GB568487A - Improvements in bakers' ovens - Google Patents
Improvements in bakers' ovensInfo
- Publication number
- GB568487A GB568487A GB1875043A GB1875043A GB568487A GB 568487 A GB568487 A GB 568487A GB 1875043 A GB1875043 A GB 1875043A GB 1875043 A GB1875043 A GB 1875043A GB 568487 A GB568487 A GB 568487A
- Authority
- GB
- United Kingdom
- Prior art keywords
- oven
- steam
- conveyer
- bakers
- dough pieces
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B1/00—Bakers' ovens
- A21B1/42—Bakers' ovens characterised by the baking surfaces moving during the baking
- A21B1/46—Bakers' ovens characterised by the baking surfaces moving during the baking with surfaces suspended from an endless conveyor or a revolving wheel
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
Abstract
568,487. Bakers' ovens. MELVIN & GILLESPIE, Ltd., and HALL, W. A. Nov. 11, 1943, No. 18750. [Class 51 (ii)] In a bakers' oven in which dough pieces are conveyed through the baking chamber on a conveyer including a series of swing trays or carriers, the conveyer 6 supporting the trays 8 has a portion ascending from a charging point to a downwardly and rearwardly inclined upper flight on which the dough pieces are subjected to a period of steaming which may be varied by regulating the amount of steam admitted to the top of the oven chamber. The roof of the oven may slope as shown or it may be horizontal. A partition 10 extends across the oven below the upper and ascending portion of the conveyer to separate the steaming zone from the dry heat zone and steam is supplied to the steaming zone by main and auxiliary pipes 11, 12. By varying the amount of steam admitted to the oven the period during which the dough pieces are subjected to the steam atmosphere may be varied. Heating elements are provided at 9 and 13.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB1875043A GB568487A (en) | 1943-11-11 | 1943-11-11 | Improvements in bakers' ovens |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB1875043A GB568487A (en) | 1943-11-11 | 1943-11-11 | Improvements in bakers' ovens |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB568487A true GB568487A (en) | 1945-04-06 |
Family
ID=10117756
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB1875043A Expired GB568487A (en) | 1943-11-11 | 1943-11-11 | Improvements in bakers' ovens |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB568487A (en) |
-
1943
- 1943-11-11 GB GB1875043A patent/GB568487A/en not_active Expired
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