Improvements in Apparatus for use in the Manufacture of Bread, Cakes, and the like.
Year: 1889

page_text: This Specification was, upon the 3rd day of April, 1891, Amended under
Sections 18 to 21 of the Patents, Designs, and Trade Marks Act, 1883.
Date of Application, 26th Sept., 1889
Complete Specification Left, 30th Nov., 1889-Accepted, 15th Mar., 1890
PROVISIONAL SPECIFICATION.
Improvements in Apparatus for use in the Manufacture of Bread,
Cakes, and the like.
1 JOHN ADAIR Commission Agent of the City of Waterford in the County of
Waterford do hereby declare the nature of this invention to be as follows:
As in my Patent No. 2750, 188$ In my claim 5th I state, "The raising &
lowering of the different parts, or of some other particular parts of a dough box-as
a means of making dough-which box may or may not revolve--but may rise or
fall alternately at each end or side." Now to carry this claim into effect-1 place
dough box of the same shape, as in this claim-in an upright position and in it I
place wires or rods-which are strained by scrows and nuts on each end of them-
these rods are run across box from side to side or in any way desired-I also use flat
steel hoop instead of rods-but the novelty is the using of strained rods, wires or hoop
as a means of mixing dough-further, if desirable arms might be run across box
from side to side and the novelty in this is having cross arms attached to the side of
a dough box, as a means of making dough.
Also in the Patent No. 2750, 1888-1 shew a tray for setting bread on-now for
the purpose of reversing such trays, I have a revolving table, ontside oven, which
runs on wheels from oven to oven-by this revolving table the tray can be reversed
& either end sent into oven first-this permits tray to be altered, so that shd. it bake
more in one end than the other, the reversing of tray will rectify this-also trays
çan be taken out of oven & sent into any place, by means of this revolving table-as
this table can revolve to meet any fixed rails & thus allow tray to be cast off-the
novelty here is the revolving table as a means of reversing trays for ovens, or as a
means of conducting trays to any fixed rails, and thus carrying them to any desired
place.
On
Also as a means of preventing heat (shd. the oven at any time be over-
heated) from burning anything tray, I use what I term a modifying slide, which
can run between the sole of oven & tray, and thus restrain the heat, this slide may
be made of asbestos paper fixed on wires, or may be asbestos paper alone, indeed any
material the novelty in this case is the modifying slide.
Also as a means of setting bread on tray quickly, I cover tray with a sheet of
dough, and then lay in it a frame of shape, which remain in it, when it goes into
oven and the dough rising fills such shapes-& consequently loaves are formed
accordingly the novelty in this is, the using of a frame of shapes, which are laid
down in a sheet of dough, and the making use of this method as a means of forming
loaves.
Also as a means of quickly forming loaves or cakes, out of any material which may
he prepared, say for instance, dough to form loaves- have first the dough placed
in a mass, spread out according to the desired width-in a dough-box made, say
eight to twelve inches in depth and say nine feet in length by four feet in width-
or it may be less or inore, according to the quantity of dough to be wrought upon―
over this dough-hox I place a tray of similar size, with a large number of cells in it,
which cells are to represent size of loaves in the centre of each cell is a hole, about
one inch in diameter-1 place this tray with the cells turned up, on the top of
the dough box, and press by means of screws or levers, this top tray down on

page_text: tray underneath-forcing the dough up thro' the hole into the cells, and as the
pressure forms a skin on the dough, this forcing thro' the hole & then the expansion
when it gets above the hole, makes a form with a good skin just like moulded
loaves also as all the holes are same size, the pressure being the same all over, the
dough runs fairly equal thro' every hole and nearly scales it. As the weight of one
loat, will represent all-I have a knife set at foot of holes, which cuts off the dough
when it has filled the cells sufficiently. Of course I perform in a similar manner with
cakes dough or mixture.
And further, as a means of moulding loaf, I place in a shape made of tin large
enough to hold the desired size-a piece of dough the exact weight of such loaf-&
I press this piece of dough in the following manner.
I press
it first in the centre
so as to mako a hole in the centre of dough, and also to cause the dough to rise all
around such hole, which of course will raise it all around the sides of shape. I then
withdraw this pressure & press the sides all round inwards, that is a press from side to
centre of cell, giving when I come to centre a downward pressure-thus as the
dough is an expansive material, I by this pressure from sides to centre cause the skin
on outside of dough to stretch, & then by pressing it down in centre, I close in loaf
& stretch skin more just as in the moulding of a loaf in the ordinary method by
hand.
Also I make this cell to revolve so that the presser may if working in a stationary
position, be able to get at every side of the circumference of dough in cell and thus
press all equally inwards, or if preferred, the presser may revolve & cell be stationary
-but my novelty is A presser which does not press dough all at once but which
presses in part only & presses several times before loaf is formed, and I term this a
partial presser and I call this a novelty also the presser revolving and having also
an inward motion to centre, and 1 call this a revolving inward-drawing presser―also
cell revolving is a novelty and for these I specially claim.
1
1000
COMPLETE SPECIFICATION (AMENDED).
Improvements in Apparatus for use in the Manufacture of Bread,
Cakes, and the like.
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, 1888, in my claim 5, I state the raising
& lowering of the different parts or of some particular parts of a dough-box-as a
means of making dough, which box may or may not revolve, but may rise or fall
alternately, at each end or side. Now, the machine which I am about to describe, has
no axle passing into it, therefore no oil or dirt can travel into dough-box, neither
can any water or flour-dust travel out into bearings causing friction & clamming-
but the machine is fastened on the metal face plate P, sce sheet I, of the accompany-
ing drawing, and this face plate revolving, revolves dough box also the workers-
(and by workers I mean arms rods or knives which work up the dough) are made to
revolve by the revolving of the box, consequently a great & special advantage is arrived
at there being no friction of any kind with dough; as every thing moves in the same
direction & at the same speed.
as in
Now to carry this elam invention into effect I place a dough Box of the same shape
my
Patent Specification No. 2750, 1888, fig. I. in an upright position, and in it I
place wires or rods or thin strained knives set on edge; by thin knives I mean, knives
about an inch deep & a quarter of an inch in thickness, which are strained by screws
& nuts at each end of them-these are run across box from side to side or in any way
desired but the novelty is, the using of strained rods, wires or thin strained knives
as a means of mixing dough, as hereafter described and claimed.

page_text: Further when desirable arms are run across box from side to side & the novelty in
this case is the having arms attached to the side of a dough Box, as a means of mixing
dough as hereafter described-but I wish it to be distinctly understood that the
strained rods or knives are perfectly sufficient to make the dough and any stronger
material, such as cross arms would have no advantage except this that they wd. be
more durable and rigid than the above mentioned rods or knives.
Also in the drawings accompanying the Specification of my Patent No. 2750, 1880 I
shew a tray for setting bread on.
Now for the purpose of reversing such trays, I have a revolving table outside oven
which runs on wheels from oven to oven and by this revolving table, tray can be
reversed & either end sent into oven first; the advantage of this being that as the
tray can be drawn out at any time during baking, the tray being on wheels, shd. it
be discovered that the baking is stronger at one end than the other, the tray can be
reversed, thus permitting the slack end to be placed where the strong end was
before, & as these revolving tables are movable from oven to oven, they facilitate
the removing of the tray to any desired place.
It may be an advantage in some cases to have this revolving table constructed
thus the tray itself might be made to revolve upon its own frame, that is, there
might be a pin in the centre of tray which would permit it to swivel upon the frame
with wheels which supports tray-this wd. permit the bread to he reversed in the
oven, tho it wd. be of no possible advantage in removing the trays when they come
out of oven.
Also as a means of preventing over-baking, shd. the oven at any time be over
heated, for the particular work therein to be performed I use what I term modifying
slides which can run between the sole of oven & tray, & thus restrain the heat-
these slides may be made of asbestos fixed on wires, or may be asbestos alone. the
novelty in this case is the modifying slides used after in the manner described & for
the purposes mentioned-these modifying slides will be in shape & construction
according to the ovens in which they are worked.
In the oven I have at present in use, where there is a tile bottom, 1 work the
modifying slides in squares of about 2 ft. & I can place them in any part of the oven
& put in as many as I please, but in my Patent oven, No. 12,234, 1888, where I run
the pipes underneath and have no tile bottom, I alter the manner of working & work
the slides after the manner of the Venetian blind.
I have the whole bottom of the oven over the pipes covered with asbestos slips
set on edge, this is done by having a small iron frame around them, with 2 pivots.
on each side, these pivots work on slots when the asbestos slips are on edge, the
heat ascends without any diminishing & when 1 turn them on the flat, the heat is
cut off. I have them so arranged, that I have the power to shut half a dozen only
at a time this is done by having this half dozen linked together, and a shutting &
opening chain will act upon the six at the one time, but thro' all this change of
arrangement, the novelty of the principle of a modifying slide for restraining heat
is in operation & tho' here I claim the construction of the Venetian blind principle
as a method of working the modifying slide, yet I claim distinctly & above all, the
making use of asbestos, either by itself, or woven upon wire or in any other way
that asbestos can be conveniently used, as a means of restraining heat when desirable
after the manner & nature of a modifying slide all as described hereafter claimed.
Also as a means of easily forming cakes or loaves out of dough, which may be
plain bread dough or cake dough-which means plain bread dough sweetened with
sugar, fruit & the like-I bave first the dough placed in a mass, spread out according
to the desired width in a box inade say 8 to 12 inches in depth & say 4 ft. in length
by 2 ft. in width-or it may be less or more according to the quantity of dough to
be wrought upon.
I mention this size only because my experiments were in a machine this size―
Over this box I place a tray of similar shape, which slides into the Box.
This tray has a number of cells in it which cells are to receive the tin shapes for
oaves-In the centre of each cell is a hole, from 1 to 2 inches in diameter.

page_text: I place this tray with the cells turned up on the top of the Box & into each cell I
place a in shape, the mouth of the shapes covering the holes-when I have all the
shapes down, I place a cover over the bottoms of them & screw this cover by thumb
screws, or other means, tight into frame of tray-the object of this is that when I
reverse tray, the tins will not fall out.
1 then press by means of screws, levers or weights, the tray down on box under-
neath, forcing the dough up thro' the holes into the shapes-this must be done
gradually, otherwise the skin of dough may break-& as the dough in passing thro'
the holes, becomes drawn by the sides of the holes, the dough pressing thro holes
goes of course more freely thro' the centre part of holes, & thus the dough forms
by the continued pressure into a round shape at top, like in form to a cake moulded &
goes up into the tin by degrees with a good skin all over it, the tin keeping the
dough in form.
When, all are fully pressed I raise up together Tray & Box; by means of chains,
looked into pivots, which pivots are at each end of the box, & when high enough
reverse it. then take out the bottom of box which is now on top & clear off what
dough may remain there-I then unfasten the lid of tray which is now under tins &
again connect the Tray & Box by the thumb screws at each end of Box. I draw
them up by aforesaid means-I then have all the tins standing with mouths upward
on lid of tray-1 then remove the tins and set them for oven; and when these aré
set, they rise & form into loaves or cakes according to the manner in which they
are set, if set close they rise as loaves, if set apart as cakes also as all the holes are
the same size & the pressure being the same over every hole the dough rises
consequently fairly equal thro' every hole & nearly bulks it, by which I mean they
will be all nearly tlio same size, so that the weight of one loal or cake will fairly
represent all tho' there may be parts of the box, where the dough not being spread
evenly in the box, the dough in rising may vary-but this question of scaling can
never he performed satisfactorily by taking a certain bulk to form a certain weight,
as, if the dough is close & stiff by close I mean well rolled with the roller & by stiff I
mean, a large quantity of flour used in the making of the dough, there will be a
different weight in the same bulk than if the bulk were formed of a porous dough--
that is a dough not rolled sufficiently- or a light dough, that is a dough with less
flour in it also as fermentation is constantly increasing size of bulk it is impossible
I
to fix a certain weight to a given bulk of dough.-Therefore tho' in my systemi may
on some occasions have a fair number of loaves nearly the required weight, yet I fix
to weigh all the tins when lified out; and as every tin is the same weight, & every
tin the same size, it will take a very short time, to a person well accustomed to it, to
arrange all his loaves accurately, as regards, size or weight. I also wish to state as
regards the holes & shapos, that they need not of necessity be round-as for instance
for long pan bread, I make the hole longer & the shape longer & for other work I
vary accordingly.
For small cakes no tins are required, neither are cells required nor will it be
necessary to reverse the box, or cover it, but the holes are in a flat plate, which
presses down upon the dough, causing the cakes to form on the top, where they
can be cut off & set for oven.
To make no error in reading this-when I say Tray-I mean that which has the
cells & holes and which contains the tin shapes-and by Box I mean, that in
which the dough is first placed.
SHEET I. Represents Dough Machine. Side View.
D. is the box in which dough is mixed.
S. are the sides of box in which cross rods are strained.
M. is mouth of box.
E. is door through which dough falls when mixed into Dough box underneath.
L. is lever which works door by means of the shaft B.
F. is fly wheel, which weighs about 5 cwt. and acts as balance to machine.-P. is
face plate to which dough box is bolted.

page_text: The large round circles X. are the shapes with bottom up. The small holes Z are
the holes thro' which the dough ascends when pressed.
R. are the pins that tighten on this cover C. into the tray which holds the tins and
thus when reversing prevents the tins from falling.
D shews timber divisions which run in this tray for holding tins & prevents them
getting displaced-also greatly strengthens tray for pressing.
Fig. II. K. shews tray, which contains the shapes X. & is shewn now ready for
pressing the shapes being bottom upwards, over the holes which press on dough.
N. is box containing the dough.
S. are cramp pins of box, which when unscrewed permits bottom to be taken off,
when tray is reversed to lift out surplus dough. Y. is table on which Box & tray rest.
T is a bottom box containing weights for pressing.-A. are cords which draw
down the tray K and thus press the dough in box N.
This box T also serves as a platform to stand on, when working at tray.
G. shews the manner in which box is reversed.-B. are tightening pins which
connect the tray K. with the box N. when reversing.
The cords A. are steel wire cords.
I wish it to be distinctly understood that this small machine as represented is only
for a small quantity of dough, & where I use a larger quantity it is absolutely
necessary to use levers or screws, as of course there must be a very considerable
increase of pressure.
The break shewn in tray K gives a view of tin with mouth down on pressing plate
with holes in it,
In order to cut the loaves which are in tray K in the tin shapes from the dough
which may remain in the Box N. I have knives set in the bottom of the Box N.
which are the same shape as holes in tray K. but about inch wider all round-so
that they will not cut into holes-but cut around the boles-these knives are about
inch deep.
Now when the two sides of the Box N. are brought nearly close together, these knives
cut all the dough round holes, & then when box N. is reversed the dough is dragged
down into the tins by the dough which is in the tins, & thus the loaves are nicely
finished off.
I also wish to state that instead of pressing the dough down by levers as described

page_text: I can have the levers pressing underneath in this case the bottom of the Box N.
must be free to press up into it.
The advantage of this method is, that there is a more gradual pressure of dough
thro' the holes.
I also wish to state that when the dough is put into the box N. in such a condition
from rolling & pressing that it will increase much in bulk by allowing it to stand
& ferment make use of this increase of bulk by fermentation as a means of pressing
dough thro holes. I do this by fastening the tray K rigidly into the box N. by means
of the screw B, having all arranged as if I were going to press.
Now the increase of bulk thro' fermentation will force the dough up thro' the holes
in like manner as if I pressed-save that I will not be able to take as much dough
out of the box as if I pressed.
I therefore can complete this process by pressing; but if I am only making small
proof cakes, I cut them off without any pressing-and then take off another lot
by pressing as the dough will then be nicely soft & proofed for pressing-this
rising thro' the holes by the pressure from fermentation gives a specially nice skin to
.dough.
Having now particularly described and ascertained the nature of this my said
Invention 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 proportions of the several paris hereinbefore described, it will be readily
seen that these may be considerably varied without departing from the Invention――
but what I claim is
1st. A Dough Machine after the manner described in this Invention or any
anere modification thereof, substantially as described and illustrated with reference to
Sheet 1. & Sheet II. in the accompanying drawing.
2nd. The using of rods, wires or thin strained knives after-the-manner substantially
as described in this Inventions in a Dough Machine for making bread doughs.
3rd. The novelty of having a Dough Box after the manner as described in this
Invention Specification without any axle coming into it.
4th. The novelty of having the workers (by workers I mean, armis rods or knives,
which work up the dough) made to revolve by the revolving of the Box, as set forth.
5th. The novelty of revolving Tables for reversing trays after the manner
as described in this Invention Specification which revolving Tables may be attached to
baking trays or may be distinct & separate from them, all as set forth.
6th. The novelty of modifying slides, as a means of restraining heat, as and for the
purposes mentioned in this Invention:
th. The novelty of using asbestos in the construction of Specification such
modifying slides being made of asbestos, this asbestos may be woven on wire, or
attached to iron frame, as described in this Invention, Specification. but no-mutter
how it may be constructed, what I claim distinctly is, the using of asbestos in such
modifying slides.
8th. 7th. The novelty of having The modifying slides set on pivots & working after
the manner of Venetian blinds, as described in this Invention Specification-and for
the purposes mentioned.
Dth 8th. The novelty of pressing of dough thro holes after the manner as
described in this Invention Specification as a means of moulding dough.
10th 9th. The novelty of pressing of dough thro' holes, after the manner as
described in this Invention Specification, as a means of bulking dough.
14th 10th. The novelty of making use of the fermentation of dough as a means of
pressing dough thro' holes after the manner & for the purposes described in this
Invention. Specification.
27
JOHN ADAIR..