MOLINE MD-81 User Manual

New! MD-81 Cake

Donut Depositor

The REDESIGNED Moline MD-81 depositor provides streamlined operation with

fewer moving parts and improved control of product weight and size.

• Quick product change­over between ring or
ball cake donuts.

• New linear actuators
effi ciently raise/lower
the feed support
assembly.

• Direct drive rotor
shaft.

• Easily rolled into
position and ready for
operation in minutes
via positive alignment
locating pins.

The NEW redesigned MD-81 Depositor is engineered to
effi ciently cut and drop cake donut batter into a fryer kettle.

Batter is mixed and placed in the depositor hopper. A
rotor turning inside each of the continuous feeds, along
with air pressure, pushes the batter down into the cutter
nozzles. Cutting action is electronically synchronized with
fryer speed so that each cut row of product falls accurately
into the fryer fl ight pocket. The operator controls the size
of the donut by regulating only two functions while the
cutters are in operation:

1) Cutter dwell time (amount of time cutter is open).

Changes in batter consistency or error in batter handling
can be easily offset by adjusting the cutter action during
operation. In-process timing eliminates misshapen product
and production delays.

All machine functions are easily accessed from the
depositor control panel and operator interface.

The depositor is available with 6 - 18 cutters in sizes
from 1-1/8” to 2-3/16” in diameter.

2) Deposit pressure (air pressure applied to batter).

114 South Central Avenue Duluth, Minnesota, USA, 55807

Moline Machinery LLC

218-624-5734 www.moline.com [e-mail]

MD-81 Cake Donut Cutter Assemblies

Moline cake donut cutters are precision-engineered and manufactured to high tolerances to provide concise and
effi cient production. Cutter assemblies are stainless steel and consist of a sleeve, nozzle and cutting disc. During
operation, the sleeve slides up and down over the nozzle and cutting disc to cut batter into product with each cycle of
the depositor. Cutter assemblies are in matched sets and can be quickly disassembled for sanitation.

donuts raise higher and have a crack around the top of
the donut) can be produced using cutters with plain discs
for a smooth, circular center or using cutters with fl uted
discs for a star-shaped center.

Swirl-shaped cake donuts can be extruded with standard
or conversion cutters. They are available in three sizes:
1-3/8”, 1-1/2” and 1-5/8” diameter.

Cake Donut Cutters Mounted in the Depositor

Three cutter styles are available: Standard, Conversion
and Super-conversion. Each style refers to a different
range of diameters. Standard cutters are available in
diameters from 1-1/4” to 2-3/16”. Conversion cutters
are available in diameters from 1-1/8” to 1-7/8”. Super­conversion cutters are available in diameters of 1-1/8”,
1-1/4” and 1-3/8”.

To determine which cutter style an existing cutter is,
measure the ring diameter of the cutter:

Standard Ring Diameter 2-7/16”

Conversion Ring Diameter 2-1/8”
Super-Conversion Ring Diameter 1-3/8”

Plain donuts and old fashioned donuts (old fashioned

Ring

Diameter

Sleeve

Cutting

Disc

Sleeve

Nozzle

Fluted Cutting Disc

Standard Cutter

Plain Cutting Disc

Cutters and Components

Weight Per Dozen Per Cutter

Cutter

Size

Weight Per

Dozen (oz.)

1-1/4” 5 - 6
1-3/8” 5 - 8
1-1/2” 6 - 9
1-5/8” 8 - 10
1-3/4” 10 - 15
1-7/8” 14 - 17
2” 16 - 20
2-1/8” 19 - 21
2-3/16” 20 - 26

Swirl

Edge

Swirl Cutter

The weights given are
recommended fried
donut weights. Product
and packaging
requirements may
cause them to vary
slightly.

Ring Diameter on Cutter Sleeve

Moline MD-81 Cake Donut Depositor

Due to continuous product improvement, specifi cations are subject to change without notice.

Bulletin 729 090913