Industrial Donut Making Machine
Forms, fries, and turns donuts continuously — 1,200–6,000 pcs/h typical with ±2°C oil control and auto-draining.
Feature
- Form, fry, turn, and drain in one continuous line.
- Typical 1,200–6,000 pcs/h across three capacities.
- Auto-turning for even color on both sides.
- Oil temperature within ±2°C, filtration included.
- Ring donuts standard; filled option on DNM-201.
- Daily clean-down in about 30 minutes.
Sample
7 * 24 Support 
Remote Support 
Global CoverageParameters
The DNM series forms, fries, and turns donuts continuously — 1,200–6,000 pieces per hour typical, with thermostatic oil control and auto-turning.
Form, Fry, Turn, Drain
Batter portions from the hopper into the fryer track, where rings float and fry; the flipper turns each donut halfway through for even color on both sides. Oil temperature holds within ±2°C for consistent fry, and the exit conveyor drains and cools before glazing or packing.
Three Line Capacities
| Model | Output | Donut size | Turning | Typical use |
|---|---|---|---|---|
| DNM-101 | 1,200–2,500 pcs/h | 40–80 mm | Auto | Bakeries, cafes |
| DNM-001 | 2,500–4,500 pcs/h | 40–80 mm | Auto | Snack plants |
| DNM-201 | 4,500–6,000 pcs/h | 40–80 mm + filled option | Auto | Central plants |
Typical values — fryer length and batter system are configured to your recipe and pack.
Oils and Filtration
Palm, canola, or sunflower oil; the included filtration system fines out debris through the shift, extending oil life and keeping flavor clean.
Filled Donuts
The standard line makes ring donuts; the DNM-201 offers the filled-donut option with an injection station after cooling — jam, custard, and cream fillings.
Downstream
Cooled donuts run to glazing, sugar coating, or flow-wrap packing. Belt-frying at plant scale is covered by the BFM belt fryer; the family overview is on the pasta processing hub.
FAQ
40–80 mm diameter, adjustable at the portioner.
Palm, canola, or sunflower — the filtration system is included.
180–200°C with thermostatic control within ±2°C.
The standard line makes rings; the DNM-201 filled option injects jam, custard, or cream after cooling.
Yes — the flipper turns each donut halfway through frying for even color.
About 30 minutes daily: oil drain, filter, and wash-down.
One at the hopper and one at packing on the larger lines.
Yes with recipe adjustment — Esper Foodtech Engineering tests your batter during commissioning.
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