Vertically aligned batch baker

A compact oven for preparing freshly baked cakes, muffins, and breads from a pourable batter or vertically oriented disk-shaped molds. A hinged cover completes the enclosure. Heat is applied to each vertical side of the molds.

BACKGROUND OF THE INVENTION 
1. Field of the Invention 
This invention relates to cooking devices, and more particularly to devices 
for baking a plurality of disk-shaped comestibles from batter. 
2. Description of the Related Art 
Previous baking devices include a variety of waffle irons. Art 
representative of such previous activity is listed below. 
U.S. Pat. No. 2,525,255 issued to Badenoch on Oct 10, 1950 shows a 
single-cavity cooking device for mixing baked products such as waffles and 
the like. The patent shows a top-filled, electrically heated vertical 
baking cavity which has an automatic dislodger and ejection for the baked 
item (FIGS. 1, 2 and 3, Col. 1, lines 50-54, Col. 2, lines 20-25, Col. 2, 
lines 53-58). This patent shows a vertical baking cavity top filling, 
electric heat on the sides of the baking cavity and vertical splitting of 
the mold cavity. 
U.S. Pat. No. 3,173,179 issued to Arthur on Nov. 6, 1979 relates to a 
vertical, side-filled, tongs-type electrically heated cooking assembly 
which is filled from each side prior to placing the cooking assembly on 
its edge or on its side in a support which catches drippings from the 
cooking chambers. The electric heating element is between the two cooking 
chambers (FIGS. 1-3). The device is in either a horizontal or a vertical 
position (lines 52-54 of Col. 1). Cover plates 14, 16 are heated by 
conduction from the central heating plate 12. 
U.S. Pat. No. 1,490,177 issued to Matson on Apr. 15, 1924 shows a baking 
mold which is characterized by multiple, top filled, vertical, 
horizontally arranged baking cavities and has a hinged cover. The baking 
heat is externally applied to the mold cavities. The mold is turned over 
in order to bake the mold contents on both sides. 
SUMMARY OF THE INVENTION 
The batch baker of the invention provides a compact oven in which breads, 
muffins and other baked items of a general disk shape may be baked. The 
device includes a base in which a lower cooking cavity is situated. The 
lower cavity includes a plurality of generally vertically aligned 
disk-shaped members. Between the first two disks, the disk circumferences 
are joined from a midpoint of the disks down to form a 
hemispherically-shaped trough. That trough forms the lower portion of the 
cavity into which batter is poured and baked to define a muffin. On either 
side of each trough the disks are joined along their circumferences from 
the midpoint up, to form an inverted trough. The undulating patterns of 
normal and inverted troughs define the lower cooking cavity. 
A serpentine heating element generally coiling upon itself is configured in 
such a way that a "coil" passes into the inverted trough and down below 
the normal trough and up again into the next inverted trough and so forth. 
In this manner, heat may be applied to each disk face which defines the 
generally vertical sides of a muffin. 
An upper cover member is hingedly mounted to the base. The upper cover 
member includes an upper cooking cavity which presents an inverted trough 
shape which, when closed, mates with the lower cooking cavity to complete 
the definition of the batter-holding cavities. The upper and, lower 
cooking cavities function as a clamshell-like mold to define the cooking 
molds for individual muffins or breads. 
The upper cover member includes a slotted fill-port opening along its top 
through which batter may be poured into each of the defined muffin baking 
cavities. The fill port is then closed with a lid. 
A consumer may bake fresh breads or muffins by simply preheating the 
cooking chamber by turning on power to the heating element. When a ready 
light so indicates, batter or dough is placed into as many wells as 
desired through the fill port, which is then closed with the lid. Dough 
may be measured out and patted into the bottom of the molds while the 
baker is open. After closing, the dough may be baked, rising to conform to 
the dimensions of the mold. After baked, the upper cover member is opened 
to reveal the upper halves of the freshly baked muffins or breads. The 
comestibles may be removed easily, preferably with the aid of a fork or 
tonged utensil.

DESCRIPTION OF THE PREFERRED EMBODIMENTS 
With particular reference to FIGS. 1 and 2, the vertically aligned batch 
baker 10 is shown as a compact, countertop appliance which prepares 
freshly baked comestibles in minutes from batter or dough. Baker 10 
includes a lower housing or base 12 which encloses the heating mechanisms 
and carries the controls. 
Base 12 supports lower cooking cavity 16 which is shown in FIGS. 1 and 7. 
Cooking cavity 16 forms a partial mold to carry and define comestibles to 
be baked. As shown, cooking cavity 16 is formed with six muffin cavities 
so that up to six muffins may be made at a time. The cavity 16 may include 
fewer or greater muffin cavities or molds 20 if desired. Cavity 16 defines 
molds which are each separated such that heat may be applied to both 
vertical faces of the molds for baking. FIGS. 1, 6 and 7 best show that 
cavity 16 is essentially a combination of alternating normally oriented 
semicircular chambers 24 and inverted semicircular chambers 26. FIGS. 6 
and 7 show that a muffin cavity 20 is defined by a single normal 
semicircular chamber 24 and two inverted semicircular chambers 26. 
Preferably, cavity 16 is a single piece mold in which muffin cavity 20 is 
defined by two generally vertically oriented disks 28, 30 whose faces 
define a portion of the inverted chambers 26 and both vertical walls of 
normally oriented chamber 24. Cavity 16 is preferably cast from an 
aluminum alloy and may have a wall thickness on the order of 0.075 inches 
(0.19 cm). A non-stick coating on the comestible contacting side of cavity 
16 may be applied to make cleaning and removal of muffins easier. 
As shown in FIGS. 1 and 7, cavity 16 preferably is formed to include a wide 
flange 34 about the periphery at approximately the height of the normal 
semicircular chambers 24. Flange 34 functions as a support which may rest 
upon the walls of lower housing 12 and form a portion of a seal between 
cavity 16 and an upper, inverted trough shaped cooking cavity 40 which is 
a portion of cover 42. 
Cover 42 is preferably hingedly mounted via hinges 44 to base 12 as shown 
in the Figures. Upper cooking cavity 40 preferably includes a lip 48 which 
mates with a channel 50 formed in, flange 34. The device also preferably 
includes a groove 46 which mates with a projecting ridge 51. This, in 
combination with ridges 52, 54 on the periphery of end chamber 56, 58 
provides a low pressure seal between the lower cooking cavity 16 and upper 
cavity 40. Cover 42 may be formed from a molded plastic and upper cavity 
40 may be formed of the same coated alloy as lower cavity 16. An 
insulating air gap may be formed between upper cavity 40 and cover 42. 
With reference to FIGS. 2 and 3, it will be seen that cover 42 includes a 
fill-port 62 through which batter 64 from a measuring cup 66 may be poured 
into each muffin cavity 20. Fill-port 62 is closed off by a hinged or 
removable lid 70 which has a handle 72. Cover 42 may also include a raised 
batter dam 74 to catch spills from poured batter. 
For convenience, upper and lower handle members 76, 78 may be provided to 
enable easy movement of baker 10 from a cabinet to a countertop. A latch 
80 may be included to keep the upper cavity 40 in engagement with lower 
cavity 16. 
Base 12 also houses the heating components of the baker 10. A serpentine 
heating element 84 is supported by brackets 86 and retainers 88 so that 
peaks 90 of element 84 extend up into inverted semicircular chambers 26. 
The heating element 84 is coil-like and reverses back upon itself as shown 
in FIGS. 5 and 6 at 92 such that arches are formed having peaks 90. This 
construction provides heat to both sides of each muffin mold 20. Any 
heating mechanism which would provide heat to each side of molds 20 is 
usable in the inventions. 
The heating mechanism is controlled by a power switch 94 to cut power from 
cord 95. A thermostat 96 held by retainer 98 provides control to element 
84 to maintain a given heat range. The desired operating temperature is 
about 350.degree. F. (177.degree. C). In addition, the unit may include a 
safety thermal cut-off switch to completely shut off power if the 
thermostat cannot maintain the proper level of heat. 
Simple heat reflective shields 100 are located within base 12 at the bottom 
and all four sides around the heating element to reflect heat up toward 
the lower cooking cavity 16. This makes the baker 10 more efficient and 
prevents the base 12 from getting too hot. Standoff feet 110 also function 
to place an insulting air gap between a counter and baker 10. Vent holes 
112 in the bottom of base 10 help to dissipate heat. 
In operation, a user preheats the baker 10 to its operating temperature, 
which may be indicated by a light such as found on waffle irons. Prepared 
batter 64 is then poured through fill-port 62 into as many of the muffin 
cavities 20 as desired. Dough mixture would be placed into the cavity 20 
through fill-port 62 or with cover 42 open. Generally speaking, 
approximately 1/4 cup of batter or dough is needed if the cavities 20 are 
sized as conventional English muffins. By eye, a user can add batter or 
dough until the normally oriented semicircular chambers 24 are nearly full 
(which is about half the volume of a baked comestible). 
The lid 70 is then replaced. Baking is usually complete in about 4-6 
minutes depending on the water content of the batter. Mixes with fruit may 
require 6 minutes, while drier mixes may be ready in 4 minutes. The status 
can be checked by removing lid 70. 
When done, cover 42 is unlatched and opened on its hinges to a position as 
shown in FIG. 1. A tined fork may then be inserted into the baked 
comestible 120 which is readilY removed from the now open mold. As best 
shown in FIG. 6, the generally verticallY oriented disks 28, 30 which are 
a portion of lower cooking cavity 16 are preferably spaced to be wider at 
the top than the bottom. This makes removal of the muffins 120 from the 
molds 20 easier without detracting from the appearance of the baked 
product. Switch 94 should be turned off when all cooking is complete. 
While the lower cooking cavity 16 has been described as defining 
semicircular muffin molds 20, those molds need not actually be circular in 
shape. The use of the term "generally disk-shaped" in the specification 
and claims refers to any mold which defines a space in which the distance 
between points 122, 124 is greater than the distance between any 
horizontal line drawn between points on a face of the molds. It includes 
ovals and even angular shapes such as diamonds or shapes similar to a 
square with a bulging middle. The "generally disk-shape" may be nearly any 
shape so long as the comestible may be readily removed without damage from 
its mold. To insure that the comestible will be easily removed from the 
molds, the molds should be tapered with the widest portion being at the 
top of the cavities 20 such that the planes of disks 28, 30 would 
intersect, if at all, below the heating element. 
While this invention may be embodied in many different forms, there are 
shown in the drawings and described in detail herein specific preferred 
embodiments of the invention. The present disclosure is an exemplification 
of the principles of the invention and is not intended to limit the 
invention to the particular embodiments illustrated. 
This completes the description of the preferred and alternate embodiments 
of the invention. Those skilled in the art may recognize other equivalents 
to the specific embodiment described herein which equivalents are intended 
to be encompassed by the claims attached hereto.