Las Vegas, Nevada — Moline Machinery marked 80 years of service to the baking industry by presenting a full lineup of new donut technology at IBIE.

The highlight was a next-generation, fully automated mid-capacity donut system that includes a compact autoloading stamper, a self-cleaning proofer, a LIBRA Series thermal-fluid fryer with continuous oil filtration, and the DonutKing cake donut depositor.

This advanced system allows bakers to switch products in less than a minute, helping operations stay efficient during daily use.

The company also drew attention to its massive 40-foot LIBRA series electric donut fryer.

Scheduled for commissioning in fall 2025 along with a makeup and proofing system, this fryer will rank among the world’s largest donut frying installations.

Another innovation on display was the Sugar Glazer, Designed for finishing yeast-raised or cake donuts, the machine fully coats donuts in granulated or cinnamon sugar while keeping each donut in neat rows.

This approach prevents the damage often caused by traditional tumbling methods.

Completing the showcase was a selection of Moline’s custom rotary cutters, each built with modern sanitary design for easy cleaning and safe food production.

By merging automation with food safety, Moline Machinery demonstrates its ongoing commitment to supporting commercial bakers with efficient, high-quality solutions that meet the demands of today’s busy production lines.

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Photo by: moline.com