Belshaw Adamatic TYPE K Depositors - Manual (Page 7)

Belshaw Bros., Inc. • Phone 206-322-5474 • Fax 206-322-5425 • www.belshaw.com
10 MN-11536EN Type K Depositors
T
ABLES AND
F
ORMULAS
U
SED IN
D
ONUT
M
AKING
Calculating Correct Water Temperature
The following is an example of how to calculate the correct water temperature to use. You must use your own
room temperature, dry mix temperature, desired batter temperature, and, if you are making yeast-raised donuts,
estimated temperature increase during mixing.
Cake Donuts Yeast-Raised Donuts
° F ° C ° F ° C
Room temperature 72 22.2 72 22.2
Dry mix temperature +70 +21.1 +70 +21.1
Total A 142 43.3 142 43.3
Desired batter temperature 75 23.9 80 26.7
x3 x3 x3 x3
Total B 225 71.7 240 80.1
Total B 225 71.7 240 80.1
-Total A -142 -43.3 -142 -43.3
Desired water temp. for cake donuts 83°F 28.4°C 98 36.8
↓ ↓
Figure from above 98 36.8
Temperature increase during mixing (average: 30°F/17°C) -30 -17
Desired water temperature for yeast-raised donuts 68°F 19.8°C
Ratios of Plunger Sizes to
Donut Weights
The weights given are for donuts without icings or
other toppings. They are provided for reference
only, as weights vary according to the density of the
batter.
Plunger Size Donut Weight per
Dozen
1” 5-8 oz/142-227 g
1 7/16” 10-17 oz/283-482 g
1 9/16” 14-21 oz/397-595 g
1 13/16” 19-23 oz/539-652 g
Temperature Conversion
To convert temperatures from Fahrenheit to Celsius,
subtract 32 from °F and divide the result by 1.8.
For example, 212°F-32/1.8 = 100°C.
To convert temperatures from Celsius to Fahrenheit,
multiply °C by 1.8 and add 32 to the result. For
example, (100°C x 1.8) + 32 = 212°F.
° F ° C ° F ° C
55 12.8 340 171.1
60 15.6 345 173.9
65 18.3 350 176.7
70 21.2 355 179.4
75 23.9 360 182.2
80 26.7 365 185.0
325 162.8 370 187.8
330 165.6 375 190.6
335 168.3 380 193.3
Belshaw Bros., Inc. • Phone 206-322-5474 • Fax 206-322-5425 • www.belshaw.com
10 MN-11536EN Type K Depositors
T
ABLES AND
F
ORMULAS
U
SED IN
D
ONUT
M
AKING
Calculating Correct Water Temperature
The following is an example of how to calculate the correct water temperature to use. You must use your own
room temperature, dry mix temperature, desired batter temperature, and, if you are making yeast-raised donuts,
estimated temperature increase during mixing.
Cake Donuts Yeast-Raised Donuts
° F ° C ° F ° C
Room temperature 72 22.2 72 22.2
Dry mix temperature +70 +21.1 +70 +21.1
Total A 142 43.3 142 43.3
Desired batter temperature 75 23.9 80 26.7
x3 x3 x3 x3
Total B 225 71.7 240 80.1
Total B 225 71.7 240 80.1
-Total A -142 -43.3 -142 -43.3
Desired water temp. for cake donuts 83°F 28.4°C 98 36.8
↓ ↓
Figure from above 98 36.8
Temperature increase during mixing (average: 30°F/17°C) -30 -17
Desired water temperature for yeast-raised donuts 68°F 19.8°C
Ratios of Plunger Sizes to
Donut Weights
The weights given are for donuts without icings or
other toppings. They are provided for reference
only, as weights vary according to the density of the
batter.
Plunger Size Donut Weight per
Dozen
1” 5-8 oz/142-227 g
1 7/16” 10-17 oz/283-482 g
1 9/16” 14-21 oz/397-595 g
1 13/16” 19-23 oz/539-652 g
Temperature Conversion
To convert temperatures from Fahrenheit to Celsius,
subtract 32 from °F and divide the result by 1.8.
For example, 212°F-32/1.8 = 100°C.
To convert temperatures from Celsius to Fahrenheit,
multiply °C by 1.8 and add 32 to the result. For
example, (100°C x 1.8) + 32 = 212°F.
° F ° C ° F ° C
55 12.8 340 171.1
60 15.6 345 173.9
65 18.3 350 176.7
70 21.2 355 179.4
75 23.9 360 182.2
80 26.7 365 185.0
325 162.8 370 187.8
330 165.6 375 190.6
335 168.3 380 193.3
©BELSHAW ADAMATIC BAKERY GROUP • 814 44TH STREET NW SUITE 103
AUBURN, WA 98001 USA • WWW.BELSHAW.COM • WWW.BELSHAW-ADAMATIC.COM 12
Belshaw Bros., Inc. • Phone 206-322-5474 • Fax 206-322-5425 • www.belshaw.com
10 MN-11536EN Type K Depositors
T
ABLES AND
F
ORMULAS
U
SED IN
D
ONUT
M
AKING
Calculating Correct Water Temperature
The following is an example of how to calculate the correct water temperature to use. You must use your own
room temperature, dry mix temperature, desired batter temperature, and, if you are making yeast-raised donuts,
estimated temperature increase during mixing.
Cake Donuts Yeast-Raised Donuts
° F ° C ° F ° C
Room temperature 72 22.2 72 22.2
Dry mix temperature +70 +21.1 +70 +21.1
Total A 142 43.3 142 43.3
Desired batter temperature 75 23.9 80 26.7
x3 x3 x3 x3
Total B 225 71.7 240 80.1
Total B 225 71.7 240 80.1
-Total A -142 -43.3 -142 -43.3
Desired water temp. for cake donuts 83°F 28.4°C 98 36.8
↓ ↓
Figure from above 98 36.8
Temperature increase during mixing (average: 30°F/17°C) -30 -17
Desired water temperature for yeast-raised donuts 68°F 19.8°C
Ratios of Plunger Sizes to
Donut Weights
The weights given are for donuts without icings or
other toppings. They are provided for reference
only, as weights vary according to the density of the
batter.
Plunger Size Donut Weight per
Dozen
1” 5-8 oz/142-227 g
1 7/16” 10-17 oz/283-482 g
1 9/16” 14-21 oz/397-595 g
1 13/16” 19-23 oz/539-652 g
Temperature Conversion
To convert temperatures from Fahrenheit to Celsius,
subtract 32 from °F and divide the result by 1.8.
For example, 212°F-32/1.8 = 100°C.
To convert temperatures from Celsius to Fahrenheit,
multiply °C by 1.8 and add 32 to the result. For
example, (100°C x 1.8) + 32 = 212°F.
° F ° C ° F ° C
55 12.8 340 171.1
60 15.6 345 173.9
65 18.3 350 176.7
70 21.2 355 179.4
75 23.9 360 182.2
80 26.7 365 185.0
325 162.8 370 187.8
330 165.6 375 190.6
335 168.3 380 193.3
PLEASE READ THESE TERMS AND CONDITIONS VERY
CAREFULLY:
THE TERMS AND CONDITIONS FOR ALL BELSHAW ADAMATIC BAKERY GROUP
(“SELLER”) EQUIPMENT, PARTS, AND SERVICE PROJECTS ARE LIMITED TO
THOSE CONTAINED HEREIN. ANY LANGUAGE THAT IS IN ADDITION TO OR
DIFFERENT FROM THAT WHICH IS WRITTEN IN THESE STANDARD TERMS
AND CONDITIONS IN ANY FORM DELIVERED BY YOU (“BUYER”) ARE HEREBY
DEEMED TO BE MATERIAL ALTERATIONS WHICH SHALL BE OBJECTED TO AND
REJECTED UNLESS AGREED TO BY THE SELLER PRIOR TO THE PURCHASE.
NO CHANGES WILL BE PERMITTED AFTER THE PURCHASE PROCESS.
BY ACCEPTING DELIVERY OF THE EQUIPMENT, PARTS OR SERVICES, THE
BUYER AGREES TO AND ACCEPTS ALL THE STATED TERMS AND CONDITIONS
OF SALE UNLESS THE SELLER AND THE BUYER HAS SIGNED A SEPARATE
AGREEMENT, IN WHICH CASE THE SEPARATE AGREEMENT WILL GOVERN.
UNLESS OTHERWISE SPECIFIED, THESE TERMS AND CONDITIONS OF SALE
APPLY TO ALL EQUIPMENT AND/OR PARTS SOLD BY THE SELLER. DUE TO THE
COMPLEXITY OF EITHER BELSHAW OR ADAMATIC INDUSTRIAL EQUIPMENT, A
SEPARATE TERMS AND CONDITIONS OF SALE DOCUMENT WILL BE WRITTEN
SPECIFIC FOR THE PROJECT OR EQUIPMENT BEING SOLD AND WILL REQUIRE
THE SIGNATURE OF THE BUYER.
TERMS AND CONDITIONS OF SALE FOR ANY SHIPMENT MADE OUTSIDE THE
UNITED STATES WILL REQUIRE REVISION AS THESE STANDARD TERMS AND
CONDITIONS WILL NOT APPLY IN MOST CASES. ANY EQUIPMENT SOLD IN THE
UNITED STATES AND EXPORTED TO AN INTERNATIONAL COUNTRY WITHOUT
THE WRITTEN CONSENT OF THE SELLER WILL BE CAUSE FOR ALL WARRANTY
AND RETURN PROVISIONS TO BE DEEMED NULL AND VOID.
EXECUTION:
Upon execution of this Agreement or upon delivering of an order for products, services,
or equipment identified in this Agreement (hereinafter collectively the “Equipment”), the
Buyer agrees to the following applicable terms and conditions.
DELIVERY and STORAGE:
Unless otherwise agreed to, all shipments are made F.O.B. Seller’s shipping point,
Auburn, WA. Risk of loss, damage or shortage shall pass from the Seller to the Buyer
upon delivery to and receipt by the freight carrier from the Seller. Although the Seller
will use all reasonable efforts to meet quoted and acknowledged delivery date(s),
they are approximate and not guaranteed. The Seller reserves the right to make
partial shipments unless otherwise agreed to prior to the purchase. If the shipment
Continued over page ►
WARRANTY, TERMS AND CONDITIONS
TYPE K PANCAKE DISPENSER • TYPE K DONUT DEPOSITOR
TYPE K HUSHPUPPY DEPOSITOR • OPERATOR’S MANUAL • MN-1536 111010
13