MXPA95004171A - Automatic breading machine with multiplesmembers of amas - Google Patents

Abstract

The present invention relates to a simple box bread automatic baking machine having a pulse mechanism, a baking chamber, a baking pan in the chamber, a kneading member in the baking mold and linking to the mechanism of pulse to mix bread dough, and an automatic controller to energize the pulse mechanism and regulate the temperature in the chamber, the improvement characterized in that: the baking mold has an interior of a simple box bread free of divisions and a plurality spaced from kneading members, thereby facilitating the automatic preparation of a single box bread having an inflated upper side extending over its length

Description

AUTOMATIC BREWING MACHINE WITH MULTIPLE PACKAGING MEMBERS FIELD OF THE INVENTION The present invention relates in general to food appliances and more particularly bread making machines. BACKGROUND OF THE INVENTION Automatic bakery machines for domestic use have become increasingly popular, in part because the user is able to prepare custom-made specialty bread from a type not available or not readily available in commercial distributors. . Another reason for the popularity of these bakery machines is that the bread can be consumed when it is hot, that is immediately after the baking. The hot, freshly baked bread has unique aroma and texture that contribute to the pleasure of eating. There are a number of examples of automatic baking machines in the patent literature. The patents of the U.S.A. Nos. 4,776,265 (Ojima); 4,836,683 (Aoya a); 4,870,896 (Asahina et al.) And 4,977,822 (Seo and collaborators) are just a few. Despite the growing popularity of automatic bakery machines, their recipients produce a box bread that only modestly resembles the size, shape and appearance of a normal baker's bread box. For example, baking machines illustrated in the Asahina et al. And Seo et al. Patents have vertical rectangular "can type" containers. These baking machines produce a box bread which, in a cross section on a plane normal to the vertical long axis of the box bread, is square or substantially square. The baking machine illustrated in US Pat. No. 4,234,605 (Takeudhi) has a pair of these can-type containers connected between sl. But when used simply or in pairs, the appearance of the box bread is as described above. In addition, the dimensional proportions of the box bread made using, for example, the bakery machines of Asahina et al., Takeuchi and Seo et al., Are unusual. These boxbreads are substantially cubic. A box bread made using the Ojima or Aoya a baking machine is cylindrical and therefore even more unusual - and more difficult to slice or toast in a conventional toaster that receives slices of a normal bread box bread. And when the bread sponges in the prior art baking containers noted above, the fluffed upper part of the box bread resembles a bowl-type dome instead of the longer upper side of a normal bread box loaf. Since a cubic box bread is often placed on one of its four flat sides for slicing, the slice that includes the dome end has a shape quite different from the end slice of a normal bread box bread, which is substantially flat or only slightly curved. Some prefer not to serve this box bread as a dome, especially to the guests. The bread produced by these prior art baking machines has an elongated upward, cubic or cylindrical appearance, because the prior art devices were based on a simple rotary blade (as illustrated in the Ojima patent) or similar structure to mix the bread components and form the dough. The use of a simple blade limits the length of the horizontal axis of the baking pan for bread, because the blade must extend virtually across the entire bottom surface of the baking pan for bread, to adequately mix the bread components and form the dough The result is a box bread that has an unusual shape and does not resemble bread from a bakery box. The rotating blades to form the dough mixture have other disadvantages. When the baking is completed, the "print" of the blade at the end of the box bread is a small cavity (or "navel" as it is sometimes called) with a hollow passage extending from that cavity. When the box bread is placed on one side to slice, the cavity and passages are exposed to view. A normal bread box bread is free from this cavity and passage. Of even greater interest to users of known breadmaking machines, is the fact that at least the first slice of that end of the box bread in contact with the blade has an opening in the form of a through key. Apart from those of aesthetic considerations, a slice of bread with a substantial through opening would be considered by most unsuitable to produce sandwiches. The known automatic baking machines lack a horizontally configured baking mold and are unable to mix and knead the ingredients in that baking pan. An improved bakery machine that has this baking mold, which offers features that allow a proper mixing of ingredients in this baking mold and that produces a box bread that has a configuration similar to that of a normal bread and bakery box, It would be an important advance in the technique.

OBJECTIVES OF THE INVENTION One objective of this invention is to provide an automatic baking machine that overcomes the problems in the art, including those previously mentioned. Another object of this invention is to provide an automatic baking machine capable of baking a box bread having a configuration similar to that of a normal bread box bread. Another object of this invention is to provide an automatic baking machine capable of baking a box bread that is longer than wide. Yet another object of this invention is to provide an automatic baking machine capable of baking a box bread that is free from the bowl type dome at its end. Another object of this invention is to provide an automatic baking machine capable of baking a box bread that is free from a small cavity at the end of the box bread. Yet another object of this invention is to provide an automatic baking machine capable of baking a box bread that provides slices that are free of a keyway opening.

How these and other objectives are achieved will be apparent from the following detailed description and drawing. COMPENDIUM OF THE INVENTION The invention involves an automatic bakery machine having a base and impulse assemblies that include a motor attached to this base. A pulse joint extends from the motor and ends in the chamber in a pair of pulse mounts, each of which has a pulse arrow linked to it. The new baking machine also has a baking chamber and a baking pan in the chamber. The baking pan is a horizontally configured "wide box bread" baking mold with a pair of paddle-type kneading members spaced therein. The kneading members are linked to and energized by the pulse mounts for mixing of ingredients and formed from the dough. The new baking machine facilitates the automatic preparation of a box pan of normal configuration having a curved "crown-like" raised upper side, which extends over its length and otherwise has an appearance that closely resembles that of a loaf of bread. commercially baked box. In another aspect of the invention, the baking mold has a bottom that is longer than its width and the pair of kneading members are separated over the length of the baking mold and rotate simultaneously in a plane generally parallel to the bottom of the mold. baking mold. The kneading members and baking mold are sized cooperatively, such that the dough in the baking mold is reached by one or both of the kneading members. In a specific embodiment, each kneading member has a clamping member incorporated as a hub that slides over and engages a pulse arrow. The clamping member allows easy connection of a kneading member to its arrow and subsequent separation of this kneading member for washing after baking. Preferably, each hub has a lower end and a blade pivotally supported on this lower end. The blade pivots between a vertical kneading position and a flat kneading position on the bottom of the baking pan. Whether or not the blade is vertical or flat is a function of the direction of rotation in which the kneading member moves. In an alternate embodiment, the bottom of the baking mold has recessed portions, each of which receives one of the kneading members. These recessed portions are of sufficient depth to fully receive the crushed blades.

In another aspect of the invention, the bottom of the baking mold has a parallel pair and spacing of pulse arrows through it and a pair of pulse members below the mold for to bake. Each kneading member is articulated with a separate respective pulse arrow and in turn each arrow engages with a respective drive member both of which are moved by the motor. Additional details of the invention are set forth in the following detailed description and in the drawing. BRIEF DESCRIPTION OF THE DRAWING Figure 1 is a perspective view of the new baking machine. Figure 2 is a perspective view of the baking machine with the door open and the compartment cover removed. Figure 3 is a top plan view of the new baking mold used with the baking machine of Figures 1 and 2. Figure 4 is a cross-sectional side elevational view of the baking mold of Figure 3.

Figure 5 is a cross-sectional view of the baking mold of Figure 4 taken on any of the observation planes 5-5. Figure 6 is a cross-sectional side elevational view of a second embodiment of the baking mold of Figure 3. Figure 7 is a top plan view representative of the floor of the new baking machine. Figure 8 is a perspective view of the baking mold of Figures 3, 4 and 5 illustrated in conjunction with a box bread. Figure 9 is a perspective view of the lower side of the assembly for moving the kneading members of the baking machine. Figure 10 is an exploded perspective view of a kneading member. Figure 11 is a sectional view of the kneading member which is generally taken on the plane ll-ll of Figure 10. Figure 12 is a sectional view of the kneading member which is generally a plane 12-12 of Figure 10. DETAILED DESCRIPTIONS OF THE PREFERRED MODALITIES In this specification, the term "length" means a dimension measured generally from left to right as seen in Figures 1, 2, 3 and 4. "Width" means a dimension generally measured from front to back as seen in Figure 1, or generally measured from top to bottom as seen in Figure 3. The term "height" or "depth" means a dimension generally measured from top to bottom as in Figures 1, 2 and 4. With reference to Figures 1 and 2, the new automatic baking machine 10 has a base or floor 11 and a compartment 13 on the floor. This compartment 13 circumscribes a controller 15 and a reversible electric motor 17. The controller 15 executes the operating cycle of the baking machine 10 and as described in more detail below, the motor 17 energizes the kneading members that the mixing of the ingredients to make the bread dough. A furnace chamber 19 is on the floor 11, confines the compartment 13 and is formed by the floor 11, a wall member 21 and an access door 23 having a window 25 allowing the user to see the kneading and baking operations . A baking mold 27 for receiving mixed ingredients to produce bread dough is mounted in the chamber 19.

The wall member 21 has a rear portion 29, an upper portion 31 and side portions 33, all of which are fixed, that is to say they are not movable with respect to each other and with respect to the floor 11. The surface 35 of the upper portion 31 is in a fixed level 37 on the floor of baking machine 11 and portions 31, 33 define a flat face that is substantially perpendicular. The wall member 21 also has a vertical side edge 41 and a horizontal top edge 43, the latter being located substantially directly on the baking mold 27 and extending over the length of the baking mold. In a highly preferred embodiment, the access door 23 is hinged to the wall member 21 on the front side edge 41 of the wall member 21 and on a rear side edge 45 of the door 23 and is pivotable laterally to a substantially vertical axis 47. In this way, the access door 23 oscillates in a substantially horizontal direction and creates a front opening 49 that extends substantially to the floor 11, to the region on the baking mold and to the side portions 33. The door 23 itself has a front surface 53 and an upper surface 55, both of which are attractively curvilinear. There are also first and second substantially flat side surfaces 57, 59, respectively, the first having a substantially vertical rear edge 45. At least major portions of the upper surface 55 and the first side surface 57 extend rearwardly from the front surface 53. The door 23 oscillates laterally from the front opening without any door movement on the first level 37 and the resulting opening 49 extends substantially to the floor of the oven 11. The portions 55, 57, 59 also define a flat face 61 which is substantially perpendicular and which confines the face 39 of the wall member 21 when the door 23 is closed for baking. When the access door 23 is closed, it extends upwardly from above the floor of the oven 11 and curves back to a position directly on the baking mold 27. That is, the upper edge 63 of the door 23 borders the edge of the oven. stop 43 of the wall member 21 directly on the baking mold 27. When the door 23 is open, the baking machine 10 has a very generous mouth area, open at the top equally as well as on the front and the sides , in such a way that the insertion and separation of the baking mold 27 is further facilitated. A laterally swinging door 23 has advantages over a hinged door at the top (a hinged door on its upper edge), especially when a baking machine occupies a place on a kitchen counter below cupboards, as is often the case. This door 23 substantially substantially oscillates horizontally and allows multi-directional access to the oven chamber 19 with the door 23 away from the front of the bakery machine 10. The countertop-cupboard spacing can prevent a door hinged by the door. Upper part is fully opened and / or remains open. The laterally swinging door 23 also has advantages over a door hinged to the fondp since when it is opened, the latter projects outwards towards the user and can prevent easy access to the oven chamber. It is apparent from Figure 2, that the oven door 11 and the access door 23 each are longer than the baking mold 27. This configuration allows a "wide or wide side" insertion of the baking mold 27 to the chamber 19 and minimizes the height of the bakery machine 10. (Insertion of "broad side" means that the baking mold 27 can be inserted into the chamber 19 while holding the baking mold as illustrated in Figure 3, its long axis 65 is generally parallel in the rear portion 29 of the wall member 21. There is no need to twist or rotate the baking mold 27 during placement and separation of the baking mold). Now with reference to Figures 1, 3, 4 and 5, characteristics of the new baking mold of baking machine 27 will be described. The new baking mold 27 has a bottom 67 supported on a lip extending downwardly. foot "69. When the baking mold 27 is in place in the chamber 19, this lip 69 rests on the floor of the oven 11. The baking mold 27 has first and second end panels 71 and 73 respectively, and first and second side panels 75 and 77 respectively. The panels 71, 73, 75 and 77 are substantially flat and extend upwardly from the bottom 67 and at an angle with respect to it is slightly greater than 90 °. The baking mold 27 in this manner is said to have "exit" or "unmold", so that the baked-out box bread can be easily removed by inverting the baking mold 27. The joints 79 of the panels 71, 73 , 75, 77 with the bottom 67 and the joints 81 of the panels 71, 73, 75, 77 with each other, are slightly curved and serve to give a shape to the finished box bread which closely resembles that of a box bread. Normal bakery made in a commercial bakery.

The upper part of the baking mold 27 is bounded by an outwardly projecting lip 83 and a handle 85 protruding from the lip side 83 on each of the side panels 75 and 77. While the baking mold 27 can be held by the lip 83 anywhere around its perimeter, the handles 85 allow a more positive hold that is of benefit when handling a hot baking mold 27 with insulated gloves, cushions or the like. The bottom 67 has a pair of lugs 87 spaced over the length of the baking mold 27. Each lug 87 has an arrow opening 89 formed therein and a bearing 91 is mounted on each opening 89 to receive an arrow 93 with slight sliding spacing . These arrows 93 are linked to the motor 17, extend through the bottom of the baking mold 67 and displace the kneading members 95a, 95b. The interior of the baking mold 27 includes a plurality of spaced mixing flanges 97 that extend generally between the bottom 67 and the lip 83. In a highly preferred embodiment, there are four flanges 97, ie a pair of flanges 97 for each member of kneading 95. Each flange 97 is linear in a top-down direction, and has a generally semi-circular cross-sectional shape. Preferably, each opposing pair of ridges, for example flanges 97a and 97b as in Figure 3, are on a shaft 99 spaced slightly from the central axis 101 of the adjacent arrow 93. With the kneading members 95 configured as described in FIG. then, these members 95 will "free" the flanges 97 when baking planes are achieved upon completion of the formation of the dough. It has been found that when the baking mold 27 is configured to produce a box bread from one pound to 700 grams, configured as a normal bread box bread, the preferred number and placement of the flanges 97 is as described above. These ridges 97 tend to keep the ball of the bread dough centered in the baking mold 27 and this ball is less likely to "turn" inconveniently. And the ingredients of the dough, for example flour, are better cleaned from the curved baking mold joints 81. In another aspect of the invention, the baking mold 27 has a length L, a width W, and an inner base area A (the area circumscribed by the strong dashed line superimposed 103) and a depth D. In a preferred embodiment, the ratio of length L to width W is greater than 1.5 and more preferably this ratio is greater than 1.8. In addition, the depth ratio D to the interior bottom area A is preferably less than about 0.1 and more preferably less than about 0.08. (Note that D and A are linear measurements and area respectively). The proportions use numerical values without regard to units of measurement). With particular reference to Figures 4 and 5, another feature of the new baking mold 2 is that the straight cross-sectional configurations of the baking mold 27, i.e. the size and shape of the baking mold as seen in cross-section in the planes 5-5 at right angles to the long axis 65 of the baking pan 27 and in simios spaced about the length of the baking pan, are substantially constant. This feature also contributes to the fact that the box bread produced by the new bakery machine 10 has the appearance of a normal bread box pan. Also with reference to Figures 6 and 12, a second embodiment of the baking mold 27 includes a bottom of the baking pan 105 having a pair of recessed portions 107, each receiving one of the kneading members 95 described below. Preferably each recessed portion 107 is of sufficient depth to fully receive the crushed grid 109 from the kneading member 95. That is, when the blade 09 bends flat as illustrated in dotted profile in Figure 12, that blade 109 is "lodged" "in the recessed portion 107. Considering the furnace floor ll illustrated in Figures 1 and 7, this floor 11 has a floor length FL and a floor width FW. The preferred ratio of floor length FL to floor width FW is at least about 1.5 and more preferably this ratio is at least 1.8. From the foregoing and with reference also to the Figure 8, it will be appreciated that the baking machine 10 and its baking mold 27 produce a box bread 111 in the configuration of a normal bread box bread. This is the box bread 111 has substantially flat ends and sides, and a raised upper side 113, which extends over its length. As is characteristic of a normal bakery box bread, the box bread produced by the baking machine is "crowned" or "curved" in two mutually perpendicular planes as represented by arrows 115 and 117. Now with reference to the Figures 3, 4, 9, 10, 11 and 12, aspects of the kneading members 95 will now be described and how these members are energized. The motor is coupled to means 119 for moving these members 95 and has a smaller diameter scroll pulley 121 connected to which rotates with the arrow of the motor. This pulley 121 is articulated by a band 123 to a larger diameter displacement pulley 125 rotating at a speed well below that of the pulley 121. A first intermediate diameter gear 127 is assembled and is concentric with the pulley 125 and , of course, it rotates at the same speed as the pulley 125. The first gear 127 engages a second gear 129 which is also of intermediate diameter equal to that of the first gear 127 P From the above, it is apparent that for any direction of rotation of the engine, the gears 127, 129 rotate in opposite directions at the same speed. The arrow 93a displacing one of the kneading members 95a is concentric with the gear 129 and the arrow 93b displacing the other kneading member 95b is concentric with the pulley 125 and gear 127. The arrows 93a, 93b are substantially parallel to each other and both arrows 93 rotate at the same speed which is of course much smaller than the speed of the arrow of the motor 17. Each kneading member 95 has a hub 135 with a through opening 137 dimensioned and configured to fit on its pulse arrow respective 93 with slight sliding spacing. The opening 137 may be in the form of the letter D or may have any other shape transmitting torque, for example square or hexagonal. The hub 135 includes a holding member 139 to facilitate gripping with the fingers and connection of the kneading member 95 after the baking mold 27 is placed in the kneading machine 10 in preparation for ingredient mixing, doughing, and baked. Each kneading member 95 includes a lower arm 141 extending radially outwardly from the hub 135 and having a kneading blade 109 pivotally attached thereto. Specifically, the arm 141 has a pair of radially spaced tube-like portions between which the portion 145 of the blade 109 is received. The portions 143 and 145 are coupled together with a pin (not shown). The arm 141 also has a confining member 147 that supports the blade 109 in its upright position. Depending on the direction in which the kneading member 95 is moved, its blade 109 remains vertical for mixing or kneading (and is supported there by the confining member 147) or collapses when folded down for baking. (From the above, it is apparent that the kneading members 95a, 95b are "mirror images" of each other, such that the blades 109 of both are simultaneously vertical or crushed, however, that these kneading members 95a, 95b move in opposite directions). The arm 14 has an edge surface 149 angled downwardly to the bottom of the baking mold 67 and outwardly of the portions 143, 145. When the member 95 is rotated in a direction that crushes the blade 109 as illustrated in the profile dotted in Figure 12, this surface 149 is somewhat helpful in displacing the ingredients of the dough, ie flour or the like, upwardly away from the bottom of the baking pan 67. It is better to mix the ingredients. further, the kneading members 95a, 95b are separated over the length of the baking mold 27, such that the dough in the baking mold 27 will be reached by one or both of these members 95a, 95b. In use, the baking mold 27 is placed (by insertion "by the wide side") into the oven chamber 19 and the positioning is such that the bottom support lip 69 of the baking mold 27 is between a pair of retention barriers 151 projecting upwards from the floor ll. The barriers 151 and the support lip 69 are configured in a generally comfortable manner with each other, such that the baking mold 27 is prevented from moving by the barriers 151 to a significant distance in any direction.

A latch 153 is mounted on the floor 11 and has a tongue projecting into a slot in the lip of the baking mold 69. The latch 153 is spring-guided toward the lip 69 to hold the baking mold during mixing and baked and released by finger pressure at the end of baking. The kneading members 95a, 95b are mounted on their respective arrows 93a, 93b and the ingredients are then added to the baking mold 27. Considering Figure 3 particularly, the operation cycle is started and the engine 17 is operated as far as possible. arbitrarily identifies as the first or forward direction. Thus operated, the kneading members 95a and 95b against rotation, ie, they move clockwise and counterclockwise, respectively, for several minutes to mix the ingredients. During that time, the blades 109 are vertical. Next, the motor 17 is operated in the second or reverse direction, for a time during which the kneading members 95a, 95b also collapse and the blades are crushed. It has been found that a brief inversion tends to collect unmixed flours from the region 155 of the baking mold 27 that would otherwise not be mixed properly. Subsequently, the motor 17 is again operated in the forward direction and finally operated in the reverse direction, for a few seconds to crush the blades 109 before baking. There are advantages in using the kneading members 95a, 95b which counter-rotate regardless of the direction of rotation of the engine. One is that while the motor 17 rotates in the forward direction and the blades 109 are vertical, the ball of the dough tends to remain centered in the baking mold 27 between the members 95a, 95b. Another is that when the motor 17 is turned in the reverse direction, the blades 109 are crushed, the loose flour in the region 155 is better incorporated in the dough ball. After the baking is completed, the door 23 opens horizontally and the baking mold 27 is removed in the same way as it was placed in the chamber 19, ie, by "wide side" separation. As illustrated in Figure 8, the resulting box bread 111 is of a normal baker's bread pan configuration and has a raised upper side 113 extending over its length. While the principles of this invention have been described with specific embodiments, it will be clearly understood that these descriptions are made by way of example only and are not intended to limit the scope of the invention.

Claims (9)

1. CLAIMS 1. An automatic baking machine having a pulse mechanism, a baking chamber, a baking pan in the chamber, a kneading member in the baking mold and linked to a pulse mechanism, for mixing dough bread, and an automatic controller for energizing the pulse mechanism and regulating the temperature in the chamber, characterized in that: the baking mold has an interior of a simple box bread free of divisions and a spaced plurality of kneading members, facilitating This way automatic preparation of a simple box bread that has an inflated upper side that extends over its length.
2. 2. The automatic baking machine according to claim 1, including two kneading members extending upwards.
3. 3. The automatic baking machine according to claim 2, characterized in that the baking mold has a bottom that is longer than its width and the pair of kneading members are spaced over the length of the baking mold, thereby the dough in the baking pan will be reached by one or both of the kneading members.
4. 4. The automatic baking machine according to claim 1, characterized in that each kneading member has an upper bucket with a clamping member to facilitate upward removal of the kneading member; each hub has a lower end and a blade pivotally supported on the lower end, the blade or blade pivotable between an upright or upright kneading position and a non-kneading position crushed on the bottom of the baking pan; and the bottom of the baking mold has recessed portions t each receiving one of the kneading members, these recessed portions are of sufficient depth to fully receive the crushed vanes.
5. 5. The automatic baking machine according to claim 1, characterized in that the drive mechanism includes a motor; each kneading member has a blade or blade mounted for pivotal movement between an upright or vertical position and a flattened position; the blades are in the upright position when the motor rotates in a first direction; and the blades are in the squashed position when the engine turns in a second direction.
6. 6. The automatic baking machine according to claim 3, characterized in that the drive mechanism includes a motor; each kneading member has a blade mounted for pivotal movement between an upright position and a flattened position; the blades are in the upright position when the motor rotates in a first direction and the blades are in the crushed position when the motor rotates in a second direction. The automatic baking machine according to claim 1, characterized in that the baking mold has a spaced pair with driving arrows through it; each of the impulse arrows is articulated with a separate pulse member; and each kneading member engages a separate one of the pulse arrows; thus facilitating the automatic preparation of the bread box bread. 8. The automatic baking machine according to claim 7, characterized in that the pulse arrows are substantially parallel. 9. The automatic baking machine according to claim 8, characterized in that the motor is coupled to both pulse members. 101. The automatic baking machine according to claim 5, characterized in that the baking mold has a spaced pair of pulse arrows through it; each of the impulse arrows is articulated to a separate pulse member; and each kneading member couples a separate one of the impulse arrows; thus facilitating the automatic preparation of the loaf of bread.