Belshaw Type F Operators Manual

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O P E R AT O R ’ S M A N UA L & T E C H N I C A L S U P P L E M E N T

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

UL-763 NSF-C2

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

Donut Cutter

Type F

Operator’s Manual

Belshaw Adamatic Bakery Group

814 44th Street NW, Suite 103

Auburn, WA 98001 USA

Phone: [phone] Fax: [phone]

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

010208 MN-1532EN

Belshaw Adamatic Bakery Group

814 44th 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

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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 (C600G- E, 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.

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

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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.

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

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.

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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.

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.)

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.

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.

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.

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Donut Cutter Type F OM	MN-1532EN	3

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.

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.

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.

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).

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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.

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.

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.

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.

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Donut Cutter Type F OM	MN-1532EN	5

Calculating Correct Water Temperature

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

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

	Cake Donuts									Yeast-Raised Donuts
				F				C					F				C
Room temperature	72					22.2				72					22.2
Dry mix temperature				+70		+21.1							+70		+21.1
Total A	142					43.3				142					43.3
Desired batter temperature	75					23.9				80					26.7
Total B				x3				x3					x3				x3
	225					71.7				240					80.1
Total B	225					71.7				240					80.1
-Total A		-142					-43.3			-142					-43.3
Desired water temp. for cake donuts		83 F				28.4 C				98					36.8
						Figure from above				98					36.8
Temperature increase during mixing (average: 30 F/17 C)											-30					-17
Desired water temperature for yeast-raised donuts											68 F				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 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

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