The two words, doughnut, and donut are synonymous with each other. In research, the spelling donut is another Americanized word that didn’t catch on until the late 20th century. Either way, there are still multiple types of doughnuts. One of my favorites is shown below by one of the best donut manufacturers, NASCAR.
Maybe you are a little riskier and like some donuts that have a little less horsepower and a little more spice to them. Something like a ghost pepper doughnut that has a combination of spicy and sweet flavoring to satisfy your morning cravings for food. If so, you may be interested to know that an EXAIR Super Air Knife could have helped in the manufacturing process.
A regional bakery has opened up production and after months of determining their recipe and icing selection, they still needed some help on getting the glazing level correct on the finished doughnuts. The baked goodness would travel under a waterfall of glazing and several variables would lead to the amount of glazing that would build up/ remain on the doughnut. After testing these variables out the customer still wanted a better coating so they called EXAIR.
The solution, a 30″ 316 Stainless Steel Super Air Knife to mount over the conveyor and blow down the surplus glazing into the catch pan for recirculation. The variability in force from a gentle breeze up to a forceful, glaze stripping blast, was exactly what the baker ordered. This setup has been in practice for months now and nothing but positive results have been tasted, I mean seen.
If you would like to discuss any point of use compressed air application, please contact us.
I recently worked with a food manufacturer who was looking for a way to clean the die roller in their cookie cutting process.The cutting machine is fed by a ribbon of extruded dough that is cut into various shapes as it passes by a 24″ wide roller. After the cookies are cut, the finished product then travels down a chute to a feed tray where it is conveyed to a packaging area. They were starting to see an increase in rejects as some cookies were being “double stamped” as a result of residual dough sticking to the die. They tried to install a brush traveling the span of the roller in an effort to wipe it clean but this wasn’t very effective and also caused some contamination as some of the bristles would break loose. They then tried having an operator use an air gun to manually clean the roller and while this did work, it severely slowed the process down, reducing production and negatively affecting their bottom line.
After discussing the details of the application, I recommended the customer use our 24″ 316ss Super Air Knife in the application. The Super Air Knife produces a laminar sheet of air across the length of the knife and consumes only 2.9 SCFM per inch of knife length when operated at 80 PSIG. The 316ss construction resists pitting and is the preferred choice when being applied to a food process as it minimizes the potential for metal contamination.
When it comes to wide area treatment, an Air Knife is the optimal choice. If you have a similar application that requires assistance, please contact an Application Engineer at 1-800-903-9247.