Overview
The Donut Robot® Series Automatic Fryers, ranging from Mark I to Mark IX, are designed to automate the process of depositing, frying, turning, and dispensing both cake and yeast-raised donuts. These machines aim to enhance donut quality while reducing costs and labor requirements. They are particularly beneficial for exhibition-style production, increasing customer engagement and loyalty.

Features
- Heating Options: Electric heating is standard across all models, with Mark II and Mark II GP also available in gas-heated versions (not available in the EU).
- Mini-Donut Production: 'GP' models are tailored for mini-donuts, featuring specialized hoppers and conveyors.
- Adjustable Settings: All models allow for frying time and temperature adjustments. Models from Mark II onwards can reduce cake donut production by half with a switch.
- Depositors: The standard automatic cake donut depositor is included in Mark I, II, and V, accommodating various plungers and attachments. Mark VI can use either Type ‘F’ or Donut Robot® depositors, while Mark IX uses the automatic Type ‘N’ depositor.

Production Capacity
The fryers have a production capacity ranging from 156 to 1350 donuts per hour, with higher outputs for mini-donuts. Production can be adjusted based on demand.

Dimensions and Power
The document provides detailed dimensions and power requirements for each model, including shipping weight and oil capacity. Models vary in size and power consumption, with options for different voltage and phase configurations.

Certifications and Compliance
- ETL listings conform to UL-197 and NSF-4 standards.
- Mark I is CE certified, while Mark II Gas and Mark VI ‘Deep’ models are not certified.

Additional Options
Optional features include electric conveyors, multiple turners, submergers, and the INSIDER™ ventless cabinet for locations without exterior ventilation. An automatic proofer is available for the TM-VI model.

Conclusion
Belshaw's Donut Robot® fryers offer a comprehensive solution for automated donut production, catering to various production needs and enhancing operational efficiency in bakeries.