Blakeslee DD-60 Manuale utente

SERVICE/PARTS MANUAL

ELECTRIC

FOOD

MIXERS

MODELS

DD-60

DD-80

BLAKESLEE

1844 South Laramie Avenue

Chicago, IL 60804

Phone: (708) 656-0660

BLAKESLEE

Crockford Boulevard

Scarborough Ontario, Canada M1R 3C3

Phone: (416) 751-2625

INDEX

GENERAL INFORMATION 1

INSTALLATION INSTRUCTIONS 2

DESIGN AND USE OF BEATERS, WHIPS AND OTHER ACCESSORIES 3

MIXING INSTRUCTIONS 5

MIXING BOWL CAPACITY CHART 9

AVAILABLE BEATERS, WHIPS AND ACCESSORIES 12

OPERATION 15

PARTS SECTION - Follows page 15.

IMPORTANT -- Please list your Model and Serial Number below:

Model _______________________

Serial Number _______________

This information is required when ordering parts or requesting service information.

GENERAL INFORMATION

Your Blakeslee Mixer is just one piece of equipment that provides extra profit in your operation.

Consistency of performance will reduce waste and maintain better control over yield.

Your Blakeslee-built mixer has been designed and engineered to assist you in the quick and easy

preparation of fine tasting, quality foods. It is a valuable machine deserving the same maintenance and

attention your other kitchen equipment now receives. By following the suggestions In this booklet, your

mixer will operate for many trouble-free years.

This booklet has been prepared to give you the necessary knowledge for correct operation,

load, and lubrication of your mixer.

The food service operator will also be able to save you labor during the cleaning process due to the

smooth surfaces and the design of the Blakeslee mixer. Each beater, whip and attachment is engineered to

perform specific jobs for you. The planetary action of Blakeslee Mixers (beater travels around the

circumference of the bowl as it rotates) assures you of a perfectly blended mix every time.

Diagram shows complete coverage of

bowl by planetary action of beaters

IMPORTANT -The mixers must be in gear for the mixer to start.

-1-

1. Place Mixer in correct location with proper clearance between wall and/or adjacent equipment.

2. Level machine with shims.

3. No bolting is required to the floor.

4. Connect electrical conduit to left side of machine. Check rotation of motor by arrow on planetary cover.

Planetary shaft should rotate as shown.

5. Checking the oil level Is not required due to the permanent lubrication used.

-2-

DESIGN AND USE OF BEATERS, WHIPS &OTHER ACCESSORIES

Each beater and whip has been designed to do a particular type of work. Use only that beater or whip

for the work for which it was designed. For example: Never use a batter beater for mixing heavy

doughs. Always use an "H" or a "SPIRAL" dough hook for dough work.

Following are illustrations of the different types of beaters and whips with an explanation of the work

and the use for which they were designed.

BOWL EXTENSIONS

Extension Rims are merely vertical sided Splash Covers. They are not covers in form

but do provide higher side walls to prevent throw-out of ingredients. Usually they are

not recommended because they are often invitations to overloading a machine beyond

its point of maximum efficiency. Extension rims permit more air

to enter the bowl and prevents splash of light ingredients.

The true capacity of a Mixer is not the amount of material that can be put in the bowl of the amount of total

batch which can be mixed within the power of the motor. The true capacities and the most efficient

(therefore the best money makers) are the ideal loads which permit a Mixer to operate at peak efficiency,

so far as development, yield or aeration have their effect on the mixing operation.

"SPIRAL" DOUGH HOOKS

(Available for 60 and 80 qt. bowls only)

Used for mixing bread .of roll dough of standard consistency, biscuits, meat loaf. etc. The

"SPIRAL" dough hook is a special dough hook for mixing heavy doughs such as white, graham

or rye bread, noodles, pretzels, Italian bread and pizza. Dough hooks should always be operated

at stow speed only. Do not use other types of beaters for dough work; doing so will result in

damage to either the beaters or to the mixer proper. Never exceed capacities as listed.

"PK" PASTRY KNIFE

Used for cutting flour and shortening together in pie dough, pastry shells and for cutting

lard or shortening into flour. The "PK" pastry knife should always be used for such work

so that pie crusts, etc. are mixed with as little rubbing as possible and so that the

shortening will be in small pieces to produce a flaky product.

-3-

SPLASH COVERS

These items provide means for reducing splash of throw-out on certain mixers when, for reasons of

speed, the operator prefers to start in a higher speed or progress quickly to a high speed in order to

complete a batch. These are valuable accessories but would not be used to increase the mixing

capacity of any particular machine, beyond its recommended maximum. They are convenience

Items, not capacity increasers. The best functioning of Blakeslee Mixers depends on leaving room for proper

material aeration or manipulation. Use splash Covers or Extenders only for containing ingredients. They are

efficient for their intended use, but if a Mixer is overloaded and a Splash Cover is used, aeration is reduced due

to restriction in the area where air enters the mix. The capacity chart located on the column of the Mixer is a

good guide for maximum efficient use for the Mixer. Experience will have to dictate exact top capacity and

Splash Cover use under your own needs.

"B" BATTER BEATER

Furnished as part of standard equipment. Used for mixing batters such as cake and muffin batters,

creaming butter, mashing potatoes and vegetables, light cakes. Icings and the average run of light

work. Never use this beater for heavy dough work. When mashing potatoes, etc., it is advisable to

start with the bowl at Its lowest posi ion and then as the potatoes or other ingredient break up, the

bowl should be gradually raised to its working position. This procedure eliminates severe strain to

the beater and to the mixer proper and consequently adds to their life and efficiency.

"W" WIRE WHIP

Furnished as part of standard equipment. Used for whipping, creaming, beating eggs, meringues,

small amounts of mayonnaise, icings and for whipping milk or cream into mashed potatoes after

they have been broken up with "b" batter beater.

-4-

MIXING INSTRUCTIONS

Operators have their own pet ways of operating their mixing machines, so no attempt will be made to set up

iron clad instructions, but there are certain general principles that should be followed in the various operations. These

general principles as listed below should be helpful to old and new operators.

GENERAL POINTS FOR PROPER OPERATION

NOTE: Refer to Mixing Chart before filling bowl.

1. Always start with the bowl in its lowest position.

NOTE: When mashing potatoes, kneading dough, or any operation of a similar nature, it is

adviseable to start the beating with the bowl at its lowest position and as the potatoes or

other ingredients break up, the bowl should be gradually raised to its working position. This

procedure eliminates severe strain to the mixer and consequently adds to its life and

efficiency.

2. In general, start all mixing at slow speed.

3. Gradually raise bowl and its contents to working position.

4. Always return to the neture position when finishing a mix. ±

5. Bowl should be filled to at least half capacity for best results.

6. Make sure that bowl-to-beater clearance is about 1/8". Place a 1/8" layer of paper on

bottom of bowl to check bowl-to-beater clearance. See instructions on how to raise or

lower the beater lock should adjustment be necessary for proper bowl-to beater

clearance.

WHIPPING CREAM

The "W" wire whip (refer to Beaters 6 Whip chart) should be used for whipping cream. Cream to be

whipped should be 24 hours old, should contain 30% butter fat and should be well chilled, in fact near freezing

temperature is desirable, since the cooler the cream, the better the whipping. Warm cream may turn into butter

instead of whipped cream.

To prevent splashing out of the bowl. start whipping the

cream at slow speed and increase the speed as the cream thickens or use a "bowl splash cover" attachment on

the bowl.

EGG WHITES

Use the "W" wire whip and be sure that the eggs are at room temperature and that both the mixing bowl and

"W" wire whip are free from all traces of fact or oil, or egg whites won't whip. In some installations one bowl will be

kept and used exclusively for the oily type mixes. Start beating the eggs at low speed and gradually increase the

speed.

-5-

MERINGUES

Use the "W wire whip. Meringues can be made perfect by the gradual addition of sugar to eggs which have

not been too stiffly beaten.

MASHING POTATOES

Use the "B batter beater and pre-heat the bowl and beater. Lower the mixing bowl before putting in the

potatoes to be mashed so that the breaking up starts with the bowl at its lowest position; then as the potatoes break

up, graudally raise the bowl to its working position. This procedure eliminates severe strain to the mixer and the batter

beater. Start the operation on low speed. When the potatoes have been broken up, stop the mixer and add the milk or

cream, butter and seasoning. Many operators like to change to the "W" wire whip or the "M" four wing whip for

whipping in the milk or cream since more of a whipping action is obtained to produce a fluffier mashed potato.

CAKE BATTERS AND COOKIE POUCH

Use "B" batter beater. Butter or shortening can be thoroughly creamed in about 10 minutes.. The butter or

shortening should be at room temperature. Always lower the bowl and start on slow speed and then gradually raise

the bowl to its working position. Sugar should be added to recipes at a medium speed. When all of the sugar has

been added, stop the mixer and scrape down the sides of the mixing bowl with a spatula to insure a smooth mix. Be

careful not to add sugar until the butter or shortening has been thoroughly creamed. Some recipes call for yolks and

whites to be beaten separately. This is not necessary with your Blakes-lee Mixer as the mechanical mixing is efficient

enough to allow the addition of whole eggs. When adding dry ingredients, stop the mixer occasionally and scrape the

upper part of the bowl with a spatula to make sure that every portion will beefficiently mixed into the recipe. Always

operate the mixer on slow speed while adding dry ingredients. Many operators use the Blakeslee-Built bowl extension

ring to help confine ingredients to the mixing bowl. Add dry ingredients alternately with liquid, staring and ending with

dry ingredients. .Do most of the beating before the flour and milk are added. Over beating after addition of these two

ingredients causes a sub-standard mixture.

MIXING DOUGH

Always use the spiral dough hook for mixing heavy doughs. Do not overload the mixer with too large

batches. (See the capacity chart of this booklet for capacities of the various size bowls.) When using the spiral

dough hook, the mixing should be started at low speed only with the bowl in the lowest position; then as the mixing

continues, the bowl should be gradually raised to its working position. Remember -an increased mixing time means

a decreased fermentation time. Weighing materials each mixing time will insure a standard product. Stop the mixer

occasionally to lower the dough mass from the hook and to scrape the bowl.

IMPORTANT In mixing heavy dough, be sure to use the dough hook, be sure not to overload the mixer (see

the capacity chart), and be sure to start the mixer on low speed with the bowl In its lowest position.

BISCUIT MIX

Use "W" wire whip and bowl extension ring (to confine ingredients to bowl). Mix shortening and dry

ingredients until shortening is blended and mixture is granular in appearance. Turn off mixer. Scrape bowl down

with bowl knife. Store in covered can until ready for use. (Use beater or dough hook when adding liquid; start mixing

on slow speed and bowl In lowest position, then gradually raise to working position. Do not over mix.)

PASTRIES

Use the "PK" pastry knife, as pastries should be mixed with as little "rubbing" as possible. The "PK" pastry

knife leaves the shortening In small pices to produce as flaky product. Remember, over-worked dough makes tough

pastry, and working in too much flour tends to toughen pastry.

SWEET DOUGH

For best results use the "SD" sweet dough beater.

-7-

ELECTRICAL

"Start-Stop" Push buttons are used to operate the mixer which are protected by rubber caps. There is a

thermal overload device with automatic resetting for protection, internally mounted. On all machines over

250 volts primary, a transformer is supplied to reduce, voltage to the pilot circuit.

A timer is available as an option which would shut off the machine in any speed after pre-set time has

expired. Normal operation is obtained by setting timer to "HOLD" position. When timer Is set at "O", the start

button, becomes a jog button, permitting intermittent operation at the push of a button.

LUBRICATION

The planetary and spiral-beveled gears are self-lubricated for life. The lubrication used is micromly

grease and must be re-applied if gears are ever replaced. While the transmission uses Mobil "delvic 1"

synthetic oil which should last the normal life of the mixer. No lubrication is required for the auxiliary

drive hub.

If lubrication is applied to the auxiliary hub a grease-like substance will possibly leak out causing damage to

the product.

Application of any lubrication Voids Warranty.

-8-

Questo manuale è adatto per i seguenti modelli

Indice

Altri manuali Blakeslee Elettrodomestico da cucina

Blakeslee

Blakeslee D-18 Manuale elenco delle parti

Blakeslee

Blakeslee D-19 L Scheda tecnica

Blakeslee

Blakeslee S-15 Guida all'installazione

Manuali Elettrodomestico da cucina popolari di altre marche

Tayama

Tayama TYG-35AF Manuale utente

AEG

AEG 43172V-MN Manuale utente

REBER

REBER Professional 40 Guida utente

North American

North American BB12482G / TR-F-04-B-NCT-1 Manuale utente

Presto

Presto fountain popper Manuale utente

Westmark

Westmark 1035 2260 Manuale utente

Zanussi

Zanussi ZCG64396XA Manuale utente

HOFFEN

HOFFEN SM-9302M Manuale utente

Philips

Philips HD3133 Manuale utente

Ronco

Ronco Beef Jerky Manuale utente

Hendi

Hendi 470411 Manuale utente

Livoo

Livoo MEN386 Manuale utente

Vogue

Vogue D446 Manuale utente

croydon

croydon WR-10313-700 Manuale utente

ADE

ADE AUTOMATIC-L Manuale utente

Chefman

Chefman RJ43-SQ Series Manuale utente

Vacmaster

Vacmaster VP680 Manuale utente

Jetmaster

Jetmaster 900HG Manuale utente