Scenario summary
National or regional donut chain commissary (Dunkin’, Krispy Kreme, Tim Hortons-style operations) producing 50,000–200,000 donuts daily for hundreds of stores. Pans: glaze drip pans, frosting trays, fryer-output cooling racks, transport trays.
The cleaning challenge
Donut glaze is sugar-heavy and dries into a hardened crystalline layer. Frosting (butter + sugar + flavoring) leaves an oily-sweet residue. Fryer-oil residue accumulates on cooling racks and pans. Combined: the toughest tray-cleaning soil in commercial baking.
Recommended PTW-1900 setup
Chamber: Standard 750 × 1000 × 1900 mm. Donut transport racks often custom — confirm dimensions.
Heating: Electric 70 kW.
PLC profiles:
- Standard 6-min — frosting tray daily cleaning
- Heavy 12-min + pre-soak — glaze-drip pans (hardened sugar)
- Fryer-residue Cycle 9-min — alkaline pH 12.5 to emulsify oil film
- Acid Cycle — weekly mineral-scale removal
Critical accessories: Pre-soak detergent dispenser (sprays detergent before high-pressure activation, gives chemistry time to break hardened glaze), filtered recirculation.
Expected ROI
- Labour savings: 5 wash workers → 1.5 → ~$110,000 annual
- Pan replacement avoidance: glaze-encrusted pans currently discarded after 6 months recovered to 30-month service life
- Payback: ~5 months
Donut chain FAQ
Q: Glaze-hardened drip pans currently take 25 minutes hand-scrub. Cycle time? A: Heavy 12-min cycle with pre-soak handles them. ~12 minutes vs 25 minutes manual = 2x throughput.
Q: Frosting trays with chocolate residue? A: Standard 6-min cycle. Chocolate is fat + cocoa + sugar — fully soluble in alkaline pH 11.5.
Q: Can we wash donut transport stack racks (15-tier custom)? A: Standard chamber holds 12-tier rack. 15-tier requires custom chamber height (2100 mm option).