Blakeslee CC-30 Planetary Mixer & dough hook not mixing correctly
My father and I are trying to start up a pizza joint and we are almost ready to go. I made a batch of dough using 25# flour (40# finish). When I turned the mixer on and set the speed everything was going ok I thought. I came back and found the hook was just spinning in the center of the mass, not really mixing. The hook was going around in orbit (gearcase), but not really spinning the hook itself. I would guess the orbit of gearcase was 100 revolutions vs the hook's 1 or 2 rotatations. I worked for Pizza Hutt and used a newer, similar planetary mixer. I remember putting in the ingredients and switching it on and doing other chores while listening for it get done, it would usually be done in a few minutes. but I struggled for 30 minutes with shutting off, removing hook, "rearranging" dough, reinstalling hook and turning on. The end result was a lumpy batch with some drier spots, I didn't wanna continue and make it too "tough". The only thing I can think of that I didn't try is speeding it up to something faster than I dared before. Thanks, -m
It sounds like you may have a sheared key on one of the shafts.with no product in the mixer will it run in any other speeds?when mixing pizza dough you should only use 1st gear.if it does run in other speeds you have a sheared key or broken shaft,if it doesnt run in any speeds drop the planetary and check the key on that shaft.
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Or call the Globe service department at 937-297-7247 and ask for contact .... Please remember that this manual or the warning labels do not replace the need to be alert, to properly train and .... gears or other parts and WILL void the warranty! 7. ... Lubricate the attachment shaft with a food quality grease or mineral oil. 4.
As the machine is mixing dough it seems that it is getting sluggish. This is caused by the machine being over loaded. Although it is a 30 qt mixer that is for liquid filled capacity. I do not know what kind of dough you are mixing so I will give you a light to medium dough and then the heavy dough capacity. Also on this machine all dough should be mixed in speed 1 or low to keep from damaging the machine.
You will need to know the Absorption Rate (AR) of you dough, to find this you take the weight of the water divide the weight of the water and multiply by 100.
AR = Water Weight / Flour Weight x 100%
The higher the percent the higher the capacity the lower the percent the lower the capacity. Also the temperature of the water will have to be considered as the colder the water the harder the dough it is to mix the dough the batch should be reduced by 15% to 20% for water temperature between 65-75 degrees.
For a Light to Medium dough with a 60% AR the unit capacity is 45 pounds in first speed.
For a Heavy dough at 55% the units capacity is 30 pounds in first speed.
The above capacities are for bread doughs, if you are doing pizza dough, dough nut dough or wheat dough please post back to this thread and I will help you to find the capacities.
I hope that I have helped you with your problem and would like to thank you for using FixYa to find a solution to your problem.
I'd say you're most likely overloading the mixer. This mixer, and others similar in size, are frequently overloaded by people making pizza dough. If you are making dough, keep in mind the A-200's capacity is 9 lb. of 40% A.R. pizza dough, mixed for 5 minutes maximum. If you need to mix longer, the batch must be cut down even smaller, but I don't even know if you're mixing dough.
Try running the mixer unloaded (i.e. nothing in the bowl) for ten minutes or more and see if it gets hot. If it still gets hot, the motor's start circuit (varies depending upon age of the A-200; Hobart used numerous motors in the A-200 over the years, incorporating different starting circuits) most likely has problems. If it doesn't get hot when operating unloaded, then you're probably overheating the mixer by overloading it.
Hi. You should consider a few things. They type of hook you use, can greatly affect your end result. If you're making a yeasted dough with a high protein percentage 12-13%, you should be using an "ED" hook, this is a spiral hook that has a sharp turn at the tip. You can find them on eBay for a competitive price. I believe that Hobart also sells them, but for a higher price. They are very good for mixing pizza type doughs, they also do an excellent job kneading the dough.
Have you checked the flour for lumps before it goes into the mixer? Have you tried sifting the flour?
Are you adding all the liquid and flour at once? If so try adding flour in stages to all the liquid. If you find that this solution helps you, please rate it. Good luck! ricardok45
The bowl holds 20 quarts--are you overloading the mix?This mixer is not made for medium/heavy pizza dough.Depending on the pounds of dough,water and other ingredients will affect the mixer in some way.
Does the mixer work in any other speeds?Are you mixing pizza dough and in what speed?I service these mixers alot--i work for hobart.It sounds to me like you have a sheared key on one of the shafts.The mixer doesnt have a clutch.