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.

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 yeast­raised donuts, estimated temperature increase during mixing.

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 x3 x3 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

-142 -43.3 -142 -43.3

83°F

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

°F

142 43.3 142 43.3

225 71.7 240 80.1

225 71.7 240 80.1

Figure from above 98 36.8

°C

28.4°C

98 36.8

°F

↓

-30 -17

68°F

°C

↓

19.8°C

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

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

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

6 MN-1527EN Type B Donut Cutter OM

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

Donut Cutter

Type B

Technical Supplement

Belshaw Bros., Inc.

814 44

Phone: [phone] • Fax: [phone]

th

Street NW, Suite 103

Auburn, WA 98001 USA

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 ______________________________________________________________________

041808

MN-1528EN

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 Installation 1

Wall Mount 1
Column Mount 2

2 Maintenance 4

Lubrication 4

3 Troubleshooting 5
4 Plungers, Mounting Info 11

French Plunger Drawing (7B-1001) 12
Service Bulletin #254B (Extension Arm Limiting Bracket Installation Instructions) 13
Service Bulletin #18 (Trip Arm Adjustment) 14
Service Bulletin #88 (#400 Height Adjustment Kit Instructions) 15

5 Parts Info 16
6 Appendix 19

Parts List Drawing Insert Page Insert

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

Type B Donut Cutter TS MN-1528EN 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-1528EN Type B Donut Cutter TS

1 Installation

Wall Mount

When the donut cutter is to be mounted on a wall
bracket, it is mandatory to provide a good, solid
support on the wall. For this purpose, we
suggest using a 2” x 4” or 2” x 6” timber of good
quality. The timber should extend from the
ceiling to the floor. The timber must be secured
with #4 wood screws, 4” long mini8mum,
screwed directly into a wall stud. The screws
should be located approximately every 12” over
the entire length of the timber.

After attaching the 2” x 4” or 2” x 6” timber as
described above, do the following:

1. Position the fryer 6” to 8” from the wall

and slightly to the right or left of the
timber support. Level the fryer.

2. Lay a straight edge (a board will do)

across the kettle top to the wall support
and mark the height of the kettle top on
the wall support.

brackets on the wall plate and pass the
wall pin through hinge brackets and
bushing (See Figure 1).

6. The pivot arm is connected to the straight

arm by passing the arm pin through both
arm sections, with the legs of the pivot
arm between the legs of the straight arm
(See Figure 1).

7. The cutter frame can now be mounted on

the pin at the end of the pivot arm.

3. Find the point in the center of the wall

support and 15” above the kettle height.
Drill a ¼” diameter hole at this point and
attach the wall plate to the wall support
with a 5/16” x 1 ½” lag screw through the
top hole in the wall plate.

4. Check to see that the wall plate is vertical

(use a level if available). Then, secure
the wall plate with the five remaining lag
screws.

5. To connect the straight arm section to the

wall plate: First slide the bushing
through one leg of the straight arm, slide
set collar onto the bushing (pin side
down); then slide the bushing through the
hole in the other leg of the straight arm.
Position the bushing between the hinge

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

Type B Donut Cutter TS MN-1528EN 1

Figure 1

Column Mount

If you have a Belshaw fryer, see the following
instructions “A” for electric fryers, or “B” for
gas fryers. For a list of adapter kits for non­Belshaw fryers, check the information sheet in
the Appendix of this manual. If no adapter kit is
available for your fryer, see instructions “C”.

WARNING

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

injuries can occur.

A: Column Mounting on Belshaw Electric
Fryer

1. Fasten the fryer to the floor.

IMPORTANT: A 618L-0104 extension
limiting bracket is designed to help keep the
fryer from tipping if a column mounted cutter is
inadvertently swung out away from the fryer.
The extension limiting bracket is required for
models 618, 618L and 624 fryers. Refer to the
instruction sheet SB-91 in the Appendix.

2. Slide the column mounting brackets onto

the column.

3. Remove six existing nuts and washers

from the mounting blocks on the back of
the fryer cabinet. NOTE: On older
Belshaw fryers with narrow kettle
flanges, there will be no mounting blocks,
but the mounting holes will have been
pre-punched in the sheet metal cabinet.

4. Mount the column and mounting brackets

onto the fryer by placing the mounting
brackets on respective bolts, and
reinstalling the nuts and washers from
Step 3. With the column resting on the
floor, tighten the 5/16-18 X 1” square
head set screws in the mounting brackets.

5. Slide the set collar onto the column.

6. Slide the straight arm section onto the

column. Connect the pivot arm to the
straight arm with the arm pin (See Figure

2).

7. The cutter frame can now be mounted on

the pin at the end of the pivot arm.

Figure 2

B: Column Mounting on Belshaw Gas
Fryer

1. Fasten the fryer to the floor.

2. Slide the column mounting brackets onto

the column.

3. Mount the column and mounting brackets

onto the fryer and secure with 5/16-18 X
¾” hex head bolts and lock washers.

4. Slide the set collar onto the column.

5. Slide the straight arm section onto the

column. Connect the pivot arm to the
straight arm with the arm pin (See Figure

2).

6. The cutter frame can now be mounted on

the pin at the end of the pivot arm.

IMPORTANT: A 618L-0104 extension
limiting bracket is designed to help keep the

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

2 MN-1528EN Type B Donut Cutter TS

fryer from tipping if a column mounted cutter is
inadvertently swung out away from the fryer.
The extension limiting bracket is required for
models 618, 618L and 624 fryers. Refer to the
instruction sheet SB-91 in the Appendix.

C: Column Mounting on non-Belshaw
Fryer without Adapter Kit

1. Fasten the fryer to the floor.

2. Slide the column mounting brackets onto

the column.

3. Determine the column location by

standing the column with mounting
brackets against the fryer cabinet near the
back corner of the fryer on the side the
operator will stand. The mounting
brackets can be fastened to either the
back or the side of the cabinet, but be
sure the location you choose will allow
free movement of the swing arm,

4. After the location has been chose, use a

level to make the column assembly as
vertical as possible. For stability, locate
the two column mounting brackets as far
apart as possible.

5. Use the holes in the mounting brackets as

guides for drilling 5/16” holes in the fryer
cabinet. Secure the mounting brackets

and assembled column to the fryer
cabinet with 5/16” bolts, flat washers,
lock washers and nuts.

6. With the column resting on the floor,

tighten square head set screws in the
mounting brackets.

7. Slide the set collar onto the column.

8. Slide the straight arm section onto the

column. Connect the pivot arm to the
straight arm with the arm pin (See Figure

2).

IMPORTANT: A 618L-0104 extension
limiting bracket is designed to help keep the
fryer from tipping if a column mounted cutter is
inadvertently swung out away from the fryer.
The extension limiting bracket is required for
models 618, 618L and 624 fryers. Refer to the
instruction sheet SB-91 in the Appendix.

WARNING

When drilling holes through the fryer

cabinet, be sure the drill does not damage

the fryer internally.

9. The cutter frame can now be mounted on

the pin at the end of the pivot arm.

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

Type B Donut Cutter TS MN-1528EN 3

2 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]

4 MN-1528EN Type B Donut Cutter TS

3 Troubleshooting

This section is designed as an aid in
troubleshooting. It does not cover every possible
problem that might arise, and it is not a substitute
for a qualified technician.

To use the following chart: look in the first
column to find the section dealing with the
problem. In the middle column you will find one
or most possible causes. The other column has
possible solutions. To avoid unnecessary
repairs, be sure to isolate the correct cause of the
problem before taking corrective action.

FACTORY PARTS AND REPAIR
SERVICE

Replacement Pert Orders (Include the
following information with your order):

1. Model name and number of your machine.

most cases, the machine can be shipped back,
freight collect, within five days.

Ship to:
Belshaw Bros., Inc.
814 44th Street NW, Suite 103
Auburn, WA 98001 USA
Phone: [phone]
Fax: [phone]

2. Serial number of your machine

3. Voltage, phase, and hertz (if applicable).

4. Part number, part name, description, size (if

applicable), etc.

5. Quantity desired

Factory Rebuild Service

If your machine becomes badly worn or
seriously out of adjustment, we have a complete
rebuild and repair service. Call the service
department for a Return of Goods Authorization
number (R.G.A. #). Return your machine to the
factory (with the R.G.A. # on the outside of the
box, and on the paperwork inside), FREIGHT
PREPAID, with your instructions, phone
number, and the name of the person to contact
when a cost estimate has been determined. In

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Type B Donut Cutter TS MN-1528EN 5

DONUTS DO NOT DROP STRAIGHT OR SEPARATE FROM THE
CYLINDER EVENLY

Possible Causes What To Do

Machine frame out of alignment. Send to factory.

Dirty cylinder. Clean as required.

Damaged cylinder liner lip. Replace cylinder liner.

Cutter not level. Adjust mounting system.

Worn plunger pistons. Replace.

Worn cylinder liner. Replace.

UNUSUAL NOISES (CLICKING OR BANGING)

Possible Causes What To Do

Machine frame out of alignment. Send to factory.

Plunger bent. Repair or replace.

Trip arm bent. Adjust trip arm spacing. See SB-17 in

Appendix.

Upper and lower pistons straddling
cylinder.

Dodge (drive) pin slipping. Tighten brake bands.

Adjust trip arm spacing. See SB-17 in
Appendix.

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6 MN-1528EN Type B Donut Cutter TS

VARIATION IN DONUT SIZE

Possible Causes What To Do

Worn or undersize plunger pistons. Replace.

Hopper not tightly seated in cylinder
assembly.

Worn cams. Replace.

Worn roller pin in trip arms. Replace.

Worn cam rollers. Replace.

Center rod lock pins on plunger sheared
off.

Tap down lightly. Use film of cake donut
batter between hopper and cylinder
assembly to help form a seal. To make a
careful check of the seal: place hand over
cylinder to prevent leaks, turn hopper
upside down and push hopper into tank or
tub of water until joint of hopper and
cylinder are submerged. Leakage will
show as bubbles.

Repair or replace.

RINGING OUT (DIAMETER OF DONUT AND DONUT HOLE
BECOME TOO LARGE)

Possible Causes What To Do

Donut is turning after drop. Set screen to allow only a shallow drop.

Lower piston has incorrect travel. Adjust trip arm spacing. See SB-17 in

Appendix.

Improper mixing. Check mixing procedure.

Mix temperature too high. Lower mix temperature to match

manufacturer’s specifications.

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Type B Donut Cutter TS MN-1528EN 7

GOBBING (DEPOSIT OF UNWANTED DOUGH ON PRODUCT)

Possible Causes What To Do

Worn plunger or cylinder. Replace.

Damaged cylinder lip. Replace.

JAMMING

Possible Causes What To Do

Machine frame out of alignment. Send to factory.

Plunger bent. Repair or replace.

Trip arm bent. Adjust trip arm spacing. See SB-17 in

Appendix.

Obstruction in cylinder. Clear obstruction.

FRENCH CRULLER PLUNGER – STICKING OR JAMMING

Possible Causes What To Do

Former assembly, 7B-1002, stuck or
corroded to center rod, 7B-1004.

Unscrew lower piston 7B-0003. Former
should slide off. If piston and/or former
are stuck, soak them 24 hours in light food
grade oil. Tap with soft hammer to loosen,
and then disassemble for cleaning.

FRENCH CRULLER PLUNGER – BINDING IN CYLINDER

Possible Causes What To Do

Former bent out of alignment. Replace former 7B-1002. Be sure to order

correct size.

FRENCH CRULLER PLUNGER – PISTON WILL NOT ROTATE

Possible Causes What To Do

Gibs 7B-0013 sheared off. Replace 7B-0013 gibs. (Order correct size:

7B-0013A gibs for sizes 1 1/8” and 1 ¼”;
7B-0013 for sizes 1 3/8 to 2”.

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8 MN-1528EN Type B Donut Cutter TS

FRENCH CRULLER PLUNGER – FORMER WILL NOT ROTATE

Possible Causes What To Do

Gibs inside piston on 7B-1003 or 7B-1006
side rod assembly are worn out or sheared
off.

Replace 7B-1003 or 7B-1006 side rod
assembly.

FRENCH CRULLER PLUNGER – DOUGH WILL NOT DROP OFF
CLEANLY

Possible Causes What To Do

5a. Batter too stiff.
5b. Cylinder tip not clean.
5c. Cylinder tip damaged.

5a. Thin mix down with warm water or
warm milk.

5b. Wash tip and oil lightly.
5c. Replace cylinder.

FRENCH CRULLER PLUNGER – FRENCH CRULLERS WILL NOT
HOLD SHAPE

Possible Causes What To Do

6a. Improper temperature or improper
mixing.

6b. Improper fry time and temperature.

6a. Check proper temperature and mixing
time.

6b. Check for proper fry time and
temperature.

FRENCH CRULLER PLUNGER – DONUTS COME OUT MISSING
FLUTES

Possible Causes What To Do

7a. Former 7B-1002 flutes plugged.
7b. Trip arm bent.

7a. Disassembly plunger, clean former and
reassemble.

7b. Adjust trip arm spacing. See SB-17 in
Appendix.

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

Type B Donut Cutter TS MN-1528EN 9

BALL PLUNGER – BALLS STICK TOGETHER

Possible Causes What To Do

Machine set too high allowing balls to
swing.

Set machine so end of plunger is just
touching the shortening when the balls are
extruded.

BALL PLUNGER – BALLS ARE NOT SAME SIZE

Possible Causes What To Do

One or more holes plugged with lump of
dough.

Remove plunger and clean cup out.

STICK PLUNGER – STICKS BEND AND ARE POORLY SHAPED

Possible Causes What To Do

Trying to cut too long a stick. 1a. Shorten up by setting dial adjustment to

smaller size. 4-5” would be maximum
controllable length.

1b. Set machine height so extrusion takes
place just at the surface of the shortening.

KRINKLE PLUNGER – LOWER PISTON AND FORMER WILL NOT
COME OFF

Possible Causes What To Do

Piston and former stuck and/or corroded to
center rod.

Soak in light food grade oil for 24 hours.
Tap lightly with a soft hammer to loosen.

KRINKLE PLUNGER – IRREGULAR PRODUCT

Possible Causes What To Do

Former flutes plugged. Disassemble and clean. Reassemble.

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10 MN-1528EN Type B Donut Cutter TS

4 Plunger, Mounting Info

French Plunger Drawing (7B-1001) Insert
Service Bulletin #254B (Extension Arm Limiting Bracket Installation Instructions) Insert
Service Bulletin #18 (Trip Arm Adjustment) Insert
Service Bulletin #88 (#400 Height Adjustment Kit Instructions) Insert

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Type B Donut Cutter TS MN-1528EN 11

7B-1001 FRENCH PLUNGER PARTS LIST.

Models B, F and MD-2 Cutters

BILL OF MATERIAL
ITEM DESCRIPTION

1 Lower Piston (Specify Size):
2 Former Assembly (Specify Size)
3 Side Rod Assy (Specify Size):
4 Gib (2 required, specify size):
5 Gib Screw (2 required)
6 Center Rod Replacement Kit

(Includes items 7, 8, 9, & 7B-11

Center Rod)
7 Short Retainer (2 Required)
8 Flanged Retainer
9 Groove Pin

For repairs involving the side rod assemblies,
your French plunger should be returned to the
factory.

#7B-1001 French Plunger

Sizes: 1-1/8”, 1-1/4”, 1-3/8”, 1-1/2”, 1-5/8”,

1-3/4”, 1-7/8”, 2”, 2-1/8”, 2-1/4”

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12 MN-1528EN Type B Donut Cutter TS

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Type B Donut Cutter TS MN-1528EN 13

TRIP ARM ADJUSTMENT ON “B” & “F” CUTTERS

If the machine gets jammed, the trip arms may go
out of adjustment. The following procedure
should be used to check and readjust the trip arms.

1. Set the dial to #3 (maximum).

2. Turn the cutter by hand until the lower trip

arm is at its lowest position.

3. Check dimension “A” (see illustration). If

necessary, bend the lower trip arm to
attain this dimension (11.063”).

4. Turn the cutter until the upper trip arm is

at its lowest position.

5. Check dimension “B” (see illustration). If

necessary, bend the upper trip arm to
attain this dimension (12.53”).

6. Turn the cutter until the dial pointer is

pointing straight down. Check dimension
“C.” Turn the cutter until the dial pointer
is pointing straight up. Check dimension
“D.” If either “C” or “D” is not correct,
parts may be worn and should be replaced.

SB-18

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14 MN-1528EN Type B Donut Cutter TS

#0400 HEIGHT ADJUSTMENT KIT

INSTALLATION INSTRUCTIONS

#0400 Kit consists of the following:

A. #0247 Thrust Washer
B. #0316 Outer Sleeve Assembly
C. #0246 Inner Sleeve
D. 5/16-18 X ½ Square Head Set Screw

1. Assembly the kit components, arm brackets, and #0121 set collar together as shown in the above

drawing.

2. With the cutter mounted in place on the pivot arm bracket, adjust the #0121 set collar to position

cutter at the proper height:
A. The guard flange of the hopper base when mounted on the machine should just clear the rim of the

fryer.

B. The bottom of the cutter should be 1” to 1 ¼” from the surface of the shortening.

3. Raise the height adjustment assembly (A, B, C and D) to achieve a distance of 1 3/8” between the

Bottom of “C” and the arm bracket. Tighten set screw “D”.

SB-88

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Type B Donut Cutter TS MN-1528EN 15

5 Parts Info

Drawings and Parts Lists in this section are for
reference only. See the Parts List Drawing Insert
for part numbers.

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16 MN-1528EN Type B Donut Cutter TS

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Type B Donut Cutter TS MN-1528EN 17

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18 MN-1528EN Type B Donut Cutter TS

6 Appendix

See Parts List Drawing Insert Page.

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Type B Donut Cutter TS MN-1528EN 19