GB692917A - Improvements in continuous baking and the like machines - Google Patents

Abstract

692,917. Rotary mould table machines for making crumpets. GLEADALL, L. R., HARRIS, B. R. and MILICICH, J. Jan. 17, 1952 [Feb. 19, 1951], No. 1387/52. Class 87 (ii) [Also in Group VI] Crumpets 22 are continuously baked in frame moulds 23 resting on a series of radial hot plates 18 between the spokes 10<SP>3</SP> of a horizontal rotated carrier 10 the moulds 23 being supplied with a measured quantity of dough material and after cooking on the hot plates during carrier rotation, the moulds are raised in turn from their crumpets, and the hot plates are rocked along their radial trunnions 19,'20 to discharge the crumpets downwards. Fig. 6 is a straight line development of the apparatus. By the time the crumpet is cooked, each mould holder 25, Fig. 8, is pivoted up about 45 degrees by a fixed cam plate 34 engaging a crank arm 28 on a spindle 27 forming a hinge for the mould holder 25. Each hot plate 18 is then rotated through 180 degrees by a pinion 36 travelling into engagement with fixed toothed racks 37. The crumpet is then stripped from the inverted hot plates 18 by contacting fixed stripper knives 39 pivoted on a guide plate 38. A second toothed rack 37 rotates each hot plate 18 through a further 180 degrees to restore it to dough receiving position. The moulds 23 then pivot back on to their hot plates by their weight. The strippers 39 are so weighted as to keep their edge in contact with the hot plate. The edge of the stripper 39 is protected by a horn 41 projecting beyond its edge. If both sides of the hot plate are made flat, only one rotation through 180 degrees is necessary to bring the other flat side into cooking position. The moulds 23 are loosely secured to the holder 25 by pins fitting in clearance holes 23 in the mould holder 25. When the hot plates are heated by electricity the supply from bus bars 47, 48 Fig. 8 is interrupted during turn over of the hot plates when flexible contact strips 45 also turn over. When heated by gas jets the hot plates are made to abut substantially to resist flow of the hot gases between them, and a casing may be arranged over the cooking arc of the machine. Radiant heat may be supplied to the top of the crumpets by another superposed hot plate. Dough of the consistency of a paste in a central air pressurized hopper (50 not shown) is supplied to a pair of diametrically opposed radial tubes 52, and from them through valves to an empty set of moulds. A projection on the mould set trips an arm to rotate an inner tube 53 Fig. 6 to register slots 54 with slots 55 whereby dough paste is discharged into the moulds.