The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Lee Household Flour Mill Question

  • Pin It
Dan001's picture
Dan001

Lee Household Flour Mill Question

I own one, love the flour coming out of it but seems to have a problem of over heating.

I basically fill the funnel and make a batch at the finest. This is how i like it. I have tried different setting but the finest is the exact way i like my flour.

Is it normal that after one funnel( about 12 minutes) that the fill is overheating? I even had the mill completely stop like if it was an automatic safety. let it rest for 1/2 hour and try again.

 

It happened a few times, now the motor does not seem to turn at full tilt and the grain does not seem to get milled at all.

 

Anyone has experience the samething and care to share some ideas on how to deal with this

 

Thanks in advance

 

Dan

 

 

subfuscpersona's picture
subfuscpersona

I'm assuming you bought your mill used. (If you bought it new, contact the manufacturer directly). I'm also assuming you have an adjustable model (S600, 600 or S60) though it would be helpful to know the model number of your unit. I'm also assuming you have the funnel and collection bag manufactured by Lee (not a jury-rigged substitute).

If you bought it used, you don't know the condition of the motor on purchase. That said, I think you're over-stressing the motor. Here are some suggestions....

> Don't let the flour collection bag get more than about 2/3 full before emptying it.

> Make small adjustments to the adjustment knob. For hard wheat, set it about 1/4" from "F" (I find the wheat mills just as finely at this adjustment as it does if it is completely at "F"). For  rye or grain of similar hardness (spelt, emmer, triticale, etc) set the adjustment about 1/3" from "F".

> If you're filling the hopper completely full (the manufacturer says it holds about 4 lbs of wheat) unplug the unit and let the motor cool after about half the grain is milled.  Empty the bag of flour and replace it on the unit. Then mill the rest of your grain.

> do clean your mill after use, especially the flour build-up behind the milling ring.

Of my suggestions, I think that adjusting the lever for your grain hardness is the most useful. The wheat I mill with the lever about 1/4" from fine is as fine as any commercial white bread flour with no granular feel when I rub some through my fingers. Ditto for the 1/3" setting for rye.

This has also been pointed out on the TFL thread http://www.thefreshloaf.com/node/13634/lee-household-flour-mill

Quote:
I did not have the size set to the finest setting and did not think it would make much difference (one or two "clicks" from the finest setting".

Quote:
One small suggestion on settings (based on my experience with my S-600) is to move the adjusting lever slightly towards the "C" (coarse setting) rather than positioning it all the way to the "F" (fine) setting. For example, when milling hard wheat (hard spring or hard winter wheat) I postion the lever about 1/4" from the "F" setting. This puts slightly less stress on the motor and I find the flour to be just as fine as when the adjusting lever is fully on "F".
Dan001's picture
Dan001

Thank you for all this information. I will indeed try to set it up at 1/3 down from the "F" setting

 

Tks

 

Dan

cjjjdeck's picture
cjjjdeck

Subfuscpersona knows these machine better than anyone and I second her suggestions.

Although I have a non-adjustable model (500), I have found that cleaning maintains the excellent performance of this machine.  If I'm doing a more than one batch milling session, I will give the machine a "quick clean" between sessions.  First I clean the chamber behind the stone chamber by using a small bottle brush accessing the chamber from the flour output opening (where the bag attaches).  I got one of these brushes from Lee directly, but other brushes will work just as well.  I then pull off the front cover and clean out any milling residue in the stone chamber area.  I have found this keeps the machine working efficiently between concurrent milling sessions (which I do all the time) and the flour and motor never overheats.  Once my sessions are over I will do a final thorough cleaning by taking the entire milling area apart.