GB321383A - Improvements in and relating to icing biscuits and the like - Google Patents

Abstract

321,383. Macfarlane, R. F., Prescott, W. E., and Baker Perkins, Ltd. Oct. 23, 1928. Divided on 313,017. Coating bakers' goods. - Relates to an icing machine for biscuits, the machine having a horizontal rotary stencil plate with apertures which are closed by biscuits during the application of the icing thereto, a strickler, for wiping over the apertures, and means for deflecting or directing the icing towards and over the apertures, being provided. In the machine shown, the biscuits are withdrawn from hoppers 47, 48 and positioned on an endless train of platforms 32 as described in Specifications 313,017 and 313,032. The platforms 32, after receiving biscuits from the hopper 47, are lowered to pass beneath the rotary stencil pan 17, raised to press the biscuits against the stencil openings 60 and lowered to retract the creamed biscuits from the stencil. When cover biscuits are to be applied, the platforms are again raised to receive biscuits from the hopper 48. The stencil pan 17 is angularly adjustable on the shaft 6 by a screw 65, and is supplied with cream from a hopper 78 detachably mounted on the machine. A central shaft 18, Fig. 8, has guiding or steadying arms 92 contacting lightly with the sides of the hopper and secured by a wing nut 91. A tubular member 93 depends from the arms, surrounds a stand pipe 89, and carries two stirring and delivery arms 94 which have curved scraping ends, or scrapers 95 may be attached thereto, the scraping portions being scoop-shaped and overhung to direct the cream downwardly through the opening 85 in the floor of the hopper. The opening 85 may be closed by a shutter 86 operated by a rod 87. The cream is heated by gas burners 96. The stencil pan 17 has a.n outer wall and an inner wall 61, Fig. 5, the securing cap 62, Fig. 2, being within the inner wall. In the annular space, a fixed curved member 67 scoops the cream from the sides and concentrates it into the central zone containing the apertures 60. The cream passes through an opening 67a and is pressed into the stencil openings by a strickler 71 which again directs the cream towards the sides to be again concentrated by the member 67. The underside of the disc portion 59 of the stencil pan carries resilient fingers one on each side of each opening 60, the fingers being pressed up against the pan by the biscuits. When the platforms 32 are lowered, the fingers strip the biscuits from the stencil. Spring-pressed, pivoted wipers 59b clear the underside of the stencil.