Knocking out* at 100 degree + air temp. Thank the gods we had a walk in freezer for a cooldown after....
*A thankless task at the best of times: take a rack of loaves out of the oven, knock them out onto cooling racks. If it's brass monkeys, you get sweaty. Summer? Hoo boy.... I still have burn marks on my arms where the gloves weren't quite long enough - you always end up catching yourself at some point.
Oh, yeah, and the day one of the bakers pretty much chopped a whole finger off. He puts the dough into the hopper and flips the lip down, but doesn't get his hand out of the way in time. The lid isn't sharp, but it does have a powerful scissor action. Baker wanders round to us cradling hand. 'Um, guys, I may have got some blood in the machine....' and then faints.(He did manage to get it all stitched back on, and got four weeks off work during the World Cup - we wondered whether it was all a cunning plan...) We had to shut down production while the plant was sterilised, and while most were sympathetic when we explained, some customers did NOT give a crap, because where was their bread?
Customers squishing a loaf to see if it was fresh, *squidge squidge* and then refusing to buy it because it was squashed. /facepalm.
Oh, and yeah, when they wire up the counter wrong, and you put your hand in just the wrong place and get lobbed across the room by an electric shock. I'd tell you more about that one, but my brain pretty well scrambled for a little while
Oh, and if I EVER see a doughnut again, it will be too soon.