Improvements in Bread Making Machinery.
Year: 1898

page_text: PROVISIONAL SPECIFICATION.
Improvements in Bread Making Machinery.
I, WILLIAM WATSON, of 3, Melcombe Place, Dorset Square, London, in the
County of Middlesex, Baker, do hereby declare the nature of this invention
to be as follows:-
This invention relates to bread making machinery, and consists of improved
devices for forming dough into loaves and conveying it into an oven.
The bottom or floor of the oven on which the bread is baked consists of one or
more iron or other plates which can be caused to slide freely in and out of the
oven, running upon rollers or guide pulleys and being moved by chains or racks
adapted to the purpose. Outside the mouth of the oven, or in proximity thereto,
the remainder of the apparatus is placed when in operation. It consists of a
strong vertical chamber or other box which serves as a casing in which a ram
or piston is capable of sliding up and down, its movement being produced pre-
fably by means of a double rack or racks which gear with a pinion or pinions
fixed to, and revoluble upon, a spindle running in bearings above the box. The
piston may also be worked by a screw.
An opening or openings in the top or one side of the casing serves
to permit of the dough being introduced into the box either by sliding
the box from under the piston raising
or
the piston above it.
One or more openings in its bottom allows the dough to pass out in the form
of strips or rolls when forced by the pressure of the ram or piston upon it.
These strips or rolls of dough are preferably of such a size as to form loaves when
divided into lengths of such size and weight as may be required, and they issue
from the box at the same speed as the oven bottom or part of same moves for-
ward. They then pass under a "dust box" which covers their upper surfaces
with flour, thus preventing the blades of a rotating or reciprocating divider
from adhering to them. The dividers are so arranged and adjusted that as the
strips or rolls of dough pass underneath them it divides them wholly or partially
through so as to form them into loaves. These then pass under a circular or
other dry brush which brushes off the flour, and then under a wet or
"wash"
brush which may be of any convenient and suitable description.
"
"
The openings in the bottom of the box, which shape the strips or rolls, may
be formed in plates which are fitted in a frame, and can be changed so as to
secure different sizes. The frame is so shaped that it acts also as a blade to cut
off the dough at any particular part of the operation.
The different spindles and wheels may be driven in any convenient and suit-
able manner either to act continuously or intermittently.
It will be seen that by commencing this oneration when the plate or plates
forming the bottom or floor of the oven are withdrawn therefrom, and continuing
it until the bottom or floor is thrust entirely into the oven, a whole batch of
loaves may be shaped and fed into the oven without being in any way handled.

page_text: In some cases instead of delivering the strips or rolls directly from the box
upon the oven bottom, I deliver them upon an endless band of cloth or other
similar material upon which the whole of the operations of dusting, dividing,
brushing, and washing are carried on. When these are completed the lines of
loaves are fed from the cloth on to the moving bottom or floor of the oven as
before stated.
Dated this 7th day of Jana 1800
Improvements in Bread Making Machinery.
I, WILLIAM WATSON, of 3, Melcombe Place, Dorset Square, London, in the
County of Middlesex, Baker, 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 bread making machinery and consists of impreved
devices for forming dough into loaves and conveying it into an oven.
The bottom or floor of the oven on which the bread is baked consists of one or
more iron or other plates which can be caused to slide freely in and out of the
oven, running upon rollers or guide pulleys and being moved by chains or racks
adapted to the purpose. Outside the mouth of the oven or in proximity thereto
the remainder of the apparatus is placed when in operation. It consists of a
strong vertical chamber or other box which serves as a casing in which a ram
or piston is capable of sliding up and down, its movement being produced pre-
ferably by means of a double rack or racks which gear with a pinion or pinions
fixed to and revoluble upon a spindle running in bearings above the box. The
piston may also be worked by a screw.
An opening or openings in the top or one side of the casing serves
to permit of the dough being introduced into the box either by sliding
the box from under the piston or raising the piston above it.
"
One or more openings in its bottom allows the dough to pass out in the form
of strips or rolls when forced by the pressure of the ram or piston upon it.
These strips or rolls of dough are preferably of such a size as to form loaves when
divided into lengths of such size and weight as may be required and they issue
from the box at the same speed as the oven bottom or part of same moves for-
ward. They then pass under a "dust box which covers their upper surfaces
with flour, thus preventing the blades of a rotating or reciprocating "divider
from adhering to them. The dividers are so arranged and adjusted that as the
strips or rolls of dough pass underneath them it divides them wholly or partially
through so as to form them into loaves. These then pass under a circular or
other dry brush which brushes off the flour, and then under a wet or wash
brush; they are then fed into the oven.
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In order that my invention may be more fully understood and ascertained
I append drawings in which:-
Fig. 1 shews a side elevation of my improved apparatus.
Fig. 2 is a plan of same.
Fig. 3 shews a modified arrangement for operating the "dividers."
A indicates a hopper, in which the dough is placed. B indicates the vertical
chamber, which can occupy either the position shewn in the drawings or be slid
underneath the hopper A as shewn in dotted lines, C is a ram or piston, and c the

page_text: double rack by means of which this piston can be moved up and down, the teeth
engaging with a pinion which is mounted upon the main spindle.
The bottom of the vertical chamber B is formed with openings 6 through
which the dough passes out in the form of strips, or rolls of such a size that when
divided into lengths, they form loaves of any desired weight.
The bottom of the box may have square opening in the middle and a movable
bottom sliding on bearers underneath it in which are fixed the changeable slips
or plates containing the openings through which the dough is pressed, thus secur-
ing any required size and shape of strips or rolls. This sliding bottom if moved
by the rack E and pinion e serves also to cut off the strips or rolls of dough and
close up the bottom at any part of the downward movement of the piston.
G is the oven bottom consisting of one or more iron or other plates g which
are free to slide with the rollers g either into the oven, or out until they occupy a
position underneath the chamber B, and the mechanism for moving the piston C
and oven bottom G being connected together by any convenient driving gear,
are so timed that the strips of dough issue through the openings 6 at the same
speed as the oven bottom passes underneath. Consequently they are deposited
upon it and carried forward with it in the shape of a number of parallel strips
or rolls.
At a point near the chamber B and between it and the oven mouth is arranged
a dust box D, of any convenient description which deposits a light sprinkling
of flour upon the strips or rolls as they pass underneath it, for the purpose of
preventing their adhering to the blades of the "divider" H, which is situate
immediately adjacent thereto. This "divider" H may be either reciprocating or
rotary, and is used for dividing the strips or rolls into lengths which form loaves.
It is here shewn as rotary, and consists of any suitable number of blades h which
being connected in any convenient manner to the gearing moves at a correspond-
ing speed thereto, which secures the loaves being of equal length. Thus the
dividing blades h are easily removable and (in case of four being used) when one
pound loaves are required then the four blades are used, when two pounds loaves
are required two blades only are used; and when four pound loaves are wanted
then one blade only is used, the others being removed. The strips of dough are
then carried onwards towards the mouth of the oven, and next pass under a
rotary circular brush I which brushes off the flour deposited by the "dust box."
They may then be caused to pass under a rotary circular or other shaped wet or
"wash" brush K which when used secures the glazing generally seen upon the
top of loaves. This brush K is preferably cylindrical and revolves on a central
pin. It is supplied with the wash from a cylindrical tank k placed above it, part
of the surface of which is perforated with small holes, through which the wash
percolates on to the brush when turned down for operation but which perforated
part is turned upward when it is required to stop the flow of the wash.
The loaves are then carried still further forward into the oven and when the
whole of the oven bottom with its load of loaves has entered therein the batch is
baked in the usual manner.
The different wheels and other mechanisms are shewn in the drawings as being
connected by chains or belts and toothed gearings, but they may be connected in
any convenient manner and by any commonly known forms of gearing. Thus
the ram or piston may be operated by a screw and the divider H by a toothed
rack L and wheel H₁ as shewn in Fig. 3. The rack being fixed to that part of
the oven bottom which is in operation at the time and gearing directly with the
wheel upon the spindle of the divider"
secures positively synchronous move-
ments of the oven bed and the divider" blades.
The operation is as follows:-
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The plates forming the oven bed with their supporting rollers glare run
outwards until that plate which is nearest the oven comes under the vertical
chamber B. The ram or piston C is then raised, and the chamber B moved from
underneath it until it occupies a position (shewn in dotted lines) under the hop-

page_text: per A. The dough is then dropped through the hopper into the chamber B, and
this is then caused to return to its position under the ram C. The ram is then
forced downwards until the dough is pressed out through the opening or open-
ings in the form of a strip or strips. The whole of the mechanisms being con-
nected together, when the ram descends the plates g forming the oven bed
simultaneously move in the direction of the oven accompanied by their superposed
strips of dough. This movement continues until the strips have passed success-
ively under the dust box D, the divider h which cuts the strips into loaves, the
brush I, and the wash brush K; the loaves passing then to the interior of the
oven. When this is wholly or partially filled the baking takes place.
It will be seen by commencing this operation when the plate or plates forming
the bottom or baking floor of the oven are withdrawn therefrom, and continuing
it until the bottom or baking floor is thrust entirely into the oven, a whole batch.
of loaves may be shaped and fed into the oven without the dough being in any
way handled.
Having now particularly described and ascertained the nature of my said in-
vention and in what manner the same is to be performed, I declare that what
I claim is
1. In bread making machinery the combination of the sliding oven floor, or
bottom plates g, the chamber B, having a perforated bottom 6, the piston or ram c
operated by a rack C and pinion e', the divider H, a frame for carrying the whole
and belt or other gearing for moving the different parts, substantially as described
and shewn.
2. In bread making machinery, the combination of the sliding oven floor or
bottom plates g, the chamber B, having a perforated bottom b, the piston or ram c.
operated by a rack C and pinion the dust box D the divider H, the rotating
brush I, a frame for carrying the whole, and belt or other gearing for moving the
different parts, substantially as described and shewn.
3. In bread making machinery, the combination of the sliding oven floor or
bottom plates g, the chamber B having a perforated bottom b, the piston or ram
operated by a rack C, and pinion c¹ the divider H, and the wash brush K supplied
by a receptacle k, a frame for carrying the whole, and belt or other gearing for
moving the different parts, substantially as described and shewn.
4. In bread making machinery the combination of the sliding oven floor or bot-
tom plates the chamber B having a perforated bottom b, the piston or ram c
operated by a rack C and pinion the dust box D, the divider H the rotating
brush I, the wash brush K, supplied by a receptacle k, a frame for carrying the
whole, and belt or other gearing for moving the different parts substantially as
described and shewn.
5. For the purpose of securing the proper ratio of speed between the oven
bottom and the divider H, the rack L and the toothed wheel H¹ gearing together,
substantially as described and shewn.
Dated this 4th day of October 1898.
WILLIAM J. MUNDEN,
75, Chancery Lane, London, W.C., Agent for the Applicant.