Improvements in Machinery Used in the Manufacture of Bread.
Year: 1888

page_text: Date of Application, 30th July, 1888
Complete Specification Left, 30th April, 1889-Accepted, 30th July, 1889
PROVISIONAL SPECIFICATION.
Improvements in Machinery Used in the Manufacture of Bread.
I, JOHN ADAIR Commission Agent Waterford do hereby declare the nature of my
invention for IMPROVEMENTS IN MACHINERY USED IN THE MANUFACTURE OF BREAD
to be as follows :-
"
Improvements in my Invention No. 2750. dated 24th 2 mo. 1888 & styled
'Improvements in Machinery used in the Manufacture of Bread."
By the making use of attached lovers to raise & lower tray in which bread is baked
& the making use of such levers or other like lovers as a means of elevating tray from
off the sole of oven, when batch is nearly baked, thus assisting to prevent its further
baking & also indicating the condition of bread in regard to its baking.
The using of a tin or light Iron cover over batch while baking as a method of
keeping in steam & thus baking without forming so much top crust on loaves thereby
preventing useless diminution of weight by over baking one particular part; &
improving flavor also by the thoroughness of baking and the using of a lattice
work over strained wires in tray; or the using of a lattico work without strained
wires as a support for the material on which bread is placed in tray.
Dated this 27th day of 7 mo 1888.
JOHN ADAIR,
Waterford, Commission Agent.
'COMPLETE SPECIFICATION.
Improvements in Machinery Used in the Manufacture of Bread.
I, JOHN ADAIR, Commission Agent of the City of the County of 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 :-
In my Patent No. 2750, dated 24th 2 mo. 1888-I have elaborately expressed
particulars connected with this Patent--and now-to make improvements in same-
I specify an arrangement by which the bread can be lifted from the sole of oven
or lowered to the sole of oven.
I place the tray on which the batch of bread is set, inside a frame to which it
is connected, at each corner, by hooks, pivots chains or any other convenient
method of attachment-these books, chains &c. are hooked into levers which work
in the outside frame and are supported by it-this outside frame is on wheels,
therefore these levers, when they lift inside tray on which Batch of Bread is set-
the tray can be run into oven; elevated from the sole of oven; & then these levers
may be freed by means of a chain being loosened, which holds them down as they,
enter oven-by which means the strain on ends of levers is reduced, and thus the
tray falls quietly on sole of oven-Of course the strain on levers by chains is very
slight, just sufficient to keep tray elevated when entering oven, & the balance weights
on end of levers, are made to balance the batch of bread, when baked-the pivots
on which these levers work are made after the pattern of scale pivots thus as
batch becomes baked, the levers raise the whole batch off oven-sole indicating that it
is baked & also not permitting it to be burnt or over-crusted-Of course where this
weigbing of batch is not necessary ordinary pivots will do.
In working this system it is not necessary that the levers shª. be attached to tray,.
as a rod might pass down thro' crown of oven, which rod sh. be encased in a pipe, all
being bored, turned & fitted properly to prevent heat escaping, which rod might be
hooked to tray, when it enters ovens. The top of this rod sh. be connected to a

page_text: scales balance beam, and would work with like effect as attached levers for instance if
oven-bottom were too hot an extra pressure might be put on opposite side of balance
& the tray wd, thus be lifted from the over-heated sole of oven-checking thereby the
over-crusting or burning of bread-& further, supposing the evaporation of a
lb. loaf while baking to he 4 ozs. tho' this will vary with heat of oven-time of
baking & moisture of dough, then we have in 100 4 lb. loaves 400 ozs. & as this
reduction in weight can be easily indicated by the lever balance, or balance scale
beam, the Baking can be controlled, according to the Indicator-thus bringing baking
to a regular scale, impossible under any other existing system.
Over Batch of bread going into oven I place a light tin or iron cover fairly tight;.
so as to keep in steam of bread when baking-yet I leave vent holes, made to let out
steam on a levol nearly with sole of oven, thus taking away any steam pressure which
wd. hinder bread rising.
I place a wire lattice work over rods on tray & underneath greased papers, as it
more readily permits greased papers to be laid on tray keeps bottom of loaves from
getting marked & dispenses with several strong rods-but for some classes of work,
this is not as serviceable as the plan of strained wires.
Thus it will be seen from all that I have described that I have a method of raising
& lowering tray.
Also a method of lifting batch off sole of oven when nearly baked-a great advantage,
as it prevents, where bread is sold by weight, an oversoakage and also prevents
burning & keeps a uniform crust.
Also, by means of a cover on batch of bread I bake largely by steaming-& thus
the top crust is kept soft, & loaf is cooked evenly-as the heat penetrates without the
hindering top-crust which acts as a non-conductor, and thus prevents the bread from
properly baking indeed in the ordinary system, when the ovens are over-heated-it
is nearly impossible to take off the dark heavy damp from centre of loaf unless it is
given a baking which dries up the loaf on the top, thickens the crust, and so reduces
it in weight as to take away several ounces in evaporation, more than is proper or
necessary destroying the profit, as well as the appearance & flavor of the loaf.
But my system bakes so evenly, that the bread can be drawn baked-the 4 lb. loaf
weighing 2 ozs. more when baked, than by the ordinary system, & taking 96
1b. loaves to the sack there is by my method an actual saving of 192 ozs. per
sack.
Now as it may be desirable to cook more by steam, this can be supplied underneath
the cover by a pipe from a steam boiler-the method of connecting and disconnecting
the steam pipe, may be very simple as one end of the cover, will be quite at the oven.
door.
The system of introducing steam in this way has not been tried by any of my
experiments, as there is, for ordinary purposes, quite sufficient steam arising from the
bread itself, to do the work required.
Of course when baking of bread is sufficiently accomplished by the steam process
I lift off cover or open a valve on top of tray, which lets off steam--after which
the crusting can be accomplished in about 10 or 15 minutes.
This Invention is further described by Sheet No. I.
SHEET NO. 1.
P. P. are the Iron flue pipes of oven, between which the bread is baked-"T" is
the tray which holds the bread-& W. W are the wheels with which this tray runs
on the rails R R. which are stationary in the oven.
S. C. is the steam cover, which covers, the batch of Bread in tray, being a plain
cover fitting down over bread in tray—as an ordinary dish-cover would on a dish-
the steam as it arises from bread in baking is thus held under the tray-yet as there
is an escape under bottom of tray, no steam pressure can take place.
..L. is a balance beam, with a weight N. at one end, and the tray T. held by the con-
necting Rod D. at the other end; on this connecting rod D are four arms M, which

page_text: swivel in the centre O, see Fig. II. these arms catch the tray-grasp, at the
points G. G. and by means of the Swivel O. can be fastened or loosened at pleasure.
V. is a shifting
balance to adjust the weight of tray with bread on it to equal
balance weight at N.
E. is a fixed pulley, over which a cord passes attached to the Beam L. and lifts it,
while grasping or freeing the arms M. from the catches "G" of tray.
balance weight at N.
E. is a fixed pulley, over which a cord passes attached to the Beam L. and lifts it,
while grasping or freeing the arms M. from the catches "G" of tray.
SHEET No. II.
"A" is a weight on a lever, working on a pivot at X. in an upright arm attached
fixedly to a frame on wheels-and inside this frame is tray for Bread attached fixedly
to the drop Bar H.
It will thus be seen that by either of the above methods, the tray with the raw
dough on it, can be balanced, and thus as the baking goes on, can be made to rise off
oven-bottom, at the required reduction of weight caused by evoporation in baking.
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-
1st. The novelty of elevating a batch of Bread off sole of oven-while baking—also
the novelty of testing weight of batch any time during baking, for the purposes
described in this Patent.
2nd. The novelty of baking a batch of bread under a cover which can be put
on or taken off, at pleasure. Such cover holding in the steam around bread while
baking.
3rd. The novelty of steam cooking bread, by the stean arising from itself while
baking, or by any other steam supplied by artificial means.
4th. The using of lattice work of wire, or any other material, as a means of supporting
bread on tray.
Dated this 29th day of 4th month 1889..
JOHN ADAIR,
Waterford, Commission Agent.

page_text: This Specification was, upon the 28th day of March, 1891, Amended under
Sections 18 to 21 of the Patents, Designs, and Trade Marks Act, 1883.
1
Date of Application, 60th July, 1888
Complete Specification Left, 30th Apr., 1889-Accepted, 30th July, 1889
PROVISIONAL SPECIFICATION.
Improvements in Machinery Used in the Manufacture of Bread.
I, JOHN ADAIR Commission Agent Waterford do hereby declare the nature of my
invention for IMPROVEMENTS IN MACHINERY USED IN THE MANUFACTURE OF BREAD
to be as follows :-
Improvements in my Invention No. 2750. datod 24th 2 mo. 1888 & styled
"Improvements in Machinery used in the Manufacture of Bread."
By the making use of attached levers to raise & lower tray in which bread is baked
& the making use of such levers or other like levers as a means of elevating tray from
off the sole of oven, when batch is nearly baked, thus assisting to prevent its further
baking & also indicating the condition of bread in regard to its baking.
The using of a tin or light Iron cover over batch while baking as a method of
keeping in steam & thus baking without forming so much top crust on loaves thereby
preventing useless diminution of weight by over baking one particular part; &
improving flavor also by the thoroughness of baking-and the using of a lattice
work over strained wires in tray; or the using of a lattice work without strained
wires as a support for the material on which bread is placed in tray.
Dated this 97 day of 7 inn 1000
JOHN ADAIR,
Waterford, Commission Agent.
COMPLETE SPECIFICATION.
Improvements in Machinery Used in the Manufacture of Bread.
I, JOHN ADAIR, Commission Agent of the City of the County of 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 :-
In the Specification of my Patent No. 2750, dated 24th 2 mo. 18SS-I have
elaborately expressed particulars connected with this Patent Invention-and now
to make improvements in same-I specify an arrangement by which the bread
can be lifted from the sole of oven or lowered to the sole of ovon.
1
I place the tray on which the batch of bread is set, inside a frame to which it
is connected, at each corner, by hooks, pivots chains or any other convenient
method of attachment-these hooks, chains &c. are looked into levers which work
in the outside frame and are supported by it-this outside frame is on wheels,
therefore these levers, when they lift inside tray on which Batch of Bread is set→
the tray can be run into oven and elevated from the sole of oven; & then these levers
may be freed by means of a chain being loosened, which holds them down as they
enter oven-by which means the strain on ends of levers is reduced, and thus the
tray falls quietly on sole of oven- Of course the strain on levers by chains is very
slight; just sufficient to keep tray elevated when entering oven, & the balance weights
on end of levers, are. made to balance the batch of bread, when baked-the pivots
on which these levers work are made after the pattern of scale. pivots thus as
batch becomes baked, the levers raise the whole batch off oven-sole indicating that it

page_text: is baked & also not permitting it to be burnt or over-crusted-Of course where this
weighing of batch is not necessary ordinary pivots will do.
In working this system it is not necessary that the levers sh. be attached to tray,
as a rod might pass down thro' crown of oven, which rod sh. be encased in a pipe, all
being bored, turned & fitted properly to prevent heat escaping, which rod might be
hooked to tray,when it enters ovens. The top of this rod sh. be connected to-a-
scales balance beam, and would work with like effect as attached levers for instance if
oven-bottom were too hot an extra pressure might be put on opposite side of balance
& the tray wd. thus be lifted from the over-heated sole of oven-checking thereby the
over-crusting or burning of bread-& further, supposing the evaporation of a
4 lb. loaf while baking to be 4 ozs. tho' this will vary with heat of oven-time of
baking & moisture of dough, then we have in 100 4 lb. loaves 400 ozs. & as this
reduction in weight can be easily indicated by the lever balance, or balance scale
beam, the Baking can be controlled, according to the Indicator-tbus bringing baking
to a regular scale, impossible under any other existing system.
Over Batch of bread going into oven place a light tin or iron cover fairly tight,
so as to keep in steam of bread when baking-yet I leave vent holes, made to let out
steam on a level nearly with sole of oven, thus taking away any steam pressure which
wd. hinder bread rising.
I place a wire lattice work over rods on tray & underneath greased papers, as it
more readily permits greased papers to be laid on tray keeps bottom of loaves from
getting marked & dispenses with several strong rods-but for some classes of work,
this is not as servicable as-the-plan-of strained wires.-
Thus it will be seen from all that I have described that I have a method of raising
& lowering tray.
Also a method of lifting batch off sole of oven when nearly baked-a great advantage,
as it prevents, where bread is sold by weight, an oversoukage-and also prevents
burning & keeps a uniform crust.
Also, by means of a cover on batch of bread I bake largely by steaming & thus
the top crust is kept soft, & loaf is cooked evenly-as the heat penetrates without the
hindering top-crust which acts as a non-conductor, and thus prevents the bread from
properly baking indeed in the ordinary system, when the ovens.are over-heated-it
is nearly impossible to take off the dark heavy damp from centre of loaf unless it is
given a baking which dries up the loaf on the top, thickens the crust, and so reduces
it in weight as to take away several ounces in evaporation, more than is proper or
necessary destroying the profit, as well as the appearance & flavor of the loaf.
But my system bakes so evenly, that the bread can be drawn baked-the 4 lb. loaf
weighing 2 ozs. more when baked, than by the ordinary system, & taking 96
4 lb. loaves to the sack there is by my method an actual saving of 192 ozs. per
sack.
Now as it may he desirable to cook more by steam, this can be supplied underneath
the cover by a pipe from a steam boiler-the method of connecting and disconnecting
the steam pipe, may be very simple as one end of the cover, will be quite at the oven
door.
The system of introducing steam in this way has not been tried by any of my
experiments, as there is, for ordinary purposes, quite sufficient steam arising from the
bread itself, to do the work required.
Of course when baking of bread is sufficiently accomplished by the steam process-
I lift off cover or open a valve on top of tray, which lets off steam-after which
the crusting can be accomplished in about 10 or 15 minutes.
This Invention is further described by Sheet No. 1.

page_text: SC is the steam cover which covers the batch of Bread in tray, being a plain
cover fitting down over bread in tray-as an ordinary dish-cover would on a dish—
the steam as it arises from bread in baking is thus held under the tray-yet as there
is an escape under bottom of tray, no steam pressure can take place.
L. is a balance beam, with a weight N. at one end, and the tray T. held by the con-
necting Rod D. at the other end; on this connecting rod D are four arms M, which
swivel in the centre O, see Fig. II. these arms catch the tray-grasp, at the
points G. G. and by means of the Swivel O. can be fastened or loosened at pleasure.
Y. is a
shifting balance to adjust the weight of tray with bread on it, to equal
balance weight at N.
E. is a fixed pulley, over which a cord passes attached to the Beam L. and lifts it,
while grusning or freeing the arms M. from the catches "G" of tray.
cover fitting down over bread in tray-as an ordinary dish-cover would on a dish—
the steam as it arises from bread in baking is thus held under the tray-yet as there
is an escape under bottom of tray, no steam pressure can take place.
L. is a balance beam, with a weight N. at one end, and the tray T. held by the con-
necting Rod D. at the other end; on this connecting rod D are four arms M, which
swivel in the centre O, see Fig. II. these arms catch the tray-grasp, at the
points G. G. and by means of the Swivel O. can be fastened or loosened at pleasure.
Y. is a shifting balance to adjust the weight of tray with bread on it, to equal
balance weight at N.
E. is a fixed pulley, over which a cord passes attached to the Beam L. and lifts it,
while grasping or freeing the arms M. from the catches "G" of tray.
SHEET No. II.
"A" is a weight on a lever, working on a pivot at X. in an upright arm attached
fixedly to a frame on wheels-and inside this frame is tray for Bread attached fixedly
to the drop Bar H.
It will thus be seen that by either of the above methods, the tray with the raw
dough on it, can be balanced, and thus as the baking goes on, can be made to rise off
oven-bottom, at the required reduction of weight caused by evaporation in baking.
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-
1st. The novelty mode and means of elevating a batch of Bread off sole of oven-
while baking also the novelty mode and means of testing weight of batch any time
during baking, for the purposes described in this Patent Specification.
2nd. The novelty mode and means of baking a batch of bread under a cover which
can be put on or taken off, at pleasure, such cover holding in the steam around bread
while baking, whereby the novelty of steam cooking of bread is effected by the
steam arising from itself while baking, or by any other steam supplied by artificial
means, substantially as set forth.
4th 3rd. The using of lattice work of wire, or any other material, as a means of
supporting bread on tray, substantially as set forth.
Dated this 29th day of 4th month 1889.
YATTIT
JOHN ADAIR
Waterford, Commission Agent.