Year: 1886

page_text: Date of Application, 12th Apr., 1886.
Complete Left, 12th Jan., 1887.
Complete Accepted, 22nd Feb., 1887.
I GEORGE ELSEY of The Priory, High Street, Shaftesbury, in the county of
Dorset, Steam Biscuit Baker and Confectioner do hereby declare the nature of this
invention to be as follows:-
This invention relates to an improved construction of machine for mixing and
kneading dough for making bread whereby fermentation which is so essential to the
production of good bread is carried on without interruption and the mixing and
kneading is performed in an expeditious manner.
For this purpose I construct the machine of a trough of rectangular shape having a
semi-circular boitom and of suitable size supported in a frame or stand in such a
manner that it can be rotated when required to discharge the contents; within the
trough at a short distance from the bottom thereof I provide a knife extending nearly
the whole length of the trough, and inside the trough at each en dthereof I also provide
two pairs of rotating angular shaped knives which follow the shape of the plan of the
trough and when in a line with each other nearly meet at the middle of the sides of the
same; the said pairs of angular shaped knives are arranged to be rotated in opposite
directions by suitable gearing outside the trough operated by crank handles or the like
and in rotating they pass under the stationary knife near the bottom of the trough;
all the said knives are adapted to be easily removed from and replaced within the
trough.
In order to make a sack of flour for example into bread by means of a machine of
this construction I keep the room in which the operation is to be performed at a
temperature noi lower than sixty degrees and not higher than seventy degrees
Fahrenheit

page_text: If the knives be considered so cold as to affect the fermentation of the dough, they
are removed from the machine and placed in a warm stove or other convenient place
to keep them warm and when the sponge is ready to be mixed the knives are quickly
fixed in the machine, the rotating knives are then set in operation by a person at each
end of the machine for about six to eight minutes when the dough will be properly
formed. The knives are then quickly removed and the trough covered over and the
dough left to ferment; when the dough is ready the trough is turned over and the
contents emptied into a suitable receptacle and taken to the baking house to be
baked:
By placing a vertical partition or board transversely in the middle of the trough it
will be obvious that a small quantity of dough can be effectually mixed in a trough
constructed to operate on a large quantity.
G. F. REDFERN,
4, South Street, Finsbury, London,
Agent for the Applicant.

page_text: GEORGE ELSEY, of The Priory, High Street, Shaftesbury, in the county of
Dorset, Steam Biscuit 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
anilascertained in and by the following statement.:-
This invention relates to an improved construction of machine for mixing and
kneading dough for making bread whereby perfect fermentation which is so essential
to the production of good bread is carried on within the machine itself without
interruption and, the mixing and kneading is performed in an expeditious manner.
For this purpose I construct for the machine, a trough of rectangular shape having
a semi-circular bottom, and of suitable size supported in a frame or stand in such a
manner that it can be rotated when required to discharge the contents; within the
trough at a short distance from the bottom thereof I provide a knife extending nearly
the whole length of the trough, and inside the trough at each end thereof I also provide
two, pairs of rotating angular shaped knives which follow the shape of the plan of the
trough and when in a line with each other nearly meet at the middle of the sides of
the same the said pairs of angular shaped knives are arranged to be rotated in opposite
directions by suitable, gearing outside the trough operated by crank, handles or the
like, and in rotating they pass under the stationary knife near the 'hottoin of the
trough all the said knives are adapted to be easily removed from and replaced within
the trough.
;
By,placing a vertical partition or end transversely in the middle of the trough it
will be obvious that half the mixing capacity of the machine will be reduced, the
mixing being quite as effectively done as when the full capacity of the machine is
used.
In order to enable my invention to be fully understood I will proceed to describe
the same by reference to the accompanying drawings in which figure 1 is a plan of a
machine constructed according to my invention for mixing and kneading dough for
anaking bread,;.figure2 is.a front elevation, the trough being broken, away in order
to show its interior; figure 3 is a transverse section on line A B of figure 2; figure 4,
isa longitudinal section of the trough-shewing the transverse vertical partition which
Lean employ when only half the capacity of the machine is required figure 5 is a
face-view-of one of the rotating knives and figure 6 is a similar view of the stationary
knife figure 7 is an end elevation of the machine shewing a crane or boist attached
thereto. Similar letters in all the figures represent similar parts.

page_text: :
a, represents the trough of the machine which I make of a rectangular shape in
plan as shewn in figure 1, and with a semi-circular bottom as shewn clearly in figure 3;
, is the frame or stand which supports the trough a, on the spindles of the gearing
and rotating knives so that the trough a, can be rotated when required to discharge
the contents, e, representing a handle to enable this to be effected; d, is a screw
whereby the trough a, at other times is secured to the frame b; e, is the stationary
knife which I provide at a short distance from the bottom of the trough a, and which
is formed with a series of prongs or blades as shewn; the said knife extends nearly
the whole length of the trough as shewn in figures 1 and 2, and is secured in position
by a nut, outside the bottom of the trough g, and g', are the rotating angular
shaped knives formed with a series of prongs or blades as shewn, which knives are
fixed on the ends of the spindles a, and a², of the gearing by suitable means, such as
by nuts and h', so as to allow of their being readily removed for the purpose of
warming so as not to check the process of fermentation and replaced within the
trough a when required the gearing for operating the rotating knives
and g
consists of two spur wheels and one being fixed on each of the spindles a, and a²
two pinions and are mounted on a common shaft k, in adjustable or sliding
bearings 1, 1, crank handles m and m², being provided for operating the pinions and j
the pinion gears directly with the spur wheel, and the other pinion, operates the
spur wheel, through an intermediate pinion a, having its bearing in a boss o, on the
frame of the machine; p, is a removeable pin for fixing the sliding bearings 1, 0, so
as to secure the pinions in their geared position. By the above described arrangement.
of gearing it will be obvious that the knives g, and y', will be rotated in opposite
directions and, being provided with a series of prongs or blades as represented in the
drawings these prongs or blades will pass between the prongs or blades of the stationary
knifee, and the longitudinal portions of the rotating knives will pass under the knifee:
the knives g and g', are fixed on their spindles in such relative positions to one
another that their arms and prongs or blades shall pass under the stationary knife e
alternately: 7: is a drawer for receiving the contents of the trough when it is rotated
to discharge the same.
In order to facilitate the introduction of the flour into the trough, I find it.
convenient to attach a crane A to the frame b, of the machine as shewn in figure 7
whereby a sack of flour B, can be hoisted by the same gearing as is used for operating
the rotating knives 9: and g for this purpose the chain C, of the crane is passed over
a drum
with a flange fixed on the outside of the spur wheel, the chain passing
through the flange s, of the drum and being fixed onto the spindle of the spur wheel:
by then operating the crank handles mand m², (the rotating knives having been
removed) the sack of flour 1, can be raised to the required height; the chain C is
then secured at D, to the crane by means of a short chain with slot and thumb screw
to hold the chain C, to leave the crane free to turn into any required position with the
weight suspended over the trough and its contents or a portion thereof can then be
turned into the same; the chain C, being then detached from the spur wheel, the
gearing can be used for the mixing or kneading operation. I find it advantageous to
provide the top of the trough a, with a removeable rim (not shewn in the drawings) to
retain the dough within the trough when the dough expands by fermentation.
provide a cover or lid fitting either the said rim or the top of the trough a.
:
I also
t, in figure, represents the vertical partition or end which I place transversely in
the middle of the trough to allow of half the capacity of the machine being used for
mixing and kneading purposes the said partition being simply passed downwards
between the blocks a³, a³, and secured in position by a nut a, at the bottom of the
trough in this case I employ a short stationary knife e, which I secure to the partition!,
in the manner shewn, only one rotary knife g, being then required; in other respects
the machine is the same as that hereinbefore described and shewn in figures 1, 2 and 3.
In order to make a sack of flour for example into dough by means of a machine of
this construction I keep the room in which the operation is to be performed at a
temperature not lower than sixty degrees and not higher than seventy or eighty
degrees Fahrenheit.

page_text: I first make a ferment in a suitable vessel; I then place a quarter of the quantity of
the flour to be used in the trough a, and add to the ferment a quarter of the quantity
of water to be used; the ferment is then added to the flour in the trough and mixed
therewith and left to ferment.
If the knives be considered so cold as to affect the fermentation of the dough, they
are previously removed from the machine and place in a warm stove or other con-
venient place to keep them warm and when the sponge is ready to be mixed the knives
are quickly fixed in the machine; the remainder of the water and the whole of the salt
is then added and the handles m, m', being transferred from the pinions j and j³, to the
spur wheels and (the pinions being placed out of gear in the manner hereinbefore
described) the rotary knives are then set rapidly in operation by a person at each end
of the machine operating the said handles so as to thoroughly break up the sponge.
The remainder of the flour is suspended over the trough a, and is allowed to run in,
the pinions, and j, on the driving shaft k, are placed in gear with the spur wheels i, i,
and the handles m, m³, are replaced on the said pinions; the machine is then by their
means operated for about eight to ten minutes when the whole will have been most
efficiently mixed into dough; the trough is then covered over and the dough left
to ferment; when fermentation is at its proper stage, a few revolutions of the
knives g, g, will thoroughly knead and work out all the stale gas and make the
dough quite sweet; the pinions on the driving shaft. k, are then put out of gear,
the knife e, loosened by removing the nut f, and the screw d, withdrawn from
the trough a, which can then be easily turned upside down by means of the
handle c, and its contents with the knife e, will be discharged into the drawer q,
underneath; it is then raised by means of the crane on a level with the moulding
table. The trough is then turned and fixed in its former position and the blades g, g²,
removed from the inachine which can then be easily cleaned with a dough scraper in
the usual way.
Should a baker or other person using the machine omit the salt in the sponge as
sometimes happens when making the dough, the dough being in the trough, a few
revolutions of the knives, while sprinkling the salt over the dough, will serve to
thoroughly incorporate them. Should the dough be fully fermented and therefore
ready to place in the oven and the oven be not ready, fermentation can be suspended by
keeping the machine very slowly in motion; the dough will thereby be kept sweet.
If it be required to operate the machine by steam or other power I fix the dough
trough a, somewhat lower in the frame b, and provide the same with fast and loose
pulleys the machine otherwise being the same as that herein before described and
illustrated.
The whole machine being specially designed and adapted to ensure perfect
fermentation of the dough in all its stages within the trough of the machine and so
constructed as to be specially operated by hand power by concentrating the opposing
force as near the centre of the axes of the revolving knives as is consistent with
efficiency though at the same time well adapted for steam or other power. I therefore
desire to claim the right to manufacture for sale and use the following improvement
applicable to the same.
1. The improved rotary and fixed knives as represented in figures 2, 4, 5 and 6.
2. The right to remove the said knives from the trough of a machine for the purpose
hereinbefore described.
3. The right to manufacture for sale or use the said dough trough as described and
illustrated, the said trough being nearly twice as long as wide to fit it for hand power
and to admit of the full capacity of the machine being reduced to one half by inserting
the divisional end transversely as illustrated in figure 4; an additional narrow blade
is slipped on the end of the revolving blade to clear the end of partition (not shewn);
it is obvious that when the machine trough is so divided it makes the machine equal
to a machine its full size and another half its size, while its efficiency is in no way
impaired. To prevent a possible check in fermentation the dough trough is made of

page_text: wood (best pine) and is not lined with iron but strengthened with suitable clamps
and. bands of iron.
4. The right to manufacture a machine for mixing and kneading dough provided
with removeable knives such as are made and fitted to the machine and illustrated in
figures 5 and 6 which construction and adaptation allows of the dough being fermented
in the trough of the machine thus rendering unnecessary the use of an additional
stirring machine and fermenting dough trough or box.
5. In a machine for mixing and kneading dough as the herein before described
machine for allowing the sponge to be stirred in by the revolving blades.
6. The right to manufacture or use a erane for the purpose as applied and
constructed in combination with the dough mixing and kneading machine the crab
hoist of the said crane being one end of the machine with its suitable gear as illustrated
in figure 7.
7. The combination of parts forming the improved mixing and kneading machine
as hereinbefore described and illustrated in the accompanying drawings.