Blakeslee DD-60 Service Manual

SERVICE/PARTS MANUAL

ELECTRIC

BLAKESLEE

BLAKESLEE

Crockford Boulevard

FOOD
MIXERS

MODELS
DD-60

DD-80

1844 South Laramie Avenue

Chicago, IL 60804

Phone: [phone]

66

Scarborough Ontario, Canada M1R 3C3

Phone: [phone]

INDEX

GENERAL INFORMATION 1
INSTALLATION INSTRUCTIONS 2
DESIGN AND USE OF BEATERS, WHIPS AND OTHER ACCESSORIES 3
MIXING INSTRUCTIONS 5
MIXING BOWL CAPACITY CHART 9
AVAILABLE BEATERS, WHIPS AND ACCESSORIES 12
OPERATION 15

PARTS SECTION - Follows page 15.

IMPORTANT -- Please list your Model and Serial Number below:

Model _______________________

Serial Number _______________
This information is required when ordering parts or requesting service information.

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 proc ess due to the
smooth surfaces and the 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 rotat es) assures you of a perfectly blended mix every time.

Diagram shows complete coverage of
bowl by planetary action of beaters

IMPORTANT - The mixers must be in gear for the mixer to start.

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

2. Level machine with shims.

3. No bolting is required to the floor.

4. Connect electrical conduit to left side of 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.

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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
doughs. Always use an "H" or a "SPIRAL" dough hook for dough work.

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

BOWL EXTENSIONS

Extension Rims are merely vertical sided Splash Covers. They are not covers in form
but do provide higher side walls to prevent throw-out of ingredients. Usually they are
not recommended because they are often 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.
The true capacity of a Mixer is not the amount of material that can be put in the bowl of the amount of total

batch which can be mixed within 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.

"SPIRAL" DOUGH HOOKS
(Available for 60 and 80 qt. bowls only)
Used for mixing bread .of roll dough of standard consistency, biscuits, meat loaf. etc. The

"SPIRAL" dough hook is a special dough hook for mixing heavy doughs such as white, graham
or rye bread, noodles, pret zels, Italian bread and pizza. Dough hooks should always be operated
at stow speed only. Do not use other types of beaters for dough work; doing so will result in
damage to either the beaters or to the mixer proper. Never exceed capacities as listed.

"PK" PASTRY KNIFE

Used for cutting flour and shortening together in 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.

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SPLASH COVERS

These items provide means for reducing 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 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.

"B" BATTER BEATER
Furnished as part of standard equipment. 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 posi ion and then as the potatoes or other ingredient break up, the
bowl should be gradually 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.

"W" WIRE WHIP
Furnished as part of standard equipment. 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 "b" batter beater.

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MIXING INSTRUCTIONS

Operators have their own pet 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

NOTE: Refer to Mixing Chart before filling bowl.

1. Always start with the bowl in its lowest position.

NOTE: When mashing potatoes, kneading dough, or any operation of a similar nature, it is

adviseable to start the beating with the bowl at its lowest position and as the potatoes or
other ingredients break up, the bowl should be gradually raised to its working position. This
procedure eliminates seve re strain to the mixer and consequently adds to its life and
efficiency.

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

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

4. Always return to the neture position when finishing a mix. ±

5. Bowl should be filled to at least half capacity for best results.

6. 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. See instructions on how to raise or
lower the beater lock should adjustment be necessary for proper bowl-to beater
clearance.

WHIPPING CREAM

The "W" wire whip (refer to Beaters 6 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 slow speed and increase the speed as the cream thickens or use a "bowl splash cover" attachment on
the bowl.

EGG WHITES

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

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MERINGUES

Use the "W wire whip. Meringues can be made perfect by the gradual addition of sugar to eggs which have

not been too stiffly beaten.

MASHING POTATOES

Use the "B batter beater and pre-heat the bowl and beater. Lower the mixing bowl before putting in the
potatoes to be mashed so that the breaking up starts with the bowl at its lowest position; then as the potatoes break
up, graudally raise the bowl to its working position. This procedure eliminates severe strain to the mixer and the batter
beater. Start the operation on low speed. When the potatoes have been broken up, stop the mixer and add the milk or
cream, butter and seasoning. Many operators like to change to the "W" wire whip or the "M" four wing 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 POUCH

Use "B" batter beater. Butter or shortening can be thoroughly creamed in about 10 minutes.. The butter or
shortening should be at room temperature. Alway s lower the bowl and start on slow speed and 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. Some recipes call for yolks and
whites to be beaten separately. This is not necessary with your Blakes -lee Mixer as the mechanical mixing is efficient
enough to allow the addition of whole eggs. 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 beefficiently mixed into the recipe. Always
operate the mixer on slow speed while adding dry ingredients. Many operators use the Blakeslee-Built bowl extension
ring to help confine ingredients to the mixing bowl. Add dry ingredients alternately with liquid, staring and ending with
dry ingredients. .Do most of the beating before the flour and milk are added. Over beating after addition of these two
ingredients causes a sub-standard mixture.

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MIXING DOUGH

Always use the spiral dough hook for mixing heavy doughs. Do not overload the mixer with too large
batches. (See the capacity chart of this booklet for capacities of the various size bowls.) When using the spiral
dough hook, the mixing should be started at low speed only with the bowl in the lowest position; then as the mixing
continues, the bowl should be gradually raised to its working position. Remember - an increased mixing time means
a decreased fermentation time. Weighing materials each mixing 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 dough, be sure to use the dough hook, be sure not to overload the mixer (see
the capacity chart ), and be sure to start the mixer on low speed with the bowl In its lowest 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 raise to 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 pices to produce as 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.

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