Improvements in Machinery for use in the Manufacture of Bread.
Year: 1890

page_text: Date of Application, 17th July, 1890
Complete Specification Left, 17th Apr., 1891-Accepted, 17th July, 1891
PROVISIONAL SPECIFICATION.
Improvements in Machinery for use in the Manufacture of Bread.
JOHN ADAIR, Commission Agent, Waterford, Ireland, do hereby declare the
nature of this invention to be as follows:-
In my Patent No. 15, 143, 1889, I describe a moulding machine. As an improve-
ment in the working of same in preparing the dough for moulding, I have a pair of
rollers, either iron or hardwood-say 9 in. in diameter and 4 ft. in length which are
not set to work over each other but work on same level, face to face. Over these I
place a hopper, sufficient to take the full dough if necessary-however the size of
hopper or diameter or length of rollers is not important.
I throw the dough into hopper from dough box and pass it between rollers.
Now as this hopper is tightly fitted on to rollers, no dough will escape between
hopper and rollers, but all must pass thro' rollers, but as dough is a sticky mass, it
will be that these rollers will get clodded with dough-to prevent this I place on
each roller a box thus-1 bolt 2 plates of iron-say five inches in height and 4 ft.
in length together, putting between them 2 blocks of timber-over these I place a
lid, which lid is screwed down into the blocks, inside this lid and attached to it is a
second lid which has springs between it and the first lid, so that it is pressed
forward, say two inches, by these springs at good pressure-I place one of such
boxes on each roller outside the hopper-and the roller therefore forms bottom of
box I fill this box with rice-flour and thus by the pressure of the inside lid against
the rice-flour, the rice-flour is constantly pressed on roller, thus skilfully dusting it,
as the wet sticky part of roller, will take more dust than the dry part-this box is
held to its place on rollers, by screws which are in frame-such screws setting the
box on rollers to the exact nicety.
On the outside of box I place a thin plate-I set this plate under a few springs
spiral or plain springs-which constantly pressing on plate keep edge of plate
close to roller-therefore any dough sticking to roller will be cast off by this
plate and roller will enter clean under box to be dusted with rice. Further,
as some stiff doughs may require more pressing than light doughs, I place one
set of rollers under another, thus the top roller may be one inch apart and the
dough falling into roller underneath, will save much time in lifting to re-roll it.
This bottom roller may be inch or less apart, but must work at greater speed, so
as to pull the dough from the top rollers.
Of course this set of rollers, as well as the one above, will have the dust box on
it as in all rollers for rolling dough, I claim this special dust box as a novelty.
I further claim the novelty of having one set of rollers working above another.
I place the dough thus pressed into the box as described in Patent No. 15, 143, 1889,
this box may stand say 12 ft. in length, 4 ft. in width and 6 inches deep.
--
Before putting the dough into this box, I divide box, say into 12 parts or less,
by iron or timber slips, which are laid into box, by means of a frame, which is
lowered into box. Now as by these slips my box will be divided into 12 spaces
each of 4 ft. in length and about 11 in. wide, I divide 12 into the dough I have
ready thus supposing dough weighs 396 lbs., then I put 33 lbs. into each division,
this will ensure me an exact spread of dough over the bottom of my box as I
spread the dough in the divisions fairly even--this can be done by the hand or
with a roller. When box is thus filled, I draw up frame and lower down on dough
in box what term a pressing-board-this is a plain flat frame with small holes in
it to let off air. These holes are about 2 to 4 inches apart, and are small at the
side that presses in dough, but are wide on the other side, so that it may be easily
cleaned. This plate has a sufficient number of feet in it, to allow it to rest on

page_text: bottom of box; these feet are slightly tapered and are made of say in. round
iron. As the depth of dough in box is only about 2 inches, the feet are made to
suit the depth, also in the bottom of box, where feet touch, iron plates are fixed, so
as to prevent wear. When the feet of plate, which are all even lengths, have rested
on bottom of box, 1 fasten down plate, which is done by lowering the cross arms,
hereafter to be described and screwing them down on plate-this plate will press
the dough evenly all over-as the dough by reason of fermentation will expand,
and plate, being held down and pressed down will thus press dough.
I then remove plate and place on the tray with holes in it, see Patent
No. 15,143, 1889.
This tray has running on top of it, ribs which strengthen it, and also which form
divisions for tins to rest in-into these divisions I place long tin boxes, say 6 ft. in
length, with holes in the bottom of them, exactly corresponding with holes in the
tray over these holes I place the tins to hold the dough in shape, as it rises by
pressure through holes.
To explain further my tray has all its divisions fitted with long tin boxes-
save that there is a short box, just sufficient to hold one tin shape, at each end of
division-this box has across the hole which is at bottom of it, a thin wire-all the
boxes are fitted with tins-mouth-downwards to catch dough as it ascends through
holes. Now reverse tins thus. I take up small box, which is a round box, by
turning it a few rounds until wire cuts the dough which is attached to bottom of
hole, from the dough above hole. Then these round boxes are taken up, leaving a
space of about, say 6 inches at the end of cach division.
I then draw long boxes, which contain the tins forward this 6 inches and by
this means cut the dough, from end of each shape, as the holes of long tin boxes,
passing over the holes beneath, cut the connecting pieces of dough.
Boxes are then lifted out, and loaves carried to setting tray.
I may here remark that for pan bread or rolls, or anything which can be baked
in tins, I can use this long tin box as a baking tin, carrying it right forward and
putting it on the tray to bake in oven. The small holes underneath it, will not let
the dough fall out, if it is put into oven quickly.
These holes in the bottom will vary according to the shape of bread required-
so that for pan bread or rolls, the holes will be long and narrow.
The pressing of tray with holes in it into box with dough in it, is done by screws;
which are around the box, and are fixed into it-all the screws being worked by
worms, which worms are worked from a shaft, also attached to box. Clasp arms
go across box, which are fastened at one side by pins, so that they can rise or fall,
catching under them tray and then are pinned on opposite side of box-and as the
worms revolve the wheels which are on screws, these wheels working as nuts,
draw up or down the cross arms and thus tray pressed in box.
These cross arms will also lift tray out of box for cleaning, as the cross arms can
be pinned to tray with removable pins-the small quantity of dough which will
remain in bottom of box after pressing can be used for fancy purposes if desirable;
if not can be made into pans.
I ought to have mentioned that I grease the dough on top before pressing and
thus there is no necessity to again grease loaves on tray-as the pressing takes the
top of dough which is greased as a portion of skin.
Also I grease & rice tins for receiving dough. They need not be greased very
often as the rice keeps the grease some time on tins.
Also as a further means of rolling dough, I use a revolving table with rollers at
the circumference working after the manner of a butter working revolving table.
I shape and flute these rollers to cut and shape bread-also such rollers have the
power of ascending or descending so that the pressure may be light or heavy,
according to the will of the operator.
As owing to the construction of some bakehouses they are specially cold in
winter, I apply steam passing through pipes or other like manner under box which
receives dough for pressing also steam into rollers which press; dough or under

page_text: tables of any construction on which dough may rest-table might be hollow
that is a thin plate might cover table with encasement for steam to run in
underneath.
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JOHN ADAIR.
COMPLETE SPECIFICATION.
Improvements in Machinery for use in the Manufacture of Bread.
JOHN ADAIR, Commission Agent, 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. 15,143, 1889, I describe a moulding
machine.
As an improvement in the working of same in preparing the dough for oven-I
have rollers either iron or hard wood-say 9 inches in diameter and 2 feet in length,
which work in sets face to face-over these I place a hopper sufficient to take the
full dough if necessary-or less.
When the dough is sufficiently fermented I deliver it into the hopper and from
this hopper pass it between rollers to remove the gas and even it-the size of
hopper, or diameter or length of rollers is not important-but as dough is a sticky
mass, these rollers will get clogged-to prevent this I place on each roller a box,
which I term a rice-box.
Underneath these rollers I place a box, which I call the roller-box. This box
receives the dough from the rollers and discharges it evenly into a pressing box.
The dough being now in the pressing box lower down on it what I term a
pressing frame, which is pressed on the dough by an arrangement of worms and
screws.
When dough is pressed I remove pressing frame and place on the dough a
pressing tray after the manner described in my Patent No. 15,143, 1889, but with
the improvements illustrated and explained by reference to the accompanying
drawings. Similar letters of reference refer to like parts in the various figures.
SHEET No. 1.
Fig. 1. represents the rollers which press dough-B. are the rice boxes on rollers.
H. is the hopper which holds the dough for pressing. S. are steel plates which
move in slots, so as to adjust hopper on rollers-R. is a rod which passes from each
side of the frame upon which the rollers rest. This rod passes through the bearings
of rollers and closes in the rollers or moves them out, by means of the adjusting
nuts N. N.
As the rice-box B must be kept in close contact with the rollers and also must
be kept in correct position, this is performed by the grasps G. G. which are
fastened to the rice box B. and through these grasps the rod R passes-the nut P.
tightening the spring X. forces the box B on roller.
As it is also necessary to press the rice which is in the box B against the rollers
the pressing arm W. is pressed forward by means of the nut U acting on the
spring L.
It is hardly necessary to say that the rod R and the grasps and other connections
must be properly fitted.
Fig. 11. is a further representation in plan of the rice-box and roller.
It will be noticed that the pressing arm W. is attached to two rods M. M. which
rods pass through the side of rice box B. and are then attached to a pressing
board C. I have a lid on the rice box B. as represented in this figure for cleaning,
filling and so forth.
Fig. III. is a bottom view of the rice-box B. K. is a thin steel plate which is

page_text: attached to the bottom of the rice box B. by means of two screws E. E. which pass
through two slots in the plate K. and are screwed into the rice box B.
As it is necessary that this knife plate K. should not slip, the adjusting rods Y. Y.
are attached to the plate K. All the rollers have arrangements according to that
described though not shewn in drawing.
The bottom rollers work at a quicker speed than the top ones and thus drag the
dough down. The rollers are worked by the pulleys V. V.
It will be readily seen that these rollers are not only scraped by the knife K. but
also dusted by the rice being pressed on them.
The advantage of having double rollers is that it does away with the necessity of
lifting the dough again for rerolling-these rollers may be 9 inches in diameter and
2 ft. in length.
.
The rice boxes are a great advantage on rollers as they not only scrape them
and keep them clean, but also dust them and keep them dry-thereby preventing
sticking.
Fig. IV. shews in end elevation the roller box which receives the dough from the
rollers this box is elevated when required by windlass arrangements-chains being
put into the hooks C. C. and when high enough to discharge its contents into the
pressing box, the arm A. is moved out of the catch J. and thus loosens the claw T.
from underneath bottom of box, and permitting it to open and discharge. Of course
there are several claws.
This box when elevated leaves the wheels behind it which otherwise would
prevent the door from opening and also might carry up dust and dirt which might
fall into pressing box. One pair of wheels in the centre is quite sufficient for box,
Box is provided
as it can be readily moved into any desired place by this method.
with steadying feet and handles.
I leave the dough some little time in the roller-box to recover itself after the
rolling and to spread a little and even in the box-so that when I open the discharge
door, it may pass out uniformly into the pressing box.
The size of this box will be in proportion to the quantity of dough requiring
pressing. A convenient size may be, about 6 feet long by 2 ft. wide and 2 ft. deep-
outside measurement.

page_text: not required extra large I make it of strong plank, at least 3 inches thick, and I
lay between each plank plates of iron on edge, say half an inch in thickness.
I put cross bolts through such and thus frame is made very durable. But when
frame is extra large I make it of iron, fastened with timber.
In order to bring face of presser exactly on dough it is necessary to let off all
air underneath. I perform this by perforating plate making the holes small at side
next dough and larger at other side so that it can be easily cleaned. These air
holes are exceedingly important.
This pressing frame is pressed down gradually on dough, and as dough is a
yielding substance, especially fermented dough, by gradual pressure it will move
underneath pressing frame getting perfectly equalized. Also by this gradual
pressure a much better skin will remain on dough.
The plan of throwing rice flour or ordinary flour on dough to prevent it sticking
is most objectionable as it is utterly impossible.to put dust evenly over an uneven
surface which is not yet formed. Surely the dough must be in a heap in the box and
must therefore have a different surface from what it will have when pressed. The
only way to accomplish this would be by throwing in extra quantities of dust to
make up for all difficiency which would be not only wasting the flour but seriously
affecting the dough by making it uneven in its texture. To overcome such diffi-
culties butter and rice the face of the pressing frame, during this operation of
greasing and dusting the pressing frame I let it hang down by slackening the chains
on one side. The greasing and dusting of this pressing frame not only prevents the
dough from sticking to it but it also permits the dough to spread underneath it
without the skin breaking which is an important consideration in my operation.
Indeed without this plan of buttering and ricing pressing tray it would be impossible
to have a clean smooth undusted skin on dough which is so absolutely necessary in
order to have a nice bloom and formation on bread when baked.
After the dough has been pressed by the pressing frame as described I then lard
or butter the surface of the dough (such surface being now perfectly even) which
gives it a more yielding tendency and prevents the skin from breaking during the
next operation of pressing through the holes in the steel plate or pressing tray shewn

page_text: This hole has a small wire across it, therefore the revolving, cuts dough - and the
shape T is lifted out giving therefore room to draw the long tin box forward over
the steel bottom and dough is thereby cut.
As this long box must run even over the steel plate it should be made of strong
material.
Box is then lifted out by handles attached to it---the bottoms of tins being
upward as shewn at Fig. IV. it is therefore necessary in removing tins to reverse
the box as shewn at Figure 5. Loaves may now be emptied out of tins onto the
baking tray, set after the manner of ordinary loaves.
Now for pans or rolls, the hole is made oblong, as at a, and the tin pan shapes
have holes corresponding with these holes in steel plate though a shade larger.
The dough rises through the holes as before explained and is cut from the first
pan, by means of a cutting plate passing under the bottom of the pressing tray.
The cutting plate shewn by dotted lines Figure 6 Sheet 3 is formed of a plate
of steel sufficiently thin, to permit the bottom of the pressing tray to close down
onto the dough, without noticable obstruction, and the plate is formed with
openings to correspond with the openings in the bottom of the pressing tray, so that
when the openings in the plate and tray coincide, the dough can pass thereby.
The cutting off is performed by drawing out the plate into position as shewn
at Figure 6 Sheet 3, but as, when this operation is necessary, the pressing tray will
be in its lowest position in the pressing box, I provide a door in the latter as shewn
at D Figure 1 Sheet 2 which may be opened and the cutting plate f drawn out or
operated.
The dough which has been forced into the first of the tins having thus been
divided from the bulk of the dough in the pressing tray, the said first tin is then
removed, and the others are drawn forward sharply and thus cut the remaining
dough. The cutting of the "rolls" (as shewn at B) is effected in a similar manner.
Figure 1 shews pans after having been lifted out of the tray. Figure 2 shews
"rolls"
and the iron divisions d to keep them in shape. When it is desired to
bake the rolls without removing them from the tin d No. 2 is used as the heat can
then ascend between each roll when in a tin constructed as shewn.
Fig. III. shews partial side view of pressing frame with the grasp B. for chains
to fasten in.
Having now particularly described and ascertained the nature of my said inven-
tion 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 relative pro-
portions of the several parts hereinbefore described, it will be readily seen that
these may be considerably varied without departing from the invention-but what
I claim is :-
1st. The arrangement and construction of double rollers-rolling box-and
pressing apparatus, after the manner described and illustrated with reference to the
accompanying drawings-as a means of clearing and evenly spreading dough over a
fixed surface.
2nd. The improved method of removing loaves, pans, rolls or such like from a
pressing tray performed after the manner described and illustrated Sheet No. 3.
Figs. 6. 5. 4. 2. 1.
3rd. The pressing of flour on rollers by means of a rice box constructed substan-
tially as described and illustrated, see Sheet No. 1. Figs. 1. 2 and 3 together
with the knife plate for cleaning dough from rollers substantially as described.
4th. A buttered and dusted pressing plate with air-escape holes for the purposes
and substantially after the manner described.
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