Improvements in Baking.
Year: 1897

page_text: Improvements in Baking.
I, JAMES CONDRED MARK KERSLAKE, of 114, Lewisham High Road, London, S.E.,
Baker and Confectioner, do hereby declare the nature of said invention to be as
follows:-
66
To facilitate the "setting" of bread into the oven more particularly where the
cold dough-loaves have to be set on to the more or less hot drawplate or movable
oven bottom with as much and as regular a free space as possible around each
loaf. I use an equidistance frame or spacing grid" which I lay loosely on the
setting board or setting web or other transferring tray or surface so that it can
slide on to the withdrawable or movable ovensole together with the loaves of dough
previously placed into the regular receptacles or spaces left or formed by such
frame or grid. The setting board, transferring tray or other temporary surface
upon which the dough loaves are first set form the temporary bottom of the recep-
tacles which are moved with the loaves in them in the operation of setting or trans-
ferring the loaves on to the hot oven-sole which latter then takes the place of the
first temporary bottom. The sliding of the loaves in and together with my new
frame or spacing grid which supports and which holds the loaves in position
secures their finding or re-assuming their relative positions on the over bottom and
prevents waste often caused by some of the loaves getting out of place and out
of balance or losing their heads or toppling over on being slid off or being trans-
ferred from the setting board or web or other transfering surface to the ovensole.
The walls or ribs of which these gridlike frames or aggregate of bottomless
receptacles consist are of a thickness corresponding approximately with the differ-
ence between the bottom diameter of the baked loaf and that of the unbaked loaf
or with half that thickness for the outside ribs and they are constructed as solid
bars or of tubular or channel section either fixed together or fitting into or over
each other loosely so as to take to pieces.
The so constructed spacing grids or frames may contain one or more or all the
rows intended to be set on the ovensole but for drawplate ovens such as the
Telescocar" I prefer to use Price's patent setting apparatus with two or three
rows of loaves to each setting board or tray and I adapt my frames to fit these
boards. Frames thus adapted can be so combined as to serve with other setting
apparatus such as Balcarras' patent or others based on the endless web or con-
inuous or intermittent principal.
My usual mode of applying my frames is to put them on the temporary or trans-
ferring surface or tray, set the doughloaves in the spaces left for them and when
eady slide them, frame loaves and all, in a body on to the hot draw-plate, then
ither lift the frame away from the loaves at once or lift it only when the next
ollowing tray or trays has or have its or their contents consisting of one or more
uch frames together with a corresponding number of loaves discharged on to the
rawplate close to the last or previously set batch of frame and loaves.
The frame so immediately or subsequently lifted off is preferably put hack again.
t once on to the empty setting board with which it is put away till anch setting

page_text: board is required for crusty bread again. But the frames may be so constructed
that they can be left on the drawplate or ovenbottom, the ribs being arranged to
shrink or fold together so as to occupy no more horizontal space on the ovensole
than is a desirable margin between the loaves when they are baked, or two frames
telescoping into or over each other may be so used with this plan; the shrunk or
folded frames or the inner one of the telescope frames can be made to serve or
greatly facilitate emptying (removing the baked leaves from) the drawplate or
ovensole.
I also use frames of either or both kinds putting them on the drawplate first
and then deliver the dough-loaves into the spaces either by Price's, Balcarras' or
any other setting mode or they may be set by hand into these frames which rest
loosely on the movable ovensole and form a convenient guide or template for each
loaf to assume its, or be put into, its desired position.
All or any of the above described frames may be so constructed that they can be
easily suspended from the ceiling and they may be balanced by counter weights
or springs like those used for window blinds so as to be easily lifted off and let
down again as required or they may be constructed so as to fold up in order to
occupy less room when not in use.
Improvements in Baking.
I, JAMES CONDRED MARK KERSLAKE, of 114, Lewisham High Road, London, S.E.,
Baker and Confectioner, do hereby declare the nature of this invention and in
what manner the same is to be performed, to be particularly described and ascer-
tained in and by the following statement:-
<<
To facilitate the "setting" of bread into the oven more particularly where the
cold dough loaves have to be set on to the more or less hot drawplate or movable
oven bottom with as much and as regular a free space as possible around each
loaf I use an equidistance frame or spacing grid which I lay loosely on the
setting board or on the setting web or other transferring tray or surface so that
it can slide on to the withdrawable or movable oven sole together with the loaves
of dough previously placed into the regular receptacles or spaces left or formed
by such frame or grid. The setting board, transferring tray or other temporary
surface upon which the dough loaves are first set form the temporary bottom of the
receptacles which are moved with the loaves in them in the operation of setting
or transferring the loaves on to the hot oven sole which latter then takes the place
of the first temporary bottom. The sliding of the loaves in and together with my
new frame or spacing grid which supports and which holds the loaves in position.
secures their finding or reassuming their exact position on the oven bottom and
prevents waste often caused by some of the loaves getting out of place and
out of balance or losing their heads or toppling over on being slid off or being
transferred from the setting board or from the web or other transferring surface
to the oven sole.
The walls or ribs of which these grid-like frames or aggregate of bottomless
receptacles consist are of a thickness corresponding approximately with the differ-
ence between the bottom diameter of the baked loaf and that of the unbaked loaf
and with half that thickness for the outside ribs and they are constructed as solid
bars or of tubular or channel section either fixed together or fitting into or over
.each other loosely so as to take to pieces. The so constructed spacing grids or

page_text: frames may contain one or more or all the rows intended to be set on the oven
sole but for drawplate ovens such as the "Telescocar" I prefer to use Price's
patent setting apparatus No. 3255 A.D. 1896, with two or three rows of loaves
to each setting board or tray and I adapt my frames to fit these boards. Frames
thus adapted can be so combined as to serve with other setting apparatus such as
Balcarras' Patent No. 12221, A.D. 1896 or others based on the endless web or
continuous or intermittent principle.
My usual mode of applying my frames is to put them on the temporary or trans-
ferring surface or tray, set the dough loaves in the spaces left for them and when
ready slide them, frame loaves and all, in a body on to the hot draw plate, then
either lift the frame away from the loaves at once or lift it only when the next
following tray or trays has or have its or their contents consisting of one or more
such frames together with a corresponding number of loaves discharged on to the
draw plate close to the last or previously set batch or lot (of frame and loaves).
The frame so immediately or subsequently lifted off is preferably put back again
at once on to the empty setting board with which it is put away till such setting
board is required for crusty bread again. But the frames may be so constructed
that they can be left on the draw plate or oven bottom, the ribs being arranged
to shrink or fold together so as to occupy no more horizontal space on the oven
sole than is required to provide a desirable margin between the loaves when they
are baked or two frames telescoping into or over each other may be so used with
this plan the shrunk or folded frames or the inner one of the telescope frame can
be made to serve or greatly facilitate emptying or removing the baked loaves
from the drawplate or oven sole.
I also use frames of either or both kinds putting them on the drawplate and then
deliver the dough loaves into the spaces either by Prices, Balcarras' or any other
setting mode or they may be set by hand into these frames which rest loosely on
the movable oven sole and form a convenient guide or template for each loaf to
assume (or be put into) its desired position.
All or any of the above described frames may be so constructed that they can
be easily suspended from the ceiling and they may be balanced by counter-weights
or springs like those used for window blinds so as to be easily lifted off and let
down again as required or they may be constructed so as to fold up in order to
occupy less room when not in use.
And in order that my said invention may be particularly described and ascer-
tained, reference is hereby made to the accompanying drawings, in which similar
figures of reference indicate corresponding parts.
Fig. 1 is a plan view of a bread setting grid, which may be made to contain
any number of loaf-spaces.
Fig. 2 is a cross section, illustrating one form of cross bars.
Fig. 3 is a cross-section illustrating the construction of the meeting bars of
adjacent grids.
Figs. 4, 5, and 6 are cross sections illustrating other forms of bars for the grids.
Fig. 7 is a plan and Fig. 8 a section illustrating another method of constructing
the grid.
Figs. 9 and 10 are sections showing the method of constructing ribs with
collapsible sides.
Fig. 11 is a perspective view showing the method of using the grid in con-
junction with Price's patented system of charging ovens as described in his
Specification No. 3255%
Fig. 12 shows Price's setter being removed, leaving the spacing grid on the
draw plate.
Fig. 13 shows the grid being lifted off, leaving every loaf exactly in the position
it should occupy with the space round it just sufficiently to enable it to expand while
baking without the loaves coming into contact with each other.
Fig. 14 shows the application of this invention to Balcarras's Patent
No. 1222196

page_text: Fig. 15 shows the spacing grid being removed.
Referring to Figs. 1 to 6; 16, 16, are the spaces, and 17, 17, are the cross-bars,
together forming the equidistant spaces in the grid for the loaves. The bars 17
may be formed of wood, metal, or any other suitable material, and the grid for
one oven floor may be either entire or in sections. In the latter case the adjoin-
ing meeting bars of the sections are made of half the thickness of the others, as
indicated in Fig. 3. The sectional forms of the bars may be varied as partly
indicated by Figs. 2 to 6, and other obvious forms may be adopted.
Figs. 7 and 8 illustrate another method of constructing the grid. 18, 18, are thin
metallic walls, united together in any convenient manner. 19, 19, are thin hollow
metallic frames, bent to any suitable shape, which may be made to adjust the
size of the square openings for the loaves by springing to the required dimensions.
Figs. 9 and 10 show sections of ribs with collapsible sides 20. These hinged
flaps are made to fold together and adjust themselves to the requirements of the
loaf as it varies in size from its condition as dough to that of the finished loaf when
finally baked. This form of metallic frame remains on the bread plate while the
loaves are baking, and is useful afterwards as a means of rapidly unloading the
oven. Each frame can be withdrawn with the loaves it contains, thus enabling
the whole to be removed in a very short time.
"
Fig. 11 shows a bread setting grid, as used with Price's patent bread setter 21,
(No. 3255%) and illustrates its general application to a draw plate oven, such,
for instance, as that known as the Telescocar oven manufactured by Messrs.
Werner, Pfleiderer & Perkins, Limited, The setter 21 with the spacing grid is
placed on the bread plate, with a loaf in each of the bottomless openings 16; the
grid and loaves resting on the bottom plate of the setter 21. Fig. 12 shows the
method of removing Price's setter 21 from the grid, and Fig. 15 shows the spacing
grid being removed.
Fig. 14 refers to Balcarras's Patent No. 12221%. On this mechanical peel
the bread setting grids are laid side by side, and are passed on to the withdrawal
plate of the oven by the mechanical action of the apparatus. These grids can then
be left on the plate spacing the loaves, or they can be removed as each frame comes
to rest on the baking plate.
Having now particularly described and ascertained the nature of my said
invention, and in what manner the same is to be performed, I declare that what I
claim is:-
1. In an apparatus for "peeling" bread into and out of ovens, the application
and use of a frame having solid ribs resting loosely on a setting board for arrang-
ing rows of doughloaves on the oven-plate or draw-plate, by sliding or shooting
a number of loaves or rows of loaves, together with the frame from the setting
board or tray on to the oven-sole, substantially as described
2. In apparatus as aforesaid the application and use of a frame the ribs of which
shrink or fold so as to automatically adapt and adjust the spaces between the ribs
to the dimensions of the doughloaves during setting and baking, substantially as
described.
3. In apparatus as aforesaid, the application and use of either of the frames
claimed in the two previous claims, in combination with Price's, Balcarras', or any
other suitable mechanical peel or setting apparatus, substantially as described.
Dated 6th July 1808
GEORGE DOWNING & SONS,
8, Quality Court, London, W.C., Patent Agents for the Applicant.