Improvements in and relating to the Manufacture of Yeast.
Year: 1897

page_text: Date of Application, 3rd Aug., 1897-Accepted, 18th Sept.,
1897
[Communicated from abroad by LOUIS SIEGFRIED LANGVILLE, of 138 West 72nd
Street Merchant and HENRY TAUSZKY of 1533 Madison Avenue, Manufacturer,
both in the City County and State of New York, United States of America.]
Improvements in and relating to the Manufacture of Yeast.
I, HENRY HARRIS LAKE, of the Firm of Haseltine, Lake & Co., Patent Agents,
45 Southampton Buildings, in the County of Middlesex, 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: —
By means of this apparatus yeast can be quickly and effectively separated and
assorted and the yield of yeast is also increased over that obtained by apparatuses
heretofore used, and the invention resides in the novel features of construction set
forth in the following specification and claim and illustrated in the annexed
drawing in which—
Figure 1 is, a plan view of an apparatus for separating and assorting yeast.
Figure 2 is a section along & Fig. 1.
A trough 1 has its sides shown at 2 and 3 and its ends at 4 and 5. The end wall 5
has a depression or overflow part 6 for a purpose to be presently explained. The
side also forms a partition or side for the trough 1' having its other side at 31
and its ends at 41 and 5'. The partition 31 also forms a side for trough 1" having
its other side at 3" and its ends at 411 and 5".
The bottoms of the troughs are double as seen in Fig. 2, comprising a main
bottom 7 and a false bottom 8. Between the bottoms 7 and 8 are partitions 9
alternated or so arranged that water or cooling medium circulated between the
bottoms will take a zigzag course. The false bottom 8 when made of such sub-
stance as galvanized iron, copper or tin will promptly respond to the effect of the
circulating cooling medium. Lateral orenings as 10 suitably arranged, allow the
space between the bottoms to be readily cleaned or freed of impurities that may
have lodged therein or against partitions 9.
A passage or cut as 11 in partitions 3 and 31 respectively lead from trough 1 to
trough 11 and from .ne latter to trough 1". These openings 11 can be closed when
desired by suitable valves, slides or doors such as 12 adapted to slide or move along
guides or ways 13 to opening and closing position.
The trough 1 has a partition 14 which terminates somewhat below the top of
the trough or of the walls 2 and 3.
Supposing no assortment of yeast is required the door 12 in partition 3 is closed.
The fermented wort or beer is then allowed to flow with sufficient slowness into
the space between end 4 and partition 14, and thence flowing over partition 14
finds its way in trough 1 along the cooled bottom 8, being suitably cooled in such
flow toward trough end 5. The yeast settling along such bottom can at the
proper time be drawn off or removed through outlet 15 normally closed as by
plug 16 while the wort or liquid flows through the cut or overflow 6 in end 5 to

page_text: be caught in the receiver or compartment 17 at such overflow and led off through
outflow 18 to any suitable tub or receptacle.
By cooling the liquid in its flow over bottom 8 it has been found that the yield
and settling of the yeast are increased and accelerated.
If two different grades or kinds of yeast are required the door 12 in partition 3
is opened, the door 12 in partition 31 being left closed. The stronger grade of
yeast will then settle along the bottom of trough 1 while the liquid passing through
the passage 11 in the opened partitions 3 and along the bottom of trough 1' will
deposit the weaker grade of yeast along said last named bottom. The liquid or
beer overflowing from trough 11 through the overflow G¹ in end 5' can be led off
through outlet 181.
If the passage 11 in partition 31 is also opened the liquid flowing through the
troughs 1, 1 and 1" will deposit the strongest grade of yeast in trough 1, the
next strongest in trough 11 and the weakest grade in trough 111. The yeast in
troughs 1 and 111 can be drawn off through outlets 151 and 15" Liquid from
trough 1 can be allowed to pass through overflow 6" to outet 18" or can be drawn
off through opening 15" if seen fit.
The cooling medium is circulated along partitions 9 or through the channel
between the bottoms 7 and 8 in suitable well known manner as for example
through inlet 19 and passing off at outlet 20. The bottoms 8 when slightly
inclined will insure the liquid flowing off. By having an interposed partition
as 3 common to troughs 1 and 1' the construction is made simple and cheap.
The yeast obtained from the apparatus can be compressed or used in any suitable
way.
Having now particularly described and ascertained the nature of my said inven-
tion, and in what manner the same is to be performed, as communicated to me
by my foreign correspondents, I declare that what I claim is :-
:―
1. An apparatus for separating and assorting yeast, comprising a series of
troughs, and valves or slides for separating the troughs, said troughs having a
channel for circulating a cooling medium in contact with the bottom of the
troughs, and having outlet or discharge openings, overflows at said outlets, and a
receiver at said overflow an.. provided with an outflow, substantially as described.
2. An apparatus for separating and assorting yeast, comprising a series of
troughs provided with double bottoms and alternating partitions in the space between
the bottoms to enable a cooling medium to be circulated through such space, said
troughs having interposed common valved partitions and overflows, and being
provided with outlets and receivers at said overflows, substantially as described.
Dated this 3rd day of August 1897.
HASELTINE, LAKE & Co.,
45 Southampton Buildings, London, W.C., Agents for the Applicant.