The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Zojirushi BB-CEC20 bread maker problem

Jekes's picture
Jekes

Zojirushi BB-CEC20 bread maker problem

We purchased a bread maker a couple of months ago and returned it because we could not solve a problem of uneven rising.  The loaves always came out much higher (looking like a ski hill) on the connection end of the heating element.  We tried everything we copuld think of including changing ingredients, changing amount of ingredients, how we placed the ingredients in the appliance, and water temperature all to no avail.  I could not find anyone having a similare problem, so gave up.  I can only conclude we had a defective unit or other people living with the appearance issue.  I would appeciate comments.

Just Loafin's picture
Just Loafin

Not sure what you'd like comments on - you returned the unit.

Are you seeking a recommendation for a replacement? What was the make/model that got returned?

- Keith

Jekes's picture
Jekes

Sorry if I wasn't clear.  I'd like to know if others had the same problem with a Zojirushi or should I have requested a replacement for a defective unit.  Albeit, I did return the unit, but I am considering ordering another if I can determine the 1st was likely defective.  I had trouble making the original post noting the brand and model so I removed it.  It was the Zirkirushi BB-CEC20.

Chuck's picture
Chuck

My guess: if the problem had had something to do with ingredients, just statistically you would have seen the abnormal rise on the other end of the machine at least once. Since the placement of the problem was totally consistent with the placement of the machine, I can only conclude it must have been a defective unit.

In general, "quality control" has gotten very good these days, so we hardly ever get a defective anything, and problems can seldom be associated with particular brands (except a few el-cheapo models that do no quality control at all, and have defect rates in the range of one in ten). Once in a great while a defect does slip through though (it takes exceptional luck to get one:-). Fortunately, the chances of the same person getting two defective units in a row are vanishingly small. 

I would have contacted them about replacing the original unit (I think most manufacturers call the procedure "RMA") rather than just "sending it back". Usually somewhere in the printed pages that come with any unit you buy, a detailed procedure for contacting the manufacturer and resolving problems -up through requesting a replacement- will be described; it's usually a good idea to follow that procedure.

 

sam's picture
sam

Hello Jekes,

I have a Zojirushi BB-CEC20,  bought it several months ago, and I used it a appx a dozen times.   It worked OK for me, but I have since moved on.  Been sitting in my garage for 6 months.   If you're interested, PM me.    I have no use for it anymore.   I'll give it away for free.

 

mrfrost's picture
mrfrost

Have you guys looked at how the dough is arranged after it has finished mixing, and again after it has finished proofing?

Also, this is no help for the "set it and forget it" times, but if you have time, have you tried removing the dough just before the final rise, hand shaping, and placing back into the pan for the final rise and bake?

Jekes's picture
Jekes

Yes, your description does sound like the same problem.  I did get feedback from someone (see earlier in this thread) who doubted that the problem was an ingredient problem given what I had already tried.  They suspected that perhaps it was a defective unit even though that is rare.  I regret not having it replaced as a defective unit and trying another.  I tried a top rated Panasonic and even though the bread tasted fine fine, I couldn't stand the shape of the load.   Like you, I was coming from a vertical loaf machine and I got tired of the vertical loafs.  I wanted a horizontal loaf and instead what I got was a double wide vertical loaf.  Even using the smallest loaf recipe the bread was too tall to fit in a toaster.  It had to be turned over to get it toasted completely.  I tried cutting way back on the flour, but then the loaf was too small.  I couldn't believe it, but I did not find any review complaints about that issue.  Now I'm waiting for a better price on the Zo.  Amazon had it at 199 one day about a month ago and I was going to order it the next day, but the price had gone back up to 229.   It was a very short promo.

jcking's picture
jcking

Could be one of the paddles is not turning. Without anything in the machine set it to run, leave the lid open and watch to see if both paddles turn. If the pan, or paddles, are not properly seated it could cause the problem you're encountering.

Jim

davidg618's picture
davidg618

We've been using the predecessor of the Zojirushi BB-CEC20 for twelve years, and love it. However, it does have a few idiosyncrasies, including, when the dough is quite stiff, it tends to form a ball of dough which only partially fills the pan, and left to itself would result in the same problem you describe. Doughs with moderate to wet hydration (60% to 70% or greater) distribute evenly. In the present, we use the bread machine mostly on the dough cycle, but when we want a quick, single loaf we've got into the habit of removing the paddles--as Mr. Frost recommends--after the first "Rise" step, shaping the dough to fill the pan, and returning it for the final "Rise" and "Bake".

David G