Blakeslee DD-40 Parts List

DD-40
DD-60
DD-80

1844 South Laramie Avenue
Chicago, IL 60804
Phone [phone]
Fax [phone]

ELECTRIC FOOD MIXER

www.blakesleeinc.com

[e-mail]

1149 Bellamy Road North Unit 19
Scarborough, Ontario Canada M1H1H7
Phone [phone]
Fax [phone]

INDEX

General Information
Installation Instructions
Design and Use Of Beaters, Whips and Other Accessories
Mixing Instructions
Mixing Bowl Capacity Chart
Available Beaters, Whips and Accessories
Operation
Parts Section:
Figure 1. Column Weldment 14

Figure 2. Bowl Support 16
Figure 3. Power Bowl Lift 18
Figure 4. Motor Mounting Bracket Assembly 20
Figure 5. Motor & Power Train 21
Figure 6. Auxiliary Hub Assembly 22
Figure 7. Lower Planetary 23
Figure 8. Planetary & Beater Shaft 24
Figure 9. Transmission Housing Assembly 25
Wiring Diagrams

Electrical Components
Service & Parts Distributors
Warranty

Page

1
2
3
5
7

9
12
13

30
34
35
37

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 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 mixer must be in gear for the mixer to start.

-1-

Installation Instructions

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

2. Level machine with shims.

3. No bolting to the floor is required.

4. Connect electrical conduit to left side of the 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 (See Page 27).

Dimensions are shown in both inches and millimeters Specifications are subject to change with out notice

-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 dough’s.
Always use a dough hook for dough work.

Following are illustrations of the different types of beaters and whips with an explanation of the work and
use for which they were designed.

Dough Hook

Used for mixing bread or roll dough of standard consistency, biscuits,
meat loaf, etc. Dough hooks should always be operated at low speeds
only. Do not use other types of beaters for dough work; doing so will
result in damage to either the beaters or the mixer proper.

Batter Beater

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 position and as the potatoes or other ingredients break up, the
bowl should be 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.

Wire Whip

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 a batter beater

-3-

“PK” Pastry Knife

Used for cutting flour and shortening together in a 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.

The true capacity of a mixer is not the amount of material that can be put in the bowl or the amount of
the total batch which can be mixed with in 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.

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.

Bowl Extension

Extension Rims are merely vertical sided splash covers. They are
not covers in form but do provide higher side walls to prevent throw­out of ingredients. Usually they are not recommended because they
are 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.

Splash Covers

These items provide means for providing 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

-4-

Mixing Instructions

FOR BEST
RESULTS

Operators have their own particular 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

Refer to Mixing Chart before filling bowl.

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

2. Always return to neutral position when
finished with a mix.

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

4. Bowl should be filled to at least half
capacity to achieve best results.

5. 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.

Electrical
“Start-Stop” Push buttons are used to operate the

mixer. 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 shuts off the machine in any speed after
the pre-set time has expired. Normal operation is
obtained by setting the timer to “Hold” position.
When the timer is set at “O”, the start button
becomes a jog button, permitting intermittent
operation at the push of a button.

NOTE

Whipping Cream
The wire whip (refer to Beaters and 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 low speed and
increase the speed as the cream thickens.

Egg Whites
Use the wire whip and be sure the eggs are at

room temperature and that both the mixing bowl
and wire whip are free from all traces of fat or oil,
or egg whites won’t whip. In some installations
one bowl will be kept and used exclusively for
beating egg whites. Another bowl will be kept
and used exclusively for the oily type mixes.
Start beating the eggs at low speeds and
gradually increase the speed.

Meringues
Use the wire whip. Meringues can be made

perfect by the gradual addition of sugar to egg
whites which have not been too stiffly beaten.

5

Mashing Potatoes

Use the batter beater and pre-heat the bowl and
beater. Lower the mixing bowl before putting in
the potatoes to be mashed then gradually raise
the bowl to its working position.
Start the operation on low speed. When the
potatoes have been broken up, stop the mixer
and add milk or cream, butter and seasoning.
Many operators like to change to the wire 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 Dough
Use the 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 mixing bowl
before putting in the ingredients 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.
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 be efficiently mixed into the recipe.
Always operate the mixer on slow speed while
adding dry ingredients. Add dry ingredients
alternately with liquid, starting and ending with dry
ingredients. Do most of the beating before the
flour and milk are added. Over beating after
these two ingredients causes a sub-standard
mixture.

Mixing Dough

Always use the dough hook for mixing heavy
doughs. Do not overload the mixer with too large
batches. (See the capacity chart on page 7.)
When using the dough hook, the mixing should
be started at low speed only. The bowl should be
in its lowest position gradually raised to working
position. Remember – an increased mixing time
means a decreased fermentation time. Weighing
materials each mix 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 doughs be sure to
use the dough hook, be sure not to overload the
mixer (see capacity chart on page 7,) and be sure
to start the mixer on low speed with the bowl in
operating 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 rise to the 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
pieces to produce a 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.

6

Mixing Bowl Capacity Chart

CAPACITY OF BOWL

(Finished Material)

KITCHEN MATERIALS 30 Qt. 40 QT. 60 QT. 80 QT.
Egg whites 1 1/2qt. 1 1/2qt. 2qts. 21/2qts.

Mashed potatoes 23 lbs. 26 lbs 42 lbs 55 lbs
Mayonnaise (qts. Of oil) 12 qts 13 qts 18 qts 24 qts
Meringue (pts. Of water) 2 Pts. 2 ¼ pts. 3 pts. 6 pts.
Waffle or Hot cake batter 12 qts. 13 qts 24 qts 32 qts
Whipped cream 6 qts. 6 ½ qts 12 qts 16 qts
BAKE SHOP MATERIALS

Angle Food (8 to 10 oz. cake) 22 24 lbs. 45 lbs. 60 lbs.
Box or Slab Cake 30 lbs. 33 lbs. 52 lbs. 80 lbs.
Cup cakes 33 doz. 34 doz. 65 doz. 90 doz.
Layer cakes 30 lbs. 34 lbs. 60 lbs. 82 lbs.
Pound cake 30 lbs. 34 lbs. 52 lbs. 80 lbs.
Short sponge cake 23 lbs. 25 lbs. 45 lbs. 70 lbs.
Sponge cake batter 18 lbs. 20 lbs. 36 lbs. 54 lbs.
Sugar cookies 50 doz. 55 doz. 100 doz. 115 doz.
Bread or roll dough (60%AR) 45 lbs. (1) 50 lbs. (1) 70 lbs. (1) 105 lbs. (2)
Heavy bread dough (55%AR) 30 lbs. (1) 40 lbs. (1) 60 lbs. (1) 80 lbs. (2)
Noodle dough 10 lbs. 11 lbs. 15 lbs. 35 lbs.
Pie dough (50%AR) 27 lbs. 30 lbs. 50 lbs. 62 lbs.
Pizza dough (65%AR) 21 lbs. (1) 18 lbs. (1) 40 lbs. (1) 55 lbs. (1)
Raised donut dough 15 lbs. (2) 17 lbs. (2) 30 lbs. (3) 40 lbs. (3)
Eggs & sugar (for sponge cake) 12lbs. 13 lbs. 24 lbs. 24 lbs.
Fondant icing 18 lbs 20 lbs. 36 lbs. 45 lbs.
Marshmallow icing 3 lbs, 3 lbs. 5 lbs. 7 lbs.
Sponge cake batter 18 lbs. 36 lbs. 48 lbs. 55 lbs.

(1) – First speed
(2) – Second speed
(3) –Third speed

-7-

Mixer Capacity

The mixer capacity chart is provided as a guide for
controlling the batch sizes. The capacities listed
take into account the amount of product which can
be contained in a particular size bowl and the type
of dough or product to be mixed and it’s own unique
properties which affect mixer performance.

Also considered and noted on the chart is the batch
absorption rate, the ratio of the weight of water to
the weight of flour expressed as a percentage. The
absorption rate (AR) measures how heavy a batch
is or the density of the batch. In fact, the capacities
listed on the capacity chart for the products listed
below are based on the following absorption rates:

Product
Heavy bread dough
Medium bread dough
Light bread dough
Pizza dough
Raised donut dough

Absorption Rate

55%
60%
65%
50%
65%

When mixing any of the above products with an
absorption rate lower than listed, the batch size
should be decreased proportionately to insure
efficient mixing of the product and eliminate the
possibility of over-loading your mixer. For example:
A DD-60 mixer has a pizza dough capacity of 40
pounds at first speed based on AR of 50%
according to the capacity chart. If the batch to be
mixed has an AR of 45%, the batch size must be
reduced to compensate for the difference. The size
of the reduction is computed as follows:

1. Divide the AR of the batch to be mixed by
the AR listed on the capacity chart.

45% Actual AR
50% Rated AR

= 90%

2. Multiply the rated batch size by the
percentage obtained in step 1. The result is
the maximum batch size of the DD-60 mixer
for pizza dough with a 40% AR.

40 Lbs Rated Batch size

X 90%
36 lbs. Max Capacity @ 45% AR

-8-

Another factor often overlooked is the ability of your
mixer to operate at a higher speed. For example,
the DD-60 has a 60 pound capacity of heavy bread
dough with an AR of 50% in second speed. The
batch could be mixed in third speed but the batch
must be reduced by half to 30 pounds. Conversely
a batch may be increased by half to 90 pounds if
first speed were used provided the bowl is large
enough to hold another 30 pounds of dough.
However, while the mixer is capable of handling a
larger batch, a change in speed will affect
development of the product and may result in
quality being sacrificed for quantity.

Your Blakeslee mixer is designed and intended to
mix your products in the most efficient way possible.
There is no need for you to sacrifice individual
characteristics when using your Blakeslee mixer.
Care should be taken during your batch mixing.
When results are exactly to your liking, note
carefully the time of operation and speed setting.
Under the same conditions your Blakeslee mixer
will perform exactly the same, day after day,
providing uniformity of your product. A word of
caution: Do not over-mix. Over mixing can
adversely affect the texture of the product you are
mixing. You will also discover there is often a
savings in the time required for each mixing
operation, and that even delicate products usually
mixed by hand can be adapted to your mixer.

Beaters, Whips and Accessories

Batter Beaters

30 QT. 98521
40 QT. 98515
60 QT. 98268
80 QT. 98019
60Qt used on

80 Qt. 98268

Wire Whips

30 QT. 98501
40 QT. 98506
60 QT. 98271
80 QT. 98021

30 QT.
40 QT.
60 QT.
80 QT.

20447

98513
98508
98108
98023

WHIPS & BEATERS

“Spiral” Dough Hooks

60 QT. 98269
80 QT. 98020

BOWLS

Bowls Bowl Adaptors

99059
60 QT Used on
80 Qt

MEAT CHOPPER

Meat Chopper Assembly

Includes Knife and 1/8” Plate and Pusher

-9-

“H” Dough Hooks

30 QT. 98517
40 QT. 98522

99040
30QT & 40 Qt
Used on 60 QT

99100
30QT & 40 Qt
Used on 80 QT

1

ACCESSORIES FOR MEAT CHOPPER

1901 Knife 1903 End Plate, 3/16”
1902 End Plate, 1/8” Perforations
Perforations 1904 End Plate, 1/4”

Perforations

VEGETABLE SLICER

20581

9” Vegetable Slicer

Complete with Slicer Plate & Hopper Front

CHEESE SHREDDER

99731

9” Cheese Shredder

Complete with Hub & Shaft, 5/16” Shredder Plate and
Hopper Front.

OPTIONAL EQUIPMENT FOR USE WITH SLICERS

20595

3 4

2

9” Adjustable Slicer Plate

Furnished with Vegetable Slicer

1 15071 Grater Disc

5

2 15021 3/16” Shredder Disc.
3 15088 3/32” Shredder Disc.

6

4 15019 5/16” Shredder Disc.
5 15072 1/2” Shredder Disc.
6 20599 Hub & Shaft Assembly - Optional for 20581

(only one required for all sizes of shredder plates and
grater plates)

-10-

1905 End Plate, 3/8”
Perforations
1906 End Plate, 1/2”
Perforations