POS Taking маспегу.
Year: 1897

page_text: POS
Taking
маспегу.
A communication by LA SOCIÉTÉ INTERNATIONALE DE MEUNERIE ET DE PANIFICATION
(SYSTÈME SCHWEITZER) of 81, Boulevard Anspach, Brussels, in the Kingdom" of
Belgium, Manufacturers.
I, GEORGE CECIL DYMOND, M.I.M.E., of W. P. Thompson & Co., the Agency for.
Foreign Patent Solicitors, 6, Lord Street, Liverpool, and 6, Bank Street, Manchester,
both in the County of Lancaster; 118, New Street, Birmingham, in the County of
Warwick, and 322, High Holborn, in the County of Middlesex, Patent Agent, do
hereby declare the nature of this invention to be as follows :-
:-
This invention relates to the continuous manufacture of bread, and it has for its
object to furnish practical means for bringing flour in a practical and continuous
mauner into the condition of baked bread ready to be delivered to the consumer.
It consists in the combination and arrangement of a series of special apparatuses
working in a continuous manner, by means of which the flour is first mixed with salted
water and the leaven or yeast then kneaded, drawn, or pulled and aerated in order to
be transformed into paste or dough ready for the manufacture of bread, and which is
then conveyed in a peculiar manner into a special oven, in which the baking is carried
out in a continuous manner, as will hereinafter be described in detail.
The first operation consists in mixing the flour, salted water and yeast, and this is
effected by means of a special mixer composed essentially of a long horizontal trough
in which two parallel helices, each formed of a metallic rod wound spirally, revolve.
These helices are preferably arranged with a contrary pitch and revolve in opposite
directions in the trough, in order to produce not only a mixture of the substances, but
also their progressive advancement towards the extremity of the trough in which they
fall at different points of its length.
The flour is contained in a chest in the form of a hopper provided with a rotary
distributor which allows of the supply of flour to the end of the trough being regulated.
The salted water is contained in a tank maintained at any desired temperature by
means of a double casing or a worm, in which a current of hot water or steam may be
caused to pass, and a pipe provided with a tap serves to regulate the supply of this
water to the trough. The barm or yeast is also placed in a vessel heated by a casing
supplied with hot water or steam, which vessel contains an agitator serving to mix
the yeast with the water. This agitator is preferably composed of two similar helices,
each formed of a metallic rod wound spirally and which are arranged in such a way as
to cross and meet at each half revolution. These helices are mounted on a common
vertical spindle which imparts to them a rotary motion in the direction desired in
order that they may constantly return towards the top of the vessel the yeast which
lies at the bottom in order to ensure the intimate mixture with the water covering
the yeast and thus to form a liquid paste which is discharged into the mixing trough
by means of a pipe and a regulating tap.
It is evident that under the combined action of the two helices of the mixer or
trough, the mixing of the flour, the salted water and the yeast, will be rapidly effected
7

page_text: and will continue until the paste formed reaches the end of the trough, the length of
which is calculated according to the degree of preparation which it is desired to give
this paste or dough. It has been stated that the two helices of the mixer are wound
on a contrary pitch and revolve in opposite directions, but if preferred the helices may
be wound in the saine direction, and any suitable number of them may be provided
in the trough of the apparatus.
Although in case of need the complete preparation of the bread paste or dough
may be obtained by the use of a mixer of this kind, it is preferable to employ for
completing the preparation of the paste or dough a special apparatus comprising two
or more similar parts serving to knead or work and to pull or draw the paste or
dough in a manner which will be hereinafter explained.
Each of these parts is composed of a crosspiece fixed on a shaft revolving in the
axis of the cylinder or casing of the apparatus, and each branch of the crosspiece has
a certain number of rods or spits parallel to the said axis and arranged at suitable
distances apart. On the other hand in the interior of the cylinder of the apparatus
other crosspieces are fixed which also have spindles parallel to the axis of this cylinder
and separated one from another in such a way that the spindles or points of the
revolving crosspieces may pass freely between the spindles of the said fixed crosspieces.
The paste or dough arriving from the mixer falls into the finishing apparatus
thus arranged, and is kneaded or worked and pulled by the incessant passage of the
movable spindles between the fixed spindles, and soon the paste forming a body is
converted into strips between which air penetrates which accelerates the operation,
and after having been subjected to the successive action of the crosspieces and spits
or spindles, it is discharged completely finished and ready to be employed for making
bread.
It will be seen that the essential character of this improved paste or dough
finishing apparatus is that the fixed spindles or spits and the movable ones between
which the operation is effected are arranged parallel to the axis of rotation, whilst in
the apparatuses with spindles or spits at present employed they are directed perpen-
dicularly to their axis of rotation so that they have only the effect of cutting the
paste instead of pulling it and of submitting in the form of thin strips to the action
of air as herein before described.
It is evident that this finishing apparatus may be arranged horizontally, obliquely
or vertically as desired. When it is placed vertically each part of which it is com-
posed must be separated from the next by means of a false bottom having perforations
which retain the paste sufficiently to allow of its being successively worked by all the
parts of the apparatus.
It is preferable however to arrange the apparatus horizontally, taking care to
mount it on transverse trunnions which allow of it oscillating and to place it vertically
at the end of the operation in order to facilitate the discharge of any paste that may
remain in it.
Finally, by placing this apparatus in a slightly inclined position, it can by itself
form a complete mechanical kneader, in which the various operations of mixing,
working and aërating the paste or dough are operated successively.
As has been herein before stated, the paste or dough completely finished and made
into ordinary loaves is, after a certain period of rest, baked in continuous ovens
arranged and working in a peculiar manner such as will be hereinafter described.
The baking of the bread is effected in a sort of muffle or domed oven of any
desired width and which is placed in an inclined position in the interior of a brick
oven heated by a furnace placed at one end where the loaves are inserted, the other
end of the oven or furnace opening into a lateral chimney provided with a suitable
regulating register or damper.
This oven may be made of cast iron, sheet metal or any suitable fireclay or earthen-
ware material. It is completely closed in order to prevent any penetration of the
furnace gases and also soot or sparks. It is closed at its two ends by means of doors,
which may either drop horizontally or slide vertically. It is further divided into two
compartments by a central partition, which allows of one compartment of the oven

page_text: being operated on without disturbing the baking taking place in the other compart-
ment. Finally, it is evident that several similar ovens may be combined
arranged in one furnace if desired.
or
In order to bake the bread in a continuous manner in these inclined ovens, small
carriages are employed, the bottom of which carriages is formed of a grating of wire
net or perforated metal, said carriages having rollers intended to travel on rails fixed
on the bed of the oven, or the bottom of the carriages may be provided with longi-
tudinal metallic strips, and in that case the bed of the oven is provided with rollers.
The attendant places the paste contained in the baking tins on the perforated metallic
bottoms of these carriages by operating in the following manner :- -When the
attendant recognises that the loaves placed near the door situated at the lowest part
of the oven are sufficiently baked, he inclines one of the doors horizontally, which then
forins a table on which, by reason of the slope given to the oven, the first carriage
automatically descends and is immediately withdrawn, and as the other bread-carry-
ing carriages have followed the movement of the first, the result is that at the moment
when he closes the door, a free space ready for receiving another carriage is formed
at the highest part of the oven. The attendant, then passes to this side of the furnace
and lowers horizontally the door on which he places a carriage containing the paste
ready for baking and pushes it into the retort and immediately closes the door. When
he is working with a series of several adjacent furnaces, the workman may be con-
stantly occupied in withdrawing the baked loaves and placing the carriages charged
with paste in the oven at the other end.
When the doors of the ovens are arranged on slides, the two faces of the furnace are
provided with tables on which the above mentioned manipulations are effected.
In order to facilitate the descent of the carriages bearing the loaves into the oven,
any suitable arrangement may be employed, for instance, the oven may be mounted
on horizontal trunnions and by means of an eccentric receive a series of vertical
Oscillations, or the retort may be suspended on hinged bars and receive longitudinal
oscillating movements. Finally, the oven may, if desired, be placed in a horizontal
position, the carriages being operated under the action of a double endless chain
arranged in the retort. In this case also the two endless chains may be connected by
a metallic band, and the loaves to be baked placed directly on this endless band on
which the baking of the bread is effected. It is evident, therefore, that in all these
cases the baking takes place on the surfaces formed of perforated network or metallic
gratings or suitably perforated plates in order to admit of a free access of hot air to
the lower surface of the loaves.
L
Anoust 1007
A communication by LA SOCIÉTÉ INTERNATIONALE DE MEUNERIE ET DE PANIFICATION
(SYSTÈME SCHWEITZER,) of 81, Boulevard Anspach, Brussels, in the Kingdom of
Belgium, Manufacturer.
I, GEORGE CECIL DYMOND, M.I.M.E, of W. P. Thompson & Co., the Agency for
Foreign Patent Solicitors, 6, Lord Street, Liverpool, and 6, Bank Street, Manchester,
both in the County of Lancaster, 118, New Street, Birmingham, in the County of
Warwick, and 322, High Holborn, in the County of Middlesex, Patent Agent, do hereby

page_text: declare the nature of this invention and in what manner the same is to be
performed, to be particularly described and ascertained in and by the following
statement:-
This invention relates to the continuous manufacture of bread, and it has for its
object to furnish practical means for bringing flour in a practical and continuous
manner into the condition of baked bread ready to be delivered to the
consumer.
It consists in the combination and arrangement of a series of special apparatuses
working in a continous manner, by means of which the flour is first mixed with
salted water and the leaven or yeast then kneaded, drawn, or pulled and aurated in
order to be transformed into paste or dough ready for the manufacture of bread, and
which is then conveyed in a peculiar manner into a special oven, in which the baking
is carried out in a continuous manner, as will hereinafter be described in detail and
with reference to the accompanying drawings in which :-
Figure 1 is a vertical section of the whole of the apparatus for making the
paste,
Figures 2, 3 and 4 are transverse sections of different arrangements of the mixing
or kneading apparatus,
Figure 5 is a side elevation of the apparatus for finishing the dough,
Figures 6 and 7 are respectively transverse and horizontal sections of the said dough
finishing apparatus,
Figure 8 is a longitudinal section of the oven for baking the bread,
Figure 9 is a transverse section of same,
Figures 10 and 11 are two different systems of bread carrying carriages,
Figure 12 is a longitudinal section of another arrangement of bread baking
oven,
enlarged scale of the same
Figure 13 is a transverse section on an
arrangement,
Figure 14 is a modification of the system of oven herein before shown,
Figure 15 is a section on the line x-x of Figure 14 of the upper part of the said
apparatus showing the circulation of the hot gases round the receptacle K.
As may be seen in Figure 1, the first operation consists in mixing the flour, salted
water and yeast, and this is effected by means of a special mixer composed essentially
of a long horizontal trough E shown in section in Figure 2 in which two parallel
helices e, each formed of a inetallic rod wound spirally, revolve.
These helices are preferably arranged with a contrary pitch and revolve in opposite
directions in the trough E under the action of pulleys e, in order to produce not only
a mixture of the substances, but also their progressive advancement towards the
extremity of the trough in which they fall at different points of its length.
The flour is contained in a chest A in the form of a hopper provided with a rotary
distributor a which allows of the supply of flour to the end of the trough being
regulated. The salted water is contained in a tank B maintained at any desired
temperature by means of a double casing b or a worm b¹, in which a current of hot
water or steam may be caused to pass and a pipe F provided with a tap f serves to
regulate the supply of this water to the trough. The barın or yeast is placed in a
vessel C heated by a casing e supplied with hot water or steam, which vessel contains
an agitator D serving to mix the yeast with the water. This agitator is preferably
composed of two similar helices each formed of a metallic rod wound spirally and
which are arranged in such a way as to cross and meet at each half revolution. These
helices are mounted on a common vertical spindle & which imparts to them a rotary
motion in the direction desired in order that they may constantly return towards the
top of the vessel the yeast which lies at the bottom in order to ensure the intimate
mixture with the water covering the yeast and thus to form a liquid paste which is
discharged into the mixing trough by means of a pipe G and a regulating
tap g.
It is evident that under the combined action of the two helices e of the mixer E or

page_text: trough, the mixing of the flour, the salted water and the yeast, will be rapidly
effected and will continue until the paste formed reaches the end of the trough, the
length of which is calculated according to the degree of preparation which it is
desired to give this paste or dough. It has been stated that the two helices of the
mixer are wound on a contrary pitch and revolve in opposite directions, but evidently
if preferred the helices may be wound and revolve in the same direction, and any
suitable number of them may be provided in the trough E of the apparatus.
Figures 3 and 4 show 85 an example two different arrangements of this
apparatus.
Although in case of need the complete preparation of the bread paste or dough may
be obtained by the use of a mixer of this kind, it is preferable to employ for
completing the preparation of the paste or dough a special apparatus arranged in such
a way as to knead or draw the dough in a peculiar manner which now will be
explained with reference to Figures 5, 6 and 7.
Яrms
p keyed
on
As may be seen in these figures, the dough formed in the trough E is brought to
This vessel is provided
one of the ends of a vessel H pivoted on trunnions o.
internally along its axis with a shaft i which has alternately arins m loose on the
shaft, and
Each of these kinds of
the said shaft.
arins m and p have respectively spikes rods or spindles n and q parallel
to the axis so as to present the appearance of harrows or rakes, the teeth of
which alternate as shown in plan view in Figure 7. The arms m are arrested in their
rotation by catches fixed along the wall of the vessel H in such a way that the
harrows formed by these arms remain in a horizontal position. It is also evident that
instead of making use of arms loose on the shaft and stopped in a given position
by means of catches fixed on the internal wall of the vessel, arms fixed in the said
vessel and provided with spikes or spindles might equally well be employed but the
first named arrangement has for its object to facilitate the cleaning of the apparatus.
The shaft is operated by an arrangement enabling its movement of rotation to be
transmitted to it whatever may be the inclination given to the kneading vessel H.
This arrangement may be formed for instance by means of two cogwheels d d', a shaft i¹
parallel to the shaft i, and two bevel wheels 7, one of which is arranged on the
This inclination of the kneading trough may
prolongation of one of the trunnions o.
also be varied according to the degree of preparation which it is desired the dough
should have. It is evident in fact that the paste advancing longitudinally in the
vessel during a period of drawing and aëration produced by the passage of the
spikes or spindles will remain a longer or shorter time in said vessel according to
the degree of inclination given to the same. The finished dough is gradually
discharged by the orifice . In the example shown in the drawings, the desired
inclination is given to the kneading vessel by means of an endless screw operated
by a handwheel and gearing with a toothed wheel R keyed on one of the trunnions,
but it is evident that any other suitable arrangement may be adopted for the same
object which enables the inclination of the vessel to be easily varied and said vessel
to be fixed in any desired position.
It is evident that this finishing apparatus may be arranged horizontally, obliquely
or vertically as desired. When it is placed vertically_the_apparatus assumes the
form of a closed cylinder, each part of which must be separated from the next by
means of a false bottom having perforations which retain the paste sufficiently to
allow of its being successively worked by all the parts of the apparatus.
It will be seen that in all these cases the essential character of this improved dough
finishing apparatus is that the fixed and movable spindles or spits between which the
operation is effected are arranged parallel to the axis of rotation whilst in the
apparatus with spindles or spits at present employed they are directed perpendicularly
to their axis of rotation so that they have only the effect of cutting the paste instead
of pulling it and submitting it in the form of thin strips to the action of air as here.
inbefore described.
As has been herein before stated, the paste or dough completely finished and made

page_text: into ordinary loaves is after a certain period of rest baked in continuous ovens
arranged and working in a peculiar manner such as will be hereinafter described.
As may be seen in Figures 8 and 9 the baking of the bread is effected in a sort
of muffle or domed ovens of any desired width and length which is placed in an
inclined position in the interior of a brick oven T heated by a furnace U placed
at one end where the loaves are inserted, the other end of the oven or furnace
opening into a lateral chimney V provided with a suitable regulating register or
damper v¹.
This oven may be made of cast iron, sheet metal or any suitable fireclay
or earthenware material. It is completely closed in order to prevent
any penetration of the furnace gases and also soot or sparks. It is closed
at its two ends by means of doors 2 2 which may either drop hori-
zontally or slide vertically. It is further divided into two compartments by a central
partition 8, which allows of one compartment of the oven being operated on without
disturbing the baking taking place in the other compartment. Finally, it is
evident that several similar ovens may be combined or arranged in one furnace if
desired.
In order to bake the bread in a continuous manner in these inclined ovens, small
carriages are employed, such as are shown in detail in Figure 10, the bottom of
which carriages is formed of a grating of wire net or perforated metal, said carriages
having rollers y intended to travel on rails fixed on the bed of the oven, or the bottom
of the carriages may be provided with longitudinal metallic strips, and in that case
the bed of the oven is provided with rollers or wheels, an example of which carriage
is shown in Figure 11. In this latter case the arrangement of inclined oven shown
in longitudinal section in Figure 12 and in transverse section on an enlarged scale in
Figure 13 is preferably employed. This oven S¹ is provided internally and externally
in the parts in contact with the hot furnace gases with longitudinal ribs or corruga-
tions which have for their object to increase the surfaces transmitting heat. The
upper part has also a certain number of undulations such as 8¹ intended to suitably
distribute the radiated heat.
The furnace S¹ is also provided at each side with two longitudinal grooves or
channels 82 in which rollers; are mounted on which the carriages y¹ travel. The
axes of these rollers may be directly fitted into the recesses formed for this object in
the walls of the channels 8 or even these rollers may be mounted together in a
U iron which may be easily drawn out in case repairs are necessary as shown in
Figure 13. Whatever may be the type of carriage employed, the attendant places
the paste contained in the baking tins on the perforated metallic bottoms of these
carriages by operating in the following manner :-
When the attendant recognises that the loaves placed near the door z¹ situated at
the lowest part of the oven are sufficiently baked, he inclines one of the doors hori-
zontally, which then forms a table on which by reason of the slope given to the oven
the first carriage automatically descends and is immediately withdrawn, and as the
other bread-carrying carriages have followed the movement of the first, the result
is that at the moment when he closes the door, a free space ready for receiving
another carriage is formed at the highest part of the oven. The attendant then
passes to this side of the furnace and lowers horizontally the door z on which he
places a carriage containing the paste ready for baking and pushes it into the oven
and immediately closes the door. When he is working with a series of several
adjacent furnaces, the workman may be constantly occupied in withdrawing the
baked loaves and placing the carriages charged with dough in the oven at the
other end.
When the doors of the ovens are arranged on slides, the two faces of the furnace
are provided with horizontal tables on which the above mentioned manipulations are
effected.
The oven S herein before described may, if desired, be placed in a horizontal
position, the carriages being operated then under the action of a double endless
chain arranged in the oven. In this case also the two endless chains may be connected

page_text: by a metallic band, and the loaves to be baked placed directly on this endless band on
which the baking of the bread effected as shown in Figure 12.
In order
A method of carrying out this arrangement is shown in Figure 14.
that the baking of the bread may be effected under good conditions a certain
quantity of steam is introduced into the furnace during this baking and the hot gases
which escape by the chimney are utilized for producing this steam by causing them
to circulate in the interior (Figures 8 and 9) or on the exterior (Figures 14 and 15)
of a vessel K containing water and fed by a pipe k. The steam produced is brought
into the oven by means of a pipe k¹ provided with a tap. The vessel K may in
addition be provided with a water level indicator and a means of drawing off hot
water k².
It is evident that the forms of execution are not limited to those hereinbefore
described and shown in the accompanying drawings but that they may vary
according to requirements or sizes of the parts. For instance the ovens may be
heated either directly by means of coal or by means of gas arising from any
suitable source of supply or by means of a gasogen M as shown in Figure 14.
It is evident, therefore, that in all these cases the baking takes place on the
surfaces formed of perforated network or metallic gratings or suitably perforated
plates in order to admit of a free access of hot air to the lower surface of the
loaves.
Having now particularly described and ascertained the nature of the said
invention and in what manner the same is to be performed, as communicated to
me by my foreign correspondents, I declare that what I claim is :—
1. An apparatus for kneading dough or paste comprising a mixer formed of a
trough receiving at suitable points flour, salted water and yeast and containing two
or more helices revolving in a suitable direction for mixing the paste and causing it
to travel along the trough, and capable of being arranged in any suitable manner,
substantially as hereinbefore described and with the object set forth.
2. An apparatus for finishing the preparation of the dough, comprising a cylindrical
receptacle having fixed spikes rods or spindles arranged in the direction of its axis
and on the axis of which a shaft revolves having arms provided with spikes standing
in the same direction as the fixed spindles and arranged so as to pass between the
said fixed spindles with the object of producing a pulling of the paste and winding
it in the form of strips on the movable spikes so that it is thus divided into thin
layers between which air penetrates and rapidly produces the aëration and finishing
of the dough substantially as herein before described and shown.
3. A special dough finishing apparatus formed of a trough or mixer (H) having
the arrangement of fixed and movable arms and spikes (m n p q) herein before
described, and pivoted on trunnions o o¹ in such a way as to allow of its being placed
in any suitable inclined position for producing the forward movement of the dough
under treatment, the driving shaft (i) being preferably operated by means of gear
wheels d d¹ and an intermediate shaft ¹ actuated by means of bevel wheels 1 one
-of-which-is-keyed-on-the-prolongation_of_one_of_the_truunions_o, substantially_as
hereinbefore set forth and shown in Figures 5, 6 and 7 of the accompanying
drawings.
4. An apparatus for mixing the leaven or yeast comprising a revolving double
helix formed of a metallic wire wound in the manner herein before described with the
object of constantly raising the substance which tends to be deposited in the vessel,
substantially as herein before set forth.
5. In combination with the various apparatuses such as salted water reservoir, yeast
receptacle, and finishing apparatus, a double casing or steam coils with the object of
maintaining the material at a suitable and uniform temperature during the operation,
substantially as set forth.
6. An oven for baking the bread, comprising a closed elongated chamber or retort
of metal or fire resisting material, placed in an inclined position in the interior of a
brickwork furnace serving to heat it in the manner and under the conditions shown,

page_text: said chamber having doors at its ends for receiving bread carrying carriages capable
of travelling automatically, either by means of rollers, with which they are provided,
-running on rails fixed in the chamber, or by sliding over rollers arranged along the
said chamber, in such a way that when one of the carriages is withdrawn by means
of the door at the lower end of the said chamber, a free space ready to receive a fresh
carriage loaded with dough produced at the opposite or higher end of the chamber,
substantially as herein before described and shown in Figures 8 and 9 of the accom-
panying drawings.
7. The application and use of bread carrying carriages, the bottoms of which are
composed of a grating, wire net, or perforated metal in order to allow the hot air
free access to the lower face of the bread during the baking, said carriages being
provided with rollers for running on rails fixed on the bottom of the oven or even with
longitudinal bands in order to travel over rollers arranged in the oven, substantially
as herein before set forth.
8. A special arrangement of furnace for baking bread, the upper part of the furnace
having certain undulations in the form of longitudinal domes and the surface of
which is provided internally and externally with longitudinal ribs or corrugations
with the object of increasing the transmission of the heat, and having two lateral
grooves in which rollers are lodged for the bread carrying carriages to travel on, sub-
stantially as herein before described and shown more particularly in Figures 12 and 13
of the accompanying drawings.
9. A modification of the baking oven, consisting of a horizontal chamber having
doors at both ends and heated in a brickwork furnace, in the interior of which chamber
an endless network is caused to revolve on which the loaves to be baked are then
placed, substantially as described and shown more particularly in Figure 12 of the
accompanying drawings.
10. In a continuous furnace for baking bread, the arrangement of a water reser-
voir (K) in contact with the hot gases escaping by the chimney for the purpose of
producing steam which is conveyed into the oven by means of a pipe (¹) arranged
for this purpose, substantially as herein before described and shown as an example in
Figures 8, 9, 14 and 15 of the accompanying drawings.
Dated this 24th day of May 1898.
WM. P. THOMPSON & Co.,
Agents.