Improvements in Baking Pans.
Year: 1896

page_text: Date of Application, 9th Apr., 1896-Accepted, 11th July, 1896
COMPLETE SPECIFICATION.
Improvements in Baking Pans.
I RANDOLPH SEYMOUR MAINS of 252 Carlton Avenue of Brooklyn, New York
State, United States of America, Agent 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 :-
This invention relates to an improvement in baking pans, and it consists in the
construction and arrangement of parts hereinafter described and definitely pointed
out in the claims.
The aim and purpose of the invention is the provision of a pan which will have
in connection with the usual features of a baking pan, features which will adapt the
same for a variety of uses; and further to provide the pan with a suitable device
for dividing the material into a variety of sections.
These objects are attained by the construction illustrated in the accompanying
drawings wherein like letters of reference designate corresponding parts in the several
views, and in which,-
Figure 1 is an elevation of the pan;
Figure 2 is a longitudinal section taken through the center;
Figure 3 is a similar view showing a modified form.
Figure 4 is a plan view;
Figure 5 is a detail view of the cutter.
In the drawings A designates the pan proper having a flat base and inclined
slides.
In
Heretofore it has been suggested to employ a removable false bottom in baking
pans, the false bottom being raised from the bottom proper by suitable means.
some cases the bottom proper has been perforated so that the heated air will pass
into the space between. In such structures the bottom of the material will be more
quickly heated than the sides or top.
In my construction of pan I employ the principle of the false bottom in a pan
having a closed bottom.
B designates the false bottom supported on a ring or flange b so that an intervening
space is formed between. At the center of the false bottom B is a hollow flue or
conical extension C projecting to the plane of the top of the pan, and open at top
and bottom. The top of the hollow extension has an inwardly extending flange c
which constitutes a finger hold as well as plate on which the name of the pan may
be stamped.
By the construction of the false bottom as described a circulation of air will be
had in the space between the bottom and the cooler air from the top will enter
as the heated air rises, thus more nearly equalizing the temperature at the base. As
the extension forms a handle the cake or other material may be easily raised from
the pan, the false bottom forming a tray, the under face of which has been kept
from contact with the dirt on the bottom of the oven.
It is often desirable to utilize the pan for baking cakes or bread which should
be of unusual thickness and to arrange the pan for such purposes I employ a
detachable cylinder or extension ring D of a height greater than the pan and a
diameter to fit within the pan and rest on the bottom at its edges and against the
sides. Its lower edges are turned in and constitute the rests b.
The ring extension is found to be very advantageous not only for the purposes
above stated but for the further reason that the same is removable from and
independent of the false bottom or tray and it is an easy matter to remove the cake
from the ring by first lifting the tray. The necessity of either greasing the side on

page_text: bottom of the pan is thus avoided, the ring forming practically a removable false
side to the pan.
D' designates the cone or flue extension which is of cup shape having a closed top.
Its lower edge rests on the false bottom, as shown, while the upper end is on a
plane with the upper edge of the ring D. This cone extension may be employed
advantageously as a measuring cup as the same is unattached and removable.
In Fig. 3, I have shown a modified form. The cone on the false bottom is dispensed
with, and the cup extension placed through the central opening, its flange serving for
a rest for the edge at the opening.
In connection with the construction above described I employ a slicing attachment E
which is fashioned to fit in the ring D.
This slicer consists of a hollow hub e fitting around the extension C having a central
handle C' and a series of blades E' radiating from the hub, certain blades being closely
arranged to form small slices, while others are arranged for forming large slices.
These blades are sharpened on their under edges and are preferably connected at their
outer ends. The entire slicing device is cast in a single piece and the blades being
in their nature more or less rigid may, if desired, be unsupported at their outer ends.
The width of the blades is substantially the same as the depth of the ring.
In practice the dough is placed in the ring and on the false bottom; the slicer
is then inserted and the pan placed in the oven. When the material has been.
properly baked the pan is removed. The tray or false bottom is lifted out, the
slicer removed and finally the ring.is removed, leaving the cake on the tray properly
divided and ready for use.
Should it be desired to cut the larger pieces into smaller slices it is only necessary
to replace the slicer turning the closely arranged blades above the larger slices and
then force the blades down. This is usually done after the smaller slices have been
removed.
It is to be understood that I do not expressly limit myself to the identical forms
herein shown and described as I am aware that slight changes and modifications
can be made.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed, I declare that what I
claim is
1. A baking pan consisting of a pan proper, a removable false bottom, and an
independent removable ring extending up from the edge of the false bottom to a
point above the upper edge of the sides of the pan, and constituting false sides for
the
pan, substantially as described.
2. A baking pan consisting of a pan proper, a removable ring having a flange
at its lower edge, a removable cone having a flanged lower edge, and a removable
false bottom resting on the said flanges, substantially as described.
3. A baking pan consisting of a pan proper, a removable false bottom, a removable
ring extension, and an independent removable cone having a closed upper end,
substantially as described.
4. In a baking pan, the combination with the pan proper, of a slicing device
comprising a central hub and a series of radial arms rigid on the hub and extending
out to the slides of the pan, substantially as described.
5. In a baking pan, the combination with the pan proper, of a false bottom having
a central tubular extension, a ring extension on the bottom, and a slicer having a
hub sleeved on the extension, and a series of radial blades extending out in
proximity to the ring, substantially as described.
Dated this 9th day of April 1896