Belshaw TFF-IV User Manual

TFF-IV High Volume Donut Fryer

Simply the BEST (and LONGEST) donut fryer
in the market today.

► 19, 23, 28, 32 and 40 feet fryer lengths available
► Low shortening volume for high turnover rates
► Continuous shortening ltration using advanced Stein MX Filter System
► Continuous sediment removal system
► Designed for use with Trans Fat Free donut fry oil
► Incorporates THERMoFIN® heat exchanger technologies

ABOUT

JBT FoodTech (known formerly as Stein) has held the leadership
role for many years in developing frying technologies for food
processing fryers.

In 1991, JBT FoodTech undertook a fryer design with revolutionary
vertical ns and uid heat transfer to the cooking oil through a heat
exchanger. It became apparent that this method had advantages
over traditional Direct Heat/Direct Fired gas systems. This resulted
in the development of the THERMoFIN® Fryer, with an overall
performance result that exceeded any tubular design fryer in the
market place.

The newest generation of THERMoFIN® Fryer designs include
intelligent oil management through more gentle and ecient
heat transfer, as well as continuous ltration of the cooking oil with
ecient sediment removal, greatly extending oil life, particularly for
trans fat free oils. This patented design is currently the market leader
in frying technologies for continuous frying applications – with over
500 fryers and 35 million frying hours contributing to its success.

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ABOUT

For 90 years Belshaw has specialized in the design and manufacture
of donut production equipment in every size range. Belshaw soon
began exporting donut fryers and equipment worldwide, then
manufactured its rst wholesale donut systems and followed these
up with high volume industrial systems from the 1980’s onward.
Today, users of Belshaw equipment include retail bakeries, wholesale
bakeries, industrial plants and supermarkets in virtually every part
of the world.

Belshaw donut systems simplify high volume donut production
and synchronize the Proong, Cake Donut Depositing, and Frying
functions. Belshaw’s long experience in donut production ensures
that a Belshaw donut system often continues working for decades
after its initial installation.

The partnership between Belshaw and JBT FoodTech enables
industrial donut producers to take advantage of the combination
of Belshaw’s donut production expertise and JBT FoodTech’s clean
frying technologies.

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BELSHAW ADAMATIC BAKERY GROUP 814 44TH ST NW, SUITE 103, AUBURN WA 98001 [e-mail] WWW.BELSHAW.COM

More facts about the TFF-IV High Volume Donut Fryer

The Belshaw–JBT FoodTech TFF-IV High Volume Donut Fryer has numerous features that benet donut production:

Gentle heat to preserve shortening

• The TFF-IV’s THERMoFIN® dual heat exchangers present a very large n surface area to enable steady heat transfer without scorching
oil or shortening, and without ‘hot spots’

• Temperature dierentials are typically as low as 100°F between heat exchanger surface and frying temperature

• Temperature deviations in the fryer are designed to be as low as 2°F side-to-side or end-to-end

Easy removal for inspection and sanitation

• The TFF-IV’s THERMoFIN® heat exchanger is more than 85% open when viewed top down, and its ns are 1 inch apart. Frying debris
and sediment sinks down to the sediment removal conveyor at the bottom of the fryer. The heat exchanger itself is electro-polished
to prevent debris settling anywhere but at the bottom of the fryer where it is carried out continuously by conveyor belt.

• The heat exchanger can be raised completely out of the fryer for visual inspection and rinsing, if required

Sediment removal is automatic and continuous

• The TFF-IV’s automatic sediment removal system continuously removes frying debris at the infeed end of the fryer

• Shortening life is extended; free fatty acids are reduced; and product quality standards can be achieved easily

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Low shortening volume, high turnover rate

• With heat exchanger height of only 4 1/16” shortening volume can be kept low relative to the overall frying surface

• Shortening is recirculated continuously with high turnover rate

Process synchronization

• Belshaw’s experience in donut line synchronization ensures that donuts are processed in perfect time with Proong, Cake Donut
Depositing, and other systems

The large surface area of the TFF-IV’s
THERMoFIN® Heat Exchanger delivers the

most efficient transfer of gentle heat to the
frying oil. The result is longer lasting oil and
better quality product.

The low profile of the TFF-IV’s
Vertical Fin Heat Exchanger can

be readily removed for inspection
and cleaning when necessary. The
vertical fins prevent build up of
debris from frying.

The TFF-IV’s automatic sediment
removal system continuously

traps and removes frying debris
at the infeed end of the fryer. This
extends the life of the frying oil
and improves its quality, resulting
in more consistent, higher quality
donuts.

BELSHAW ADAMATIC BAKERY GROUP 814 44TH ST NW, SUITE 103, AUBURN WA 98001 [e-mail] WWW.BELSHAW.COM

Dual steam exhaust vents create
a uniform steam ‘blanket’ on top
of the TFF-IV’s frying oil, reducing

oxidization and allowing better
containment of frying vapors. As a
result, less oil is discharged from the
fryer, and the frying process is more
efficient.

All exposed motors on the TFF­IV fryer are stainless steel,

reflecting the TFF-IV’s commitment
to high quality materials, durability,
sanitation and easy maintenance.