Belshaw Type F Operators Manual

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([phone] (Worldwide)
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OPERATOR’S MANUAL & TECHNICAL SUPPLEMENT

Type F

Cake Donut Depositor

USE THIS MANUAL FOR THE FOLLOWING MODEL VERSIONS:
F00010001, F00160001, F00160003, F0032000DB, F0036000DB,
0227M, 0227M-230, 0227CHS, 0227SL, 0227M-JAPAN, 0227DLX

BELSHAW ADAMATIC BAKERY GROUP • 814 44TH ST NW, SUITE 103, AUBURN, WA 98001 USA

UL-763 NSF-C2

Donut Cutter

Type F

Operator’s Manual

Belshaw Adamatic Bakery Group

th

814 44

Auburn, WA 98001 USA

Phone: [phone]  Fax: [phone]

E-mail: [e-mail]  www.belshaw-adamatic.com

Street NW, Suite 103

If you accept the machine from the shipping
company, you are, in effect, saying that the
machine is in good condition, and you must pay
for the machine.

The Freight Company has accepted
responsibility for the safe delivery of our
machines.

For your protection, inspect the machine to see
that no parts are bent, scratched, or otherwise
damaged.

If any damage has occurred in shipping, file a
freight claim with the shipping company
immediately.

EQUIPMENT RECORD

Please provide the information below when you correspond with us about your machine.

Purchased by _____________________________________________________________________

Installed by ______________________________________________________________________

Date of Installation ________________________________________________________________

Model number ___________________________________________________________________

Serial number

010208

MN-1532EN

Belshaw Adamatic Bakery Group

th

814 44

Street NW, Suite 103

Auburn, WA 98001 USA

Phone: [phone]  Fax: [phone]

E-mail: [e-mail]  www.belshaw-adamatic.com

Contents

1 Operation 1

2 Cleaning 2

3 Maintenance 3

Daily 3
Weekly 3
Every Six Months 4
Storing the Cutter 4

4 Donut-Making Helps 5

Tips on Making Quality Cake Donuts 5
Calculating Correct Water Temperature 6
Ratios of Plunger Sizes to Donut Weights 6
Temperature Conversion 6

Belshaw Adamatic Bakery Group  [e-mail]  Phone [phone]  Fax [phone]

Donut Cutter Type F OM MN-1532EN iii

Preface

The Type F Donut Cutter is designed to cut cake
donut products and deposit them in a variety of
fryers. It is designed to be mounted on a wall, or
on a column, attached to the fryer.

In the European Community, the machine is
available with the following electrical
configurations:

 220 volts, 1 phase, 50 hertz
 380 volts, 3 phase, 50 hertz
 240 volts, 1 phase, 50 hertz
 415 volts, 3 phase, 50 hertz

The Type F Donut Cutter produces only 75.5
dB(A) of equivalent A-weighted sound pressure
at workstations. The C600G-E system (C600G­E, FM600-E, Type F Donut Cutter, FT600-E,
DC600-E, and CA600-E) produces 71.5 dB(A).
This has been determined while running the
cutter with no batter in the hopper, using a Bruel
& Kjaer sound level meter, type 2236.

During production, the operator must move the
Cutter, holding the guide handle, to deposit
donuts in the desired locations in the fryer. The
operator must work safely at all times and read
this manual, following its instructions and
warnings.

A thorough understanding of how to install,
maintain, and safely operate the Type F Donut
Cutter will prevent production delays and
injuries. Heed the following warnings and all
other warnings that appear in this manual:

 Make sure the machine is mounted securely.

Doing so will prevent the machine from
tipping over or falling, which could cause
serious injury.

 When the machine is column-mounted on a

fryer, make sure the fryer is securely fastened
to the floor. If the fryer is not fastened to the
floor, the weight of the cutter could cause the
fryer to tip over, resulting in serious burns,
other injury, or death.

 To avoid being seriously injured, never put

your hand in the hopper while the machine is
connected to the power source.

 To avoid being seriously injured, never put

your hand between the trip arms while the
machine is connected to the power source.

 To avoid electrocution, or other injury,

unplug the machine before attempting any
adjustment, repair, disassembly, or cleaning.

 To avoid damaging the machine, never use

force to assemble, disassemble, operate,
clean, or maintain it.

 Be careful never to get shortening, water, or

other materials on the floor. If anything does
get spilled on the floor, clean the area
immediately. Materials on the floor can
cause people to slip or fall, resulting in
serious injury, or loss of life.

 To prevent unintentional startup and possible

fire, unplug the machine if there is a local
power outage. When the power is restored, it
is safe to plug the machine in again.

 To avoid electrocution, make sure that all

electrical cords are not frayed, or cracked,
and they do not pass through any water, or
shortening.

 Make sure that all electrical cords are routed

so that no one will trip over them.

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iv MN-1531EN Donut Cutter Type F OM

1 Operation

Read each step completely prior to doing what it
tells you to do.

1. Select the desired donut weight as follows:

a. Loosen the dial lock nut on the side of

the cutter head.

b. Turn the pointer to the desired number

on the dial. (The higher the number, the
larger the donuts will be.)

c. Tighten the dial lock nut.

WARNING

To avoid serious injury, never adjust the

product size while the motor is on.

2. Put dough into the hopper.

3. Move the power switch on the motor to the
ON position.

4. Expel any air that is trapped in the cylinder
as follows:

a. Hold a bowl under the cutter.

b. Squeeze the clutch lever toward the

handle, and allow two or three donuts to
drop into the bowl.

c. Release the clutch lever.

d. Put the donuts back in the hopper.

5. Swing the cutter over the fryer kettle and
squeeze the clutch lever to deposit donuts in
the fryer. You should move the cutter about
4”/10 cm after every cut.

If the thermal overload circuit breaker cuts
off the power to the motor during operation,
push the red reset button.

WARNING

To avoid serious injury, never put your

hand in the hopper, under the hopper, or

between the trip arms while the machine is

connected to the power source.

6. To use the last of the dough in the hopper,
use a rubber or plastic spatula to push the
dough to the bottom of the hopper. Do not
use a metal utensil; it could scratch the
hopper.

7. When you are done cutting donuts, release
the clutch lever and swing the cutter away
from the fryer kettle.

Belshaw Adamatic Bakery Group  [e-mail]  Phone [phone]  Fax [phone]

Donut Cutter Type F OM MN-1532EN 1

2 Cleaning

Clean the Type F Donut Cutter after every use.
Follow these steps:

1. Turn the motor off and disconnect the
machine from the power source.

WARNING

To avoid electrocution or other injury,

unplug the machine before cleaning.

2. Put one of your hands underneath the
cylinder.

CAUTION

If you do not keep your hand under the

cylinder when you loosen the plunger, the

plunger will fall on through and be

damaged.

3. Loosen the wing nut that holds the crown
bearing in place.

4. Remove the trip arm guard.

6. Open the hinge clamp and remove the
hopper, and the plunger, by pulling them
forward.

7. If desired, remove the cylinder from the
hopper. If you cannot remove it at first, run
hot water on the hopper and cold water on
the cylinder, and try again.

8. Wash the cutter, hopper, and cylinder
separately, using warm water, a mild
detergent, and a non-abrasive scrubber.

9. Rinse these parts in clear water.

10. Dry the parts.

11. If desired, wipe the rest of the machine using
a damp cloth.

WARNING

To avoid electric shock, serious burns, and

equipment damage, never allow water to

enter the cutter head or the motor.

5. Loosen the wing nut that holds the hinge
clamp in place.

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2 MN-1532EN Donut Cutter Type F OM

3 Maintenance

WARNING

To avoid electrocution or other injury,
unplug the machine before performing

maintenance.

WARNING

If grease gets on the floor, clean the area

immediately. Grease on the floor can cause

someone to slip, fall, be seriously injured,

or even die.

Daily

Taking Care of the Plunger and
Cylinder

The plunger and cylinder are precision
equipment. Always handle them carefully and
avoid dropping them. If you do, they will
perform well for years.

Weekly

WARNING

DO NOT allow grease/lubrication to get

into the donut hopper, or to come in

contact with the donut mixture.

Lubricating the Shaft

Once a week, put one drop of food grade 30­weight oil through the lubricating hole that is in
the cam case, right next to the dial. (This hole is
tapered; do not confuse it with the access hole in
the dial, which is larger and not tapered.)

Lubricating the Cams and Trip
Arm Pivot Pins

Once a week, apply several drops of food grade
30-weight oil through each of the two holes in
the top of the cam case. (The rear hole is for
lubricating the trip arm pivot pins. The other
hole is for lubricating the cams.)

Every day, after you clean and dry the plunger
and the cylinder, coat them with a thin film of
cooking oil. Doing so will keep them from
rusting.

Lubricating the Center Rod

Before starting and after every two hours of
operation, apply several drops of edible-grade
mineral oil to the center rod, directly above the
trip arm guard. This will allow the center rod to
move smoothly through the crown bearing.

Belshaw Adamatic Bakery Group  [e-mail]  Phone [phone]  Fax [phone]

Donut Cutter Type F OM MN-1532EN 3

Draining the Cam Case

Once a week, drain the oil out of the cam case as
follows:

1. Remove the trip arm guard, hopper, and
plunger.

2. Lift the frame assembly off of the pivot arm
pin.

3. Hold the frame assembly so the trip arms
point downward and allow any accumulated
oil to run out of the cam case.

4. Wipe the excess oil from the trip arms and
the cam case.

5. Put the frame assembly back on the pivot
arm pin.

6. Re-install the plunger, hopper, and trip arm
guard.

Lubricating the Cam Shaft

Once a week, lubricate the camshaft as follows:

1. Disconnect the machine from the power
source.

2. Loosen the wing nut that holds the crown
bearing in place.

3. Turn the dial so the trip arms spread apart.

4. Use a narrow paintbrush to apply edible­grade grease to the camshaft through the
opening between the trip arms.

5. Hand-tighten the wing nut that holds the
crown bearing in place.

Every Six Months

Every six months replace the oil in the gearbox
as follows:

1. Remove the trip arm guard, hopper, and
plunger.

2. Lift the frame assembly off of the pivot arm
pin.

3. Remove the plug from the fill hole.

4. Allow the oil to drain from the gearbox into
a suitable container.

5. Recycle or dispose of the used oil properly.

6. Pump 90-weight oil into the gearbox until it
begins to overflow.

7. Allow the excess oil to drain out of the hole.

8. Replace the plug.

9. Wipe the oil off of the gearbox exterior.

10. Put the frame assembly back on the pivot
arm pin.

Lubricating the Gears and the
Clutch

The oil in the gearbox should come up all the
way to the fill hole, which is located on the lower
part of the gearbox. Once a week, check the
level of the oil and, if necessary, add oil, as
follows:

1. Make sure the F machine is mounted in the

upright operating position.

2. Remove the plug from the fill hole.

3. Check the oil level.

4. If necessary, pump 90-weight oil into the

gearbox until it begins to overflow.

5. Allow the excess oil to drain out of the hole.

6. Replace the plug.

7. Wipe the oil off of the gearbox exterior.

11. Install the plunger, hopper, and trip arm
guard.

Storing the Cutter

If the cutter is to be stored for any length of time,
please use the following procedure:

Store the cutter upright. If it cannot be stored
upright, drain the oil from the gear box. (The
gearbox is not “watertight,” and should not be
sprayed with water for cleaning purposes).

Belshaw Adamatic Bakery Group  [e-mail]  Phone [phone]  Fax [phone]

4 MN-1531EN Donut Cutter Type F OM

4 Donut-Making Helps

Tips on Making Quality
Cake Donuts

 Use the correct batter temperature.

In general, the correct batter temperature is

75-80F/24-27C. Check the mix
manufacturer’s instructions, as the
recommended temperature range may vary.

If the batter is too warm, the donuts will lack

volume and may “ring out” or be misshapen.
If the batter is too cold, the donuts will stay
under the shortening too long, fry too
slowly, and crack open or ball up. They
may also absorb excess shortening and lose
volume.

 Use the correct floor time.

A floor time of 10 minutes between mixing

and cutting allows the baking powder to
react with the water. This helps the donuts
attain the proper volume the proper level of
shortening penetration.

If the floor time exceeds 30 minutes, the mix

will gas off, the donuts will lose volume and
shape and will absorb too much shortening.

If the shortening is too cold, the donuts will
spread too rapidly, will form large rings, will
tend to crack open, will be too light in
appearance, and will absorb too much
shortening.

 Maintain the proper shortening level. We

recommend a distance of 1 1/4” between the
cutter and the shortening.

If the shortening is too deep, the donuts may

not turn over when they reach the turner,
causing them to cook unevenly.

If the shortening is too shallow (too far

below the cutter), the donuts may not drop
flat, may turn over while submerging and
surfacing, and may become irregular,
cracked, or rough-crusted.

 Ensure that the donuts absorb the right

amount of shortening.

Donuts should absorb 1-1/2 to 3 oz/42 to 85

g of shortening per dozen, depending on
their weight. You can achieve proper
absorption by following tips 1-3.

 If the donuts do not absorb enough

shortening, they will not keep well.

 Use the correct frying temperature.

The correct shortening temperature for

frying is 370-380F/188-193C.

If the shortening is too hot, the donuts will

fry too quickly on the outside and will lose
volume. The donuts may also become dense
inside.

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Donut Cutter Type F OM MN-1532EN 5

If they absorb too much shortening, they

will lose volume and may become
misshapen. If this happens, follow tips 1-3,
mix the batter a little longer than usual, turn
the donuts as soon as they become golden
brown, and turn the donuts only once.

Calculating Correct Water
Temperature

The following is an example of how to calculate
the correct water temperature to use. You must

Cake Donuts Yeast-Raised Donuts

Room temperature 72 22.2 72 22.2

Dry mix temperature +70 +21.1 +70 +21.1

Total A

Desired batter temperature 75 23.9 80 26.7

x3

Total B

Total B

-Total A

Desired water temp. for cake donuts

Temperature increase during mixing (average: 30F/17C)

Desired water temperature for yeast-raised donuts

F

142 43.3 142 43.3

225 71.7 240 80.1

225 71.7 240 80.1

-142 -43.3 -142 -43.3

83F

use your own room temperature, dry mix
temperature, desired batter temperature, and, if
you are making yeast-raised donuts, estimated
temperature increase during mixing.

x3 x3 x3

Figure from above 98 36.8

C

28.4C

98 36.8

F



-30 -17

68F

C



19.8C

Ratios of Plunger Sizes to
Donut Weights

The weights given are for donuts without icings
or other toppings. They are provided for
reference only, as weights vary according to the
density of the batter.

Plunger Size Donut Weight per

Dozen

1” 5-8 oz/142-227 g
1 5/8” 14-17 oz/397-482 g
1 3/4” 16-20 oz/454-567 g
1 7/8” 19-24 oz/539-680 g

2" 22-27 oz/624-765 g

Temperature Conversion

To convert temperatures from Fahrenheit to
Celsius, subtract 32 from F and divide the
result by 1.8. For example, 212F-32/1.8 =
100C. To convert temperatures from Celsius
to Fahrenheit, multiply C by 1.8 and add 32 to
the result. For example, (100C x 1.8) + 32 =
212F.

F C F C

55 12.8 340 171.1
60 15.6 345 173.9
65 18.3 350 176.7
70 21.2 355 179.4
75 23.9 360 182.2

80 26.7 365 185.0
325 162.8 370 187.8
330 165.6 375 190.6
335 168.3 380 193.3

Belshaw Adamatic Bakery Group  [e-mail]  Phone [phone]  Fax [phone]

6 MN-1531EN Donut Cutter Type F OM

Donut Cutter

Type F

Technical Supplement

Belshaw Adamatic Bakery Group

814 44

Phone: [phone]  Fax: [phone]

E-mail: [e-mail]

http://www.belshaw-adamatic.com

th

Street NW, Suite 103

Auburn, WA 98001 USA

http://www.belshaw.com

If you accept the machine from the shipping
company, you are, in effect, saying that the
machine is in good condition, and you must pay
for the machine.

The Freight Company has accepted
responsibility for the safe delivery of our
machines.

For your protection, inspect the machine to see
that no parts are bent, scratched, or otherwise
damaged.

If any damage has occurred in shipping, file a
freight claim with the shipping company
immediately.

EQUIPMENT RECORD

Please provide the information below when you correspond with us about your machine.

Purchased by _____________________________________________________________________

Installed by ______________________________________________________________________

Date of Installation ________________________________________________________________

Model number ___________________________________________________________________

Serial number

011012

MN-1533EN

Belshaw Adamatic Bakery Group

814 44th Street NW, Suite 103

Auburn, WA 98001 USA

Phone: [phone]  Fax: [phone]

E-mail: [e-mail]

http://www.belshaw.com

http://www.belshaw-adamatic.com

Contents

1 Installation 1

Unpacking and initial cleaning 1
Preparing to Mount the Cutter on the Wall 1
Installing the Wall Plate 1
Installing the Swing Arm 2
Preparing to Mount the Cutter on the Column 2
Installing the Cutter 5
Filling the Gear Box 5
Installing the Motor 5
Installing the Motor Coupling Covers 6
Installing the Plunger and Hopper 6

2 Troubleshooting 7

Adjusting the Spacing of the Trip Arms 12
Adapter Kits 13

3 Plunger Info 14

French Plunger Drawing (7B-1001) 15
French Plunger Cleaning Instructions 16
Care Maintenance & Cleaning Instructions for Plungers, Cylinders & Hoppers 17
Service Bulletin #254F (#0291 Extension Arm Limiting Bracket Installation Instructions) 18

4 Parts Info 19

5 Appendix 20

Parts List Drawing Insert Page Insert

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Donut Cutter Type F TS MN-1533EN iii