Automatic donut maker MM

Professional automatic donut maker, designed for intensive use in bakeries, cafes, catering services or mobile stands. It can prepare up to 500 donuts per hour (production always depends on the type of dough and the handle used, respectively which size is produced), thus ensuring fast, consistent and efficient production of fresh donuts all day long.

Key benefits:

High output (100 - 500 donuts/h) - ideal for fast preparation and high production capacity.
Fully automated process – intuitive control, automatic rotation and regular frying process without the need for manual manipulation.
Stable and robust construction - the combination of stainless steel and durable materials ensures long life and hygiene.

Precise temperature control (60–200 °C) – the ability to set the ideal temperature using a thermostat with indicator, plus a built-in timer.

Real-time piece counter – useful for recording production and streamlining operations.

Easy to clean and maintain – smooth stainless steel surfaces, rubber feet, oil drain tap and intuitive design.

The package includes handles for different sizes of donuts.

Who is it suitable for?

Bakeries and cafes – allows for the rapid and uniform production of large quantities of fresh donuts.

Food trucks and catering – an efficient solution with a compact design and high capacity.

Catering operations and restaurants – a reliable machine to increase productivity and maintain quality.

When using our PASTRiCO dough from CORNiCO, the average production is approximately 100–120 pieces/hour, due to the denser nature of the resulting product.
We recommend always adapting the settings and production pace to your own conditions and needs, as the resulting production may vary slightly depending on temperature, ambient humidity and other operating factors.

More detailed preparation instructions for PASTRiCO dough:

- Machine settings: Temperature 200 degrees, Timer max. 30 sec.
- Oil used: Rapeseed – volume approx. 12L (be careful not to fill when cold to max. when heated, the level will be 10 degrees!)

If you want the dough to be more airy, you need to use soda or mineral water instead of water or add baking powder to the dough!! :

- Mixing the dough: with Mineral water or carbonated water, volume 550-650 ml per 1 kg of dough. Dough

or instead of mineral water, baking powder can be used:

- Adding Cyprus crack:
Mini: Cyprus powder 6-7g (1/2 bag) per 1 kg Donut mixture + approx. 550ml water
Midi: without cypress. crack, per 1 kg of Donut mixture + approx. 550-600 ml of soda
Maxi: I recommend not adding baking powder, if so, max. 3 g per 1 kg of Donut mixture + 550 ml of water
- Number of donuts for the recipe with added baking powder from 1 kg of dough /Large – approx. 25-30 pcs (weight approx. 40-45g), Medium approx. 25-30 pcs (weight approx. 40-45g), Small approx. 40-45 pcs (weight approx. 24g)/
- Dough temperature before filling into the dispenser 20-25 degrees (room temperature and above)
- Mix the dough properly before pouring. If air bubbles remain in it, the surface of the dough may not be even and may remain wrinkled.
- Before pouring into the dispenser, coat/spray the inside of the dispenser with oil to reduce dough sticking and make dispensing smoother
- In the dosing machine before starting dosing, leave the dough in for a few minutes so that it warms up perfectly
- If the doughnut mixture is too thin, the doughnuts may tear when being poured into the oil and may deform when being folded over.
- If the doughnut mixture is too thick, the doughnuts may stick to the dispenser hopper at the bottom of the dispenser piston when being dispensed, they may not cook properly inside, and the yield will be lower.
- The temperature and mixing (density) of the mixture itself is very important for the shape and consistency of the donuts!

We recommend that you try different consistencies before starting production for the ideal final product and then follow the given recipe and production procedure.

Depending on the dough, it is necessary to adjust the cycle length in the machine and therefore it may be necessary to keep the donuts in the machine for a longer cycle.

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