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.
Dining Chairs
A donut shop with seats sells coffee as well as boxes, and coffee is the half of the ticket with the margin in it.
Glaze reads as shine, and shine only happens when the light is aimed at the case rather than at the ceiling.
Pink / 63 - 85cm
People here want five minutes and a view of the street rather than a table for four, and the window counter gives them exactly that.
6.5-inch speaker for LS-02 white
Most of the trade is a two-minute transaction, and silence makes a queue feel longer than it is.
Ten benches suits a shop that seats rather than sells out the door, which is a small room rather than a dining hall.
Coffee is half the ticket in a donut shop and it has to survive a queue with one person behind the counter, which a bean-to-cup machine manages and a manual one does not.
14-inch till with a built-in 80 mm printer — one box, one plug, no receipt printer to find room for.
A donut and a coffee leave together, and only the cup carries the name down the street.
Straight Front / 120cm Floor Model
Lit, at temperature and behind glass turns yesterday's shape into today's sale, and in this format the counter is the entire shop.
100 kg/24hours
Iced coffee is what a donut counter sells alongside the box, and all of it goes over ice from here.
Before nine the batch brew outsells espresso here, because nobody in a donut queue is waiting on a shot.
Conical burr grinder, so the espresso side is yours rather than the roaster's default.
Nobody carries twelve donuts in a bag, which makes the printed box the format's second product.
Screen menu behind the counter — the board changes with what came out of the fryer.
Black / 350ml
Ten pitchers, so a barista never has to steam into a jug still warm from the last drink. Coffee is half the margin in a donut shop.
Cold brew on the counter for the warm half of the year.
3150L
Milk drinks and bottled cold drinks in an open chiller beside the till. It sells to the person who already committed to a box and is now waiting for it to be filled.
Espresso is nine-tenths water, and scale in a boiler turns into an unplanned closure on the busiest morning of the week.
A kiosk for the morning queue, which is one long rush and then nothing.
A donut gets eaten with one every single time, which makes it the piece of print this shop hands out more than any other.
The office run, a dozen boxes at once, is what separates a good Friday from an ordinary one, and nobody carries that without a bag.
90 cm
A heated three-tier case for the savoury half — a donut shop that also sells a hot pastry sells lunch.
A dedicated milk steamer, so the bean-to-cup machine is not the only route to a latte.
A warm case for the savoury side of the counter — the sausage roll and the toastie that stop a donut shop being a ghost town at one o'clock.
10 L/h
Soft serve. A donut with soft serve is a dessert item, and it prices like one.
Deposits, fries and turns in one pass. A donut shop is a production line before it is a counter, and this is the line.
Glazes a full tray at once and catches what runs off. Hand-dipping is where the morning batch stops being a batch.
Standard
Fills jam, custard and cream to a set volume. Filled rings carry the highest margin on the board and the least tolerance for guesswork.
QT-18
Yeast-raised donuts are a proofing product, and the fryer only finishes what the cabinet has already decided.
20L
A planetary head heats an enriched dough before it develops it, which a spiral hook of 20 to 50 litres does not.
A donut shop mixes at night and fries at dawn, so the fridge holds tomorrow's production and today's cream at the same time.
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.
Stainless Steel 304
Pans, screens and filling nozzles all carry set sugar, and none of them goes through a machine.
Hand sinks in the bakery and at the counter — an inspection item wherever dough is handled.
Six rows of mini donuts for boxes, events and the pocket-money price point the main line cannot make efficiently.
A 30 L second fryer for cake donuts and specials, so the main line keeps running one recipe.
10L
The spiral is for dough only. Glazes, icings and creams all come off this bowl, and they are most of what goes on and in a donut.
Rounds 30–500 g pieces at a rate a pair of hands cannot. It is what makes an even ring even.
Eighteen trays of retarding, so tomorrow's dough is mixed tonight and the bakery starts at five rather than three.
201 Stainless Steel
Trays, screens and glazing pans through a hood machine. Set sugar glaze is the hardest thing in a bakery to wash off, and it comes off at machine temperature or not at all.
A donut shop that freezes its shaped rings fries to demand instead of guessing the morning's number at midnight.
Air cooling
Fillings and toppings cold, with the storage under the bench. Finishing happens at one station in a donut bakery — glaze, fill, top — and none of it should mean walking to a fridge.
Jam and cream injected at a set dose, so a filled donut is filled all the way through.
Trim and spent dough down the drain rather than into a bin by the fryer.
Three-mould countertop fryer for a second site or a market stall, run off the same recipe.
Oil is the single largest consumable here, and filtering it back into the fryer roughly doubles what a batch of it makes.
Blast-freezes shaped rings, so the morning becomes a fry-and-glaze rather than a mix-proof-fry.
Batter deposited to the gram for cake donuts and muffins.
40*60cm (15.75*23.62in)
The board over the counter is the menu here — nobody is handed a card. Ten panels hold two dozen glazes and the seasonal ring, and a sold-out line comes off in a minute.
The window is the product display in a donut shop, and the sign is what makes somebody turn their head towards it.
A donut shop lives on the morning footfall walking past, and the board that catches it has to stand at the kerb where there is no power.
Double Sided / Rechargeable
The day's flavour goes on the board outside and folds away at close, so it never becomes a fixture anyone has to approve.
Neon over the glazing table — the wall that ends up on every feed.
The whole pitch here is how the product looks, and a floating glazed ring shows it from the far side of the pavement.
A UV cabinet for piping nozzles, cutters and the filling tips that go back into a cream reservoir. Anything touching raw cream and then finished stock is where a donut shop gets into trouble.
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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