Question about Zojirushi BBCC-V20 Home Bakery Traditional Bread Maker

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I think I need to replace the baking element on my zojirushi bread machine. The crust no longer browns

The machine is older and always worked fine until recently. I have nit changed up any of the recipes so I know there may be a problem with the machine

Posted by Anonymous on

6 Suggested Answers

6ya6ya
  • 2 Answers

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Posted on Jan 02, 2017

  • 5 Answers

SOURCE: The arm of the bread machine is not turning

partstore.com has repair parts. Try them to see if they have your part available. I've used them and had good luck

Posted on Feb 27, 2008

  • 1 Answer

SOURCE: Zojirushi bread maker, BBCC-15, Baking Pan,Paddle drive seal

Where can I get replacement parts for the BBCC-15? My keeper clip underneath the baking pan came off and is lost. It holds the wing clip that drives the kneeding blade in the pan.

Posted on Dec 10, 2008

JSEhandyman
  • 368 Answers

SOURCE: Zojirushi bread maker, BBCC-15, Baking Pan,Paddle drive seal

Hi terryhassler,

If you're looking for OEM parts, I'd go to

http://tinyurl.com/3jmx4g

There's a Service & Support link at the top of the page - locations of service centers and the like.

You can also call Zojirushi Customer Service Department - -

800-733-6270, M-F, 8:00 a.m. to 5:00 p.m. PST.


Also here's a TinyURL for the manual download page, just so you have it.

http://tinyurl.com/z39gu

If these don't pan-out (no pun intended, I think), the next place I'd start hunting is eBay.

If I can be of further assistance, let me know. If this solves the issue, please rate it accordingly.

Thanks in-advance for using Fixya.com,

Jon

Posted on Jan 04, 2009

JSEhandyman
  • 368 Answers

SOURCE: Broken - one of the 2 black tips that rotate the bread container

Hi k3ors,

If you're looking for OEM parts, I'd go to

http://tinyurl.com/3jmx4g

There's a Service & Support link at the top of the page - locations of service centers and the like.

You can also call Zojirushi Customer Service Department - -

800-733-6270, M-F, 8:00 a.m. to 5:00 p.m. PST.


Also here's a TinyURL for the manual download page, just so you have it.

http://tinyurl.com/z39gu

If these don't pan-out (no pun intended, I think), the next place I'd start hunting is eBay.

If I can be of further assistance, let me know. If this solves the issue, please rate it accordingly.

Thanks in-advance for using Fixya.com,

Jon


Posted on Jan 04, 2009

  • 1 Answer

SOURCE: Need bread to be lighter, more fluffy

To make it light and fluffy you need to add more water or milk so that the dough is sticky, also add a little more yeast. You will have to experiment to get the right quantitys but as a rule if the recpie adds 2 tsp of yeast i add 1 more, with the water if it aske for 10ml extra for every 100gm of flour.

Posted on Mar 29, 2009

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Not sure if this is relevant to your issue, but I just completely disassembled my machine to fix a problem in which one of the paddles stopped turning under load. It would turn with no dough, but slipped uselessly when making bread. Diagnosis: if you can turn the rotor by hand (remove the baking pan and try to turn each one) it's slipping. You should not be able to turn them.

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Once you lift the motor assembly exposing the belts underneath, you'll see what's loose. Each nut holds down a metal plate beneath the rotor. If it gets loose, the rotor can move more or less freely and won't turn. It looks like they applied an inadequate dab of glue to hold those in place. I should have put in a star washer to keep the nut from loosening again. Next time.

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Welcome to FixYa, if you appreciate our solution, please rate our services.

Breadmakers usually don't have as many crust settings as this one does. Darker crust settings usually equate to dryer bread because the bread bakes longer. The longer the bread bakes, the more moisture is removed. Accordingly, if you've tried this many recipes with dry texture, try progressively lighter crust settings until you get the moisture you desire. As for me, I rarely bake my bread in the machine (I don't like the hole in the bottom of the loaf). I do, however, appreciate the dough setting which does all the hard work, and I just bake it in the pan. I think the results are better and I get a better shaped loaf.

If this information has been helpful, don't forget to give me an appropriate rating. Thanks again and good baking!

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