An Improved Method of and Means for Crystallizing Gums, Fondants, and Sweets of a like Nature.
Year: 1899

page_text: Date of Application, 3rd Oct., 1899
Complete Specification Left, 22nd June, 1900-Accepted, 28th July, 1900
PROVISIONAL SPECIFICATION.
An Improved Method of and Means for Crystallizing Gums, Fondants,
and Sweets of a like Nature.
I, WILLIAM LAMBERT WHITE, of The White Standard Works, Cumberland
Street, Hull, in the County of Yorkshire, Sugar Merchant and Manufacturing
Confectioner, do hereby declare the nature of this invention to be as follows:-
My invention relates to the crystalizing of fondents, gums and sweets of a
like nature which require a coating of sugar upon them.
In the system at present in vogue for crystalizing sweets, the sugar is boiled
in an ordinary vat until it becomes a syrup and is then run or ladeled into a
number of tanks or other receptacles to cool, as to obtain the most satisfactory
results it must only be run on to the goods to be crystalized when in a cold
or almost cold state.
When the syrup has cooled sufficiently, it is transferred, as a rule by iadeling,
into the dishes which contain the sweets, the dishes most generally in use being
similar to the ordinary domestic dripping tin, but being sometimes provided
with a spout or other suitable outlet which is kept corked or closed until it is
required to run off the superfluous syrup, it will therefore be seen that the above
process entails a considerable amount of manual labour, as during the various
stages the syrup has to be transferred by hand to the different utensils and the
handling of the dishes, where large quantities of sweets are made, necessitates
the employment of a large number of hands.
The object of my invention is to produce a plant which will perform the whole
crystalizing operation with very little attention, one person being able to attend
to one or several sets of plant.
For the purpose of my invention, I employ a large cooking and cooling vat
or pan provided with either a coil or a steam jacket or both if desired, and also
having internal stirrers, this pan is connected to a steam pipe for supplying
steam, also the coil is connected to a water pipe supplying cold water.
employ one, two or more syrup baths which are connected to the aforesaid
pan by means of pipes provided with cocks, and in connection with these baths
I employ a collecting tank which may be provided with a suitable pump.
In place of the dishes at present in use I employ open work baskets made with
the mesh or perforations of suitable size to prevent the sweets from passing
through, but yet to allow the syrup to drain off quickly.
If desired, instead of the syrup being cooled in the pan in which it is cooked,
it may be drawn off into a separate cooling pan.
The syrup baths may be supplied with steam jets for cleansing and drying
the baskets, and the collecting tank may be supplied with a steam coil for re-
heating purposes.
The operation is as follows:-The sugar is put into the cooking and cooling
pan which is heated by means of steam supplied in any suitable manner and
passed through the coil or into the jacket, after the sugar is heated to the desired

page_text: temperature, the supply of steam is cut off and cold water is introduced into the
coil or the like and cools the contents of the pan.
The baskets containing the sweets are placed in the syrup bath or baths and
sufficient syrup is run into the bath or baths to cover the baskets contained
therein, after the baskets and their contents have been submerged for the required
time, the syrup is run off into the collecting tank from whence it can be raised
by means of the pump to the pan again or to other pans in connection with other
sets of plant and the operation continued as before described.
1000
JOHN E. WALSH,
Savile Street, Hull, and Crossley Street, Halifax,
Patent Agent for the Applicant.
An Improved Method of and Means for Crystallizing Gums, Fondants,
and Sweets of a like Nature.
I, WILLIAM LAMBERT WHITE, of The White Standard Works, Cumberland
Street, Hull, in the County of Yorkshire, Sugar Merchant and Manufacturing
Confectioner, do hereby 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: —
My invention relates to the crystallizing of fondants, gums and sweets of a
like nature which require a coating of sugar upon them.
In the. system at present in vogue for crystalizing sweets the sugar is boiled
in an ordinary vat until it becomes a syrup and is then run or ladled into a
number of tanks or other receptacles to cool, as to obtain the most satisfactory
results it must only be run on to the goods to be crystalized when in a cold
or almost cold state.
When the syrup has cooled sufficiently it is transferred as a rule by ladling,
into the dishes which contain the sweets, the dishes most generally in use being
similar to the ordinary domestic dripping tin, but being sometimes provided
with a spout or other suitable outlet which is kept corked or closed until it is
required to run off the superfluous syrup it will therefore be seen that the above
process entails a considerable amount of manual labour, as during the various
stages the syrup has had to be transferred by hand to the different utensils, and the
handling of the dishes where large quantities of sweets are made necessitates
the employment of a large number of hands or operators.
The object of my invention is to construct or provide a plant which will perform
the whole crystalizing operation with very little attention, one person being able
to attend to one or several sets of plant.
DESCRIPTION OF DRAWINGS.
Fig. 1 represents a front view of my improved apparatus for crystalizing sweet-
meats.
Fig. 2 represents a side view and
Fig. 3 is a plan view.
Figs. 4 and 5 represent a side view and plan view respectively of one kind
of basket or container which I employ for holding the sweetmeats to be crystalized.
For the purpose of my invention I employ a large cooking and cooling vat
or pan A provided with either a coil B or a steam jacket, or both if desired, and

page_text: also having internal stirrers C (Fig. 1) operated by means of bevel gearing D
or other suitable device, this pan is connected to a steam pipe E for supplying
steam, also such coil may be connected if desired, to a water pipe for supplying
cold water, so that such cooking pan may be employed not only for cooking the
syrup but for cooling it after it is sufficiently cooked; but in place of employing
the cooking pan as a cooler also, a separate vessel F may be employed for that
purpose, such cooling vessel being provided with a coil G connected to a cold
water supply pipe H, the said cooling vessel is preferably elevated to allow of
its contents when sufficiently cold being run off through an outlet pipe I pro-
vided with a suitable cock or cocks J into another vessel or vessels K which I
call syrup baths, and underneath each syrup bath K or in any other suitable
position I place a collecting tank L, the syrup bath K being provided with a
draw off cock U.
I employ a pump M of any suitable construction, this pump M has pipe
connections N N to the cooking pan A, and the collecting tank L respectively,
these pipe connections N N being for drawing from such tanks, but if desired
a pipe connection may also be run to the syrup tank or bath K; also the pump
has supply pipes 0 0 to the cooking and cooling tanks for pumping the syrup
into those tanks, and a discharge pipe P (Fig. 1) may be employed for conveying
the used syrup from any one of the vessels to any desired part of the building.
The supply pipes OŎ may be connected to the pump pipe and operated by
means of a two, three or fourway valve or cock R or they may each be provided
with a separate cock.
Each tank may be provided with a steam coil or jet S for steaming out pur-
poses, thus allowing of the removal of any syrup which may have coagulated and
so adhered to the sides of such tanks; also if desired each pipe and cock may
be provided with a small steam jet T for a like purpose, such jets and steam
pipes being connected in the most suitable manner to the steam supply pipe S.
The arrangement of the various tanks, pipes and coils may be modified, as
for instance, the collecting tank may be provided with a steam coil or a jacket,
and the syrup may be reheated therein and pumped back to the cooling vessel
or even to the syrup tank without touching the cooking vessel, but any such or
similar modification will not avoid the scope of my invention.
The cooking of the syrup may be performed in vacuo by providing the cooking
pan with an air tight cover and by employing any suitable air exhauster coupled
up to the cooking pan by means of pipes by any of the well known methods, or
the cooking pan may simply act as a melting pan for a separate vacuum pan.
The plant may be duplicated by adding any suitable number of syrup tanks
and collecting tanks to each cooking and cooling vessel.
In place of the dishes at present in use, I employ openwork baskets made with
the mesh or perforations of suitable size to prevent the sweets from passing
through, but yet sufficiently large to allow the syrup to drain off quickly see
Figs. 5 and 6.
The operation of crystallizing is as follows: -The sugar is put into the cooking
pan, which is heated by means of steam supplied in any suitable manner and
passed through the coil or into the jacket; after the sugar is heated to the desired
temperature the supply of. steam is cut off, and if the pan is used also as a
cooling vessel, cold water is introduced into the coil or the like and cools the
contents of the pan, if used as a cooking vessel alone which I prefer, the syrup
is pumped out of such cooking pan into the cooling vessel and the cold water
runs through the coil in such vessel, the water in its passage through the coil
quickly cooling the contents of the vessel.'
When the cooking pan is employed also as a cooling vessel it is elevated to
the position of the pan which is dispensed with.
The baskets containing the sweets are placed in the syrup bath or baths and
when the syrup in the cooler is sufficiently cool the required quantity is run
into the bath or baths to cover the baskets contained therein after the baskets

page_text: and their contents have been submerged for the required time the syrup is run
off through the outlet cock into the collecting tank from whence it can be raised
by means of the pump to the cooking pan again or to other pans in connection
with other sets of plant, and the operation is continued as before described the
syrup after being re-used until too weak or unsatisfactory for crystalizing purposes
is pumped away to any part of the building to be used for any other purpose for
which it would answer.
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. A plant or apparatus for crystallizing sweetmeats, comprising a combined
cooking and cooling pan A provided with a coil B or a jacket or both, or in place
of a combined cooking and cooling tank a separate cooking tank A provided with
a steam coil B or jacket or both and a cooling vessel F provided with a cold
water coil H one or more syrup bath or baths K and collecting tank or tanks L
pump M and pipe connections NN, O O thereto and to the tanks, and outlets
and U and steam pipes and jets S. and T as and for the purposes substantially as
shown and described. *
2. In combination with a cooking pan A, a cooling vessel F, syrup bath or
baths K and collecting tank L together with pump M and pipe connections and
outlets and steam pipes and jets in the manner and for the purposes substantially as
shown and described.
3. In combination with a plant of the kind above claimed open work baskets
of a suitable sized mesh for holding the sweetmeats to be crystallized in the
manner and for the purposes substantially as shown and described.
Doted this Twenty-first day of June 1900
JOHN E. WALSH,
Savile Street, Hull, and Crossley Street, Halifax,
Patent Agent for the Applicant.
JOHN E. WALSH,
Savile Street, Hull, and Crossley Street, Halifax,
Patent Agent for the Applicant.