GB726440A - Improved means for de-panning loaves of bread and the like - Google Patents

Abstract

726,440. Moulding bread, pies, &c. LISTON, S. Feb. 16, 1953, No. 4335/53. Class 87 (2) [Also in Group VI] An automatic baking machine makes loaves with a special enriching and/or preserving crust, e.g. of protein nature or the dough for such crust may be used to make pies. The pies after filling are supplied with a top cover, or such top cover may also be applied to loaves before baking. The loaf crust may be partly baked and then filled with ordinary loaf dough or pie filling. This pre-baking is done as the pan conveyer passes through a heated tunnel (not shown). The crust dough may have a paper backing or the paper backing only, without dough and preferably crinkly to allow stretch may be supplied to line the pans, which later facilitates depanning. The loaves, &c., may be carried first through a proving chamber not shown, and through other stages, such as top slashing and/or sprinkling with granular material. Paper from a roll 23a with or without protein plastic from a roll 51 Fig. 1 receives a layer of special dough 26a between rollers 26 and then passes over the tops of rubber moulds 27 forming an endless conveyer. Dies 29a at the lower run of another endless conveyer 30 press and shape the dough lining into the rubber moulds 27. At the end of this run the dies 29 having spikes 29a, carry the dough out of the rubber moulds 27 and transfer it to the baking pans 3 at the underside run of the baking pan conveyer. The conveyers are moved step-by-step to allow a rest period for the transfer of the dough strip. Reciprocated pushers 27a pressing up the bottoms of the rubber moulds assist the transfer of the dough on to the dies 29 and other pushers 27B assist to transfer and leave the dough strip in the baking pans 3. A dough lump or a pie filling is dropped from a dough divider 36, &c., into the mould of crust dough in the upper run of baking pans 3. The moulds then pass through the oven o and discharge the baked loaves or pies on a cross conveyer 4. Runways with antifriction rollers 49, Fig. 6 prevent sagging of the conveyer pans during baking. The over o may be provided with a plate 1a Fig. 1 which may be. lowered on the pans to cover them during baking and prevent burning. Baking pans. The pans 3 Fig. 4, have loose bottoms 5 which are automatically raised by a trip bar 10 to push the loaves out of the moulds. In action the bar 10 trips arm 8 thus raising a plunger 6 to which is attached the lifting arm 8. A counterweight 9 and spring 11 restores the parts. This mechanism is partly described in Specification 708,550, [Group VI]. Other and shallow pans 3A Fig. 9, with or without movable discharge bottoms, are used for making rolls where the sides generally do not contact the pan closely, or for making pies. To prevent such pies from turning over during discharge to a cross conveyer after baking, a top guide 22 Fig. 8 is provided and the cross conveyer 20 has a retaining flange 21 lined with soft rubber 21A. In supplying dough from a divider a conveyer 32 passes dough lumps, &c., to a reciprocated conveyer 35 which drops them, generally two at a time through short shoots 36 into the pans. These shoots have cutting edges 36a cooperating with the pan edges to sever the dough and paper strip still spanning the space between adjacent pans. To supply shorter or subdivided pans, a single dough supplier with stationary cutters carried by the dough rolling board 33 severs the dough balls into shorter pieces as required. Filling and covering pies. Fillings of meat &c. are dropped from a series of hoppers 38 Fig. 6 by star valves 39 or piston filling with electrical control or tipping means may be used. For lids, a paper strip 40 receives paste or dough from a hopper 53 and is guided by rollers 43 over the top of the pans 3. 44 is press down roller. Reciprocated cutters 45 sever the strip into lids for each pie. The lids may be pricked by a roller 46. The covering may include a layer of protein plastic 52 so that the cutters 45 bring the edges of the lid and lining of plastic together and the edges may be pressed to form a complete plastic casing for the loaf or pie.