Improvements in the Method of and Apparatus for Drying Flake Oat Meal, Wheat, Grain, and the like.
Year: 1895

page_text: L
te of Application, 20th Nov., 1895
Complete Specification Left, 20th Aug., 1896-Accepted, 26th Sept., 1896
PROVISIONAL SPECIFICATION.
Improvements in the Method of and Apparatus for Drying Flake
Oat Meal, Wheat, Grain, and the like.
I, ROBERT GARRETT, of Lagan Steam Mills, Lisburn, County Antrim,
Flour and Meal Miller, do hereby declare the nature of this invention to be as
follows:-
This invention relates to improved methods of and apparatus for drying flake
oat meal, wheat, grain, and the like.
Under this invention three separate and distinct degrees of heat can be obtained,
each one differing from the other and each one producing a flavour distinct from
the other.
The apparatus used consists of a casing having one or more coils of piping, or
a series of tubes in it, which is or are connected by a suitable pipe connection to
a steam generator. At one part of the casing two or other number of air inlet
holes are made and at another part a pipe or duct leads to a case or box wherein
works a suction fan. From the fan a pipe leads to an air duct having a flat top
and perforated holes or openings. A travelling band of wire or other material is
arranged to travel over the perforated air duct.
A secondary hot air pipe is, or may be, fitted in connection with the casing and
this air pipe leads to a coke or other furnace.
Under one method of working, the fan being put in operation draws cold air
through the openings in the casing and over the steam pipes and from thence
delivers the mildly dried air to the perforated air duct where the air acts on the
grain passing over the duct on the wire travelling band and effectually dries it.
This method is very suitable for drying wheat.
Under the second method the steam connection to the boiler is cut off and the
cold air inlets are closed by suitable valves, the fan drawing air through the coke
or other furnace and into the case from whence, as before, it is delivered into the
air duct. In this case very dry air is produced and this is especially suitable for
treating flake oat meal, wheat, corn, or any other produce or substance requiring
a high degree of heat.
Under the third method the two air currents are mixed or combined together the
mild steam dried air and the hot furnace air. This method is specially suitable
for drying flake oat meal, as it gives it a sweet nutty flavour which neither of the
other methods alone can produce.
The apparatus can be altered to suit different requirements and circumstances.
Dated this 19th day of November 1895.

page_text: Improvements in the Method of and Apparatus for Drying Flake
Oat Meal, Wheat, Grain, and the like.
I, ROBERT GARRETT of Lagan Steam Mills, Lisburn, County Antrim, Flour
and Meal Miller, 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 improved methods of and apparatus for drying flake
oat meal, wheat, grain and the like
Under this invention three separate and distinct degrees and qualities of heat
can be obtained, each one differing from the other and each one producing a flavour
distinct from the other.
And in order that my said invention may be properly understood I have hereunto
appended an explanatory sheet of drawings, whereon,
Fig. 1 is a front elevation of the apparatus.
Fig. 2 is a longitudinal section.
Fig. 3 is a sectional plan.
The apparatus consists of a casing a having coils of piping b, or a series of
tubes, in it which are connected by suitable connections with a steam generator
located in any convenient part of the building. b, b¹, are the ends of the steam
coil. At one end of the casing are two cold air inlets c, c', preferably provided
with shut off valves, as shown, and at the other end is a duct or pipe d which
leads to a suction fan e. From the fan a pipe f leads to a vertical duct g at the
side of the chamber 7. A number of passages i communicate between the chamber
and the duct g.
Fitted in the chamber are a number of travelling bands h¹ made of wire or
other material which are caused to travel by means of gearing in different
directions indicated by the arrows. The gearing j is indicated in dotted lines at
Fig. 1.
The travelling bands are or may be driven by a power belt k.
A duct also extends from the casing a to a coke or other furnace m.
damper for closing this duct.
..
Plates n may be fitted between the bands as shown.
is the inlet for grain and the outlet.
¹ is a
Doors are preferably made at each end of the chamber in order that access may
be gained to its interior for cleaning or other purposes.
Under one method of working, the fan e being put in operation draws cold air
through the inlets c, c', (which are opened) of the casing and over the steam coil
and from thence delivers the mildly dried air through the passages i to the chamber h
where the air acts on the grain passing on the travelling bands and effectually
dries it. This method is very suitable for drying wheat.
Under the second method the steam connection between the coil 6 and the steam
generator is cut off and the cold air inlets c, c¹, are closed by the valves, the fan
now draws air through the coke or other furnace m, along the duct ? (the damper l'
being opened) and into the casing from whence, as before, it is delivered into the
chamber h. In this case very dry air is produced and this is especially suitable
for treating flake oat meal, wheat, corn, oats or any other produce or substance
requiring a high degree of heat.
Under the third method, steam is admitted to the coil, the inlets c, c', and the
damper are opened, and the two air currents are mixed or combined together,
the mild steam dried air and the hot furnace air. This method is especially
suitable for drying flake oatmeal, as it dries it a sweet nutty flavour which neither
of the other methods alone can produce.

page_text: The bands are caused to travel slowly so that the grain will, while being
dried, remain undisturbed for some time before falling on to the next lower band.
As the grain falls from band to band it undergoes a complete turning.
In some cases it may not be necessary to have more than a single band and in
such cases the band can be arranged in a low chamber through which the grain
passes from the inlet at one end to the delivery at the other. The grain in its
passage on the band can be dried by means of the heated air admitted through a
perforated pipe or duct located below the band.
If desired instead of admitting the heated air through a number of passages i
it may be admitted through a single passage as at i¹ Fig. 2. In this case the plates n
would preferably be dispensed with.
If desired the fan may be arranged to draw the heated air from the furnace or
casing through the top of the chamber hand out through one or more ducts in the
bottom of the chamber, or if so desired the fan may be arranged so as to draw
the air up through the top or sides of the chamber instead of down through the
bottom.
The apparatus can be further altered or modified to suit different requirements
and circumstances.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed, 1 declare that what I
consider novel and desire to claim is :-
1. An apparatus for drying flake oat-meal, wheat, oats, grain, and the like so
arranged that three separate and distinct degrees of heat can be used as desired,
substantially as hereinbefore set forth.
2. An apparatus for drying flake oat-meal, wheat, oats, grain and the like con-
structed and arranged substantially as herein before described and shown on the
drawings annexed.
Dated this 19th day of August 1996
H. D. FITZPATRICK,
70 Wellington Street, Glasgow, Agent.