US114263A - Improvement in cheese-hoop flanges - Google Patents

Description

' A. CHANDLER. Improvement in @"H-eese-Hoop Flanges. N0. 114,263. Patented May 2,1871.

J' Hum B 1- INVENTOR tuna . haicri time.

AZER OHANDLEIL'OF ROME, NEW YORK.

Letters Patent No. 114,263, dated May 2, 1871.

IMPROVEMENT i N CHEESE-HOOP FLANGES.

The Schedule referred to in these Letters Patent and. making part of the same.

Nature and Object of my Invention.

My invention relates to a flange made in such a manner that when properly adjusted within any cheesehoop containing a bandage and cheesecnrd, it will, during the operation of pressing the curd, make the upper edge or corner of the cheese smooth and even with the adjacent surface of the cheese, and, at the same time, will plait down the bandage.

The object of my invention is to prevent a projecting rim being formed on the top of the cheese by the follower during the operation of pressing the curd, and thereby .to avoid the need of lifting the bandage, of paring ofi such rim, and afterward plaiting down the bandage Description of Accompanying Drawing.

Figure 1 is a plan of my flange when adjusted within a cheese-hoop, and upon a cheese-bandage and the curd.

Figure 2 is a vertical section through the center of fig. 1, showing the relative position of cheese-hoop,

flange, bandage, and curdduring the operation of pressing the curd.

Figure 3 is a plan of my flange in working position upon the bandage, and over and around the curd,

now pressed into acheese, with the cheese-hoop, shown in fig. 2, removed.

Figure 4 is a side elevation of fig. 3. Figure 5 is a top of a section of my'flauge. Figure 6 is an end elevation of a section of my Figure 7 is a side elevation of the inside of a sec-. tion of my flange.

General Description.

terial. It has a top, T, (see figs. 5, 6 and 7 and a side,

' H, which makes a right angle with the top T. This top T is usually narrower than the side H, but the relative widths of such top and sides may vary a little without aflecting the eificieucy of the flange.

The top T is usually cut in number-less transverse or itmay be corrugated or raised in embossments.

G, figs. 1, 2, 3 and 4,is an ordinary cheesebandage.

D, figs. l and 2, is cheese-curd.

E, fig; 4, is curd pressed into a cheese.

Method of Operation.

My flange is the only one that can be used in the hoop of the Gang cheese-press, patented by Milton B. Fraser, of i Steuben, New York, No. 80,150, dated July 21, 1868, and is especially applicable to this press. While this is'the case, my flange can be adjusted to any variety of cheese-hoop, and will there operate in substantially the same manner. For these reasons that form of cheese-hoop designated by letter A, figs.

1 and 2 of drawing, is selected to illustrate the operation of my flange.

A bandage, C, is first placed within the cheese-hoop A. The hoop and bandage are then filled with cheesecurd, and the top of the bandage is folded over the curd, as shown in figs. 1 and 3, and more particularly in fig. .2. The sections B B B of the flange are thenfitted within the hoop A,so that the long side H, fig. 6, of each section, is between the side of the hoop and the outside of the bandage O, as shown in fig. 2.

A snflicient number of sections taken together,

forms a completecircle, and, to completely cover the upper edge of the curd, the sections are then pressed down until their tops T restupon the top of the handage 0. The curd is then ready to be pressed. A i'ollower, as the presser' or piston which fits the interior diameter of the hoop is called, is then inserted within the hoop and brought down simultaneously upon the top of the sections of the flange, and upon bandage.

and curd. Or, if the hoopis the Frazer hoop, the cover, which in such case is the follower, is brought down against the sections of the flange;

The pressure upon the follower is increased until the curd is sufficiently pressed to become cheese of the desired density.

Upon lifting the follower andremoviug the hoop and flanges it will befound- First, that the upper edge or corner of the cheese is smooth and even, and ofithe same level with the top of the cheese, the flange having preserved the corner from being injured by the follower.

Second, that the top of the bandage has been nicely plaited upon the top of the cheese by the corrugations, embossments, or slits in the top of the flange.

ployed in The and the plaiting down of the bandage are thus performed in one and the same operation.

By the old-fashioned method, when no flange is empressing the curd, as the follower neverfits perfectly close to the inside of the cheese-1100M r of curd is formed upon the upper edge of the cheese.

lhis rim had to be removed, otherwise it would, when the cheese was moved, immediately break off, and the rind f he eheesebeing thus broken the cheese itself will be exposed to early decay; but the removal of this run necessitated the lifting of the bandage, and after 2 pressing of the curd, bandaging of the cheese,

-paring ofl' the rim the bandage had to be replaced and plaited down upon-the cheese. avoids these difliculties.

Claim.

The metallic flange B, formed substantially as described, to co-operate,with.a cheese-hoop and follower for the purpose of rounding. and finishing the ahgles of cheese in the'press, as specified.

Witnesses: A'ZER CHANDLER. A. M. ABBEY,

A. B. GARDNER.

The use of my flange I

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