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c. Watch the ignition sequence at the burner. If the spark still does not stop after the pilot lights, replace the ignition module. If the main burner does not light, check for 24V AC across MV-MV/PV terminals. If there is no voltage, replace the module. Also, check the electrical connections between the module and the gas control. If they are okay, replace the gas control or the gas control operator. Appearance Cause small blue flame lack of gas due to clogged orifice filter lack of gas due to clogged pilot filter low gas supply pressure pilot adjustment is at minimum lazy yellow flame lack of air due to large orifice pilot adjustment is at minimum waving blue flame excessive draft at pilot location products of combustion are recirculating noisy lifting blowing flame high gas pressure hard sharp flame high gas pressure orifice too small Belshaw Bros., Inc. • 1750 22nd Ave. S. • Seattle, WA 98144 • Phone 206-322-5474 • Fax 206-322-5425 A-6 MN-1141EN 718LCG, 724CG, and 734CG Gas Fryers B Donut-Making Helps Tips on Making Quality Cake Donuts • Use the correct batter temperature. In general, the correct batter temperature is 75°-80°F/24°-27°C. Check the mix manufacturer’s instructions, as the recommended temperature range may vary. If the batter is too warm, the donuts will lack volume and may “ring out” or be misshapen. If the batter is too cold, the donuts will stay under the shortening too long, fry too slowly, and crack open or ball up. They may also absorb excess shortening and lose volume. • Use the correct floor time. A floor time of 10 minutes between mixing and cutting allows the baking powder to react with the water. This helps the donuts attain the proper volume the proper level of shortening penetration. If the floor time exceeds 30 minutes, the mix will gas off, the donuts will lose volume and shape and will absorb too much shortening. • Use the correct frying temperature. The correct shortening temperature for frying is 370°-380°F/188°-193°C. If the shortening is too hot, the donuts will fry too quickly on the outside and will lose volume. The donuts may also become dense inside. If the shortening is too cold, the donuts will spread too rapidly, will form large rings, will tend to crack open, will be too light in appearance, and will absorb too much shortening. • Maintain the proper shortening level. We recommend a distance of 1 1/4” between the cutter and the shortening. If the shortening is too deep, the donuts may not turn over when they reach the turner, causing them to cook unevenly. If the shortening is too shallow (too far below the cutter), the donuts may not drop flat, may turn over while submerging and surfacing, and may become irregular, cracked, or rough-crusted. • Ensure that the donuts absorb the right amount of shortening. Donuts should absorb 1-1/2 to 3 oz/42 to 85 g of shortening per dozen, depending on their weight. You can achieve proper absorption by following tips 1-3. • If the donuts do not absorb enough shortening, they will not keep well. If they absorb too much shortening, they will lose volume and may become misshapen. If this happens, follow tips 1-3, mix the batter a little longer than usual, turn the donuts as soon as they become golden brown, and turn the donuts only once. Belshaw Bros., Inc. • 1750 22nd Ave. S. • Seattle, WA 98144 • Phone 206-322-5474 • Fax 206-322-5425 718LCG, 724CG, and 734CG Gas Fryers MN-1141EN use your own room temperature, dry mix Calculating Correct Water temperature, desired batter temperature, and, if Temperature you are making yeast-raised donuts, estimated temperature increase during mixing. The following is an example of how to calculate the correct water temperature to use. You must Cake Donuts Yeast-Raised Donuts °F °C °F °C Room temperature 72 22.2 72 22.2 Dry mix temperature +70 +21.1 +70 +21.1 Total A 142 43.3 142 43.3 Desired batter temperature 75 23.9 80 26.7 x3 x3 x3 x3 Total B 225 71.7 240 80.1 Total B 225 71.7 240 80.1 -Total A -142 -43.3 -142 -43.3 Desired water temp. for cake donuts 83°F 28.4°C 98 36.8 vv Figure from above 98 36.8 Temperature increase during mixing (average: 30°F/17°C) -30 -17 Desired water temperature for yeast-raised donuts 68°F 19.8°C Ratios of Plunger Sizes to Temperature Conversion Donut Weights To convert temperatures from Fahrenheit to Celsius, subtract 32 from °F and divide the result The weights given are for donuts without icings by 1.8. For example, 212°F-32/1.8 = 100°C. or other toppings. They are provided for To convert temperatures from Celsius to reference only, as weights vary according to the Fahrenheit, multiply °C by 1.8 and add 32 to the density of the batter. result. For example, (100°C x 1.8) + 32 = 212°F. Plunger Size Donut Weight per Dozen 1” 5-8 oz/142-227 g 1 7/16” 10-17 oz/283-482 g 1 9/16” 14-21 oz/397-595 g 1 13/16” 19-23 oz/539-652 g °F °C °F °C 55 12.8 340 171.1 60 15.6 345 173.9 65 18.3 350 176.7 70 21.2 355 179.4 75 23.9 360 182.2 80 26.7 365 185.0 325 162.8 370 187.8 330 165....

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