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A doughnut fryer, not an oven, is the key bakery equipment to running doughnut shop. A fryer can be either gas or electric and should be able to make between 80 dozen to 150 dozen doughnuts per hour.

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A doughnut proofer is necessary in order to make yeast-raised doughnuts. This will allow the dough to set on racks at room temperature and be able to rise. A good idea is to have a mobile proofer that can hold multiple sheet pans at the same time and be transported to different areas of the doughnut shop.

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Like most bakeries, a doughnut shop will probably have a few extra pastries to serve their guests. If this is the case, an oven will most likely be necessary. If you will not require many extra desserts, it might be a good idea to look for a smaller oven – like a proofer/ oven combination.

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Display the donuts or other pasteries.

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To put donuts or other pasteries in for customers.

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To store ingredients or donuts and pastries.

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To hold all ingredients or equipment when decorating or making food.

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To measure dry, and liquid ingredients.

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To measure liquid ingredients.

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To measure ONLY dry ingredients.

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For mixing and scraping off.

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To hold donuts or other pasteries.

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To mix ingredients.

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To pick up donuts or pasteries to put in the box for customers.

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To keep the donuts warm.

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To ice the donuts.

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To make decorate the donuts.

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To hold donuts or other pasteries to cool.

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To put donuts to serve customers.

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For eating.

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To clean mouth or hands.

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To sanitize.

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To clean tables and counters.

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To wipe down and clean.

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To clean dishes or euipment.

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Used to control the the fermentation of yeast when proofing dough.

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To protect your hands from getting burned while taking out trays.