Belshaw Brothers B00010001 User manual

Item Number and Serial Number are listed on a data tag attached to the equipment.
This manual should only be used with the Item Number(s) shown above.
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The #1 Source for Donut and Bakery Equipment www.belshaw.com
USA/Canada 1-800-BELSHAW
International ([phone]
Email [email protected]
Web www.belshaw.com
SERIAL NUMBER
ITEM NUMBER
B00010001, 0226CHS
Type B
Cake Donut Depositor
2022
OPERATOR'S MANUAL
TECHNICAL SUPPLEMENT
PARTS DIAGRAMS

Belshaw Adamatic Bakery Group •www.belshaw.com •Phone [phone] •Fax [phone]
Type B Donut Cutter OM MN-1527EN 1
Donut Cutter
Type B
Operator’s Manual
Belshaw Adamatic Bakery Group
814 44th Street NW, Suite 103
Auburn, WA 98001 USA
Phone: [phone] •Fax: [phone]
Email: [e-mail] •www.belshaw.com

Belshaw Adamatic Bakery Group •www.belshaw.com •Phone [phone] •Fax [phone]
2 MN-1527EN Cake Donut Depositor Type B OM
EQUIPMENT RECORD
Please provide the information below when you correspond with Belshaw about your machine.
Purchased by _____________________________________________________________________
Installed by ______________________________________________________________________
Date of Installation ________________________________________________________________
Model number ____________________________________________________________________
Serial number
IN CASE OF DAMAGE TO EQUIPMENT
In case of damage to the equipment upon delivery, follow these steps immediately.
1. Inform the freight carrier. The phone number will be on the shipping receipt or label.
2. Take photographs of the equipment, both inside and outside the box or crate.
3. Do not throw away any packaging.
4. Report the damage to the distributor (or other party) from whom you bought the equipment.
5. Email your photos to the distributor (or other party) AND to Belshaw Customer Service at
[e-mail]. Include a Belshaw Order Number in your communications. Your Order
Number will begin with “CO…, followed by 6 digits) and should be marked on the box or crate.
IN CASE OF MISSING ITEMS
1. If possible, note the missing items on the delivery receipt of the freight carrier.
2. Take photographs of the entire shipment.
3. Follow steps 2 – 5 above.
020220
Belshaw Adamatic Bakery Group
814 44th Street NW, Suite 103, Auburn, WA 98001 USA
Phone: [phone] •800-578-2547 •1-800-BELSHAW
E-mail: [e-mail] • www.belshaw.com

Belshaw Adamatic Bakery Group •www.belshaw.com •Phone [phone] •Fax [phone]
Cake Donut Depositor Type B OM MN-1527EN 3
Contents
1Description 4
2Operation 5
3Cleaning 6
4Maintenance 7
Lubrication 7
Care, maintenance, and cleaning instructions for plungers, cylinders, and hoppers 7
5Donut-Making Helps 9
Tips on Making Quality Cake Donuts 9
Calculating Correct Water Temperature 10
Ratios of Plunger Sizes to Donut Weights 10
Temperature Conversion 10

Belshaw Adamatic Bakery Group •www.belshaw.com •Phone [phone] •Fax [phone]
4 MN-1527EN Cake Donut Depositor Type B OM
1 Description
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.
•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.
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.

Belshaw Adamatic Bakery Group •www.belshaw.com •Phone [phone] •Fax [phone]
Cake Donut Depositor Type B OM MN-1527EN 5
2 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 Adamatic Bakery Group •www.belshaw.com •Phone [phone] •Fax [phone]
6 MN-1527EN Cake Donut Depositor Type B OM
3 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 Adamatic Bakery Group •www.belshaw.com •Phone [phone] •Fax [phone]
Cake Donut Depositor Type B OM MN-1527EN 7
4 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.
Care, maintenance, and
cleaning instructions for
plungers, cylinders, and
hoppers
The plungers, cylinders 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
tri-sodium 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.

Belshaw Adamatic Bakery Group •www.belshaw.com •Phone [phone] •Fax [phone]
8 MN-1527EN Cake Donut Depositor Type B OM
Washing Plungers,
Cylinders, and Hoppers
By Hand:
Remove “O” Rings, if so equipped.
Use plenty of warm water.
Add cleaner approved for aluminum in
concentrations recommended by manufacturer.
Presoak to loosen stubborn or dried-on deposits.
Use a non-scratching plastic scour cloth to
remove soil and restore luster.
Rinse in clear hot water (170-190 °F)
Wipe completely dry.
Dip plungers in mineral oil or liquid shortening
to prevent rust and sticking.
By Machine:
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.
Use clean, hot water (170°-190°F; 77°-88°C)
during rinsing cycle. Avoid contamination of the
rinsing water with the detergent.
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
ELECTRICAL COMPONENTS IN
WATER.
Special Instructions for The
Care of French Plungers:
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 Adamatic Bakery Group •www.belshaw.com •Phone [phone] •Fax [phone]
Cake Donut Depositor Type B OM MN-1527EN 9
5 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.
•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.
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.
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.

Belshaw Adamatic Bakery Group •www.belshaw.com •Phone [phone] •Fax [phone]
10 MN-1527EN Cake Donut Depositor Type B OM
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 yeast-
raised donuts, estimated temperature increase during mixing.
Cake Donuts Yeast-Raised Donuts
°F
°C
°F
°C
Room temperature
72
22.2
72
22.2
Dry mix temperature
+70
+21.1
+70
+21.1
Total A
142
43.3
142
43.3
Desired batter temperature
75
23.9
80
26.7
x3
x3
x3
x3
Total B
225
71.7
240
80.1
Total B
225
71.7
240
80.1
-Total A
-142
-43.3
-142
-43.3
Desired water temp. for cake donuts
83°F
28.4°C
98
36.8
↓
↓
Figure from above
98
36.8
Temperature increase during mixing (average: 30°F/17°C)
-30
-17
Desired water temperature for yeast-raised donuts
68°F
19.8°C
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
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
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
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

Belshaw Adamatic Bakery Group •[e-mail] •Phone [phone] •800-578-2547
Donut Depositor Type B OM MN-1528EN 1
Donut Cutter
Type B
Technical Supplement
Belshaw Adamatic Bakery Group
814 44th Street NW, Suite 103
Auburn, WA 98001 USA
Phone: [phone] •Fax: [phone]
Email: [e-mail] •www.belshaw.com

Belshaw Adamatic Bakery Group •[e-mail] •Phone [phone] •800-578-2547
Donut Depositor Type B OM MN-1528EN 3
Contents
Contents 3
1Description 5
2Installation 6
Wall Mount 6
Column Mount 7
A: Column Mounting on Belshaw Electric Fryer 7
B: Column Mounting on Belshaw Gas Fryer 7
C: Column Mounting on non-Belshaw Fryer without Adapter Kit 8
3Maintenance 9
Lubrication 9
4Troubleshooting 10
FACTORY PARTS AND REPAIR SERVICE 10
5Plunger, Mounting Info 16
#0400 HEIGHT ADJUSTMENT KIT 18
INSTALLATION INSTRUCTIONS 18
6Parts Info 20

Belshaw Adamatic Bakery Group •[e-mail] •Phone [phone] •800-578-2547
Donut Depositor Type B OM MN-1528EN 5
1 Description
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.
•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.
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.

Belshaw Adamatic Bakery Group •www.belshaw.com •Phone [phone] •Fax [phone]
6 MN-1528EN Type B Donut Cutter TS
2 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.
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
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.
Figure 1

Belshaw Adamatic Bakery Group •[e-mail] •Phone [phone] •800-578-2547
Donut Depositor Type B OM MN-1528EN 7
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 non-Belshaw
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.
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.
IMPORTANT: An extension arm 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.
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: An extension arm limiting
bracket is designed to help keep the fryer from
tipping if a column mounted cutter is
inadvertently swung out away from the fryer.

Belshaw Adamatic Bakery Group •www.belshaw.com •Phone [phone] •Fax [phone]
8 MN-1528EN Type B Donut Cutter TS
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.