Belshaw 10-24G User Manual

TM600 Proofer

MS-8 Depositor

TM600 Proofer

C6-16E Fryer / TM200 Proofer

GL-30 Glazer

C6-16 Fryer / MDDRF-4

Depositor

C10-36 Fryer / MS-16 Depositor

PC-6 Pressure Cutter

Century C10-24E fryer

CENTURY

Donut Production System

EQUIPMENT GUIDE

BELSHAW ADAMATIC BAKERY GROUP • 800.578.2547 / 206.322.5474 • www.belshaw.com • www.belshaw-adamatic.com • [e-mail]

CONTENTS

Donut System

AUTOMATED DONUT PRODUCTION . . . . . . . . . . . . .

FRYERS . . . . . . . . . . . . . . . . . . . . . . . . .

FRYER OPTIONS . . . . . . . . . . . . . . . . . . . . .

PROOFERS . . . . . . . . . . . . . . . . . . . . . . .

CAKE DONUT DEPOSITORS . . . . . . . . . . . . . . .

CAKE DONUT PLUNGERS . . . . . . . . . . . . . . . .

DEPOSITING RAISED DONUTS (Pressure Cutter) . . . . . .

DEPOSITING RAISED DONUTS (VMRF) . . . . . . . . . .

GLAZERS . . . . . . . . . . . . . . . . . . . . . . .

FINISH-LINE CONVEYORS . . . . . . . . . . . . . . . .

AUXILIARY CONVEYORS . . . . . . . . . . . . . . . . .

ICERS . . . . . . . . . . . . . . . . . . . . . . . . .

SHORTENING FILTERS . . . . . . . . . . . . . . . . .

SUGAR TUMBLER . . . . . . . . . . . . . . . . . . .

SAMPLE LAYOUTS & DIMENSIONS . . . . . . . . . . . .

MARK VI FRYER with Century Auxiliary Equipment . . . . . .

FEED TABLES . . . . . . . . . . . . . . . . . . . . .

2
4
6

8
10
12
14
16
18
20
22
24
25
26
28
30
32

BELSHAW ADAMATIC BAKERY GROUP ∙ 814 44th Street NW, Suite 103, Auburn, WA 98001 USA

Tel: [phone] (US/Can) +1.206.322.5474 (International) • Fax: [phone] • [e-mail]

©6/2009 Belshaw Adamatic Bakery Group - Specifications are subject to change.

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1

Donut System

AUTOMATED DONUT PRODUCTION

Automation offers improved quality
and greater consistency compared
to manual operations. Automation
also reduces labor cost and
increases employee satisfaction.
Belshaw has spent over 40
years developing automated
systems, with improvements
being added each year.
The result: producing
high quality, fresh
donuts is now easier
than ever.

FRYING

GLAZING

DEPOSITING

ICING

PROOFING

SCREEN
LOADING

COOLING

System

(Century C6-16)

FEATURES OF CENTURY AUTOMATION:

 Modular design

to your production needs.

 More layouts

choose from straight-line, three-sided, 45º, 90º and 180º
curve configurations.

 Exhibition-style

the fryer, moving through a curtain of glaze, advancing

around a curved conveyor – all add an extra dimension to
the customer experience you provide.

 Multiple turners,

it easier to produce of a wider variety of donuts.

– choose each component according

to meet your space requirements –

production. Rows of donuts filling

quickly engaged or disengaged, make

45°/ 90°/ 180° CURVES

 Digital controls and displays

and usability, alongside a “keep it simple” approach of
using robust time-proven systems.

 Dust-free proofing –

eliminated – so is the unwanted intrusion of excess flour

into the frying process.

 Energy efficiency –

Combustion” technology improves energy efficiency.

 First-class service –

experience from hundreds of successful Century installa­tions to provide you with fast, knowledgeable assistance.

Dusting donuts with flour is

Belshaw’s unique “Controlled

Our after-sale service draws on

for better performance

2

BELSHAW ADAMATIC BAKERY GROUP ∙ 814 44th Street NW, Suite 103, Auburn, WA 98001 USA

Tel: [phone] (US/Can) +1.206.322.5474 (International) • Fax: [phone] • [e-mail]

©6/2009 Belshaw Adamatic Bakery Group - Specifications are subject to change.

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Donut System

CENTURY SYSTEM SIZE & CAPACITY

AUTOMATED DONUT PRODUCTION

SYSTEM

C6-8

C6 -16

C6-24

C10 -16

C10-24

C10-36

C14 -24

* NOTE: Production ra tes as sume f ull capacity and s hould be consider ed as es tima tes. Pr oduc tion r ates ar e esti mated at a frying ti me of 110 seconds, usi ng sta ndard pocke t spacings of 4”
for st andard donu ts, an d one tur ner. Prod uction rat es will vary according to f rying time, the size of your do nuts , the number of t urners, the pocket spacing of th e frye r and th e perc entage of
capacity a chie ved in op erat ion. Always consul t a Bels haw ind ustr ial sa les ma nager to esti mate produc tion r ates based on your expected cond itio ns.

Pre-2008 name

(or equivalent)

C100

C200

C300

C400

C600

C800

(new)

PRODUCTION RATE

76

Doz/hr

*

(for more detail see page 5)

142 Doz/hr

213 Doz/hr

278 Doz/hr

421 Doz/hr

562 Doz/hr

618 Doz/hr

LAYOUTSPRODUCT VARIETIES

Cake donuts

Raised donuts

ENHANCE YOUR BUSINESS...

Commissaries, wholesalers and exhibition-style bakeries in over 25

countries use the Century system to enhance sales, simplify production
and reduce costs. Wherever you find donuts, you’ll find Century – the
method preferred by high quality donut producers, and backed by
Belshaw’s decades of specialization in donut production machinery.

q

Straightline

q 45

°

and

q

180° Curve

90° Curves

BELSHAW ADAMATIC BAKERY GROUP ∙ 814 44th Street NW, Suite 103, Auburn, WA 98001 USA

Tel: [phone] (US/Can) +1.206.322.5474 (International) • Fax: [phone] • [e-mail]

©6/2009 Belshaw Adamatic Bakery Group - Specifications are subject to change.

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3

Belshaw’s Century Fryer series, an

industry standard for decades, provides

the flexibility and durability required to

produce a variety of donuts and other
baked goods repeatedly over many
years.

The Century Fryer line is designed

to meet the diverse needs of today’s
bakers. With seven fryer sizes and
options like multiple turners, submergers,
and various flight spacings, Belshaw
can configure a state-of-the-art fryer that
closely matches your production needs.

New Century Fryer designations

From 2008, Century Fryer designations

represent the frying area of each fryer:

Fryer Frying area Pre-2008

C6-8 6’ x 8” (1.83m x 20cm) C100

C6 -16 6’ x 16” (1.83m x 41cm) C200

C 6- 24` 6’ x 24” (1.83m x 61cm) C300

C10 -16 10’ x 16” (3.05m x 41cm) C400

C10-24 10’ x 24” (3.05m x 61cm) C600

C10-36 10’ x 36” (3.05m x 91cm) C800

C14-24 14’ x 24” (4.27m x 61cm)

(New)

Donut System

Above: Centur y 10-24G pre -mix gas
fryer w ith integrated hoo d and hoist

FRYERS

Century Fryer Features

ALL CENTURY FRYERS CENTURY GAS FRYERS

Stainless steel construction throughout•
Variable speed conveyor drive, synchronized with proofer or •

cake donut depositor
Moving drop plate to permit cake donuts to float •

immediately after depositing
3”, 3.5”, 4”, or 4.5” center-to-center pocket spacings, with •

3/8 inch (9.5mm) diameter flight bars.

Single turner (2 or 3 turners optional on purchase). Extra •

turners can be inserted or removed in seconds.
Slide-in shortening melter for easy loading of shortening •

blocks (except C6 -8 –vertical melter).

Removable conveyor •

Models C10-24 and larger: Powered raise with hoist –
Models C10-16 and smaller: Manual raise –

Exit chute / conveyor:•

Models C10-24 and larger: Exit conveyor –
Models C10-16 and smaller: Exit chute (standard), or –

exit conveyor (optional)

PLC controls with wired remote console up to 75 ft (22m) •
from fryer (C6-24 and larger).

Ventilation hood supported by fryer (optional on C10-24 and •
larger)

Partial submerger (for rolling ball shaped donuts, optional)•

Fryers can be ordered to flow left-right or right-left. See •

illustration on page 7. (C10-24 and larger)

Two temperature zones, independently controlled •
All gas fryers incorporate digital controls and display.•
Submerged burner tubes with patented turbulators and radiation •

deflectors for efficient heat transfer
Cool zone under burner tubes•

Exhaust damper system to optimize air flow, including stack, heat •

shield, barometric damper, draft inducer, and proving switch
Safety features: •

High temp cut-off switch –
High/low gas pressure cut-off –
High/low air flow cut-off –
Pilot sensor –
Liquid level safety switch –

Models C10-24 and higher: industrial pre-mix gas system•

CENTURY ELECTRIC FRYERS

Heavy-duty, low watt-density elements•
Elements tilt up in seconds for easy kettle rinse-out or cleaning.•
Two independently controlled temperature zones (C10-16 and •

higher).
Removable kettle•
Safety features: •

High temp cut-off switch –
Liquid level safety switch –

For a summary table of choices and options on all fryers, see page 7 of the Century Donut System Guide.

4

BELSHAW ADAMATIC BAKERY GROUP ∙ 814 44th Street NW, Suite 103, Auburn, WA 98001 USA

Tel: [phone] (US/Can) +1.206.322.5474 (International) • Fax: [phone] • [e-mail]

©6/2009 Belshaw Adamatic Bakery Group - Specifications are subject to change.

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FRYER SIZES

Donut System

FRYERS

FRYER MODEL

(Eith er gas o r elec tric)

C6-8

C6 -16

C6-24

C10 -16

C10-24

C10-36

C14 -24

NOTE: Production ra tes as sume f ull ca pacity and s hould be consider ed as es tima tes onl y. Production rates a re est imate d at a fr ying t ime of 110 seconds, us ing st anda rd pocket spac ings o f
4” for st andard donu ts, and one tur ner. Prod uction rat es will vary according to f rying time, the size of your donuts , the number of t urne rs, the pocke t spacing of th e frye r and th e perc entage
of capacit y achi eved in o peration. A lways c onsu lt a Bel shaw in dust rial s ales m anage r to est imate p rodu ctio n rates based on your ex pected con diti ons.

Pre-20 08

equivalent

C100

C200

C300

C400

C600

C800

(new)

Plan of frying area Frying Length Frying Width Std. Donuts per pocket Production rate

6’ (1.83m) 8” (20cm) 2

6’ (1.83m) 16” (41cm) 4

6’ (1.83m) 24” (61cm) 6

10’ (3.05m) 16” (41cm) 4

10’ (3.05m) 24” (61cm) 6

10’ (3.05m) 36” (91cm) 8

14’ (4.27m) 24” (61cm) 6

110sec. fr ying time (SEE NOTE BELOW)

FRYING AREA FRYER CAPACITY (

Sta nda rd s ize donuts , at

76 doz/hr

142 doz/hr

213 doz/hr

278 doz/hr

421 doz/hr

562 doz/hr

618 doz/hr

MODEL C6- 8 — 6 ft . fry er, 2 stan dard donuts per poc ket, shown wi th MD -2 cake d onut

depos itor. C6 -8 i s elec tric o nly.

MODEL C6- 24 — 6 ft . frye r, 6 standard do nuts p er poc ket, sh own at ri ght wi th MDD RF-6
cake donut dep osit or. C6- 24 is a gas -on ly fr yer.

MODEL C6-16 — 6 f t. long frye r, 4 stand ard donuts per poc ket, fr ying raise d. donuts
(right). Gas and e lectric mo dels availa ble.

MODEL C10-16 — 6 ft . long fryer, 4 st anda rd donu ts per pocket, fr ying ra ised d onut s
(right). Gas and e lectric mo dels availa ble.

MODEL C10-24 — 10 f t. fr yer, 6 st andard donu ts per p ocket , par t of a donu t system fr ying
raise d donu ts. Ga s and el ectr ic mod els ava ilable.

MODEL C14-24 — 14 f t. fr yer, 6 std do nuts p er poc ket, wi th con veyor ho ist st anda rd. All
model s C10-24 and high er (gas a nd ele ctric) inco rpor ate thi s desi gn and appear s imil ar.

BELSHAW ADAMATIC BAKERY GROUP ∙ 814 44th Street NW, Suite 103, Auburn, WA 98001 USA

Tel: [phone] (US/Can) +1.206.322.5474 (International) • Fax: [phone] • [e-mail]

©6/2009 Belshaw Adamatic Bakery Group - Specifications are subject to change.

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5

Donut System

Pocket Spacing

Donuts or other products are conveyed by round flight bars spaced
either 3”(76mm), 3.5”(89mm), 4”(102mm) or 4.5”(114mm) from center­to-center. Subtract the width of a flight bar (3/8”/10mm) to determine

the exact space between flight bars.

Multiple Turners

Standard conveyor includes one turner. One or two additional turners
(e.g. for french crullers) may be optionally installed when ordering.
Removable turners can be inserted or removed quickly without tools.

A

Feed ta ble wi th clo th

FRYER OPTIONS

Feed ta ble in o peration

Feed Table

A

In cases where a rack proofer (or no proofer at all) is used, a syn-

chronized Feed Table loads raised donuts into the fryer. (See page
32 for more Feed Table information)

Transfer Conveyor

B

The Transfer Conveyor enables rapid changeover between cake
and raised donut production without needing to move the proofer.

At changeover, the cake donut depositor is exchanged with the

transfer conveyor, (see page 22 for more information on the Transfer
Conveyor).

Conveyor Removal

C

Fryers C10-24 and larger fryers

incorporate electrically powered hoist as
standard. Hoist brackets are optional on
fryers up to C10-16.

Exit Chute / Exit Conveyor

D

Exit chute (standard on fryers up to

C10-16) drops donuts onto the glazing
and cooling line.

D

Exit c hute

Exit conveyor (optional on fryers up to
C10-16) transfers donuts while keeping
each row in line on wire-belt conveyor.

Fryers C10-24 and higher incorporate standard

Integrated conveyor.

B Transfe r conve yor

C Electric po wered hoist

Exit c onveyor Integrated conveyor

Transfe r conve yor in operation

Hoist brackets

Submerger

A specialized conveyor submerges and guides
ball-shaped donuts under the shortening.

The submerger extends approximately two

feet and browns the donuts over most or
all of their surface. It retracts in seconds to
change back to normal frying. Available with
6-wide and 8-wide fryers.

Control panel options

Control panels vary. A wired remote control
console is available with C6-24 and larger
fryers. These include precise controls for
the fryer and synchronization controls for
other components. Remote consoles may
be located up to 75 feet (22m) from fryer.

Other controls are shown at right.

6

BELSHAW ADAMATIC BAKERY GROUP ∙ 814 44th Street NW, Suite 103, Auburn, WA 98001 USA

Tel: [phone] (US/Can) +1.206.322.5474 (International) • Fax: [phone] • [e-mail]

©6/2009 Belshaw Adamatic Bakery Group - Specifications are subject to change.

E

F

F

C6-16G fr yer contro l pane l

PLC pane l Digit al- Anal og con trol panel C6- 8 analog pan el

E Submerger

Digital/Analog Remote console Re mote consol e with P LC

Subme rger w ith ball donu ts

belshaw-adamatic.com

Donut System

CENTURY MODEL C6-8 C6-16E C6-16G C6-24G C10-16E C10-16G C10-24E C10-24G C10-36E C10-36G C14-24E C14-24G

Electric Electric Gas Gas Electric Gas Electric Gas Electric Gas Electric Gas

Upright

3

Slide-in

3 3 3 3 3 3 3 3 3 3 3

Stationary

3 3 3

Moving

+ +

3

3 3 3 3 3 3 3 3

EXIT METHOD

Chute

3 3 3 3 3 3

Conveyor

+ + + + +

3

3 3 3 3 3

SUBMERGER

Conveyor-type, partial

+ + + + + + + + +

Analog controls

3 3

Digital + analog controls

+

3

3

Digital controls

3 3

PLC + remote console

3 3 3 3 3 3

1

3 3 3 3 3 3 3 3 3 3 3 3

2

+ + + + + + + + + + +

3

+ + + + + + + + + + +

3" (76mm)

+ + + + + + + + + + + +

3.5" (89mm)

+ + + + + + + + + + + +

4" (102mm)

3 3 3 3 3 3 3 3 3 3 3 3

4.5" (114mm)

+ + + + + + + + + + + +

HEAT

Heat zones 1 1 2 2 2 2 2 2 2 2 2 2

Electric

3 3 3 3 3 3

Gas - atmospheric

3 3 3

Gas - pre-mixed

3 3 3

Left - Right (standard)

3 3 3 3 3 3 3 3 3 3 3 3

Right - Left (reverse)

3333333

3

FLOW

(See diagram

above for explanation)

SHORTENING
MELTER

DROP PLATE

SPACING

TURNERS

CONTROL PANEL

MODEL TYPE

OVERALL

HEIGHT

OVERALL
LENGTH

2

OVERALL

WIDTH

208/240V

50/60hz 1ph

208/240V

50/60hz 3ph

380/440V

50/60hz 3ph BTU/hr Inlet dia.

C6-8 Electric 42" (105cm) 72" (183cm) 41" (103cm) 110lbs (50kg) 420lbs (191kg) 58/66 A 33/38 A 17/20 A

C6-16E Electric 42" (105cm) 72" (183cm) 55" (140cm) 188lbs (85kg) 545lbs (248kg) 100/115 A 59/68 A 32/37 A

C6-16G Gas 42" (105cm) 72" (183cm) 70" (178cm) 346lbs (157kg) 630lbs (286kg) 5 A 188,000 1" NPT

C6-24G Gas 42" (105cm) 72" (183cm) 75" (159cm) 700lbs (318kg) 1020lbs (464 kg) 7.5 A 200,000 1" NPT

C10-16E Electric 43" (196cm) 130" (330cm) 55" (140cm) 478lbs (217kg) 1200lbs (545kg) 118/135 A 66/76 A

C10-16G Gas 43" (196cm) 130" (330cm) 70" (178cm) 600lbs (272kg) 1600lbs (727kg) 10 A 10 A 10 A 350,000 1" NPT

C10-24E Electric

77" (196cm)

1

130" (330cm) 67" (170cm) 675lbs (306kg) 2000lbs (909kg) 184/212 A 100/115 A

C10-24G Gas

77" (196cm)

1

130" (330cm) 80" (203cm) 1250lbs (568kg) 2500lbs (1136kg) 10 A 55 A 34 A 360,000 1" NPT

C10-36E Electric

77" (196cm)

1

130" (330cm) 82" (208cm) 1013lbs (460kg) 3000lbs (1364kg) 230/265 A 128/147 A

C10-36G Gas

77" (196cm)

1

130" (330cm) 95" (241cm) 1875lbs (852kg) 3750lbs (1705kg) 15 A 55 A 34A 565,000 1" NPT

C14-24E Electric

77" (196cm)

1

178" (452cm) 67" (170cm) 945lbs (430kg) 2800lbs (1273kg) 184/212 A 100/115 A

C14-24G Gas

77" (196cm)

1

178" (452cm) 80" (203cm) 1750lbs (795kg) 3500lbs (1591kg) 10 A 55 A 34 A 505,000 1" NPT

Note 1: 77" height includes integrated hoist, but not hood Note 2: For fryers up to C10-16, add 16" (41cm) if and exit conveyor is supplied

APPROX

SHIPPING

WEIGHT

ELECTRICALAPPROX

SHORTENING

CAPACITY

GAS

Impor tant: When exact specifications are required for configuring your donut production system, plea se consult your Belshaw industrial sales manager for
dimensions and electrical data based on your fryer characteristics. The specifications below are intended as a guide only.

FRYER OPTIONS

Century Electric Fryer

OVERALL

LENGTH

OVERALL

WIDTH

SHORTENING

MELTER

Century Fryer Dimensions & Power

Century Gas Fryer

EXIT

CONVEYOR

CHUTE

FLOW

DIAGR AMS SH OW LEF T-RIG HT FLOW

(See Options table below f or reve rse fl ow avai lability)

OVERALL LENGTH

EXHAUST

SHORTENING

MELTER

CONVEYOR

CHUTE

EXIT

OVERALL

WIDTH

Century Fryer Options Summary Standard + Optional

BELSHAW ADAMATIC BAKERY GROUP ∙ 814 44th Street NW, Suite 103, Auburn, WA 98001 USA

Tel: [phone] (US/Can) +1.206.322.5474 (International) • Fax: [phone] • [e-mail]

©6/2009 Belshaw Adamatic Bakery Group - Specifications are subject to change.

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7

Donut System

PROOFERS

CENTURY THERMOMATIC PROOFER

Belshaw’s Thermomatic (TM) Proofers, designed in concert

with our Century Fryers, are manufactured with the goal

of improving your efficiency. The TM Proofer automatically
controls the proofing environment to ensure each donut
receives virtually identical proofing, improving product
consistency and yield.

Flexibility and durability are hallmarks of the Belshaw TM

series. Three proofer widths, with several length, height,
infeed and outfeed options, allow Belshaw to conform a
proofer to your specific requirements.

The TM Proofer minimizes labor requirements by automating
donut production. Donuts can be automatically transferred,
placed or cut directly onto the proofing trays. The trays are
then carried through the electronically controlled proofer
environment automatically, at a speed synchronized to the
fryer, ensuring a virtually identical proof for each donut.

The TM Proofer requires little knowledge or experience to

operate reliably. You can rely on the TM Proofer to maintain
the environment you select – and produce consistent results.

The TM Proofer series is ideal for exhibition-style production.

Large clear windows allow viewing the donuts as they travel
through the proofer.

Belshaw’s Dustless Proofing option eliminates the need to

Above: TM60 0 3-sect ion proofer – c ompatible w ith C10 and C14 fryer s

put flour on the proofer trays. Donuts are transferred cleanly

using an exclusive active release system. The Dustless Option
improves quality and saves money, extending shortening life

and reducing cleaning labor.

TM60 0 proo fer – compatible
with C6-24 and C10- 24 fryers

TM20 0 proofer – compatible
with C6-16 frye rs

8

BELSHAW ADAMATIC BAKERY GROUP ∙ 814 44th Street NW, Suite 103, Auburn, WA 98001 USA

Tel: [phone] (US/Can) +1.206.322.5474 (International) • Fax: [phone] • [e-mail]

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Donut System

MODEL SECTIONS LENGTH WIDTH

STANDARD

HEIGHT

HEIGHT WITH

36" (92cm)

EXTENSION

MATCHES

FRYER

TM200 1 13'-7" (4.14m) 3'-4" (1.01m) 7'-1" (2.16m) 10'-1" (3.07m)

2 22'-3" (6.78m) 3'-4" (1.01m) 7'-1" (2.16m) 10'-1" (3.07m)

TM300 1 22'-3" (6.78m) 4'-1" (1.25m) 7'-1" (2.16m) 10'-1" (3.07m)

2 22'-3" (6.78m) 4'-1" (1.25m) 7'-1" (2.16m) 10'-1" (3.07m)

TM400 2 22'-3" (6.78m) 3'-4" (1.01m) 7'-1" (2.16m) 10'-1" (3.07m)

3 28'-11" (8.81m) 3'-4" (1.01m) 7'-1" (2.16m) 10'-1" (3.07m)

TM600 2 22'-3" (6.78m) 4'-1" (1.25m) 7'-1" (2.16m) 10'-1" (3.07m) C10-24

3 28'-11" (8.81m) 4'-1" (1.25m) 7'-1" (2.16m) 10'-1" (3.07m)

4 35'-7" 10.84m) 4'-1" (1.25m) 7'-1" (2.16m) 10'-1" (3.07m) C14-24

TM800 2 22'-3" (6.78m) 4'-10" (1.47m) 7'-1" (2.16m) 10'-1" (3.07m)

3 28'-11" (8.81m) 4'-10" (1.47m) 7'-1" (2.16m) 10'-1" (3.07m)

C10-36

C6-16

C10-16

C6-24

Features



Digital Controls and Displays.



Automatic water feed.



Independent temperature and humidity controls for

multi-section proofers.



Adjustable safety clutch for uncoupling motor in the

event of abnormal motion resistance.



Viewing windows

PROOFERS



Active Release System for flour-free proofing

(optional).



Perforated aluminum baskets (std). Coated wire

baskets (optional)



Height extensions (“caps”) for longer proof times .



Retractable outfeed extension (“horn”) for cake/raised

donut systems. (optional)

.

SINGLE SECTION PROOFER

POWER

WINDOW

LOADIN G

TAB LE

TWO SECTION PROOFER

POWER

WINDOWS

LOADIN G

TAB LE

HEIGH T EX TN.

P

HUMIDIFIER

HEIGH T EX TN. HEIGHT EX TN.

P

HUMIDIFIER

w

w

w

w

OUTFEED

HUMIDIFIER

Approximate Proofer Dimensions

WATE R

OUTFEED

w

w

WATE R

Determining the Overall Size of your Proofer

The final size of your proofer is affected by these variables:

Proofing time•
Proofing temperature and humidity•
Rate of advance of the fryer•
Number of sections in the proofer•

The maximum height of the proofer•
Total number of baskets in the proofer •

THREE SECTION PROOFER

POWER

HEIGH T EX TN. HEIGHT EX TN. H EIGHT EXTN.

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BELSHAW ADAMATIC BAKERY GROUP ∙ 814 44th Street NW, Suite 103, Auburn, WA 98001 USA

Tel: [phone] (US/Can) +1.206.322.5474 (International) • Fax: [phone] • [e-mail]

©6/2009 Belshaw Adamatic Bakery Group - Specifications are subject to change.

HUMIDIFIER

HUMIDIFIER HUMIDIFIER

Ask your Belshaw industrial sales specialist to help you
determine the final size of your proofer.

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