INSTALLS/CONSTR. I BAKERY I RESTAURANT
The Thermoglaze system successfully addresses a common complaint with frozen donuts — stale taste and poor
shelf-life after thawing. Frozen donuts that are reconstituted using the Thermoglazesystem have greater moisture content and longer shelf-life than those thawed in air. In fact, donuts produced on the Thermoglaze system approach,
The Thermoglaze system does not require a ventilation hood, does notutilize shortening, and improves glaze yield — reducing both set-up costs and operating costs.