Blakeslee Dishwashers

Q: How do I know what type of dishwasher to purchase?

A: Commercial dishwasher types are sized by racks per hour and dishes/glasses per hour.
    1. Undercounter types: 20-30 racks per hour
    2. Door/Hood types: 30-55 racks per hour
    3. Rack conveyor types: 156-340 racks per hour
    4. Flight conveyor types: 9,750-15,300 dishes per hour

Q: What is the incoming hot-water temperature requirement for my dishwasher?
A:To achieve full capacity (racks per hour), the dishwasher requires a temperature of 140 °F incoming water. Select models offer an optional high-powered booster enabling a minimum incoming water temperature of 110 °F. Check with factory on which options are best for your application.

Q:What type of chemicals should I use for my dishwasher?  
A: High-temperature dishwashers require a low-suds, non-foaming, non-chlorinated, commercial grade detergent rated for high-temperature dishwasher use. A quality commercial grade rinse aid is also required. These products can be found at a local restaurant supply depot, or directly through a detergent company specializing in commercial dishwashers.

Q: How do I load my commercial dishwasher?
A:Remove as much food particles as possible from your dishes before loading your commercial dishwasher. This will reduce pollution of water, insure the cleanest possible wash water, and lower detergent costs.

  • Plates: Dishes and all “flat” china should be stacked in the multi-purpose racks so that they lean back with the face of soiled surface of the dish exposed to the upper spray. Place your largest plates at the back and your smallest plates at the front of your rack.
  • Glasses & Cups: Glasses, cups, bowls and other “deep” dishes should be placed face down in the combination racks. Special racks for glasses and cups are available for most commercial dishwashers.
  • Flatware: Pre-soak flatware with a pre-soaked detergent and water. Flatware only needs to pre-soak for a few minutes before you place them on a flat rack for rinsing. Once rinsed, insert your flatware into the special baskets. Insert the flat rack into your dishwashing machine.

Q:How do I clean my commercial dishwasher?
A: Thorough cleaning of the dishwasher must occur at the end each shift or at least once daily. Procedures are as follows:

    1. Turn the power switch OFF.
    2. Leave door open for 15 minutes to allow for cool down time.
    3. Clean interior walls of unit using a mild non-chlorinated detergent and cleaning cloth (do not use steel brushes/wool).
    4. Remove overflow tube and drain the unit until completely emptied.
    5. Remove the filter(s) and clean with brush under running water (do not strike filters against hard surfaces to clean).
    6. Remove wash/rinse rotors and thoroughly clean the spray nozzles and arms under running water (do not strike wash/rinse rotors against hard surfaces to clean).
    7. Reassemble and properly position overflow tube, filter(s) and rotors in place.
    8. At the end of day, leave dishwasher door open and allow to dry overnight.

Q: Why is my dishwasher taking too long to fill (or not filling at all)?  
A: Ensure the incoming water valve to the dishwasher if fully open. Check filter on water-fill valve is clean and free of debris. Lastly, check the incoming water flow pressure, is it too low.

Q:Why is my dishwasher taking too long to reach operating temperatures?  
A: Check incoming water is connected to a hot water line. Turn up temperature on hot water boiler if incoming water temperature is too low.

A: Check dishwasher heating element(s) to ensure its free of limescale/mineral deposits. If deposits are present, descale the dishwasher and add a water treatment device to the dishwasher (eg. water softener).

A: High-limit thermostat is tripped – reset.


Blakeslee Planetary Mixers


Q: What are floor planetary mixers and why do I need one?
A: Versatile floor planetary mixers are the most common type of food mixer used in the commercial foodservice industry. The floor mixer is used for “high-volume” food preparation such as mixing dough, mashing potatoes, making cake batters, whipping cream, egg whites, meringues, and mayonnaise. Other capabilities include the shredding, slicing, and grating of vegetables; and the chopping and grinding of meat. 
Q: What sizes do floor mixers come in?
A: Blakeslee floor mixers range in capacity from 30 – 80 quart models. Floor mixers are sized according to the capacity of the mixing bowl and varies depending on your kitchen operational needs. For all-purpose kitchens, 30-quart mixers are the most common. Pizza Parlors on the other hand, require the larger 60 and 80 quart models.

For mixing small batches, optional smaller bowls with attachments are offered with most mixers. For example, 30-quart bowls can be used with a 60-quart mixer. Smaller bowls are used for mixing small batches of batters, meringues, etc. that cannot be done in a large bowl.

Q: How do I determine what size to purchase?
A: Capacity. Blakeslee’s mixer capacity chart will assist in determining what size mixer you need. The mixer capacity chart is provided as a guide for controlling batch sizes. The capabilities listed on the capacity chart accounts for the amount of product which can be contained in a particular size bowl and the type of dough or product to be mixed and its own unique properties which effect mixer performance. Since some products expand during the mixing process, extra capacity must be taken into account – you do not want product overflowing from the bowl during agitation. Future business growth should also play a role when choosing capacity.

In mixing dough, it is important to calculate the absorption ratio (AR). The absorption rate measures how heavy a batch or the density of the batch. To calculate the AR, divide the water weight by the flour weight, e.g. 25 lbs. of water and 55 lbs. of flour equals a 45% AR. When mixing any dough with an absorption rate lower than listed by the mixer manufacturer, the batch size should be decreased proportionately to ensure efficient mixing of the product and eliminate possibly over-loading your mixer.

In general, if your mixer will be used continually for dough mixing a heavier duty floor mixer will be able to handle the heavy loads and should be your mixer of choice.

Q: What type of mixer accessories do I use?
A: The reason planetary floor mixers are extremely versatile is due to the various accessories and attachments that can be used with it.

Batter Beater – for mixing batters and icings or for mashing vegetables.
Wire Whip – for whipping, egg whites, meringue, creams, and frostings, on a much larger scale.
Dough Hook – for mixing and kneading yeast-based dough.
Pastry Knife – for mixing shortening and flour for light dough for things like pie crusts.
Sweet Dough Beater – for all types of sweet doughs.
Four-Wing Whip – for product that is too heavy for our regular wire whip. It is used for whipping of potatoes, butter and mayonnaise.
Vegetable Slicers & Grater/Shredders – for processing a high volume very quickly.
Meat Chopper/Grinders – for chopping or grinding meat products quickly and efficiently.

Q: My planetary food mixer will not start?

A: Check the circuit breaker panel. If circuit breaker is tripped, reset.. Ensure the bowl-safety guard is closed and the mixer is in gear.

Q: What speed do I use to mix heavy bread dough?
A: Heavy bread and pizza dough should always be mixed in the lowest speed.


Blakeslee Vegetable Peelers


Q: What types of vegetables can I peel?
A: Blakeslee peelers are designed to peel all hard-root vegetables.

Q: How many potatoes can I peel at once?
A: Blakeslee offers three (3) floor model peelers and one bench model. Capacities vary per model.

  • S-15 and XC-15 models can peel 15-20 lbs of potatoes per cycle.
  • XC-30 models can peel 30-33 lbs of potatoes per cycle.
  • XC-60 models can peel 50-60 lbs of potatoes per cycle.

Q: How long does it take to peel potatoes?
A: The time required for peeling a charge of potatoes depends greatly on the condition and age of the potatoes. New potatoes are peeled very quickly, whereas old potatoes require a longer time for peeling. Potatoes that are being peeled for potato chips are generally packed very lightly. Potatoes that are going to be mashed should be peeled more thoroughly. This progress of the peeling can be watched and sometimes it is advisable to lift out a few potatoes to examine the extent of the peeling that has been accomplished. 1-3 minutes is the average peeling time. 

Q: Why are my potatoes not peeling properly or taking too long to peel?
A: Worn abrasive disc or peeler overloaded and potato is too long

Q: Why is water leaking from the lower section of the peeler?
A: Peel trap basket could be full - empty peels from basket. Or the lower drain maybe clogged in which case you need to clear and clean the drain.


Blakeslee Silver Burnishers


Q: What does a silver burnisher do?
A: The Blakeslee silver burnisher restores luster and brightness to flatware and hollow-ware.

Q: How many pieces of flatware can I burnish at one time?
A: Blakeslee offers three (3) different silver burnisher

  • BB914 - burnish 144 pieces of mixed flatware at one time
  • BB216 - burnish 144 pieces of mixed flatware at a singular time
  • BB1224 - burnish up to 576 pieces of mixed flatware at a time

Q: How long do I need to burnish my flatware?
A: Normal burnishing time is about 10 minutes. Naturally, this will depend on the condition of the ware. Items that have not been burnished for a long period will require more time. A weekly burnishing program will decrease the amount of burnishing time and keep all items looking like new.

Q: Can I use steel media in my Blakeslee burnisher and how often do I need to replace the media?
A: Blakeslee burnishers use a porcelain-ceramic media to burnish. The media (provided) will last the lifetime of the burnisher. Replacement media is only necessary through loss (average loss is about 3% per year). Never replace the porcelain-ceramic media with steel media. Over time, steel media tends to peen the flatware and hollow-ware.


Blakeslee Parts and Service


Q: Where can I purchase Blakeslee repair parts?
A: Visit online website and search for Blakeslee parts.

Q: How do I get technical support on Blakeslee equipment?
A: Please email us at or contact the factory direct at (630) 532-5021

Q:How do I place a warranty service call?
A: Please email us at  and include the following information: 

Contact Name

Business Name


Phone #

Email Address

Model #

Serial #

Date the unit was purchased

Who did you purchase the unit from?

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