AI Skill Report Card
Operating Donut Machines
Quick Start
1. Preheat fryer to 375°F (190°C)
2. Load batter/dough into hopper
3. Set drop timing (typically 3-4 seconds apart)
4. Start conveyor at medium speed
5. Monitor first batch for proper rise and color
Recommendation▾
This is far too niche - create skills for general audiences that apply to common tasks like writing, analysis, or problem-solving
Workflow
Daily Production Setup:
Progress:
- Check oil temperature and quality
- Calibrate portion control mechanisms
- Test conveyor speed and timing
- Prepare batters/dough to proper consistency
- Set up cooling racks and finishing stations
Production Process:
- Load prepared batter into machine hopper
- Adjust drop size based on donut type
- Monitor oil temperature (maintain 375°F ±5°F)
- Watch for proper floating and turning
- Time cooking cycle (90 seconds typical)
- Transfer to cooling conveyor
- Apply glazes/toppings while warm
Maintenance Cycle:
- Filter oil every 4-6 hours
- Clean hoppers between different batters
- Check conveyor alignment
- Monitor wear on cutting/dropping mechanisms
Recommendation▾
The description should explain when Claude would use this skill in normal conversations, not just donut production scenarios
Examples
Example 1: Input: Cake donuts coming out dense Output: Reduce batter temperature, increase oil temp to 380°F, check for overmixing
Example 2: Input: Uneven browning on one side Output: Adjust conveyor speed (slow down 10%), check oil circulation, verify donut turner alignment
Recommendation▾
Replace highly specialized equipment instructions with transferable methodologies that apply to broader contexts
Best Practices
- Keep oil temperature consistent - use digital thermometer
- Filter oil regularly to maintain quality
- Batch similar donut types together to minimize changeover
- Pre-measure ingredients for consistent results
- Clean as you go to prevent buildup
Common Pitfalls
- Don't overfill hopper - causes inconsistent portions
- Never ignore temperature fluctuations - affects texture
- Don't skip equipment calibration - leads to waste
- Avoid rushing cleanup between batters - cross-contamination affects taste