Like other types of concession foods, it’s easy to see why donuts need specialty cooking equipment. The little rings need a wide, square vat to allow plenty of them to be cooked at the same time. For cooking, they have to be kept away from the heating elements and submerged in the oil, something that is accomplished with a pair of grates that are lowered into the vat. Finally, they need a drainboard to allow excess oil to run off them before they’re served. These units are great for hotels that want to add a scratch-made touch to their continental breakfast bars, upscale restaurants that will create unique recipes, and concession stands that will sell these little cakes by the dozen.