ISO: Looking for Description or picture of Bel Cream Maker Valve
Misc.ADVERTISEMENT
I have the instructions for the Bel Cream Maker, which also show a drawing of all the parts. I'll be happy to copy and send to anyone who wants them.
I have the newer plastic version and I'm missing, or have misplaced, one of the parts, the valve, myself. In the instruction booklet, the parts are all shown in a simplified line drawing, and if what you're missing is one of the tiny parts and you've never used it before, it's almost impossible to tell what the thing you're trying to locate even looks like. I would really like a photograph or maybe even just a written description of what the valve looks like - color, whether opaque or transparent, what kind of material it's made of, like plastic or metal or what, etc.
I sent off for this part years ago and have a letter from apparently the very last dealer, who told me it was no longer being made, the company is out of business, so you can't order replacement parts anymore.
Thanks for any help anyone can give me.
I have the newer plastic version and I'm missing, or have misplaced, one of the parts, the valve, myself. In the instruction booklet, the parts are all shown in a simplified line drawing, and if what you're missing is one of the tiny parts and you've never used it before, it's almost impossible to tell what the thing you're trying to locate even looks like. I would really like a photograph or maybe even just a written description of what the valve looks like - color, whether opaque or transparent, what kind of material it's made of, like plastic or metal or what, etc.
I sent off for this part years ago and have a letter from apparently the very last dealer, who told me it was no longer being made, the company is out of business, so you can't order replacement parts anymore.
Thanks for any help anyone can give me.
MsgID: 27427
Shared by: Sharon - Fort Worth, Tx.
In reply to: Recipe: Bel Cream Maker Instructions
Board: Collectibles & Antiques at Recipelink.com
Shared by: Sharon - Fort Worth, Tx.
In reply to: Recipe: Bel Cream Maker Instructions
Board: Collectibles & Antiques at Recipelink.com
- Read Replies (21)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!