简介
The bread pan seal keeps the dough on the inside of the bread pan and oil from the axel away from your sweet sweet bread. After prolonged use the seal can crack and split which makes it ineffective and requires replacement.
你所需要的
To reassemble your device, follow these instructions in reverse order.
To reassemble your device, follow these instructions in reverse order.
4等其他人完成本指南。
团队
Cal Poly, Team 9-2, Banghart Winter 2017 Cal Poly, Team 9-2, Banghart Winter 2017 的会员
CPSU-BANGHART-W17S9G2
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创作了6篇指南
5条评论
Very helpful, thanks,
Just one question.
Where do you find the Shaft Seal?
Do you know if the Shaft seal bread maker you use for, is adequate for food uses?
This seal is approved by NSF/ANSI Standard 51 - Food Equipment Materials?
What kind of grease should I use to lubricate the shaft? If the “C” clip gets away from me and gets lost, what is the diameter of the recessed part of the shaft that the clip attaches to, so that I know what size clip to buy as a replacement?
If the seal can’t be purchased, can the area be lubricated? Is there a substitute piece of some kind? My machine gave me a “p” error indicating the seal packing is scratched. “Ingredients block the lubricant oil between the shaft and metal of the bread pan because of the leakage of ingredients through seal packing.” To me, it seems this could be lubricated??? Any help is sooooo appreciated.
Luissm, there’s someone on eBay selling the bread pan seals for many different bread machines for $13.49. That seems a bit high, to me.
Note that some of the other brand bread machine’s seals, like the seal for the Regal, appear to be identical to the Hitachi seal.
m.e. & Andrew, I use vegetable oil to lubricate the shaft.
I don’t know how hot a bread machine gets, but it is probably best to use an edible oil with a high “smoke point.” The one with the highest smoke point is apparently safflower oil. I did a web search and found a web page which claimed that safflower oil has the highest smoke point, at 510°F, with peanut, soybean & corn oils tied for second-highest, at 450°F, and sunflower oil close behind, at 440°F. Another site puts sunflower oil close behind safflower oil, followed by beef tallow. I just use whatever I have on hand (but not olive oil, butter or lard).
The problem with edible oil is that they will get sticky over time, ruining the lubrication purpose.
The best recommendation for long term usage is to use food grade high temperature grease.
