Improvements in Butter Churns.
Year: 1894

page_text: Date of Application, 28th Feb., 1894
'Complete Specification Left, 28th Nov., 1894-Accepted, 27th Apr., 1895
PROVISIONAL SPECIFICATION.
Improvements in Butter Churns.
I, WALTER FOWLER, of 7 Arvon Road, Highbury, London N. Engineer, do
hereby declare the nature of this invention to be as follows:-
This invention has reference to the manner in which I construct and arrange
churns for the manufacture of butter. The object of my invention is to construct
a simple churn capable of being rotated by hand or by mechanical means, having
few parts and being so arranged as to enable the butter to be more quickly
produced and more efficiently washed than in churns of the type at present in
ordinary and general use.
In carrying my invention into effect I arrange a hollow cone or conical drum, on
a vertical central spindle within a vessel or container, having vertical, tapering, or
curved sides into which the cream or milk is introduced, the sides of such vessel or
container being higher than the top of the cone.
The interior of my hollow cone I make with a free passage from the bottom
smaller diameter to the enlarged flanged upper end, and mount the same on the
central spindle so that the smaller end of the cone reaches nearly to the bottom of
the vessel containing the cream or milk while the larger flanged upper end reaches
above the liquid to be churned.
I carry the axis or central spindle upon a footstep or other ordinary bottom
bearing, and provide a sliding sleeve clutch or similar device at the top in order
that the spindle may be readily disconnected from the driving mechanism when
required.
cause this central hollow cone to be rotated rapidly by means of hand power
or by pulleys transmitting power from an engine or other motive power machine
through ordinary bevil and other gearing or by belting or other suitable mechanical
nieans.
I may arrange baffle plates or screens within the containing vessel to prevent
too great a disturbance of the cream or milk outside the cone and to guide it
towards the lower or smaller end of the same; so that when the cone is rapidly
revolved the cream or milk inside of it will be drawn upwards by reason of its
tapering outwards towards the top and thrown off the flange by centrifugal force
against the sides of the containing vessel, such concussion gradually breaking the
globules of butter fat until butter is formed. After coming into contact with the
sides the cream or milk drops into the vessel again so that the cone is constantly
being fed, by the liquid endeavouring to find its level inside, and as soon as butter
begins to form it will float on the surface of the liquid outside the coue by reason
of its lower specific gravity, so that it cannot be overchurned.
When the butter milk has been drawn off and water added the butter grains will
float as before, and thus they may be most effectually washed.
I may substitute tubes placed at an angle for the central cone, or I may employ
a cone having a number of holes formed at an angle converging towards the
lower end.
I may make my framework or stand for carrying the gearing and churning
vessel to suit one or more churns or to carry only one vessel as it may be
Besired

page_text: I modify the form of my central cone and the vessel for containing it together
with the means of setting the spindle in motion to suit any particular requirement,
without departing from the essential features of my invention.
Dated this 26th day of February 1894.
MARKS & CLERK,
18, Southampton Buildings, London, W.C., and
13, Temple Street, Birmingham, Agents for the Applicant-
Improvements in Butter Churns.
I, WALTER FOWLER of 7 Arvon Road, Highbury, London, N. Engineer, 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 has reference to the manner in which I construct and arrange
churns for the manufacture of butter; the object being to construct a simple churn
capable of rotation by hand or by mechanical means, having few parts and being
so arranged as to enable the butter to be more rapidly produced and more
efficiently washed than is possible in the churns of the type at present in ordinary
and general use.
In the accompanying sheets of explanatory drawings,
Fig. 1 is a vertical section of my improved butter churn when arranged in one
manner, and Fig. 2 is a sectional plan of the same.
Fig. 3 is a sectional elevation of a modified arrangement of my improved churn,
and Fig. 4 is a sectional plan of the same.
Fig. 5 is a detailed elevation of the modification of my churn cone and Fig. 6 is
a semi-plan of the same..
Fig. 7 is an alternative method shown in elevation, a form which I sometimes
adopt in constructing my churning cone and Fig. 8 is a semi-plan of the same.
Fig. 9 is an elevation of a skeleton form of cone which I sometimes employ, and
Fig. 10 is a plan of the same, while Figs. 11 and 12 are elevation and semi-plan
respectively of a modification of my skeleton cone arrangement.
Referring to Figs. 1 and 2, I mount a hollow cone A on a central spindle a, the
cone having a boss A¹ connected to the exterior barrel by ribs or arms a', a², a³;
and I mount this hollow cone and its spindle within a vessel or container having
vertical tapering or curved sides and ribs or baffle plates B, to prevent the cream
being carried round outside; these arms being made tapered radially as shown in
plan Fig. 2. I make the depth of the vessel C to be greater than the height of
the cone A, and I sometimes place a cover D over the top of the vessel, allowing
the spindle a to pass through the same.
The interior of my hollow cone A I make with a free passage from the bottom
smaller diameter to the enlarged flanged upper end, the smaller end of the cone
reaching nearly to the bottom of the vessel containing the cream or milk, while the
larger flanged upper end stands above the height of the liquid top level shown by
a dotted line a. y. When the cone is rapidly rotated the internal contents will be
carried round by the arms a¹, a², a³, and it will also be raised upwards by reason of
its tapering outwards, and the cream will be delivered or thrown off with force
from the upper flange against the sides of the churn vessel C; the cream.thus
thrown off will fall downwards again outside the cone and will be drawn again to
the interior at the bottom, the ribs B B preventing the cream being given a circular
motion while in the vessel. I make small openings b behind the ribs B.in order to
prevent accumulation, or dead spots at the corners.
ti

page_text: I carry my central axis a upon a footstep or pin E, or I arrange any other
ordinary bearing for receiving it; while upon the upper end of the spindle, I
provide a clutch or similar device in order that the spindle may be readily dis-
connected from the driving mechanism when so required. I mount any form of
handle or other driving device upon the top of the spindle a. When it is desired
to rotate the cone A rapidly by hand and when employing gearing or mechanical
means for giving motion to the spindle, I arrange ordinary pulleys or gearing in
any well known manner upon the spindle.
When constructing a churn as shown in Figs. 3 and 4, I make the cone A³ in
the form of a scroll or propeller, the arms F, F1, F' being in the form of conical
scroll blades terminating at the upper end with a plate F', having corresponding
inclined recesses through which the liquid, drawn up by the arms, is thrown off
against.the side of the vessel C.
With this arrangement of churn I am enabled to produce butter in two different
ways, first, by concussion in the manner hereinbefore described, by drawing the
liquid up within the cone and throwing it against the sides by centrifugal force
from the flange F, and also by revolving the cone or blades in an opposite
direction. I carry down air within the hollows of the blades and delivering this
air into the cream at the bottom, I am enabled to produce butter rapidly. I make
this scroll cone right or left handed; when used in the one direction it produces
butter by drawing up the cream from the bottom of the vessel and throwing it off
at the upper end of cone against the sides of the vessel, and when turned in the
reverse direction it produces butter by carrying air down into the body of the creain
to the base of the vessel.
The combination cone shown in Figures 5 and 6 has the two elements of a spiral
outside and a conical scroll inside the cone barrel, this permits of both scroll and
troughs being employed together for drawing cream up from the bottom and
delivering it by centrifugal force against the sides of the vessel to form butter by
impact; or for both acting to form cream at the bottom of the vessel by being
turned in the opposite direction and made to carry air down through the cone and
through the troughs into the cream at the base of the vessel. When however the
direction of the inclination of the scroll as a spiral is opposite to that of the outer
spiral upon the troughs, then a composite action is produced in which one conveyor
delivers air down to the bottom of the cream while the other carries cream up to
the top thus forming butter both by impact and by aëration with the one com-
bination cone, when the barrel is revolving in either direction. The upper flange
of the barrel provide with openings into which the troughs G deliver their
contents for throwing off from the flanged end, or through which they receive their
air supply when acting respectively to deliver cream centrifugally or when acting
to convey air to the bottom of the vessel.
In Figures 7 & 8 I illustrate a similar cone and combination exterior air trough
arrangement, the channels or air troughs G¹ being made parallel with the cone
instead of spiral; the action of the combination being as herein before described.
In Figures 9 and 10, I make my cone with a top flange K, and a bottom
flange L, or without a bottom flange if desired, while the cream conveyors or air
conveyors make as open troughs M. I sometimes put these troughs back to
back, thus making duplex conveyors.
In Figures 11 and 12, I show a modified form of my cone having tubes N with
flanges K and O for carrying them, the tubes being employed either to carry down
the air or to raise the cream.
I modify the method of forming my cone and my conveyors, sometimes making
the cone as a solid conical cylinder with holes or passages through it for air or
cream to pass through; or I may make the barrel cylindrical instead of conical
with the openings and troughs provided upon it in the manner before described
when employing a conical barrel. I vary the shape of the vessel and I attach
any ordinary drawing-off plugs or fittings to the same to suit any particular
requirement.

page_text: Having now particularly described and ascertained the nature of my said
invention, and in what manner the same is to be performed, I declare that
what I claim is ;-
1. The combination and arrangement of a butter churn having a central conical
conveyor mounted upon a spindle within a vessel provided with a number of arms
or baffle plates, substantially as and for the purposes hereinbefore described.
2. In a butter churn the arrangement of a hollow cone, having ribs or arms for
permitting the liquid to rise up within it and having a throwing-off flange at the
upper surface of the cone for delivering the cream by centrifugal force against the
sides of the containing vessel substantially as hereinbefore described and as
illustrated in the accompanying drawings.
3. In a butter churn the arrangement of baffle plates or ribs within the
containing vessel, the ribs being provided with openings behind them at the base of
the vessel, substantially as and for the purposes hereinbefore described.
4. In a butter churn the arrangement of a conveyor formed by a number of
tubes or troughs, mounted upon a central spindle and having an upper flange for
carrying the troughs and for giving access to the upper ends of the tubes,
substantially as and for the purposes hereinbefore described and as illustrated by
the accompanying drawings.
5. The construction and arrangement of butter churns substantially as and for
the purposes herein before described and as illustrated by the accompanying
drawings.
MARKS & CLERK,
18, Southampton Buildings, London, W.C., Agents for Applicant.