Where is Panasonic manufactured and serial number

Today I bought X / P Panasonic 255. I bought it through the online store, brought it home sealed. The sticker says that the stove is made in China, but for some reason there is no serial serial number on it, only at the bottom there are 6 numbers indicating the date of manufacture and a sticker on the back indicating the model of the stove and the country of manufacture. Bought in Ukraine. Can you please tell me, this is how it should be, or maybe someone has a serial number?

I just looked at mine - the same thing, at the bottom there are 6 numbers and the back is written like yours, the stove was bought in Moscow - probably everyone has it

And I also bought the stove in Pyatigorsk;) Don't worry ..

Hello everybody! I stopped at Panasonic 257, only now I'm embarrassed by what is produced in China ((((Please tell me who has which production and how it serves! Thanks in advance to everyone !!!!!!

[Natalia_D]

Natalia_D , Admin I have already answered you, on my own I will add Panasonic HP are manufactured only in China at the Panasonic factory. If this confuses you, order HP Zorusha from the USA, they are produced only in Japan, the price will be 12-13 thousand rubles + delivery 3-4.5 thousand rubles.
Yes, and all HP that are now on sale are made in China, well, maybe a little more Korea

Thank you so much for your answer !!!!!

Hello everybody! I stopped at Panasonic 257, only now I'm embarrassed by what is produced in China ((((Please tell me who has which production and how it serves! Thanks in advance to everyone !!!!!!

I have a Panasonic 255 - I have nothing to compare with, since this is my first bread maker, it is already a year old, I would say that everything is fine, but ... the smell! Just some stifling smell of household plastic when heated, at first I consoled myself with the fact that it would pass during operation, but the smell remained. I bought in Telemax (St. Petersburg), all the documents are in order, in the same place, by the way, I took a multicooker - everything is fine with it. I don't know what the matter is. I wonder if anyone else has similar problems with Panasonic?

As far as I know, all Panasonic people do in China, I have also been using it for a year already, but there is no smell and there was no smell from the first day - it's even strange where it comes from, because there are no rubber gaskets, only metal: o Often during kneading flour (if its gr. 600) wakes up behind a bucket, then I clean it with a damp cloth, but so that the smell is NOT

I have a Panasonic 255 since May 2010. There was no plastic smell and no

[kilaty]

kilaty First, check the power outlet to see if it is heating up? If ok, drag the HP to the service. There should be no plastic smell!

At the very beginning of the operation of the HP for several weeks during the baking process, I had such a plastic smell. Father did not smell this smell. Perhaps this is due to the fact that I am too "sniffing" - I have an increased selective sensitivity to some odors.

But in any case, there was practically no smell in the bread. Now there are no problems at all.

I have no smell in my bread and compared to the beginning of exploitation, the smell has become much less, but still it has not disappeared, maybe I also have a "sniff", but I am convinced that good equipment after a week or two of use should not emit any technical smells.

E I also have no number, I bought it in Kharkov

I have a Panasonic 257.
There is no smell of plastic either in a cold oven or in a hot one.
Radinteresa looked at some other bread makers. Some of them smell like plastic.
Smelling the stove standing on the showcase - opening the lid.

I have a Panasonic SD-255 - everything is fine with it, nothing smells! I bought it at the end of March, and in June I had a chance to visit a factory in China, where they (or rather, already 257) are produced. Enchanting impressions! Everything is done according to the firm - clean, neat, well-groomed ... Our people have a negative attitude towards everything Chinese (mostly), but having been there more than once, I can say for sure - there is cool China, and there is China made in the basement. It is worth to be afraid of him, but it is very easy to determine - in appearance, this is quite enough! Here!

I have a Panasonic SD-255 - everything is fine with it, nothing smells! I bought it at the end of March, and in June I had a chance to visit a factory in China, where they (or rather, already 257) are produced. Enchanting impressions! Everything is done according to the firm - clean, neat, well-groomed ... Our people have a negative attitude towards everything Chinese (mostly), but having been there more than once, I can say for sure - there is cool China, and there is China made in the basement. It is worth to be afraid of him, but it is very easy to determine - in appearance, this is quite enough! Here!

I think a Panasonic employee is visible to everyone with the naked eye.

I am not an employee of Panas and have not been to the factory. But my 255 has never smelled from the very first baking. For the third year, a smart girl has been working without remarks And according to kobo that there is CHINA and China ...

I think a Panasonic employee is visible to everyone with the naked eye.

Hurray !!! did it really appear

kobo is not the first person to be accused of being an employee / secret agent / advertiser / ... / ... / ... of a Panasonic company

When I bought it, they told me that the number below is the serial number and it must be written down in the warranty card.

I have a Panasonic 255 - I have nothing to compare with, since this is my first bread maker, it is already a year old, I would say that everything is fine, but ... the smell! Just some stifling smell of household plastic when heated, at first I consoled myself with the fact that it would pass during operation, but the smell remained. I bought in Telemax (St. Petersburg), all documents are in order, in the same place, by the way, I took a multicooker - everything is fine with it. I don't know what the matter is. I wonder if anyone else has similar problems with Panasonic?

I have the same problem .. As soon as it turns on, there is a special smell. And the bread too. I thought it was yeast

[Pampushka]

PampushkaHow long do you have a Panasonic, how many loaves have you baked?

[Pampushka]

PampushkaHow long do you have a Panasonic, how many loaves have you baked?

Pampushka
Did you have a Panasonic with a sticker on the front or not?
And now they appeared without stickers

[Pampushka]

PampushkaHow long do you have a Panasonic, how many loaves have you baked?

Panasonic 207th since August 2009. I just saw today that the girls also have problems with the smell. I looked into the HP and thought that maybe this smell from the plastic supporting the ten? At the input-output there are 2 bushings, and on the opposite side there is a bracket with a half-match box. There are no traces of the patch, but maybe this is it?

Pampushka
Did you have a Panasonic with a sticker on the front or not?
And now they appeared without stickers

What sticker do you mean? There is some kind on the lid .. it will soon come off))
And a bun has already baked maybe a dozen 2 .. who knows. I just recently started writing down everything in a notebook in detail and photographing all stages of my torment)))))))))))

What sticker do you mean? There is some kind on the lid .. it will soon come off))
And a bun has already baked maybe a dozen 2 .. who knows. I just recently started writing down everything in a notebook in detail and photographing all stages of my torment)))))))))))

I mean the sticker that is in the store on the front wall of the bread machine.
U256 and 257
nset 207 is not in the know.
And what is so little baked?
Since January 2011, I have, by conservative estimates, 35 pieces. This is not counting the Easter cakes. About once every three days.
There are two eaters, me and my beloved husband.

I mean the sticker that is in the store on the front wall of the bread machine.
U256 and 257
nset 207 is not in the know.
And what is so little baked?
Since January 2011, I have, by conservative estimates, 35 pieces. This is not counting the Easter cakes. About once every three days.
There are two eaters, me and my beloved husband.

I bake a little, because on weekdays there is not enough time (at least 4 hours). Today, until half past one, I will sit while the cake is baked in order to get it out of the HP (and tomorrow it’s good). And I also bake a little, because my mother swears that I only translate food and spend e / e and time (it's funny to write this, but it takes place)))
Poor dad, he eats everything up after HP, the children (daughter with son-in-law and grandson) say out of respect that it is delicious. But my mom and I agree that in 95% of cases bread is not baked

and what, the bread is not baked all the time of the existence of HP? And what recipe do you bake? What are you measuring?

Subscribe to RINA's question
Panasonic is famous for its stable results.
4 hours is not a problem - there is a timer for this.
Lay in the evening. In the morning, take out the finished bread.
Everything is baked perfectly for me

[I measure]

and what, the bread is not baked all the time of the existence of HP? And what recipe do you bake? What are you measuring?

Well, I'm telling you, girls, Rina and Zvezda Askony.
Today, until half past one in the morning, Ksentia cake was baked, and at that time I was studying the site and torturing those who did not sleep because of me. This is my second attempt at this recipe.
I measure, as recommended, with a measuring spoon, a mug, which can be weighed with an electronic balance. From January 1, I began to keep a record of what I do and take photos constantly at all stages.
1st times (04/03/11).Bookmark according to the recipe (only there was no butter, put 2 tablespoons of olive, not 170 ml of milk, but 100 and the eggs were painfully small from "Silpo", not 3, but 4 pcs).
Kneading was liquid, added 30g of flour (chl-baker), again a liquid sticky comma, ripped off the walls with a wooden spatula. 2:45 a.m. before the fin, the dough spread and the electric power went out all over the street (this is the first time in all bakery). After 1.5 hours, they gave the light, I did not know what to do, I put 70 minutes on the baking (sorry no more).
Result: a decent view, the crust is burnt by 5 mm, the taste is normal, rather dry.
(20.04.11) Attempt # 2.Recipe "main with raisins", the size is large, the crust is light.Bookmark exactly according to the recipe + a little cinnamon and + 2 tbsp of sugar and 30 pcs of peanuts.
Dough sticky, no comma, smeared on the bottom, added 50g of flour (Makfa), but little has changed.
It rose evenly, beautifully.Result : weight -918g, the view is excellent, the touch is soft and not very heavy, the taste is uh-uh .. just tried it and something disgusting. Not only is the smell always some kind of specific (either from yeast, or from HP itself), but also cinnamon, well, such a uh-uh, uh-uh. And, as always, unbaked, that is, if you press it properly, the shape is restored with great difficulty. Well, we suck not the same as in the store, there is no elasticity, well, like cotton candy on a stick, only from flour and with a crust
All. I sit and suffer.

[Pampushechka]

Pampushechka, let's get to the topic "Help, nothing comes out" and there will be discussing recipes and techniques. If you suspect yeast, try replacing it with pressed, for a simple bread dough 1.5 g per 100 g flour.

[Pampushechka]

Pampushechka, let's get to the topic "Help, nothing comes out" and there will be discussing recipes and techniques. If you suspect yeast, try replacing it with pressed, for a simple bread dough 1.5 g per 100 g flour.

Yes. Okay, now I'll look for this topic. I already thought that I should try raw yeast

["Help, nothing comes out"]

Why look for? Click on the green name "Help, nothing comes out"

["Help, nothing comes out"]

Why look for? Click on the green name "Help, nothing comes out"

Well I clicked, and there you are not there and the people are talking about something else
I sit quietly

Okay, Lika or Celestina will then push us out where necessary ...

Have you ever got any kind of bread in the bread maker? Is simple wheat bread made in the oven? Do you keep the balance of water and flour?

[Water]

Okay, Lika or Celestina will then push us out where necessary ...

Have you ever got any kind of bread in the bread maker? Is simple wheat bread made in the oven? Do you keep the balance of water and flour?

Okay, let them forgive and prompt
Yes. It worked out. 3-4 times. And 2 of them are French, the one that is 6 hours.
Water It always turns out to be a lot, therefore, in order to comply with the norm, I always reduce the water, occasionally add flour. The last few times after the first batch, I took out an imperfect bun and mixed flour on the table, then back to the HP.
Tried all varieties floursold in our city, but did not draw a conclusion in anyone's favor.
I cannot say that I have followed everything exactly, but I try very hard to adhere to the maximum and to the advice too.
I can't imagine how others succeed the first time (a week after they bought HP, they have already tried everything, everything works out well).Several of my work colleagues are doing well too.

[UNDERSTANDING BREAD IN HOMEMADE BREAD]

So...
Do you have Dnipromlyn or Bogumila flour on sale? We take a / c. We take compressed yeast. It would be very nice to have some natural (!!!) apple cider vinegar. If not, half a glass of lactic acid whey. If all this is not there, we get by with ordinary water.

Take the basic recipe:
500 g premium wheat flour
7-8 g yeast
320-330 ml liquid (water + 1-2 tablespoons vinegar or water + whey)
1.5 tsp salt
1-1.5 Art. l. Sahara
1-2 tbsp. l. oils (vegetable deodorized or butter)

we control the availability and quality of the kolobok.
We look at the result.

Have you read this topic?
UNDERSTANDING BREAD IN HOMEMADE BREAD,
pay special attention To the kolobok rule

[UNDERSTANDING BREAD IN HOMEMADE BREAD]

So...
Do you have Dnipromlyn or Bogumila flour on sale? We take a / c. We take compressed yeast. It would be very nice to have some natural (!!!) apple cider vinegar. If not, half a glass of lactic acid whey. If all this is not there, we get by with ordinary water.

Take the basic recipe:
500 g premium wheat flour
7-8 g yeast
320-330 ml liquid (water + 1-2 tablespoons vinegar or water + whey)
1.5 tsp salt
1-1.5 Art. l. Sahara
1-2 tbsp. l. oils (vegetable deodorized or butter)

we control the availability and quality of the kolobok.
We look at the result.

Have you read this topic?
UNDERSTANDING BREAD IN HOMEMADE BREAD,
pay special attention To the kolobok rule

I understood the task. Thank you.
On the weekend I'll try to bake. I'll read the topics again, maybe I'll notice something new. I have not met such flour, yesterday I already bought MacFoo (dear), maybe the result will be better.

and what kind of flour is there in your area?

and what kind of flour is there in your area?

Wheat flour local mills, 2-3 types (HP only 2), from ros - Makfa, rye from Belarus. and plus whole grains, coarse grinding, oatmeal, buckwheat. At home, just a pack - a whole warehouse. Well I bought HP and stocked up right away, who would have thought that nothing would work

The first impression is visual.
Very good..
And the first question.
Please tell me where to see the serial number of the stove?
There is no number on the back of the plate ..

The first impression is visual.
Very good..
And the first question.
Can you please tell me where to see the serial number of the stove?
There is no number on the back of the plate ..

I've been looking for him for four months now ...

Can you please tell me where to see the serial number of the stove?

and on the bottom (where the legs are screwed in) six numbers. It's not him?

It may very well be that it is him.
But I need to know for sure, can someone compare the number on the warranty card with the number on the bottom ..

Six digits on the bottom are the date of manufacture of the bread maker. The first two digits are the year, the second two digits are the month, but I don't know the last two. Maybe the product number, or maybe the change that made the bread maker. In your case 09 - 2009. 09 - September.
This is written on the certificate for the bread maker.

Colleagues, I wanted to check serial number my new device ... But .. Instead of six digits, as written in the instructions, my xn has seven (!) digits ...
Someone might know how the release time is determined here? Thank you!

Colleagues, I wanted to check the serial number of my new device ... But .. Instead of six digits, as written in the instructions, my xn has seven (!) Digits ...
Someone might know how the release time is determined here? Thank you!

I wonder if I have it too

Maybe January 2011? one digit of the year, and two months?

If you decrypt as written in the instructions, then my device was released in 2010, at 17 months ...

Tell me, have you figured out the serial number? Is it possible to somehow punch it in order to find out if the product is under warranty?
The Panasonic website has a function for checking the service code, but not for all products, and there are no bread makers:
🔗



Unsubscribe myself. I called Panasonic technical support, they said that they do not check serial numbers on this type of device.In my case, I need to check that its full name is indicated in the passport and on the device itself - Panasonic SD-ZB2502BTS, special attention to the last three letters. You don't need to check any numbers.

As you all got away from the topic. Are there any moderators here?

I also smell like some people. The serial number is glued to the back, also at the bottom is the production date. Made in China. They baked 4 times, the smell does not disappear yet, although it seems to have become a little less. If you sniff at the exit of the ventilation window, then it generally stings the nose very strongly .... I start to snot from this, because I am allergic to household chemicals.
Maybe someone disassembled these stoves. Did you collect something wrong inside?

Another question. It seems that after baking rye bread, a spatula for rye dough bent. I still don't understand - maybe she should be bent like that, or it seems to me. By the way, when mixing rye, it turns in one direction. Is that how it should be?