Blakeslee U-20 Operators Manual

BLAKESLEE

20 QUART: Models B-20, F-20, U-20

OWNERS

MANUAL

Division of Blako Inc.

ELECTRIC FOOD MIXER

30 QUART: Model F-30

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

www.blakesleeinc.com

[e-mail]

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

Revision 8/2005

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
5
7

9
11
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

-1-

Installation Instructions

y

26.25

670

Travel

Bowl Guard

Travel

Bowl Guard

40.75

10.35

26.50 675

Raised Position

Shown With Type “A” Bowl Guard Shown With Type “B” Bowl Guard

NOTE: Holes used for shipping and mounting unit to floor

BENCH MODEL – B20
Select a location for your mixer that will save time

and steps for the operator. Allow ample work
space in front and to the sides of the mixer.
Mixer should be mounted to a sturdily built table
or bench approximately 25 inches high. Mounting
mixer to bench will insure against mixer slipping
on wet surface or tipping over from pressure
exerted as attachments are used. Refer to
mounting hole dimensional diagram.
Drill (4) 13/32” dia. Holes in table or bench top per
dimensions shown. Secure from underside of
table with (4) 13/32” – 16 bolts (length as required
b

thickness of bench top).

-2-

26.25

670

Travel

Bowl Guard

45.75

1160

Shown With Type “A” Bowl Guard Shown With Type “B” Bowl Guard

NOTE: Holes used for shipping and mounting unit to floor

30.00 760
Raised Position

Travel

Bowl Guard

-3-

FLOOR MODELS – F20, F30
Select a location for your mixer that will save time

and steps for the operator. Allow ample work space in
front and to the sides of the mixer.
Holes are provided for anchoring the mixer to the
floor, but unless desired bolting to the floor is not
necessary except on shipboard use.

GENERAL FOR ALL MODELS

PORTABLE MODEL – U20
Available only in 20 quart size.

1. Store beaters and whips at rear of table top.

2. Lock all 4 casters before using mixer.

3. Refer to General Installation instruction for further
information.

1.

2

Electrical Connections

CAUTION: Before making electrical connections be sure that current and voltage of the
mixer are identical to those of electrical inlet lines.
20 quart, 110 volt mixers are furnished with a six (6) foot flexible power cord.
On 30 quart mixers the line cord is to be supplied by the customer. Connections are made
inside the mixer column through the cover plate located on the back side of the column
near the bottom. NOTE: A six (6) foot flexible three (3) prong cord is available as an extra
cost option.
IMPORTANT: On 3 phase mixers, after electrical connection has been made, be sure the
mixer operates in a counter-clockwise direction as indicated by the arrow located above
the attachment. If electrical connection is reversed the transmission will not shift, nor will
the planetary action function.

Transmission Oil

After the first 200 hours of operation and every 6 months thereafter the transmission oil
must be changed.
When adding or changing transmission oil use 50 S.A.E. heavy duty oil. 3 pints required.

-4-

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

-5-

“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.

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 recommended maximum.

-6-

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
NOTE
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.

-7-

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.

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.

-8-

Mixing Bowl Capacity Chart

CAPACITY OF BOWL
(Finished Material)

KITCHEN MATERIALS 20 Qt. 30 QT.
Egg whites 1 qt. 1 ½ qt.

Mashed potatoes 15 lbs. 23 lbs
Mayonnaise (qts. Of oil) 10 qts 12 qts
Meringue (pts. Of water) 1 ½ Pts. 2 pts.
Waffle or Hot cake batter 8 qts. 12 qts
Whipped cream 4 qts. 6 qts
BAKE SHOP MATERIALS

Angle Food (8 to 10 oz. cake) 15 22
Box or Slab Cake 21 lbs. 30 lbs.
Cup cakes 22 doz. 33 doz.
Layer cakes 20 lbs. 30 lbs.
Pound cake 21 lbs. 30 lbs.
Short sponge cake 15 lbs. 23 lbs.
Sponge cake batter 21 lbs. 18 lbs.
Sugar cookies 35 doz. 50 doz.
Bread or roll dough (60%AR) 25 lbs. (1) 45 lbs. (1)
Noodle dough 8 lbs. 10 lbs.
Pie dough (50%AR) 17 lbs. 27 lbs.
Pizza dough (65%AR) 14 lbs. (1) 21 lbs. (1)
Raised donut dough 9 lbs. (2) 15 lbs. (2)
Eggs & sugar (for sponge cake) 8 lbs. 12 lbs.
Fondant icing 12 lbs 18 lbs.
Marshmallow icing 2 lbs, 3 lbs.
shortening & sugar creamed 16 lbs. 24 lbs.

(1) – First speed
(2) – Second speed

-9-

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
Bread dough
Pizza dough
Raised donut dough

Absorption Rate
60%
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

-10-

Another factor often overlooked is the ability of
your mixer to operate at a higher speed. For
example, the F 30 has a 45 pound capacity of
bread or roll dough with an AR of 60% in first
speed. The batch could be mixed in second
speed but the batch must be reduced by 60% to
27 pounds.

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.