*Sumbunall is a portmanteau word meaning "some, but not all". See Robert Anton Wilson, "Quantum Psychology" if you have the time.
Here's the venerable Storemaster, poised ready for a grating task:
Storemaster |
and here's the back view, showing how it cleverly stores the dough hook, cake mixer, and twin blade attachments. Oh, and the mains cable (but not the mains plug, of course).
Storemaster, storing things |
Store somewhere else, please |
Anyway, it turns out that pureeing apricots is tougher than it sounds, and the poor old Storemaster jammed up, still whirring, and the twin bladed attachment ceased to rotate. Thereafter, the transmission seemed to have gone, and the twin blades had no grunt whatsoever. Bugger.
Obviously this meant taking it apart (1989 remember, one Posidrive screwdriver and you're in there) and lo! A lovely aluminium-framed belt drive assembly with reduction gearing, driving a concentric shaft assembly with different outputs for high and low speed attachments. Here's the overview:
Belt drive |
Innermost workings of the Storemaster |
So, I drilled a 1mm hole (handheld - my drillpress won't go that small) right through the base of the blue part (being careful to miss the green part where it sits inside the blue part), and then used the broken-off shaft of the same drill bit as a dowel to key the blue bit onto the shaft.
I chose 1mm because I also have 1.1mm & 1.2mm drills which I thought might be needed for a nice tight fit, but actually 1mm was fine in the plastic. I really didn't expect to be able to drill the (hardened?) shaft successfully either, but it turned out to be no problem. Likewise, drilling a 20mm long hole with a 1mm bit, handheld, without breaking the drill bit seemed unlikely to work, but in fact it did.
So, a bit of cleaning up, silicone lubricant (OK for plastic apparently) and reassembly, and the Storemaster has been restored, again (last time I had to make it a new presser out of beech - you can see it in the top picture. Beech is top wood for kitchen implements).
Just as well, because we need to make more kimchi (Korean fermented cabbage, a bit like sauerkraut but more interesting). Yum!