GB1268540A - An installation for and method of making multi-layer cakes - Google Patents

Abstract

1,268,540. Making layer cakes. VSESOJUZNY ZAOCHNY INSTITUT PISCHEVOI PROMYSHLENNOSTI. 27 June, 1969, No. 32564/69. Heading A2A. In an apparatus for making multi-layer cakes composed of a plurality (three, as shown) of cake blocks superposed with intervening layers of a pastry mass and having their sides also coated with pastry mass and later with crumbs, an intermittently driven conveyer 2 is provided which includes apertured plates 3 on which square cake blocks are carried singly and by which they are presented successively to: orienting device 6 which ensures that the sides of the blocks are parallel to those of the plates 3, a weighing device 7 associated with a syrup impregnating device to indicate when they have absorbed enough syrup, a device 8 for supplying pastry mass to the top faces of the blocks such that the pastry mass overhangs all four edges, a device 9 for elevating blocks to different heights where they are temporarily retained by ledges 28 and then released to superpose the desired number of blocks, a device 10 for rolling the overhanging portions of the pastry mass over the sides of the thus assembled cakes and finally a device 11 comprising hoppers 61 and vibrating shoots 62 for applying crumbs to the coated sides of the cakes. The device 8 for coating the top faces of the blocks consists of a single slit shaped nozzle 19 which is oscillated transversely of each block as the latter comes to rest beneath it, the slit being slightly longer than the length of the. block. A valve 22 controls the supply of pastry mass to the nozzle and is operated in timed relation with the transverse oscillation. The device 9 comprises an elevating device projecting up through the apertures in the plates 3 and driven by a suitably contoured cam. The device 10 comprises a pair of rollers 30 and a pair of rollers 30', the two pairs of rollers moving respectively in transverse and longitudinal directions so that all four sides of the cake are rolled to spread out the overhanging portions of the pastry mass. Either conical rollers 30, Fig. 3, which are hollow and supplied with hot water, so that the water continually runs from apertures 39 down the sides of the rollers to lubricate the pastry mass, or cylindrical rollers (Fig. 5, not shown) which are periodically dipped in hot water by periodically raising and lowering a hot water tank (42), are used, the rollers 30 and 30' being lifted off the cake at the ends of their respective transverse and longitudinal movements by respective cams (48, Fig. 6, not shown) against the action of springs (38), a further cam (50) being provided for turning the cake between the two rolling operations.