Dough Machine Breakdown

Hire a bunch of manual bakers in the interim?

Process Hazard Analysis would have been good not only for personal safety and equipment damage, but also for production down-time.

Do you have a local machine shop that can copy the damaged shaft?

For want of a nail ... ... the kingdom was lost.

ξ

Thanks 4 ur reply, but searching around i couldn't get a copy. Pls, what else can i do?

1.Sleeve it?
2.Build it up with weld and then get it ground back to circular.
3.Get a new one made, if it's just a plain shaft it shouldn't be difficult. Or if it has fancy ends, saw 'em off and weld 'em onto a new shaft.

If you want better advice, post a picture of the part.
Del
(If it was me, I'd make a wooden one)

No useful information is given to decide any repair process. What is the size/shape/speed/torque/bearings/material of the shaft? Contact any machine shop to repair or make a new one for you. For any of these two options you should have a manufacturing drawing of the shaft otherwise you have to buy from original equipment manufacturer (OEM) as advised by others.

In the absence of drawing, to tide over the situation, you can decide dimensions from old shaft and bearing ID's. For speeds up to 1500 rpm and shaft OD above 100 mm, worn out shaft may be possible to repair by rough turning + weld deposit + turning & grinding to final dimensions. Please ensure the effect of stopgate arrangement on other parts of the machine for possible damage.

Parallely order a new shaft from OEM along with drawing or make a drawing after receiving it.

This sounds like A Hobart or similar dough mixer, which I nick-named 'the arm breaker'. This is a hard working machine that is usually the key piece of machinery in any dough using business. It costs a fortune, loves to break down by shearing keys, bolts, or any other moving part. When it is down, the whole process stops. In my opinion that is very risky business practice.

Have a backup plan. How was this done before the machine was purchased? Probably a fair number of people manually mixing the dough. Nothing wrong with that, it just takes more space. The dough could actually be mixed elsewhere, and carried in. It has to rise after mixing anyway, right?

For the money you spend on these expensive machines, you could be employing people to do the same job. That might prove to be better all around, from a public relations point of view. There are many employers who have taken this attitude very successfully, Hershey Chocolate for instance.

GA. It seems OP is busy on the same thing.

Sounds like one of the Zbar type dough mixers. We used several of these in the foundry industry to mix no bake sands. Had lots of shaft issues as you can imagine. Found a local foundry to pour us some out of D-2 steel and had them machined. Takes more then three days to achieve the required parts out of this process. If you can not locate via local vendor you maybe in trouble. Some machine shops can build up the areas that are worn. But, you need to use caution as this can also weaken the materials. These units have quite a bit of stress in the hub areas due to the design. Caution!! is the key work on repairs.