Panasonic Bread Makers Problems and Breakdowns

[shines2]

shines2, since the relay is unsoldered, check its performance from an external source. If there is a regulated power supply, it is worth finding out the pickup and dropout voltage. Note again largest electrolytic capacitor, relative to its minus and all voltages must be measured. And on it necessarily should be 24 volts. This is the supply voltage of the entire circuit. You need to dig from there.

shines2, if you have adjusted or cleaned the relay contacts, then I advise you to start with this. I wrote above that this relay, or rather the armature tongues, associated with the contacts is VERY sensitive to the elastic force of the contacts. I advise you to loosen the contacts (bend). If you do not cuddle, then you have to move on. Take your time to buy b. at. stove to take out one relyuha from it !!! There is a key in front of the relay, on which m. To. percent gives only either zero or one. There can be no intermediate voltages. Did you copy the circuit correctly from the board? It looks like there is a single full-wave rectifier. Otherwise, transistors don't seem to work. The schematic does not grow.

In this case, the problem is not in the relay, it looks like electrolytes, it’s awful I would replace them all, and put them on with the marking 105 * C

Why electrolytes?

Why electrolytes?

As the most unreliable element. Even "solid" niobium, aluminum and tantalum

Dear forum users! Help solve my problem. New Year is coming soon, but I'm not having fun ... There is a problem with the Panasonic-257 bread maker. I bake mainly milk bread according to the instructions, on the Basic mode, medium size, medium crust. Everything was perfect .... Listening to my enthusiasm, employees bought such stoves ... But I started having some incomprehensible problems. Usually at the beginning the heating was always going on for exactly 1 hour. But recently it has become only 35 minutes. Every time now it goes 35 minutes, then an hour. And the bread is not so tall and airy, before the crust was high, now it is even, and the bread is small, like a brick. Didn't change anything. True, the last 2 times there was a different flour, but with the old flour again, the heating was 35 minutes ... I also bake rye according to the recipe from the Internet, it seems to be normal for now. I think it started when I first tried to make pizza dough in Pizza mode according to the recipe from the instructions. Everything turned out fine then, tasty, but then this garbage began to happen. I made the pizza dough several times. But this should not be the case, in principle, people use all modes on a regular basis ... Maybe something went wrong in electronics? How much heating does anyone have? What's going on with me? After all, I do everything the same. The proportions are always the same. Each time I charge and see if it will jump 35 minutes or not ... I have been using the stove for more than a year, I baked it every other day.

[Moomin mom]

Moomin mom, your kitchen just got colder. Read the topic Temperature equalization before mixing, there this issue is dealt with in sufficient detail.

Why is it so clear? Or 35 minutes? Or 1 hour ??? If 35 minutes, then that's it, the loaf will be bad, brick, without a crust that has risen ... If 1 hour, then it's normal ...

on the main program, the equalization time is two - 35 or 60 minutes. Usually, with a longer kneading-proofing, the bread rises just better. Do you have a private house? Such bricks, with short alignment, sometimes occur if the voltage is not enough. To "cheat" try to turn on "baking" without a bucket for two or three minutes to warm up the oven inside, then "alignment" will be maximum.

No, we do not have a private house.I'll try again when it's hot in the kitchen, next time I charge. I read all the links, thanks. Well, we cannot understand the logic of the Chinese. I thought if it's cold, the downtime will increase, but here everything is more complicated. And yet, couldn't I knock down the settings with the "Pizza" mode, just nothing else comes to mind. Although I always unplug the plug after cooking, I carefully read the instructions. Everything as usual. Only the last 2 times flour was different, not so white, but such garbage started without it !!! I will buy another flour, as before, and try it with the kitchen window closed. Yes, and I will ask my husband to check the voltage in the outlet.

Well, we cannot understand the logic of the Chinese. I thought if it's cold, the downtime will increase, but here everything is more complicated.

Japanese. And the logic is all right there. If it is cold, the temperature equalization time decreases and the time increases. proofers.

Rina, how does your stove work after repairs? And then you never wrote.

oiyy ..... works like a zvER. I haven't seen a dough threshing like that in a bucket for a long time. Bakes normally, no excesses. True, I strained the stove again - I had to knead the dough according to a certain algorithm, so I had to run only the kneading on the "pizza" two or three times in a row, resetting the program immediately after the first stop and starting the program again. In general, several times my stove worked on a batch with a solid dough resistance for almost 40-50 minutes.

[Moomin mom]

Moomin mom
Correctly Rina advises you. If you don't like 35 minutes, then cheat HP. After you turn on the baking for 2-3 minutes (without a bucket) and interrupt the program, and at this time you will load everything into your bucket for baking, then the next time you turn on (just you fill your bucket) it will not be 30 minutes, and hour alignment. Although, for example, I like the opposite more - leveling 35 minutes. Also, try to reduce the amount of yeast a little. Probably, with a small leveling and a longer proofing, your dough simply perverts, so the roof falls off when baking. This may be due to a lot of yeast or very active yeast. And the stove is your clever girl, her brains are all right.

oiyy ..... works like a zvER.

Well, glorious!

Redrawn the diagram in more detail
🔗
blue - voltage at the point when the heating element should be turned off, red - on. Measured with a multimeter in the constant voltage position.
I soldered the zener diodes, tested it on an external power supply unit, it seems to be working. The stabilization voltage is indicated.
I tried to change C8 (the largest electrolyte) and C9 - no result.
I don't understand why I have a voltage of 6.3 V on a large electrolyte (C9), and not 4.5 + 4.9 + 0.7 = 10.1. Although, where does 0.7 come from - the diode is also connected in reverse polarity, as I understand it ... So, where in this circuit the required 24 are formed, I also don’t understand.

Andreevna, I also thought that the stove was clever, but after she began to bake bricks, I was just offended by her. .. Yesterday, however, the rye was baked normally. And with white - trouble. I also noticed that lately, before turning on, I gently stroked this thermal sensor, and after that it was baked normally, as before. That is, with warm hands, and the temperature has increased there.

[Moomin mom]

Japanese. And the logic is all right there. If it is cold, the temperature equalization time decreases and the time increases. proofers.

but if it is very cold, then even the heating can turn on when the temperature is equalized.

Moomin mom, I think that Andreevna right, you have something with yeast. Usually everyone is trying to minimize the "equalization" time as much as possible, even some kind of freeze was pushed inside to cool the sensor. And most often I put a dough to activate the yeast (but I bake with "wet" pressed yeast).

Redrawn the diagram in more detail

I don't understand why I have a voltage of 6.3 V on a large electrolyte (C9), and not 4.5 + 4.9 + 0.7 = 10.1. Although, where does 0.7 come from - the diode is also connected in reverse polarity, as I understand it ...So, where in this scheme the required 24 are formed, I also don’t understand.

You will still have to open your stove again ... 1) Such switching on of transistors is absolutely pointless. When I looked at the board, it remained in my memory that one transistor turns on the relay, the second - the motor, the third - the dispenser. 2) Zener diodes for 4.5 and 4.9 volts are not released. Most likely there should be two of 12.

[shines2]

shines2 As it seems to me, there is an error in the circuit, how can it be 6.3 V on C8 and 3.6 V on ZD1-2, or I do not understand
Have you changed the electrolytes to new or used ones?
What is the marking of Q3, Q8, Q9? Check out D6.
Yes in zener diodes in the 4.7V and 5.1V line 🔗

[shines2]

shines2 As it seems to me, there is an error in the circuit, how can it be 6.3 V on C8 and 3.6 V on ZD1-2, or I do not understand

I also broke my whole head.All is right: at C8 6.3V, at point D6-ZD1 3.6V, i.e. the voltage on the zener diodes ZD1-ZD2 6.3-3.6 = 2.7 V, at D6 - 3 , 6 V. D6 in the return - so the voltage can be anything, the voltage from an external source is clearly less than the stabilization voltage to the zener diodes, which is why it is so low. But there are no elements there until almost break 220. R4 and R3 + C7. It is necessary to change the C7 to try. R3 also has some suspiciously high resistance. I didn't check the markings, but I should probably.

Have you changed the electrolytes to new or used ones?

Used, measured with a C-meter (it is clear that this is not a guarantee)

What is the marking of Q3, Q8, Q9? Check out D6.

They are SMD. Therefore, I doubt that their markings will tell anything. If it can be disassembled at all. D6 changed to another - nothing changed

1) This inclusion of transistors is absolutely meaningless. When I looked at the board, it remained in my memory that one transistor turns on the relay, the second - the motor, the third - the dispenser.

I agree that there is no sense in such inclusion. Only if the percentage is sharpened for some extra. capabilities and has acc. conclusions, and these additional. the capabilities are not used, which are kind of stubs. On the engine and dispenser, field workers stand in normal cases, as far as I remember.

2) Zener diodes for 4.5 and 4.9 volts are not released. Most likely there should be two of 12.

ZD4-ZD5 at 17V is also not logical somehow ... On the other hand, 17.2 + 17.2-4.5-4.9 = 25V, which is already close to the cherished 24
And it doesn't matter, so my measured 2.7V on zener diodes is in any way less than 4.5 + 4.9, and 12 + 12, that is, there is nothing to stabilize the zener diodes.

Help me please. I just read it from you, and now I registered to ask for help. I have a Panasonic SD-253, bought in 2005. Baking, baking and suddenly stopped, bricks went, but baked.
I have sinned on flour and yeast for a very long time. I changed all this, not once. Until I noticed once that when the dough was standing, the stove was cold, that is, the shades did not turn on at all. Kneading and baking takes place, but there is no rise.
It was in 2009. I stopped using the stove. But I accidentally went to your site, and I realized that I needed a service center.
They looked at the service center, said that something should be ordered and that's it. For two whole years they ordered something there, they answered the calls that they were waiting for a patch, etc. I believed, because other services did not undertake repairs at all. In general, they didn't make it to me,
But we got a new Panasonic service center, took the stove there. From there they called me, they said everything was ok - the stove was working in test mode. I come, they turned it on, in the test mode, the stove heats up, that is, it works for heating. I took it home yesterday, but the bread was never baked. the same brick.
Now I called the service center to offer to replace the board and the temperature sensor.
Who has these ovens or who knows this will help? Can still go for a new one?

Dear expert bakers!
Exactly a year (with an accuracy of two days) the panasonic SD-256 stove donated to my mother worked (in the mode of two or three breads a week). And here are the last two loaves of this format:

To be honest, I'm not an expert at all, after reading the last few pages I realized that it's easier to show you a photo ....
Mom claims that all the ingredients were used as usual, as she is sure of their quality, the baking program is also "as always". What could be the problem with this form of bread? Not enough temperature for a full lift?
After all, what an ambush before the new year ... Although the bread is baked inside, I want to get a full

Shl. I apologize in advance if the problem is known and discussed ....

[Karlson]

Karlson Looks like a lot of water or little flour.Change your flour and yeast manufacturer. And use fresh produce

But it seems to me that something needs to be "tweaked at the conservatory." Symptoms are painfully the same for many people - suddenly a "brick" starts to turn out. The oven is clearly starting to make mistakes either with the time or with the proving temperature.

Hurrah! Yesterday baked white. I changed the flour. The rest of the ingredients are the same. Truth waited again 35 minutes, not an hour. It was baked fine as before.

I started my panic early, the third bread turned out to be quite normal, it rose as needed. Apparently the case was really in the quality of some kind of ingredient. Happy New Year everyone

Flour quality can vary depending on:
party
manufacturer
weather / season
storage conditions

therefore, if possible, and look at the kolobok, monitor the quality of the batch.

Dear specialists! Help me deal with 257 Panas. In general, it worked exactly a year without problems. Recently, after an unsuccessful overturning of the entire stove on the table to one side (with the help of the little son's hands), the stove began to work wonderfully (when overturning, the power plug fell out of the socket, the stove was filled with ingredients and was in a pre-start state). The essence of the problem is this - the engine is spinning constantly when the oven is first switched on to the 220V network. It cannot be stopped in any way. It does not react to any programs, including the complete shutdown of the oven using the start / stop button. Bread now has to be cooked in a conventional oven, and I knead the dough in the oven, since the engine runs at full speed. I have an assumption that some kind of transistor / sevenistor controlling the motor has failed, that is, the motor control circuit has become permanently closed, which is why it works when the network wire is first turned on. Disconnected the processor unit loop from the power board, but there were no changes, the engine also turns on when the plug is connected to the network. Tell me, what components responsible for the operation of the engine need to be checked with a multimeter, since I can solder it myself, but I don't understand much in electronics?

if it was with a full bucket, the liquid did not get where it was not necessary? Can her "brains" dry with a hairdryer?

Yes, everything seems to be dry, everything poured out quickly and rather neatly on the son's head. Visual inspection did not reveal any leaks on the boards.

and check the contacts? maybe something jumped out (moved away) from a sharp movement? is clearly short somewhere

Yes, it seems to have checked everything, if it would have shorted it, it would have worked intermittently, but here the engine oil is stable, I want it or not. I'm afraid of a problem in the electrical, because the plug was not plugged directly into the outlet, but through a Chinese tee, and during the fall, a small spark flashed in the area of ​​the dropping tee.

[sazalexter]

try to ask sazalexter or Jefry... they will probably give you some advice

Ok, thank you very much!

[xenadu]

xenadu, "ring" the TR1 triac leg tester. There should be "infinity" between points T1 and T2. If the tester shows "KZ", feel free to solder and - to the market: "give me the same one"

Just kidding, in my HP "it" is called BCR3KM-12:



I am very glad that the child was not hurt.
shines2, sorry. Indeed, the inclusion of transistors in Panasonic is "wrong", but it works!
The modes must be measured relative to the CN4 terminal, and the common is "plus".

[xenadu]

xenadu If you do not find BCR3KM-12 🔗
you can try to replace it with BT 137-600E or BT 138-600E 🔗

Thank you very much to everyone who responded, today I will try to call you about the results.

I am reporting on the replacement of the triac. In general, after the ringing of the native triac, it turned out that it was still closed (burned out). At work, I found a TC106-10-8 triac that was approximately suitable in terms of characteristics, everything worked, yesterday I made a long-awaited loaf of bread. Everyone who helped in solving the problem Many thanks !!!

[xenadu]

URRRAA !!!! Well, what a happiness when the stove is working again and there is an opportunity to bake bread.

xenadu, Congratulations! As the heroine of one popular film said, “Nothing is impossible ... for a person ...with intelligence ... "

Experience shows that the question posed correctly and in the right place + the correct sensible answers + hands and head = service workers
P.S. I also remind you that a simple "thank you" in the topic can be removed by reducing the number of posts for greater readability of the topic. If you liked the recipe or was given useful information, click "Thanks" under the avatar of the forum member to whom you are grateful. Such gratitude will last forever.

[xenadu]

xenadu
Congratulations! Whoever, through Chinese tees, turns on the nurse ...

[xenadu]

xenadu Urraaa !!! earned

[xenadu]

xenadu
Congratulations! Whoever, through Chinese tees, turns on the nurse ...

Yes, I certainly missed here. Rather, not even me, but my wife managed to stick a dishwasher, a washing machine and a bread maker into one tee, so he is a poor fellow and could not withstand the load of 4kW. And I missed all this disgrace.

Rather, not even me, but my wife managed to stick a dishwasher, a washing machine and a bread maker into one tee, so he is a poor fellow and could not withstand the load of 4kW. And I missed all this disgrace.

then rejoice - get off with a slight fright ...

But I don't even know where to stick myself. My second bread turns out to be frankly white. I bake, as always, medium size, medium crust. Inside, the bread is baked, but the crust is light, and the top is white (although it seems to me that there is still some undercooking, but it can only seem). I even checked the temperature inside the loaf at the end of baking - 96-97 degrees.

I will change the flour, although not one bread was baked from a five-kilogram bag, but today I took flour from a new bag (albeit from the same manufacturer and, apparently, the same batch).

In general, tomorrow or the day after tomorrow I make control baked goods from a completely different flour, then either I will say that everything is in order, or I will come for ideas of what it might be in the machine.

Hello. Can someone explain what the problem is ... I bake wheat for 4 months according to the same recipe (French menu). There is no size or color of the crust in this menu item. At first, the bread turned out to be completely pale (as in the menu with a light crust), then it got darker and darker. The last two got burnt. I tried from time to time to change the flour, then the yeast. I realized that this is not the reason. Has anyone encountered a similar problem?

Hello, hello everyone! I sit and cry. I'm telling you. I ran out of bread in the evening, put it overnight. I think I did it several times during the day, everything turned out fine, and at night everything will be fine, the main thing is to get it on time. And, of course, maybe I am writing in the wrong place, BUT (so I want to complain) the problem turned out in everything. First, I got up at night, dumped the bread out of the bucket, and the fact that the stirrer remained in the bread did not see with sleepy, sleepy eyes. In the morning, my husband cuts bread, I go into the kitchen, and he continues to cut it off and swears, something is bad for him, a piece that is not mixed up there? At this time, my brain wakes up abruptly, I already understand that the stirrer remains there. With shouts and screams, quickly rescue the mixer to him. And noooooo, it's too late to rush. EVERYTHING ALREADY happened. And I drank well ... I'm like a real person ... I quickly got upset. And then he starts to eat (and at this time I feed the youngest child in the room - 7 months), and I hear: again grumbles that the bread is raw. Here it became completely offensive: I sawed off the mixer and did not like the bread. Well, that's okay, because I ask him a little later: What will we do with the knife? - I, he says, will sharpen it, and it will cut again well and sharply.And I, I asked about the bread maker's knife ...
And what to do now, good people? Can I continue to use it if I scrape it off well, or buy a new one?
Thank you for listening, it seems, it even became easier.

[Aygul]

Aygul so what if you sawed it .. didn’t break it and didn’t throw it away, don’t worry .. you can continue to use it quietly ... your stove has a good coating. Teflon will not shag ...

After a year of almost daily work, my 254 model had a loose screw (or whatever you might call it) that holds the kneading spatula. At the very beginning, I could not even scroll it with my hands. And now it dangles so easily. This is how it should be, or you can twist it or clamp it somehow. Who has been using HP for more than a year - how is this screw doing with you? Thank you

At the very beginning, I could not even scroll it with my hands. And now it dangles so easily. This is how it should be, or you can twist it or clamp it somehow.

Are you worried that the blade is loose or the shaft itself?