Blakeslee DD-60 User manual

SERVICE/PARTS MANUAL
ELECTRIC
FOOD
MIXERS
MODELS
DD-60
DD-80
BLAKESLEE
1844 South Laramie Avenue
Chicago, IL 60804
Phone: [phone]
BLAKESLEE
66
Crockford Boulevard
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 process 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 rotates) 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, pretzels, 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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