Belshaw Brothers Type B General Manual

Donut Depositor

Type B

Operator’s Manual

and

Technical Supplement

Belshaw Bros., Inc.
814 44th Street NW, Suite 103
Auburn, WA 98001 USA
Tel: [phone]
Fax: [phone]
Toll Free (US): 1-800-578-2547
E-mail: [e-mail]
www.belshaw.com

Donut Cutter

Type B

Operator’s Manual

Belshaw Bros., Inc.

814 44th Street NW, Suite 103

Auburn, WA 98001 USA

Phone: [phone] • Fax: [phone]

Email: [e-mail] • 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.

IMPORTANT

Keep this manual for reference purposes.

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 ______________________________________________________________________

011608

MN-1527EN

Belshaw Bros., Inc.

814 44th Street NW, Suite 103

Auburn, WA 98001 USA

Phone: [phone] • Fax: [phone]

Email: [e-mail] • http://www.belshaw.com

Contents

1 Operating 1
2 Cleaning 2
3 Maintenance 3

Lubrication 3
Care, Maintenance & Cleaning Instructions for Plungers, Cylinders & Hoppers 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 Bros., Inc. • www.belshaw.com • Phone [phone] • Fax [phone]

Type B Donut Cutter OM MN-1527EN iii

Preface

The Type B 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.

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 and follow its instructions and
warnings.

A thorough understanding of how to install,
maintain, and safely operate the Type B 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.

WARNING

Never put your hand in the hopper or

between trip arms while machine is being

operated.

DANGER!

When the cutter is column mounted, the
fryer must be securely fastened to the floor
to prevent tipping or overturning the fryer.
If the fryer is tipped, SERIOUS BURNS or

other injury can occur.

• 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 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.

Belshaw Bros., Inc. • www.belshaw.com • Phone [phone] • Fax [phone]

iv MN-1527EN Type B Donut Cutter OM

1 Operation

For best results, and to keep your machine in
perfect running condition, observe the following:

• Be sure that wing nuts and thumb nuts are

kept tight when the cutter is running.

• Rotate the crank before filling the hopper

with dough to be sure that it turns freely.

• The numbered scale on the side of the

cutter head regulates the weight of the
donuts. To change, loosen the wing nut
and set pointer at desired number (larger
numbers product larger donuts).
Retighten the wing nut.

• The outer lip of the cutting cylinder

should clear the shortening in the fryer by
the following distances:

Cake plungers, sizes 7/8” to 1” require 1”
clearance.

Cake plungers, 1 1/8” through 2 ¼” require 1
¼” to 1 3/8” clearance.

French Cruller plunger, all sizes, require 1
½” clearance.

This height is adjusted with the set collar on
the column or wall mount bushing.

• After putting dough into an empty

hopper, any air trapped in the cylinder
should be expelled. To do this, hold the
dough bowl under the cutter, and turn the
donut cutter crank until it has dropped
two or three donuts into the bowl (this
dough can then be replaced in the

hopper). After this initial priming, dough
can be added without repriming as long
as the hopper hasn’t been emptied.

• When ready to start frying, swing the

cutter over the frying kettle and turn the
crank to start depositing donuts. Move
the cutter approximately 4” after each
donut is dropped. Swing the cutter back
from over the fryer when done cutting
donuts.

• To use the last of the dough in the

hopper, push the remaining dough to the
bottom of the hopper. Use a rubber
scraper (spatula) to avoid scratching
hopper.

• Once a week, remove the main frame

from the pivot arm and hold in horizontal
position (with trip arms facing down),
and allow any accumulated oil to run
from the cam case. Wipe any excess oil
from trip arms and cam case.

WARNING

Never put your hand in the hopper or

between trip arms while cutter is being

cranked.

Belshaw Bros., Inc. • www.belshaw.com • Phone [phone] • Fax [phone]

Type B Donut Cutter OM MN-1527EN 1

2 Cleaning

The hopper and plunger are easily removed for
cleaning purposes. Remove the hopper and
plunger as follows:

1. Be sure the plunger is in the “stop”

position so the lower piston is up in the
hopper cylinder.

WARNING

Keep your hand under the cylinder flange

at the bottom of the hopper to keep the

plunger from falling through.

2. Loosen wing nut at crown bearing and

remove crown bearing.

3. Loosen wing nut at lower clamp hinge.

4. Open hinge and pull hopper and plunger

forward. The cylinder can be removed
from the hopper. If they do not separate
readily, run hot water on the hopper and
cold water on the cylinder and try again.

CAUTION

Never put your hand in the hopper or

between trip arms while cutter is being

cranked.

Belshaw Bros., Inc. • www.belshaw.com • Phone [phone] • Fax [phone]

2 MN-1527EN Type B Donut Cutter OM

3 Maintenance

Lubrication

CUTTER SHAFT: One drop of light food grade
oil to the main shaft bearing, located on the hub
between the dial and cam case, once a day.

CAMS AND TRIP ARM BEARINGS: Before
staring and after every two hours of operation,
apply several drops of light food grade oil to
each of the two holes in the top of the cam case.

CAM TRACK: Once a week, grease cam tracks
with food grade grease. Turn cutter manually to
spread trip arms. Using a ½” wide paint brush,
apply grease to cam track through opening
between trip arms.

CROWN BEARING: Before starting and after
every two hours of operation, apply several drops
of edible grade mineral oil onto the center rod
directly above the crown bearing.

PLUNGERS & CYLINDERS: The plungers and
cylinders of your donut cutter are precision
equipment built from stainless steel. They will
provide years of productive service if they are
handled carefully. Plungers and cylinders should
be covered with a thin film of cooking oil. This
provides protection and lubrication for the
plungers and cylinders.

Belshaw Bros., Inc. • www.belshaw.com • Phone [phone] • Fax [phone]

Type B Donut Cutter OM MN-1527EN 3

CARE, MAINTENANCE, and CLEANING INSTRUCTIONS

for PLUNGERS, CYLINDERS, and HOPPERS

The plungers and hoppers of your donut machine are precision instruments built from alloy
steels and aluminum. They should be handled with care to insure continued satisfactory
performance.

When cleaning aluminum, selection of the right type cleaner is your most important
consideration. Any household dish washing detergent that is safe for aluminum does a good job
of cleaning and does not attack aluminum. Strong Alkali cleaners, such as lye, soda ash, and tri­sodium phosphate, will discolor or even corrode aluminum even in weak solutions.

WARNING To prevent injury, disconnect machine from power source before

removing or installing plungers, cylinders, or hopper.
DO NOT Handle roughly or drop on hard surfaces.
DO NOT Mix with other utensils in the sink when washing.
DO NOT Allow to rust. Always wash parts thoroughly. Dry completely and then lubricate with

mineral oil or liquid shortening before storing or reinstalling in unit.

DO NOT Force the machine if it becomes jammed. Disassemble and remove any obstruction to

prevent damage to the plunger.

Washing Plungers, Cylinders, and Hoppers

By Hand:

1. Remove “O” Rings, if so equipped.

2. Use plenty of warm water.

3. Add cleaner approved for aluminum in

concentrations recommended by
manufacturer.

4. Presoak to loosen stubborn or dried-on

deposits.

5. Use a non-scratching plastic scour cloth

to remove soil and restore luster.

6. Rinse in clear hot water (170-190 °F)

7. Wipe completely dry.

8. Dip plungers in mineral oil or liquid

shortening to prevent rust and sticking.

By Machine:

1. Remove “O” rings, if so equipped.
Clean, hot water must be used with a
minimum temperature of 160°F (71°C)
for single tank conveyor machines. For
all other machines, a temperature of
140°-160°F (60°-71°C) must be used.

2. Use clean, hot water (170°-190°F; 77°-
88°C) during rinsing cycle. Avoid
contamination of the rinsing water with
the detergent.

3. Dry completely. Dip plungers and
cylinders in mineral oil or liquid
shortening to prevent rust and sticking.

CAUTION Never immerse main cutter frame assemblies, cams, bearings, rollers or

SPECIAL INSTRUCTIONS FOR THE CARE OF FRENCH PLUNGERS:

electrical components in water.

The French plunger must be handled with great care. Before each use, put one drop of mineral
oil on each of the gibs that slide in the grooves near the top of the plunger. After each use,
unscrew the lower piston and remove the product former. Thoroughly wash and dry and then oil
the parts with mineral oil or liquid shortening to prevent sticking. Reassemble the plunger. Be
certain that the bottom piston is threaded into place completely.

Belshaw Bros., Inc. • www.belshaw.com • Phone [phone] • Fax [phone]

4 MN-1527EN Type B Donut Cutter 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.

Belshaw Bros., Inc. • www.belshaw.com • Phone [phone] • Fax [phone]

Type B Donut Cutter OM MN-1527EN 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.