3
WARNING
Thoroughly clean and dry the floor if
shortening, water, or other materials are
spilled. Materials spilled on the floor can
cause serious injury or loss of life.
WARNING
To avoid electric shock or damage to the
machine, never allow water, steam,
shortening, cleaning solution, or any other
liquid to enter the heater head or the
depositor.
Cleaning the Hopper and
the Plunger
The instructions below apply only to the Donut
Robot cake donut depositor (or Dual Automatic
Depositor). For Type F cleaning instructions,
refer to the Type F manual.
You must clean the hopper and the plunger daily,
or after each use. Follow these general
guidelines:
• Use household dishwashing detergent.
Do not use strong alkali cleaners such as
lye, soda ash, or trisodium phosphate, as
these discolor and corrode aluminum.
• Wash, dry, and lubricate parts
thoroughly to prevent rusting.
• When washing parts by hand, wash each
part separately; do not put any other
utensil or dish in the sink with the part
being washed.
Belshaw Adamatic Bakery Group • www.belshaw-adamatic.com • 206-322-5474 •service@belshaw.com
10
MN-1032EN
Cleaning
Cleaning method
1. Unplug the depositor power cord.
2. Remove the plunger and the hopper.
a. Pull the plunger connecting rod up and
away from the plunger to release the top
of the plunger.
b. Lift out the plunger and set aside
c. Loosen the two mounting studs holding
the top of the hopper
d. Remove the hopper
3. Wash the hopper and the plunger thoroughly
in hot water and mild detergent.
4. Rinse the hopper and the plunger separately
in clear, hot water.
5. Dry each part completely.
6. Dip the plunger and the hopper cylinder in
vegetable oil or shortening to prevent rust
and sticking.
7. Wipe the depositor assembly with a soft
cloth dampened with hot water and an
appropriate cleaner. Wipe it with another
damp cloth to remove the cleaner. Wipe it
dry.
CAUTION
Never immerse the depositor's cutter head
in water. This may cause an electric shock
and/or damage to the machine.
®
Donut Robot
Mark VI Operator's Manual
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