Patent GB-190004271-A (GB)
Title: Improvements in Machines or Apparatus for use in the Manufacture of Confectionery.
Inventor: CARLSON GABRIEL
Filed: 1900-03-06
Granted: 1900-08-25
Abstract: 4271. Carlson, G. March 6. Moulding starch.-Relates to machines for preparing starch moulds for casting sweetmeats or confectionery, and for subsequently emptying the trays and separating the confections from the starch. Fig. 5 is a longitudinal section through the forward end of the machine, Fig. 9 a transverse section at the point where the moulds are filled with starch, and Fig. 6 a longitudinal section through the rear end of the machine. A pile of trays b, Fig. 5, is placed on rails 3, between which moves intermittently a chain-conveyer 4 bearing lugs 5. The trays contain confections which have already been cast and are ready for separation from the starch. To enable the bottom tray to move freely, the trays above it are temporarily lifted by means of lugs 21<a>, 22<a> adjustably secured to lifting-arms 21, 22. The lifting-arms are shown in Fig. 5 in their lowest or rest position. They are provided with slots 25 through which pass pivot-studs 24, and also with slots 26 with which engage crank-pins 27. As the cranks 28 revolve, the lifting-lugs move in curved paths, so as to clear the lowest tray and enter beneath the one above it. The plates 41 secured to the lifting- arms 21, 22 then abut against the shaft 31 and stud 42, respectively, so as to prevent further inward movement of the lifting- arms, and the inclined slots 26 then serve as cam-surfaces, to produce a vertical movement of the lifting-arms and raise the trays. At the second movement of the chain-conveyer 4, the tray b is brought on to a " reversing-frame " 17 capable of turning on hinges 45 from the horizontal position in which it receives the tray into the vertical position. Fig. 13 shows the outer end of the reversing-frame, with the clips 44 for holding the tray b, and in Fig. 5 the frame is shown in the vertical position, the bottom of the tray b being turned towards the observer. The starch and confections fall on to a sieve hung on spring arms and reciprocated by an eccentric and rod. The confections are brushed and cleansed in the manner described in Specification No. 20,789, A.D. 1894, [Abridgment Class Cooking &c.], and the starch is conveyed to a chamber 50, Fig. 9, for re-filling the trays b. The tray, having been emptied, is swung back to the horizontal position, and the one advancing behind it pushes it on to rails 18, Figs. 5 and 6, between which runs another chain-conveyer 19. It is then brought beneath a sieve 57, Fig. 9, on which is deposited starch conveyed by buckets or troughs 55<a> from the chamber 50. The starch is swept across the sieve by the buckets, and the tray beneath is filled with the sifted starch, after which it is passed beneath the levelling-frame 64, Fig. 6, which smooths the surface. The starch removed by the frame 64 is transferred by chain-scrapers 68 to the chamber 50. The tray finally passes on to a table 76 provided with rails 77, and the moulds are formed by the descent of a platen 72 bearing dies 73. The platen reciprocates on guide-pins 74 and is provided with a yielding spring 81, which is compressed during the moulding of the starch. The platen 72 is rapped, to free the dies 73 from adhering starch by the following means :-A spring slot or bar 102 fixed at its ends to the platen is connected at its centre by a cord 103 to a lever 104 operated by a star-wheel 95, the slot being snapped back on the platen as each tooth of the star-wheel passes the tooth 106. The star-wheel is mounted on a shaft 94, which is turned step-by-step by means of ratchet-mechanism consisting of a vertically reciprocating slotted rod having two sets of ratchet-teeth acting alternately upon a ratchet-wheel on the shaft.