Donut shop and doughnut bakery equipment for a morning that has to be finished before the door opens: a depositing fryer, a glazing table that catches what runs off, controlled proofing, and the case they all end up in.
A donut shop is a bakery that sells for six hours and produces for four. The list below is the yeast-raised route — mixed, proofed, fried, glazed, filled — because that is what the fryer and the proofer are sized for. If you are opening a cake-donut or a mini-donut concession instead, that is a shorter list and we will quote it separately.
Quantities assume a counter site with a morning peak and a coffee menu alongside. Boxes, cups and napkins are picked separately, since they carry your branding. Send your floor plan and the daily count you expect, and we adjust before quoting.
Anti-glare spots on the case. Glaze reads as shine, and shine needs light aimed at it.
Booths for the shops that seat rather than sell out the door. Ten benches is a small room, not a dining hall.
Bean-to-cup with a touchscreen. Coffee is half the ticket in a donut shop and it has to survive a queue with one person behind the counter.
14-inch till with a built-in 80 mm printer — one box, one plug, no receipt printer to find room for.
Printed cups. A donut and a coffee leave together and the cup is what carries your name down the street.
The front counter. Lit, at temperature and behind glass, which is what turns yesterday's shape into today's sale.
Two jugs of filter coffee. In a donut shop the batch brew outsells espresso before nine.
Conical burr grinder, so the espresso side is yours rather than the roaster's default.
Printed boxes for the half-dozen and dozen. The box is the format's second product — nobody carries twelve donuts in a bag.
Screen menu behind the counter — the board changes with what came out of the fryer.
A heated three-tier case for the savoury half — a donut shop that also sells a hot pastry sells lunch.
20–50 L spiral for enriched dough. A planetary head heats a donut dough before it develops it.
Double-door reach-in for dairy, eggs, fillings and retarded dough.
3000 m³/h of electrostatic extraction over the fryer. A donut fryer runs all morning, and ductless is what makes that possible in a unit with no riser.
Wash, rinse and sanitize for pans, screens and filling nozzles.
Hand sinks in the bakery and at the counter — an inspection item wherever dough is handled.
Glazes, icings and creams. The spiral is for dough only — this is everything that goes on and in it.
Eighteen trays of retarding, so tomorrow's dough is mixed tonight and the bakery starts at five rather than three.
Hood-type machine for trays, screens and the glazing pans.
Reach-in freezer for par-fried stock and frozen fruit fillings.
Cold prep for fillings and toppings, with the storage under the bench doing it.
Blast-freezes shaped rings, so the morning becomes a fry-and-glaze rather than a mix-proof-fry.
Backlit menu panels over the counter — in counter service, the board is the menu.
Illuminated fascia sign plus the entrance and window plates.
Double-sided pavement sign that charges itself. A donut shop lives on the morning footfall walking past.
Holographic fan in the window — a floating ring with no screen behind it.
Catalog prices at the quantities listed, excluding shipping, duties and installation. Send a request and we confirm current pricing and lead times for your build.
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