Blakeslee W-20 Operators Manual
SERVICE/PARTS MANUAL
Crockford Boulevard
BLAKESLEE
1844 South Laramie Avenue
Chicago, IL 60804
Phone: (708) 656-0660
BLAKESLEE
66
Scarborough Ontario, Canada M1R 3C3
Phone: (416) 751-2625
TABLE OF CONTENTS
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34
Page
INSTALLATION INSTRUCTIONS
DESIGN AND USE OF BEATERS, WHIPS & OTHER ACCESSORIES
MIXING INSTRUCTIONS
MIXING BOWL CAPACITY CHART
AVAILABLE BEATERS, WHIPS AND ACCESSORIES
OPERATION
TRANSMISSION REMOVAL AND DISASSEMBLY
TROUBLESHOOTING AND REPAIR INSTRUCTIONS
SUGGESTED SPARE PARTS LIST
ILLUSTRATED PARTS LIST
M-5-1505-E MIXER TRANSMISSION, MOTOR AND HOUSING
M-5-3330-D AND M-5-18769 MIXER TRANSMISSION. MOTOR AND HOUSING
MODEL F-30 COLUMN AND BASE ASSEMBLY
MODE LS B-12, W-12, B-20. W-20, F-20. U-20 SERIES COLUMN
AND BASE ASSEMBLY
M-5-1505-E TRANSMISSION ASSEMBLY
M-5-3330 TRANSMISSION ASSEMBLY AND BLAKESLEE HUB
AND M-5-18769 WITH UNIVERSAL HUB (TYPE B)
ELECTRICAL SYSTEM
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 automobile 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 and maintenance of your Blakeslee-Built Mixer.
Every food service operator will be interested in the labor
savings that Blakeslee Mixers make possible. 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
Portable model available only in 20 quart size.
1. Store beaters and whips at rear of table top.
2. Lock all four casters before using mixer.
3. Refer to General Installation Instructions for further
information.
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.
2
FLOOR MODELS F20, F30
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
1. VENT PLUG SEAL REMOVAL
Remove vent plug seal from
transmission case. Vent plug has been
sealed with wax for shipment. To
remove seal, pull on tagged string. Seal
will completely pull out leaving vent open
and machine ready to run.
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.
12 and 20 quart, 110 volt mixers are furnished with a six (6) foot flexible cord. Cords for single phase motors are supplied with a 3
prong plug. Cords for 3 phase motors are supplied with a 4 prong plug.
On 30 quart mixers the line cord is to be supplied by the customer. Connections are made inside the mixer column through
cover plate located on back side of column near the bottom. NOTE: A six (6) foot flexible, three (3) prong plug 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. Remove hub cover to observe shaft rotation. If electrical
connection is reversed the transmission will not shift, nor will the planetary action function.
3. TRANSMISSION OIL
After the first 200 hours of operation and every 6 months or 1000 hours of operation thereafter the transmission oil must be
changed.
When adding or changing transmission oil use #50 heavy duty oil (Hydrol Master 500 or equivalent)
3 pints — M-5-3330 Trans.
4 pints — M-5-1505 Trans.
3
beaters or to the mixer proper.
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" 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 or 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.
SPLASH COVERS
These items provide means for reducing
splash or throw-out on certain mixes
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 should 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.
"H" DOUGH HOOK
Used for mixing bread or roll dough of
standard consistency, biscuits, meat loaf,
etc. Dough hooks should always be
operated at low speed only. Do not use
other types of beaters for dough work;
doing so will result in damage to either the
"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.
"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 position
and then as the potatoes or other
ingredients 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.
BRUSH BEATERS
Used with soup strainer and colander
attachment for making creamed soups
such as pea, tomato, corn, potato, etc.,
also for making sauces such as cranberry sauce, applesauce, etc.
"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.
4
FOR
BEST
RESULTS
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 advisable 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 severe strain to the mixer and
consequently adds to its life and efficiency.
Mixing Instructions
WHIPPING CREAM
The "W" wire whip (refer to Beaters & 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. Some operators like to use
the "jacket for bowl" attachment to surround the whipping
cream with cold water to maintain a cool temperature. 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.
2. In general, start all mixing at slow speed.
3. Gradually raise bowl and its contents to working
position.
4. Always return to slow speed when finishing a mix so
as to leave the mixer at low speed ready for next
operation.
5. In lowering the bowl keep pressure on the hand lever
to prevent too fast lowering of the bowl and undue
strain on the mixer.
6. Bowl should be filled to at least half capacity for best
results.
7. 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 page 12 for instructions
on how to raise or lower the bowl should adjustment
be necessary for proper bowl-to-beater clearance.
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 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 used exclusively for the oily type
mixes. Start beating the eggs at low speed and gradually
increase the speed.
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.
5
MAYONNAISE
Use the "M" four wing whip (not available on 12 qt.
models): however, on light batches the "W" wire whip
can be used. The heavier construction of the "M" wing
whips makes it more suitable for better day-in and dayout making of mayonnaise. Depending on the quantity
of mayonnaise to be made, a 1 gallon, 2 gallon or 6
gallon Blakeslee-Built oil dropper attachment should be
used. This oil dropper attachment is attached to the
mixer and automatically adds oil to the batch at a
controlled rate of flow. Most mayonnaise recipes
contain whole eggs, corn or cottonseed oil, vinegar,
sugar, salt, mustard and white pepper. The eggs
should be placed in the mixing bowl first and beaten for
approximately five minutes at high speed. The speed
should then be reduced to slow speed and add dry
ingredients which have been mixed together. Mix at
high speed for approximately five minutes. Then the oil
dropper should be turned on so that the oil is gradually
added to the batch for 10 to 20 minutes, after which
time the vinegar is poured in slowly. The mixing should
be discontinued after the vinegar has been thoroughly
mixed into the batch. The last operation in making
mayonnaise involves stopping the mixer, scraping the
upper part of the bowl with a spatula to make sure that
every portion will be, evenly mixed into the recipe.
Mayonnaise becomes a thicker and more stable
product when the oil is added very slowly.
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, gradually 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 to 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.
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.
Many operators use the Blakeslee-Built bowl extension
ring to help confine ingredients to the mixing bowl. 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
addition of these two ingredients causes a substandard mixture.
MIXING DOUGH
Always use the "H" dough hook for mixing heavy
doughs. Do not overload the mixer with too large
batches. (See the capacity chart on page 7 of this
booklet for capacities of the various size bowls.) When
using the "H" and 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 doughs be sure to use the
dough hook, be sure not to overload the mixer (see the
capacity chart on page 5). 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.)
CAKE BATTERS AND COOKIE DOUGH
Use "B" 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 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 Blakeslee 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
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,
(20 & 30 qt. models only).
CREAMED SOUPS AND SAUCES
Use the puree beater or the "BB" brush beater with
the soup strainer and colander attachment for
making creamed soups and sauces.
6
Mixing Bowl Capacity Chart
CAPACITY OF BOWL
KITCHEN MATERIALS 12 Qt. 20 Qt. 30 Qt.
Eggwhites 1-1/4 Pts. 1 Qt. 1-1/2 Qts.
Mashed potatoes 10 lbs. 15 lbs. 23 lbs.
Mayonnaise (qts. of oil) 5 Qts. 10 Qts. 12 Qts.
Meringue (pts. of water) 1 Pts. 1-1/2 Pts. 2 Pts.
Waffle or Hot Cake batter 5 Qts. 8 Qts. 12 Qts.
Whipped cream 2-1/2 Qts. 4 Qts. 6 Qts.
BAKE SHOP MATERIALS
Angel Food (8-10 oz. cake) 8 15 22
Box or Slab Cake 12 lbs. 21 lbs. 30 lbs.
Cup cakes 12 doz. 22 doz. 33 doz.
Layer cakes 12 lbs. 20 lbs. 30 lbs.
Pound cake 12 lbs. 21 lbs. 30 lbs.
Short sponge cake 8 lbs. 15 lbs. 23 lbs.
Sugar cookies 21 doz. 35 doz. 50 doz.
Bread or roll dough 13 lbs. 25 lbs.
Noodle dough 6 lbs. 8 lbs.
Pie dough 10 lbs. 17 lbs. 27 lbs.
Pizza dough 8 lbs. 14 lbs.
Raised doughnut dough 6 lbs. 9 lbs.
Eggs & sugar (for sponge cake) 5 lbs. 8 lbs. 12 lbs.
Fondant icing 7 lbs. 12 lbs. 18 lbs.
(1)
45 lbs.
(1)
10 lbs.
(1)
21lbs.
(2)
15 lbs.
(1)
(1)
(1)
(2)
Marshmallow icing 1-1/4 lbs. 2 lbs. 3 lbs.
Sponge cake batter 7 lbs. 12lbs. 18 lbs.
Shortening & sugar creamed 10 lbs. 16 lbs. 24 lbs.
(1) - First Speed only
(2) - Second Speed only
7
QT. WITH
Available Beaters, Whips and Accessories
* NOTE — Early model mixers were equipped with M-5-1505 transmission. This can easily be determined by the outside
appearance. The M-5-1505 transmission is more round and has a plastic cover. The later model transmissions M-5-3330 and M-0-
18769 are more square and have an aluminum cover. (See sketch)
M-5-3330 & M-0-18769
TRANSMISSIONS
On 30 quart mixers, the bowls, beaters, whips etc. of the M-5-1505 transmission are not interchangeable with the M-5-3330 and
M-0-18769 transmissions.
The model number of the transmission can also be determined from the identification tag. The tag item 13. pages 28 & 30 is
located under the top cover 4, page 20 or 2, page 22.
The M-0-18769 transmission has a Type B universal attachment hub. Vegetable slicer and meat chopper attachments used on the
M-0-18769 transmission are not interchangeable with the type used on the M-5-1505 and M-5-3330 transmission. See page 10.
TRANSMISSION
M-5-1505
MIXER
MODEL
SIZE PART NO.
DESCRIPTION
MIXER
MODEL
SIZE PART NO. DESCRIPTION
BOWLS — NOTE: Smaller bowls can be used on next
size larger mixer. Bowl adaptors are not
WIRE WHIPS
required.
12 QT. 12 QT. M3-1354 Steel Tinned 12 QT. 12 QT. M3-1764 Steel Tinned
12 QT. 12 QT. M3-1715 Stainless Steel 12 QT. 12 QT. M3-3453 Stainless Steel
20 QT. 12 QT. M3-1447 Steel Tinned 20 QT. 12 QT. M3-1765 Steel Tinned
20 QT. 12 QT. M3-1716 Stainless Steel 20 QT. 12 QT. M3-3455 Stainless Steel
20 QT. 20 QT. M3-1349 Steel Tinned 20 QT. 20 QT. M3-1766 Steel Tinned
20 QT. 20 QT. M3-1717 Stainless Steel 20 QT. 20 QT. M3-3456 Stainless Steel
30 QT. WITH
M5-3330 & M5-18769 TRANSMISSION*
M5-3330 & M5-18769 TRANSMISSION*
30
30 QT. 20 QT. M3-1972 Steel Tinned 30 QT. 20 QT. M3-1767 Steel Tinned
30 QT. 20 QT. M3-3315 Stainless Steel 30 QT. 20 QT. M3-3458 Stainless Steel
30 QT. 30 QT. M4-1971 Steel Tinned 30 QT. 30 QT. M4-1977 Steel Tinned
30 QT. 30 QT. M4-3310 Stainless Steel 30 QT. 30 QT. M4-3459 Stainless Steel
30 QT. WITH M5-1505 TRANSMISSION * 30 QT. WITH M5-1505 TRANSMISSION *
30 QT. 20 QT. M3-1444 Steel Tinned 30 QT. 20 QT. M3-1767 Steel Tinned
30 QT. 20 QT. M3-1718 Stainless Steel 30 QT. 30 QT. M4-1768 Steel Tinned
30 QT. 30 QT. M41368 Steel Tinned
30 QT. 30 QT. M41719 Stainless Steel
8
MIXER
30
QT. 30
QT. M4-1978 Aluminum
Allows bowls to
30
QT. 30
QT. M4-1979 Alumin
um
30
QT. 30
QT. M4-3374 Aluminum
MODEL
BATTER BEATERS
12 QT. 12 QT. M3-1376 Aluminum 12 QT. 12 QT. M3-1541 Aluminum
20 QT. 12 QT. M3-1377 Aluminum 20 QT. 12 QT. M3-1543 Aluminum
20 QT. 20 QT. M3-1367 Aluminum 20 QT. 20 QT. M3-1538 Aluminum
30 QT. 20 QT. M3-1378 Aluminum 30 QT. 20 QT. M3-1544 Aluminum
30 QT. 30 QT. M4-1973 Aluminum 30 QT. 30 QT. M4-1976 Aluminum
30 QT. 20 QT. M3-1378 Aluminum 30 QT. 20 QT. M3-1544 Aluminum
30 QT. 30 QT. M3-1371 Aluminum 30 QT. 30 QT. M4-1540 Aluminum
SIZE PART NO. DESCRIPTION
30 QT. WITH M5-3330 TRANSMISSION * 30 QT. WITH M5-3330 TRANSMISSION *
30 QT. WITH M5-1505 TRANSMISSION * 30 QT. WITH M5-1505 TRANSMISSION *
MIXER
MODEL
P.K. PASTRY KNIFE
SIZE PART NO. DESCRIPTION
H. DOUGH HOOKS
12 QT. 12 QT. M3-1387 Aluminum 12 QT. 12 QT.
20 QT. 12 QT. M3-1517 Aluminum 20 QT. 12 QT.
20 QT. 20 QT. M4-1385 Aluminum 20 QT. 20 QT. M4-1542 Aluminum
30 QT. WITH M5-3330 TRANSMISSION * 30 QT. WITH M5-3330 TRANSMISSION *
30 QT. 20 QT. M4-1513 Aluminum 30 QT. 12 QT.
30 QT. 30 QT. M4-1987 Aluminum 30 QT. 20 QT. M4-1573 Aluminum
30 QT. WITH M5-1505 TRANSMISSION *
30 QT. 20 QT. M4-1513 Aluminum
30 QT. 30 QT. M4-1388 Aluminum 30 QT. 20 QT. M4-1573 Aluminum
S.D. SWEET DOUGH BEATERS
12 QT. 12 QT.
20 QT. 12 QT.
20 QT. 20 QT. M3-1394 Aluminum
30 QT. 20 QT. M3-1512 Aluminum
30 QT. WITH M5-3330 TRANSMISSION * 20 QT. 20 QT.
None
None
M-4 WING WHIP
30 QT. WITH M5-1505 TRANSMISSION *
30 QT. 30 QT. M4-1563 Aluminum
BOWL TRUCK be transported without carrying
12 QT. 12 QT.
30 QT. WITH M5-3330 TRANSMISSION *
N.A.
N.A.
N.A.
N.A.
N.A.
30 QT. WITH M5-1505 TRANSMISSION *
30 QT. 20 QT. M3-1512 Aluminum 30 QT. WITH M5-1505 TRANSMISSION *
30 QT. 30 QT. M4-1511 Aluminum 30 QT. 30 QT. M4-1546 Aluminum
9
SOUP STRAINER AND COLLANDER
INCLUDES PUREE BEATER AND ONE
20 QT.
20 QT.
M2-
3387
1/8 Perf. Steel
30 QT.
30 QT.
M2-3388
1/8 Perf. Steel
MIXER
MODEL
SIZE PART NO. DESCRIPTION
SIEVE 1/16 PERFORATION
12 QT. 12 QT. M2-1611
20 QT. 20 QT. M2-1612
30 QT. 30 QT. M2-3381
30 QT. 30 QT. M2-1623
30 QT. WITH M5-3330 TRANSMISSION * 30 QT. WITH M5-1505 TRANSMISSION *
30 QT. WITH M5-1505 TRANSMISSION *
MIXER
MODEL
SIZE PART NO. DESCRIPTION
PUREE BEATER
12 QT. 12 QT. M2-1613 Stainless Steel
20 QT. 12 QT. M2-1613 Stainless Steel
20 QT. 20 QT. M2-1614 Stainless Steel
30 QT. WITH M5-3330 TRANSMISSION *
30 QT. 30 QT. M 2-1984 Stainless Steel
30 QT. 30 QT. M2-1622 Stainless Steel
EXTRA SIEVE FOR SOUP
STRAINER AND COLLANDER
Tinned
12 QT. 12 QT. M3-3383 3/32 Perf. Steel 30 QT. 20 QT. M2-1735 Stainless Steel
12 QT. 12 QT. M3-3386 1/8 Perf. Steel
20 QT. 20 QT. M3-1535 1/16 Perf. Steel
Tinned
20 QT. 20 QT. M 2-3384 3/32 Perf. Steel
Tinned
30 QT. 30 QT. M2-1608 1/16 Perf. Steel 20 QT. 12 QT. M2-1737 Stainless Steel
Tinned 20 QT. 20 QT. M2-1738 Stainless Steel
30 QT. 30 QT. M2-3385 3/32 Perf. Steel 30 QT. 20 QT. M2-1738 Stainless Steel
Tinned 30 QT. 30 QT. M2-1736 Stainless Steel
Tinned
Tinned
Tinned
Tinned
BOWL EXTENSION RING
12 QT. 12 QT. M2-1734 Stainless Steel
20 QT. 12 QT. M2-1734 Stainless Steel 12 QT. 12 QT. M3-1520 1/16 Perf. Steel
20 QT. 20 QT. M2-1735 Stainless Steel
SPLASH COVERS
12 QT. 12 QT. M2-1737 Stainless Steel
30 QT. 30 QT. M2-14618 Stainless Steel
10
MODEL
12 QT.
M4-
3322 Aluminum
OBSOLETE Meat Chopper Assy
Above Includes Knife
Complete with Slicer
MIXER
SIZE PART NO. DESCRIPTION
RECEIVING PAN BRACKET AND OVER
SHELF, LESS PAN
20 QT. M4-3322 Aluminum
MIXER
MODEL
30 QT. 30 QT. M4-3322 Aluminum
30 QT. 30 QT. M4-1529 Aluminum
MEAT CHOPPERS - 12-20-30 QT MIXERS
UNIVERSAL TYPE HUB BLAKESLEE HUB
Used on Mixers Beginning with Used on Mixers with Serial # Up to
Serial #1 & Up and Including 1
M-0-20447 Meat Chopper Assy
(Doubled Tinned)
Above Includes Knife
& 1/8" Plate and Pusher
ACCESSORIES FOR MEAT CHOPPER (FOR BOTH BLAKESLEE & UNIVERSAL HUBS)
M-1-1901 Knife M-1-1903 End Plate, 3/16"
M-1-1902 End Plate, 1/8"
Perforations M-1-1904 End Plate, 1/4"
Perforations
Perforations
9" VEGETABLE SLICERS
UNIVERSAL TYPE HUB
Used on Mixers Beginning with
Serial #1 & Up Up to and Including 1
9" Vegetable Slicer OBSOLETE 9" Vegetable Slicer
Plate & Hopper Front
9" Cheese Shredder 9" Cheese Shredder
Complete with Hub & Shaft. M-0-70416 Complete with Hub & Shaft.
5/15" Shredder Plate 5/16* Shredder Plate
and Hopper Front. and Hopper Front.
BLAKESLEE HUB Used on All Mixers with Serial #
SIZE PART NO. DESCRIPTION
30 QT. WITH M5-3330 TRANSMISSION *
30 QT. WITH M5-1505 TRANSMISSION *
(Doubled Tinned)
& 1/5 Plate and Pusher
M-1-1905 End Plate, 3/8"
Perforations
M-1-1906 End Plate, 1/2"
Perforations
Complete with Slicer
Plate & Hopper Front
Adjustable Slicer Plate 9"
OPTIONAL EQUIPMENT FOR M-0-20581 SLICER OPTIONAL EQUIPMENT FOR M-0-70416
furnished w/vegetable slicer
Hub & Shaft Assy CHEESE SHREDDER
Julienne Plate 9" M-0-95042 Julienne Plate 9"
French Fry Plate 9" M-0-95044 French Fry Plate 9"
OPTIONAL EQUIPMENT FOR USE WITH EITHER SLICER
M-3-15071 Grater Disc M-2-15021 3/16" Shredder Disc. M-2-15019 5/16" Shredder Disc.
M-2-15088 3/32" Shredder Disc.
M-2-15072 1/2" Shredder Disc.
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