IMPROVEMENTS IN MACHINERY USED IN THE MANUFACTURE OF DOUGH FOR BREAD, IN OVENS FOR BAKING, AND IN APPARATUS CONNECTED THEREWITH.
Year: 1873

page_text: LETTERS PATENT to John Adair, of the City and County of Waterford,
Ireland, for the Invention of "IMPROVEMENTS IN MACHINERY USED IN
THE MANUFACTURE OF DOUGH FOR BREAD, IN OVENS FOR BAKING, AND IN
APPARATUS CONNECTED THEREWITH.
"
Sealed the 2nd June 1874, and dated the 11th December 1873.
PROVISIONAL SPECIFICATION left by the said John Adair at the Office.
of the Commissioners of Patents, with his Petition, on the 11th.
December 1878.
I, JOHN ADAIR, of the City and County of Waterford, Ireland, do
hereby declare the nature of the said Invention for "IMPROVEMENTS IN
MACHINERY USED IN THE MANUFACTURE OF DOUGH FOR BREAD, IN OVENS FOR
BAKING, AND IN APPARATUS CONNECTED THEREWITH," to be as follows:-
My Invention relates to machinery for sponge blending and dough
making, an arrangement for handling up or manipulating of material,
counting number of loaves, checking weight of same, moulding,
machinery for putting bread in and for drawing it out of oven, plan
for oven door, and some other details all as more particularly hereafter
described.

page_text: I am convinced that the old system of bread making is a great injury
to the trade (master bakers not being able to control the work according
to their mind, manual labour being the entire method employed, though
in some instances dough machines are used, yet these are of no material
advantage unless the remainder of the work can be controlled, and this
is evidently not the case), I therefore concluded that unless a master can
have entire command trade must remain as it was.
Many unacquainted with the laws of good bread making which
comprise a knowledge of barm, sponge, dough, and baking, it being from
beginning to end a chemical action regulated by heat, by strength of
fermenting power, by quality of matter to be fermented, and so forth,
have invented machines which when used may be lawfully condemned,
such as iron trays for baking bread on, which, as a matter of course,
quickly impart a heat to the bottom of the loaf, causing thereby a crust
close and hard that prevents the further ascension of heat into the loaf,
while on the other hand a tile, being slow to conduct heat, permits the
bread to be well acted on by heat before forming a crust.
Also dough
machines that make dough by a compressing force, the evil of this being
that the dough is worked into a cloddish mass even and uneven, yet by
the great power of the force made to appear the same; also the power
required for such machines, and last, though not least, the method of
cleaning them, which is often far from easy. Again another class of
machine is made to work by cutting force; but these cut in the same
place over and over again, never being able to change their position or
action, as if a man were to keep turning his arms through and through
the dough in the same direction; of course power is wasted by this.
Also if a part of the dough is too light and another part too stiff the
worker has no power to deal with both differently, but must give two
different bodies the same treatment.
A dough machine that requires least power and that will use most
liquid in a given quantity of substance, and consequently will yield most
bread to the sack, is the best machine. Now how this rule will apply to
machines which have no control in their action but work stiff and light
dough in the same manner needs no comment. Again the blending of
the sponge
is a most necessary part of the manufacture. It is absurd to
see how some machines will blend strong flour, leaving lumps of dough
which should be blended into a liquid, and these pass into the dough,
making a seat of fermentation wherever they go so strong that it is

page_text: impossible to keep the dough sweet connected with them, not to speak
of the uneveness in the dough caused by the thin liquid being under the
same treatment as the lumps of sponge.
Now by the use of a sponge blender made according to my Invention
it is impossible for any lumps to be unblended as the teeth can be made
as close as desired, speed having little to do with the blending; the
contrary is the case with other machines. The sponge tub and mixer
being small are easily cleansed, for by placing the tub on the revolving
table and making it revolve a brush held against its side will clean it.
most effectually.
The dough machine is made to be controlled in every way exactly as a
baker's arms may pass from part to part of the dough, so can my mixer,
which has a motion backwards and forwards, a reverse motion in its arms
being equal to two motions, a motion of traversing without revolving, or
revolving without traversing, being able to empty its own contents, for by
freeing the box the revolving of the arm upsets it, also the mixer acts as
a scraper and cleans the box. The dough is caught from this machine
into large boxes beneath, in which it is left to ferment. When it is
ready these boxes are elevated and are so constructed as to upset their
contents either again into dough machine to be compressed or on a
table, which is done by a windlass. When on the table I divide the
dough into parts according to the number of workers, say four, each
getting same or different weight of dough, and then having to weigh it
in lumps of a given weight. Before doing this however each boy com-"
presses his dough by a small machine worked by power, which is in the
shape of two rollers with scrapers on the back, or may be in the nature
of a break ascending and descending on the dough. When compressed.
it is very easily weighed, or if loaves are made to a size it may be.
measured; the lumps are then thrown into cells which have been
previously greased, or have acquired a greasy skin by use. When all is
scaled the cells of course count the number of loaves. While the dough:
is in these cells I cover each with a metal weight or presser, which.
owing to the expansive character of dough causes it to acquire a shape.
and makes it at once ready for the tray. (Some bakers condemn this.
system but can give no reason except "they think so," but I know of:
no system with properly fermented dough but one, viz., put it into the:
oven as quickly as possible, if the flour be coarse and strong the less gas
in it the better, and therefore the more compressed it is on going into

page_text: the oven the better; but if fine flour it may be allowed to be a little
spongy. This refers to flavour of bread, as I don't admit of making
bread large to please the eye.)
The bread is put into the oven thus:-By placing a light wooden frame
on the tray first, which marks each boy's division; each boy then carries
over his drawer and places it on the oven machine, rests being attached
to the machine for this purpose, then each fills his division "dawking”.
and pressing his own loaves (the latter is done by a wooden presser
which acts like an elbow); when all are set the frame is lifted up and the
tray sent into the oven. Then again in like manner fill the tray a
second time and so on as necessary. It is now evident that each boy's
bread will be seen in a line in the oven; also as it is all his own work he
can be held accountable not only for the shape of the loaves, but also for
the quantity he turned out, whether less or more, and as he need never
know what weight of dough he receives, his only hope of giving
satisfaction is by weighing correctly; also time is marked; a fast boy soon
shews how he can pass a slow one; instead of the old plan of mixing fast
and slow together.
I draw the bread out of oven by having at its head an iron band which
passes in on the first tray as a set, compassing back and two sides of
tray, and passing a little under the sides of the outer loaves at each side
of the tray; this if desired can be lined with timber. On the outside of
this band at each side are hooks into which a chain hook can pass; then
at drawing time two rods are put in with hooks at one end and chains at
the other end; then by fastening them to windlass of oven plan the batch
is wound out; but it may be preferable in many cases to draw half the
batch in the usual manner, especially as the oven's mouth is wide, and
then draw out the remainder by the two rods without the chains.
The sponge blender consists of a vessel containing a movable frame
driven by a handle which causes one set of movable teeth to pass
through another set of fixed teeth. This machine is fastened in sponge
tub by an arm which plays on a pin pressing in the "tusks" into two
seats for same in tub. The feet of machine pressing against bottom of
tub or it may be secured in tub by other equivalent means, so that it
may be easily taken out to be cleaned when required. When driven by
power I place the tub on a circular table which is made to revolve by a
wheel being placed underneath with face upward, on which the table is
'

page_text: fastened.
I attach handle of blender by a chain to any fixed point and
the revolving of the table will blend the sponge.
The dough making machine made according to my Invention has two
motions used, one rotary by means of belt pulley and wheels, the other
a traversing motion by means of a screw connected to a shaft by a guide
block carrying the mixer'; either of these motions can be used separately
or together in the operation of mixing the dough.
The gear for shifting the belts driving the screw is made self-acting by
means of a striker on the guide block coming in contact with levers at
each end of the traverse, the motion being accelerated by a weight after
the levers have passed the vertical position, thereby preventing the
striker coming with force against the levers. The shaft carrying the
mixer has a steel helical spring scraper sprung on to it to prevent oil or
dirt being carried into the dough box, the scraper being kept in place by
a plate screwed to the inside of the dough box. The mixer is of a
reverse screw form.
The dough box is suspended on a frame by two bearings but free to
make a half revolution in the direction of mixers' motion to discharge
the dough beneath; this is done by withdrawing a pin; the nixer
revolving through the dough turns the box over till caught by a stop,
in which position the mixer effectually empties and cleans the dough
box.
The action of this machine may be simplified when desirable by
connecting screw and mixer shaft rigidly. By this arrangement the
mixer will partake of the reversing motion of the screw, or for some
special reason dough box might traverse on a stationary mixer. The
peculiar form of mixer in my dough making machine in action has a
reversing [motion, a traverse to a mixer which is self-acting passing
from one end of dough box to the other end and back again, which also
can be controlled in every way, to cease traversing and mix in one place,
only, to traverse again without mixing to another place and mix there,
or to traverse and mix; in fact be the same as a baker's arms, working
where he pleases in the dough, or a trough traversing on a stationary
mixer having the same advantages as above described.
The next part of my Invention refers to bakers' ovens and machinery
connected therewith.

page_text: I provide strong framework of wood carried on four wheels running
on rails. On the top of the frame is an iron carriage carried by two
broad metal rollers. On this carriage the delivering tray is fixed; this
tray is a light frame of wood with small iron rollers for the entire length
of the tray. Round these rollers are passed broad belts of strong canvas
or other suitable material. These belts are secured to a bar, and at the
ends of this bar two iron catches are fixed, passing over iron tube bars
and under latch bars. At the end of these bars are chain pulleys.
Chains fastened to the carriage are passed round the pulleys and on to
other pulleys; two chains are attached to the carriage and on to other
pulleys. By means of hand wheel and gear the pulleys can be turned
to wind and unwind the chains. By turning the pulleys in one direction
the carriage is drawn into the oven guided by a handle, and by turning
in contrary direction it is drawn out. The latches coming in contact
with catches rise, and the tray passes on to the end stop of the tube bar.
The latches now prevent the catches Icaving this position. The chains
are then wound on to their pulleys, drawing back the carriage, the bar
being held. The canvas belts are caused to travel and discharge the
loaves into the oven. The catch bar now being drawn to the end of the
carriage is caused to drop over the step and premitting the catches to
The oven is
pass under the latches as the tray is drawn from the oven.
filled with three trays, each tray being accurately put in position by
the latches.
The tube bars are securely held in place by the guide tubes, and can
be withdrawn when the machine is not in use.
There are platforms or rests for holding the drawers with the loaves,
and are so placed that four persons can work together, filling a tray.
Under the front end of the delivering tray a rest is raised while filling,
and is lowered when the carriage is about to be sent into the oven.
light wood frame is placed on the tray while filling it with loaves, to
secure the size and position of each tray being alike.
A
The oven door frame has a deep channel top and bottom to contain
water or any other liquid, into which the rim of the door dips when
closed to prevent the rush of cold air into the oven while baking. The
decrease of water caused by evaporation is replaced by a dripping from a
water cock, and also to save any overflow from wetting the door of oven
a waste pipe is affixed. At sides of oven door are two plates, which play

page_text: on two pins, and are fastened in position by nuts; these can be pressed
up close to oven door, which keeps side joints perfectly close.
for
I do not confine myself to any material or construction of make;
instance, I might have a series of strips either of web or leather; or,
again, my tray might be made of iron, and consequently might be altered
in its build, even to the tray and carriage being in one; or the latches.
might be differently constructed, or a rack might be used for putting in
and drawing out tray, or wheels could be used or not used, as desired;
or if the quantity of bread to be put in oven at a time were small, hand
power could be brought as an immediate agent or power, assisted by
springs and the like, or if on the other hand the full batch of bread or a
large quantity the construction might be also different in machinery
arrangement, but all would be still acting on my principle, which is
thus: A material of length and width held at a point by a stationary
power revolving round another distant movable point or points, either by a
strain on the material at its free end, pulling the distant movable point
towards it, or by the moving of the distant points, which are at fixed
distances from each other round which the material travels, its former
free end being now held at the stationary point in a contrary direction
to its other end, or one bendable surface passing forward and revolving
either fully or partly round another retreating surface.
SPECIFICATION in pursuance of the conditions of the Letters Patent,
filed by the said John Adair in the Great Seal Patent Office on the
11th June 1874.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, JOHN
ADAIR, of the City and County of Waterford, Ireland, send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her
Letters Patent, bearing date the Eleventh day of December, in the year
of our Lord One thousand eight hundred and seventy-three, in the thirty-
seventh year of Her reign, did, for Herself, Her heirs and successors, give
and grant unto me, the said John Adair, Her special licence that I, the
said John Adair, my executors, administrators, and assigns, or such others
as I, the said John Adair, my executors, administrators, and assigns,
should at any time agree with, and no others, from time to time and at all

page_text: times thereafter during the term therein expressed, should and lawfully
might make, use, exercise, and vend, within the United Kingdom of
Great Britain and Ireland, the Channel Islands, and Isle of Man, an
Invention for "IMPROVEMENTS IN MACHINERY USED IN THE MANUFACTURE OF
DOUGH FOR BREAD, IN OVENS FOR BAKING, AND IN APPARATUS CONNECTED THERE-
WITH," upon the condition (amongst others) that I, the said John Adair,
my executors or administrators, by an instrument in writing under
my, or their, or one of their hands and seals, should particularly
describe and ascertain the nature of the said Invention, and in what
manner the same was to be performed, and cause the same to be filed in
the Great Seal Patent Office within six calendar months next and im-
mediately after the date of the said Letters Patent.
NOW KNOW YE, that I, the said John Adair, do hereby declare the
nature of my said Invention, and in what manner the same is to be
performed, to be particularly described and ascertained in and by the
following statement, reference being had to the accompanying Drawings,
and to the letters of reference marked thereon, that is to say :-
My Invention relates to machinery for sponge blending and dough
making, an arrangement for handling up or manipulating of material,
counting number of loaves, checking weight of same, and assisting in:
weighing, moulding, machinery for putting bread in and drawing it out
of oven; plan for oven door with liquid jointing, also plan of cleaning
oven, and other details, all as more particularly hereafter described.
I am convinced that the old system of bread making is a great injury
to the trade (master bakers not being able to control the work according 2
to their mind, manual labour being the entire method employed; though
in some instances dough machines are used, yet these are of no material
advantage unless the remainder of the work can be controlled, and this
is evidently not the case), I therefore concluded that unless a master
can have entire command trade must remain as it was.
Many unacquainted with the laws of good bread making, which
comprise a knowledge of barm, sponge, dough, and baking, it being
from beginning to end a chemical action regulated by heat, by strength
of fermenting power, by quality of matter to be fermented, and so forth,
have invented machines which when used may be lawfully condemned, g
such as iron trays for baking bread on, which, as a matter of course,
quickly impart a heat to the bottom of the loaf, causing thereby a crust

page_text: close and hard that prevents the further ascension of heat into the loaf;
while on the other hand a tile being slow to conduct heat permits the
bread to be well acted on by heat before forming a crust; also dough
machines that make dough by a compressing force, the evil of this being
that the dough is worked into a cloddish mass even and uneven, yet by
the great power of force made to appear the same; also the power
required for such machines; and last, though not least, the method of
cleaning them, which is often far from easy. Again, another class of
machine is made to work by cutting force, but these cut in the same
place over and over again, never being able to change their position
or action, as if a man were to keep turning his arms through and
through the dough in the same direction; of course power is wasted
by this; also, if a part of the dough is too light and another part
too stiff, the worker has no power to deal with both differently, but must
give two different bodies the same treatment.
A dough machine that requires least power, and that will use most
liquid in a given quantity of substance, and consequently will yield most
bread to the sack, is the best machine. Now how this rule will apply to
machines which have no control in their action, but work stiff and light
dough in the same manner, needs no comment. Again the blending
of the sponge is a most necessary part of the manufacture. It is absurd
to see how some machines will blend strong flour, leaving lumps of
sponge, which should be blended into a liquid, and these pass into
the dough, making a seat of fermentation wherever they go so strong
that it is impossible to keep the dough sweet connected with them, not
to speak of the uneveness in the dough caused by the thin liquid being
under the same treatment as the lumps of sponge.
Now by the use of a sponge blender made according to my Invention
it is impossible for any lumps to be unblended, as the teeth can be made
as close as desired, speed having little to do with the blending; the con-
trary is the case with other machines. The sponge tub and mixer being
small are easily cleansed, for by placing the tub in the revolving table
and making it revolve a brush held against its side will clean it most
effectually.
The Invention will be best understood by reference to the accom-
panying Drawings.

page_text: Figure 3 is an end elevation, shewing the dough box in locked position
ready to be filled.
Figure 4 shews in side elevation another arrangement of a machine
for a similar
purpose.
Figure 5 is a view in section, and Figure 6 in plan of a sponge
blender made according to my Invention.
In the dough making machine, shewn at Figs. 1, 2, and 3, there are
two motions. One is a rotary motion obtained by means of the belt
pulleys and wheels shewn at A; the other is a traversing motion obtained
by means of the screw B connected to a shaft I, which carries the
mixer J by a guide block D. These motions ean be used together or
separately, as may be found necessary or advisable during the operation
of mixing up the dough. The gear E for shifting the belts driving the
screw is made self-acting by means of a striker F on the guide block-
coming in contact with the levers G, G, at each end of the traverse.
This motion is accelerated by a weight H after the levers have passed
the vertical position, thereby preventing the striker coming with force
against the levers; the arrangement is clearly shewn in the Drawing.
The shaft I carrying the mixer J has a steel helical spring scraper
sprung on to it, shewn at K, Fig. 2, to prevent oil or dirt being carried
into the dough box, the scraper being kept in place by a plate screwed
to the inside of the dough box. The mixer J is of a reverse screw form,
as shewn in the plan.
L is the dough box suspended on the frame M by the two bearings N,
N, but free to make a half revolution in the direction of mixers' motion
to discharge the dough beneath, this is done by withdrawing the pin a;
the mixer revolving through the dough turns the box over till caught by
the stop b, Fig. 3, in which position the mixer effectually empties and
cleans the dough box.
The action of this machine may be simplified when desirable by con-
necting screw and mixer shaft rigidly. By this arrangement the mixer
will partake of the reversing motion of the screw, or for some special
reason dough box might traverse on a stationary mixer.
This dough mixing machine is controlled in every way exactly as the
arms of a baker would act as they pass from part to part of the dough,
so can my mixer which has a motion backwards and forwards, a

page_text: reverse motion in its arms, being equal to two motions, a motion of
traversing without revolving, or revolving without traversing, being able-
to empty its own contents, for by freeing the box the revolving of the
arm upsets it, the mixer also acts as a scraper and cleans the box. The
dough is caught from this machine into large boxes beneath in which
it is left to ferment; when it is ready these boxes are elevated and are so
constructed as to upset their contents either again into dough machine
to be compressed or on a table which is done by a windlass; when on the
table I divide the dough into parts according to the number of workers,
say four, each getting same or different weight of dough and then
having to weigh it in lumps of a given weight. Before doing this
however each boy compresses his dough by a small machine worked
by power which is in the shape of two rollers with scrapers on the
back, or may be in the nature of a break ascending and descending on
the dough. When compressed it is very easily weighed, or if loaves arc
made to a size it may be measured, the lumps are then thrown into cells
such as are shewn in plan at Fig. 7 and in side elevation at Fig. 8.
The cells e, e, are previously greased if they have not acquired a greasy
skin by use; when all is scaled the cells of course count the number of
loaves. While the dough is in these cells I cover each with a metal
weight or presser, which owing to the expansive character of dough
causes it to acquire a shape and makes it at once ready for the tray; or
if desirable the dough may be weighed into loaves and then compressed
for the cells, all being a matter of choice. (Some bakers condemn
this system but can give no reason except "they think so," but I know
of no system with properly fermented dough but one, viz., put it into
the oven as quickly as possible; if the flour be coarse and strong the less
gas in it the better, and therefore the more compressed it is on going into
the oven the better, but if fine flour it may be allowed to be a little
spongy; this refers to flavour of bread as I don't admit of making
bread large to please the eye.)
The bread is put into the oven thus:-By placing a light wooden frame
on the tray first, which marks each boy's division; each boy then carries
over his drawer and places it on the oven machine, rests being attached
to the machine for this purpose, then each fills his division "dawking"
and pressing his own loaves (the latter is done by a wooden
which
acts like an elbow); when all are set the frame is lifted up and the tray
sent into the oven. Then again in like manner fill the tray a second time
presser

page_text: and so on as necessary. It is now evident that each boy's bread will be
seen in a line in the oven, also as it is all his own work he can be held
accountable, not only for the shape of the loaves, but also for the
quantity he turned out, whether less or more, and as he need never
know what weight of dough he receives his only hope of giving
satisfaction is by weighing correctly; also time is marked; a fast boy
soon shews how he can pass a slow one; instead of the old plan of mixing
fast and slow together.
I draw the bread out of oven by having at its head an iron band
which passes in on the first tray as a set, composing back and two
sides of tray and passing a little under the sides of the outer loaves at
each side of the tray; this if desired can be lined with timber on the
outside of this band; at each side are hooks into which a chain hook can
pass; then at drawing time two rods are caught into these hooks and
fastened by chains at the outer end to windlass of oven plan; also some
5 or 6 flat iron bars are slipped in under the batch and attached at oven
door end by another cross flat bar to windlass of oven plan and the batch
is wound out. Views of this arrangement and of a single rod are shown
at Fig. 9; G, G, are the flat bars; H, H, bar connected with the
windlass by means of chains I, I.
The sponge blender consists of a vessel containing a movable frame
driven by a handle which causes one set of movable teeth to pass
through another set of fixed teeth. This machine is fastened in sponge
tub by an arm which plays on a pin pressing in the "tusks" into two
seats for same in tub, the feet of machine pressing against bottom of
tub, or it may be secured in tub by other equivalent means, so that it
may be easily taken out to be cleaned when required. In this sponge
blender, shewn at Figs. 5 and 6, B is the handle; D, one set of teeth;
C, the other set of teeth; V is the arm by which the machine is fixed to
sponge tub; the arm plays on a pin pressing in the "tusks" S, S, into
two seats for same in tub, the feet of machine pressing against the
bottom of tub. A few of the teeth D are movable which at the
commencement of the blending should be withdrawn, or some of them
at least, to render it easier to blend strong flour; then they may
afterwards be inserted as the blending goes on. To drive the blender by a
power the tub should be placed on a circular table caused to revolve
by a wheel underneath, to which the table is fastened, the handle of

page_text: Blender being attached by a спат во апу даси рошо, не тетотипов от
the table will blend the
sponge.
The next part of my Invention refers to the construction and arrange-
ment of machinery in connection with bakers' ovens.
Figure 10 shews in side elevation a machine constructed according
to this part of my Invention in position ready to receive a charge of
loaves.
Figure 11 is a front elevation of the machine, shewing front of oven
with the door raised.
Figure 12 is a view in plan of the machine as it appears when not
in use.
Figure 13 is a detached view in plan of latch bar.
This machine consists of strong framework, preferably made of wood,
carried on wheels running on rails. On the top of the frame is an iron
carriage A, Figs. 11 and 12, carried by two broad metal rollers C, C; on
this carriage the delivering tray is fixed; this tray is a light frame of
wood with small iron rollers, shewn at a, a, for the entire length of the
tray; round the rollers are passed the broad belts, made of strong canvas
or other suitable material b, b, b, b, b, (shewn in Fig. 12); these belts
are secured to a bar B; at the ends of this bar two irons catches c, c, are
fixed, passing over the iron tube bars D, D, and under the latch
bars E, E; at the end of these bars are chain pulleys; chains fastened
to the carriage are passed round the pulleys and on to the pulleys F, F;
two other chains are attached to the carriage at G, G, and on to the
pulleys H, H.
By means of the hand wheel and gear shewn the pulleys can be turned
to wind and unwind the chains. By turning the pulleys in the direction
of the arrow the carriage is drawn into the oven, guided by the handle I.
The latches a¹, a¹, a¹, coming in contact with the catches c, c, rise, and
the tray passes on to the end stop of the tube bar; the latches now
prevent the catches leaving this position; the chains are then wound
on to the pulleys H, H, drawing back the carriage, the bar B being held.
The canvas belts are caused to travel and discharge the loaves into the
The catch bar now being drawn to the end of the carriage is
caused to drop over the step at K, and permitting the catches to pass
under the latches as the tray is drawn from the oven, the oven is filled
oven.

page_text: with one two, or three trays, according to choice, all depending on size of
oven or of tray, each tray being put in position accurately by the latches.
W, Fig. 13, is a wire strained by a spring, and connected at other end to
latches.
The tube bars are securely held in place by the guide tubes shewn,
and can be withdrawn when the machine is not in use.
The platforms or rests P, P, P, P, are for holding the drawers with the
loaves, and are so placed that four persons can work together filling a
tray. Under the front end of the delivering tray a rest is raised while
filling, and is lowered when the carriage is about to be sent into the
oven. A light wood frame is placed on the tray while filling it with
loaves to secure the size and position of each tray being alike.
The oven door frame, shewn in section in Fig. 10, has a deep channell,
top and bottom,; to contain water or any other liquid, into which the rim
of the door dips when closed to prevent the rush of cold air into the
oven while heating. The decrease of water caused by evaporation is
replaced by a dripping from a water cock S, S; and also to save any
overflow from wetting the door of oven a waste pipe is affixed. At sides
of oven door are two plates, which play on two pins and are fastened in
position by nuts; these can be pressed up close to oven door, which
keeps side joints perfectly close.
The oven is cleaned and cooled by means of a blast, caused either by
having air at high pressure passing through a pipe or by a fan blowing
through a pipe. This pipe is connected with the fan blast or air pressure
cistern by means of a flexible tube. A perforated box at end of
pipe causes air to spread over tiles in oven, thereby cleaning and cooling
them. The blast can be turned on or off by means of a cock.
Figure 14 is a view of the apparatus. A is cistern or vessel for holding
air at high pressure; B, pipe connected to air vessel provided with
cock a; C is pipe which is inserted in oven to convey the blast, the a
pipes C and B being connected by a flexible tube d; D is a perforated
box for spreading and diffusing the air throughout the oven.
Having now described the nature of my said Invention, and in what
manner the same is to be performed, I declare that I do not confine
myself to any material or construction of make; for instance, I might 3
have a series of strips, either of web or leather; or again, my tray might

page_text: be made of iron, and consequently might be altered in its build, even to
the tray and carriage being in one; or the latches might be differently
constructed; or a rack might be used for putting in and drawing out
tray, or wheels could be used or not as desired; or if the quantity of
bread to be put in oven at a time were small, hand power could be used
as an immediate agent or power, assisted by springs and the like; or if,
on the other hand, the full batch of bread or a large quantity, the con-
struction might be also different in machinery arrangement; but all
would be still acting on my principle, which is thus:-A material of
length and width held at a point by a stationary power revolving round
another distant movable point or points, either by a strain on the
material at its free end pulling the distant movable point towards it or
by the moving of the distant points, which are at fixed distances from
each other, round which the material travels, its former free end being
now held at the stationary point in a contrary direction to its other end, or
one bendable surface passing forward and revolving either fully or partly
round another retreating surface; but I claim as my improvements in
machinery used in the manufacture of dough for bread, in ovens for
baking, and in apparatus connected therewith,--
First. The construction and employment of an apparatus or machine
called a sponge blender, substantially as herein-before described and
illustrated at Figs. 5 and 6 of the accompanying Drawings.
Second. The construction and employment of machinery consisting of
a mixer or apparatus for mixing up flour and for making dough, having
a self-acting motion resembling the action of the hands and arms of a
workman while making dough, the action being capable of being regu-
lated as desired or required, all being produced substantially by the
machinery, in manner substantially as herein-before described and illus-
trated with reference to Figs. 1, 2, 3, and 4 of the accompanying
Drawings.
Third. The compressing of fermented dough, together with the
employment of cells, being a plan for handling up, moulding, and
counting the number of loaves made, and weighing same, all substan-
tially in manner and for the purposes herein-before described.
Fourth. The construction and employment of doors for bakers' ovens,
also the liquid jointing and means for supplying same with liquid,
substantially in manner described and illustrated in the accompanying
Deming

page_text: Fifth. The construction and arrangement of bakers' ovens and
appliances connected therewith, or any mere modifications thereof;
substantially as described and illustrated with reference to Figs. 10,
11, 12, and 13 of the accompanying Drawings.
Sixth. The cleaning and cooling of bakers' ovens in and by the
employment of an air blast, applied substantially in manner described and
illustrated with reference to Fig. 14 of the accompanying Drawings.
In witness whereof, I, the said John Adair, have hereunto set my
hand and seal, this Eighth day of June, in the year of our Lord
One thousand eight hundred and seventy-four.