangeably. The American spelling “donut” only became established at the end of the 20th century. However, donuts are not just edible rings with a hole in the middle; there are also various other kinds of donuts. One of my favourites is shown below by one of the best donut makers around, NASCAR.

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But perhaps you prefer other donuts, with a little less horsepower and a little more spice. Like a ghost pepper donut, combining spicy and sweet flavours to satisfy your morning cravings. If so, you might be interested to know that a Super Air Knife from EXAIR may have helped in the manufacturing process.

A regional bakery set up a production line for donuts. After months of refining their recipe and choosing the right glaze, they still needed some help achieving the right glaze thickness on the finished donuts. The baked goods on the conveyor were supposed to receive exactly the right amount of glaze as they passed under a waterfall of glaze. The difficulty was that the amount of glaze left on the doughnut depended on various factors and therefore varied considerably. After many trials of their own, the bakery finally called EXAIR for help to achieve a consistent, optimum coating on their donuts.

A 30″ stainless steel Super Air Knife blowing off excess glaze from the doughnuts

The solution to the problem was a 30″ stainless steel Super Air Knife mounted above the conveyor, blowing the excess glaze back into the collection tray. The key factor was the ability to adjust the Super Air Knife precisely, from a gentle breeze to a powerful blow-off. The air knife has now been in use for months, and only positive results have been tasted, I mean seen.

If you would like to discuss a compressed air application at your site, please get in touch with us.

Sources:

1 – One Minute of Donuts with Joey Logano, Pennzoil, 30 July 2015

2 – Donuts TV – Matthew Butler