Improvements in Apparatus for Use in the Manufacture of Bread.
Year: 1894

page_text: Date of Application, 10th Nov., 1894
Complete Specification Left, 6th Sept., 1895-Accepted, 19th Oct., 1895
PROVISIONAL SPECIFICATION.
Improvements in Apparatus for Use in the Manufacture of Bread.
WILLIAM ADAIR Baker Waterford Co. Waterford Ireland, do hereby declare
the nature of this invention to be as follows:-
For the purposes of economizing ground space in construction of bakehouses and
labor in the manufacture of bread I adopt what I term the elevator system as
described by drawing Sheet No. 1. which represents a side view of baking
arrangements-A is oven on ground floor which oven has rails in it for receiving
bread B is oven rack this rack is a frame running by wheels C. on rails set in
concrete floor in front of oven so that it may be moved to any required place for
the purposes of receiving or delivering trays.
E are rails
In this oven rack B. are rails D. upon which the baking trays run.
upon which baking trays also run, these rails are part of a frame work connected
to the arm F. by the chains G. the rollers H. are attached to frame work by the
iron arms J. which are attached to the rails E. by bolts-these rollers H. run by
means of rails on the standards K. so that when the frame ascends or descends it is
kept in its true position-the rollers H. having grooves in them into which the
rails on the upright standards K enter. There are two frames which sit beside
each other and which balance each other, so that the lowering of one assists the
elevating of the other, both being suspended by a chain which has two laps of it
round a drum wheel L. to prevent it slipping, one frame being suspended by one
end and the other frame by other of the chain.
On this drum wheel shaft is a wheel M. worked by a worm revolved by a rope-
wheel_N. P. is baking tray on its way to oven passing from the rails E. and
rails D. to rails in oven, which rails correspond with the rails D. on the oven
rack B.
R. is another baking tray which is now elevated to the level for entering into
the setting rack S. which has rails T. T. these rails receive the empty trays,
U being one of these.
V. is the delivery rack, which receives the bread from the dough tables W. this
delivery rack V. which has shelves in it 1 and 2. runs on overhead rails X by
means of the wheels Y. and is therefore able to take the loaves from the dough
tables W. and carry them forward to the setting rack S. where they are placed on
the empty tray U. which when filled is rolled forward into the elevating frame to
the rails E. and then lowered to any required position-F. L. is floor of 1st loft.
As in the process of bread manufacture it is necessary to "proof" the loaves-
I employ the following method: Under the rails T. is a chamber sufficiently large
to receive a baking tray-at the bottom of the chamber are steam pipes to heat the
chamber also a pipe which passes a small jet of steam into chamber to keep the
dough moist the elevating frame descends until the rails E. are convenient to
deliver the tray into the rails Z. there is a door at entrance which slides and closes
up chamber until the proofing is completed-3. 4. 5. 6. shew corners of chamber-
steam cocks for feeding pipes are outside chamber. The rails 7 8 and 9. receive
the bread when baked, which is delivered from the oven by means of the oven
rack B. to the rails E.
It will be readily seen that I can increase the number of rails or place them in
any required position as 10 and 11. also that on the elevating frame I can place

page_text: two sets of rails E. instead of one, and can work the hoisting arrangement by
power instead of by hand, and can place a proofing chamber in a higher or a lower
floor.
Further instead of removing the bread from the baking trays, I deliver these
trays by rails which are continued from rails 7. 8 and 9. and which extend into
shop or breadroom,-bread is delivered from these trays to purchasers-or as may
be required thus dispensing with shop or breadroom shelves.
Further, as the heat in an oven is not always even, the bread may bake more at
one end of the tray than the other-consequently the reversing of trays in the
process of baking is an advantage as it tends to equalize baking-for this purpose
on the rails E. I place an iron frame B. B into which trays enter without
obstruction, the frame being sunk sufficiently in the rails E. to allow the wheels of
tray to pass smoothly over.
For illustration see Sheet No. 2. Fig. 1. 12 is bottom of frame B. B. 13 is
top of frame. The pin 14 which is firmly held in 12. by nuts, passes through a
plate 15. which is fastened to the rails E. R. is tray resting on rails E. with
part 12. of frame B. B. under it. 16 are stays in elevating frame which also act as
axles to the rollers H.
A chain is attached to a hook 17. which hook is firmly fastened into 13. this
chain ascends over a pulley at 18. thence to 19. and is fastened again to a similar
iron frame B. B. by a hook at 17. in which frame also rests a tray P. after the
manner previously described in relation to tray R.
C. C. is a grasp acting after the manner of a vice worked by the wheel 21. which
wheel is worked by a chain arrangement, tightening or loosening grasp C. C. as
required.
Presuming now that I tighten the grasp, the chain connecting the frames B. B.
at 17 and 17. will not run over the pulleys 18 and 19 but will be a fixed chain;
consequently if I lower either pair of rails E. the tray will be lifted by the
frame B. B. which frame B. B. refusing to descend, clears itself and can now be
swung round, and thus tray reversed. Rails E. are then elevated, and again
receive the tray. The pin 14, passing through the plate 15. keeps the frame B. B.
in its true position during the reversings; and the sinking in the rails E. E. into
which the frame B. B. sits also keep the position correct when not reversing.
Fig. 2. illustrates the construction of the frame B. B. which is two frames of
iron say 3 in. by thickness, standing apart say four ft. from each other, in order
that tray when lifted by frame B. B. may be grasped sufficiently far from centre
to neither strain nor overbalance-these frames are connected by strong irons 22.
which hold them in fixed position, hook 17 for lifting frame placed in top cross iron,
and pin 14 for keeping in position, placed in bottoni cross iron.
This system of reversing trays for the purpose of baking correctly, can also be
used for the delivery to rails which run at different lines to rails as described in
drawings for this latter purpose, wheel of tray must stand inside the frame B. B.
this can easily be arranged by extending frame B. B. and placing wheels of tray
more towards centre.
Dated this 8th day of 11th month 1894
WILLIAM ADAIR Baker, Waterford Co. Waterford Ireland, 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 :-
For the purpose of economizing ground space in construction of bakehouses and

page_text: labor in the manufacture of bread I adopt what I term the elevator system as
described by drawing Sheet No. 1 which represents a side view of baking
arrangements.
A. is oven on ground floor, which oven has rails on it for receiving bread.
B. is oven rack-this rack is a frame running by wheels C. on rails set in concrete-
floor for the purpose of receiving or delivering trays, so that it may be removed to
any required place in front of oven.
In this oven rack are rails D. upon which the baking trays run. E are rails
upon which baking trays also run. These rails are part of a frame work connected
to the arm F. by the chains G. The rollers H. are attached to frame work by the
iron arms J. which are attached to the rails E. by bolts. These rollers H. run by
means of rails on the standards K. so that when the frame ascends or descends it
is kept in its true position-the rollers H. having grooves in them, into which the
rails on the upright standards K. enter. There are two frames which sit beside
each other so that the lowering of one assists the elevating of the other both being
suspended by a chain which has two laps of it round a drum wheel L. to prevent
it slipping, one frame being suspended by one end and the other frame by the
other of the chain. On this drum wheel shaft is a wheel M. worked by a worm
revolved by a rope-wheel N.
P. is baking tray on its way to oven, passing from the rails E. and rails D. to
rails in oven, which rails correspond with the rails D. on the oven rack B.
R. is another baking tray, which is now elevated to the level for entering into
the setting rack S. which has rails T. T. these rails receive the empty trays,
U being one of these. V. is the delivery rack, which receives the bread from the
dough tables W. this delivery rack V. which has shelves in it 1 and 2. runs on
overhead rails by means of the wheels Y. and is therefore able to take the loaves
from the dough tables W. and carry them forward to the setting rack S. where
they are placed on the empty tray U. which when filled is rolled forward into the
elevating frame to the rails E. and then lowered to any required position.
L. is floor of 1st loft.
As in the process of bread manufacture it is necessary to proof the loaves-
I employ the following method. Under the rails T. is a chamber sufficiently large
to receive a baking tray. At the bottom of the chamber are steam pipes to heat
the chamber also a pipe which passes a small jet of steam into chamber to keep
the dough moist; the elevating frame descends until the rails E. are convenient to
deliver the tray into the rails Z. there is a door at entrance which slides and closes
up chamber until the proofing is completed-3. 4. 5. 6. show corners of chamber-
steam cocks for feeding pipes are outside chamber.
The rails 7. 8. 9 receive the bread when baked which is delivered from the oven
by means of the oven rack B. to the rails E. It will be readily seen that I can
increase the number of rails or place them in any required position, as 10 and 11.
Also that on the elevating frame I can place two sets of rails E. instead of one
and can work the hoisting arrangement by power instead of by hand and can place
a proofing chamber in a higher or a lower floor.
Further, instead of removing the bread from the baking trays, I deliver these
trays by rails which are continued from rails No. 7. 8. 9 and which extend into shop
or breadroom. Bread is delivered from these trays to purchasers, or as may be
required-thus dispensing with shop or breadroom shelves.
Further, as the heat in an oven is not always even, the bread may bake more at
one end of the tray than the other-consequently the reversing of trays in the
process of baking is an advantage as it tends to equalize baking. For this purpose
on the rails E. I place an iron frame B. B. into which trays enter without obstruction,
the frame being sunk sufficiently in the rails E. to allow the wheels of tray to pass
smoothly over. For illustration see Sheet No. 2 Fig. 1. 12 is bottom of
frame B. B-13 is top of frame, the pin 14. which is firmly held in 12 by nuts
passes through a plate 15. which is fastened to the rails E. R. is tray, resting on

page_text: rails E. with part 12 of frame B. B. under it-16 are stays in elevating frame which
also act as axles to the rollers H.
A chain is attached to a hook 17. which hook is firmly fastened into 13-this chain
ascends over a pulley at 18. thence to 19. and is fastened again to a similar iron
frame B. B. by a hook at 17. in which frame also rests a tray P. after the manner
reviously described in relation to tray R.
C. C. is a grasp acting after the manner of a vice worked by the wheel 21. which
wheel is worked by a chain arrangement, tightening or loosening grasp C. C.
as required.
Presuming now that I tighten the grasp, the chain connecting the frames B. B.
at 17 and 17 will not run over the pulleys 18 and 19. but will be a fixed chain.
Consequently if I lower either pair of rails E. the tray will be lifted by the
frame B. B. which frame B. B. refusing to descend clears itself and can now be
swung around and thus reversed-rails E. are then elevated and again receive the
tray the pin 14 passing through the plate 15. keeps the frame B. B. in its true
position during the reversings and the sinking in the rails E E. into which the
frame B. B. sits also keep the position correct when not reversing. Fig. 2.
illustrates the construction of the frame B. B. which is two frames of iron say
3 inches by thickness, standing apart say four ft. from each other, in order that
tray when lifted by frame B B. may be grasped sufficiently far from centre to
neither strain nor over-balance--these frames are connected by strong irous 22. which
old them in fixed position, hook. 17. for lifting frame placed in top cross iron, and
pin 14 for keeping in position placed in bottom cross iron.
This system of reversing trays for the purpose of baking correctly can also be
used for the delivery to rails which run at different lines to rails as described in
drawings for this latter purpose wheel of tray must stand inside the frame B. B.
this can easily be arranged by extending frame B. B. and placing wheels of tray
more towards centre.
The aforewritten being an exact copy of the Provisional Specification, I use the
drawings of such Specification to illustrate this invention and term them Sheets
No. 1 and No. 2.
I add the following improvements, illustrated by the accompanying sheet, which
Itorm No. One ad which sheet is explained as follows:
Fig. is to supply the place of C. C. in Sheet No. 2. in connection with the
reversing arrangement, Therefore instead of gripping the chain with a vice as
illustrated in Sheet No 2. grip it with a pawl P. L. as illustrated in Sheet
No. One, Fig. 1.
C. N. is the chain which runs through a metal M. M. which metal is part of the
block C. C. which is fastened on the frames F F.
To prevent the chains twisting, the entrances in the metal blocks M M. are cut
cross-wise so that each link slides without twisting.
The illustration shews the pawl gripped in chain-S. S. are cords attached to
pawl which pass over pulleys, and come down for the hand to work them-thus
drawing pawl into or out of position-though of course when chain is gripped
tightly it will be necessary to free it, by moving it backwards.
The chain X. X. passes over a swivel pulley and has a weight attached to the
end of it-the action of which is to keep pawl clear of chain.
Fig. 2 represents a power arrangement for working elevator.
F. is urnas illustrated in Sheets No. 1. and 2. As this arm F ascends, the
kicker K K. is moved and being attached to the guide-bar G. B. moves it also,
until the forks F K. draw the belt from the last pulley F. P. to the loose
pulley L. P. thus stopping the elevation.
R. R. is a cord which passes around a fixed pulley having a weight suspended by
it-the action of which is to draw the guide-bar as indicated by the arrow N. N. and
consequently hold the belt on the loose pulley L. P.
G. G. is a rope worked by hand passing over a fixed pulley and attaching itself
to the kicker K K. When this rope is pulled the guide bar moves forward as

page_text: indicated by the arrow H. H. consequently moving the helt from the loose-
pulley L. P. to the fast pulley F. P. setting the elevator in motion until the arm F.
strikes the kicker K. K. and puts it out of motion as before described.
An exactly similar arrangement operates for the other arm F. of elevator.
For the purpose of examining goods in proofing chamber, a lid is on top of same---
and for the purpose of clearing off the water caused by the condensation of steam-
a drain pipe is at bottom of proofing chamber.
Having now particularly described and ascertained the nature of my sail
invention and in what manner the same is to be performed, I wish it to be distinctly
understood that I do not confine myself to the precise dimensions or relativ
proportions of the several parts hereinbefore described, for it will be readily seen
that these may be considerably varied without departing from the invention―
I declare that what I claim is.
1st. The method of delivering dough to setting racks, proofing chambers, oven,
and when baked to shop, breadroom or such like, substantially as described and
further illustrated by Sheets No. 1. 2 and One.
2nd. The elevator, also its method of communicating with the setting racks S.
proofing chambers F. oven racks B. also the receiving racks for shop, bake-house
or other like place, substantially as described and further illustrated by Sheets
No. 1. 2 & One for the purposes specified.
3rd. The setting racks S. the proofing chambers F. the oven racks B. also the
receiving racks for shop bakehouse and other like place also their method of
communicating with each other by means of an elevator, substantially as described
and further illustrated by Sheets No. 1. 2 & One, for the purposes specified.
4th. The arrangement for reversing trays substantially as described and further
illustrated by Sheets No. 1. 2. and Oce for the purposes specified.
5th. The delivery rack V. substantially as described and further illustrated by
Sheets No. 1. 2 & One for the purposes specified.
Dated this 4th day of 9th month 1895.