Donut Production Line
Donut Forming Line – Ring & Berliner, Fresh Dough Input
EQUIPMENT PARAMETERS
EQUIPMENT CAPACITY 3000-9000PCS/H
EQUIPMENT DIMENSION 18141mm(L)*2605mm(W)*1675mm(H)
ELECTRICAL SPECIFICATIONS 3PH 380V 50HZ 14.2KW
Product overview
The Donut Forming Line from Shanghai Juheng is a versatile, high‑speed system for producing raw, uncooked donut blanks – both ring donuts (with center hole) and solid Berliners (no hole) – on a single line.
The line accepts fresh, unfermented yeast dough, then performs: continuous multi‑stage sheeting, precision cutting (ring or solid), automatic scrap recycling, and output of individual donut blanks ready for proofing and frying.
Production Process – Sheeting, Cutting, Recycling
Stage 1: Dough Hopper Feeding
Fresh dough is loaded into the line‘s hopper.
Stage 2: Multi‑Stage Sheeting
Dough passes through a series of sheeting rollers, reduced to a uniform slab.
Stage 3: Calibration
Precision rollers ensure even thickness across the entire sheet width.
Stage 4: Cutting
– Ring donut plate: Hollow punches cut outer circle and center hole simultaneously.
– Berliner plate: Solid round punches cut full discs without holes.
The cutting action is vertical (reciprocating), producing clean edges with no dragging.
Stage 5: Scrap Separation & Recycling
The dough lattice (between cut donuts) is automatically lifted and removed. For ring donuts, the center holes (donut holes) can be collected separately or recycled. Edge trims are recirculated back to the sheeter.
Stage 6: Output
Individual raw donut blanks (rings or solids) exit on a take‑away conveyor, ready for proofing, frying, or freezing.
Key Advantages
1. One Machine, Two Donut Styles – Change Molds in Minutes
No mechanical reconfiguration, no extra floor space.
2. Clean Vertical Cutting – No Tearing
Unlike rotary cutters that can drag and tear soft yeast dough, our reciprocating punch cuts straight down and up, producing smooth, clean edges on both ring holes and solid discs.
3. High Capacity – More than ten thousand Pieces per Hour
Actual capacity depends on the product size.
4. Low Waste
Automatic scrap recirculation returns edge trim to the sheeter. For ring donuts, the center hole pieces can be sold as donut holes or reworked.
5. Quick Changeover – Recipe‑Based Settings
PLC stores all recipes.
6. Food‑Safe, Easy to Clean – SUS304
All dough‑contact parts are stainless steel. Easy for daily sanitation.
7. Compatible with Upstream/Downstream Lines
Integrate with a dough mixer upstream and a proofer/fryer downstream, or freeze the raw blanks for later use.
Frequently Asked Questions
Q: Can I use fermented dough?
No – the line is designed for fresh, unfermented dough. Fermented dough is sticky and gassy, causing sticking and tearing. Cut first, then proof.
Q: What happens to the dough scrap?
Edge trim is automatically recirculated to the sheeter – waste <5%. For ring donuts, the center holes can be collected as a separate product.
Q: Can the line produce cake donuts?
No – cake donut batter is too soft and sticky for sheeting. This line is optimized for yeast‑raised dough.
Q: Does the line include a freezer?
Not standard, but we can integrate a spiral freezer at the output for frozen blank production.
Q: What is the lead time?
60–90 days after deposit and drawing approval.
Q: Do you provide after‑sales support?
Yes. On‑site installation, commissioning, training, spare parts, and remote diagnostics.
