US567426A - Hoop for pie-tins - Google Patents

Hoop for pie-tins Download PDF

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US567426A
US567426A US567426DA US567426A US 567426 A US567426 A US 567426A US 567426D A US567426D A US 567426DA US 567426 A US567426 A US 567426A
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pie
hoop
tin
tins
edge
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    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21BBAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B3/00Parts or accessories of ovens
    • A21B3/13Baking-tins; Baking forms
    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10STECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S99/00Foods and beverages: apparatus
    • Y10S99/15Pie pans

Definitions

  • Pies for the table are commonly made with an upper and anV under crust for each, vto contain or hold the inner material of the pie. These crusts are in two separate pieces placed so as to be even at their edges and commonly merely pressed together by hand when the pie is made ready for the oven. When subjected to the action of heat forthe purpose of baking, the contents of the pie swells end tends to lift the upper crust and so form openings between the two crust-s at the edge, out through which the juice or duid part of the pie escapes.
  • the object of my invention is to provide e device by means of which this parting of the crusts may be prevented, thus saving a. vnl.n uablc part of the pie otherwise apt to be lost, and also avoiding the smearing of the pie-tin and the interior of the oven.
  • This devices in the form of a iiexible, metallic hoop or band, adapted tcbe bent around or placed upon the periphery of the pie and to act in'l such s ⁇ :manner es to firmly prees together the edges of the two crusts and hold them closely' together during the process of baking.
  • This hoop or hand is elastic, and it is adapted to be placed upon the rim or edge of a pie tin or plete used for the purpose of baking pies of any size, within limits, lapping at the ends when such tin or plate is small in diameter.
  • the hoop is provided with asuitable clasp or fastener at one end, and the construction of the device is such that when placed upon a pie it holds to place with an elastic pressure 'and resists any force applied in a manner calculated to remove it therefor-n1 unless rst 5o loosened at the olas
  • Figure l is a plan of au ordinary pie tin or plate with my invention attached in place. Fig.
  • Fig. 2 is a side elevation of the device, mainly in vertical diemetrical section, as ou the dotted line 2 2 in Fig. l.
  • Fig. 3 is a side elevation aiding to show, in part, the principle of the construction of the device.
  • Fig. 4 shows the 'form of the clasp.
  • .A is an ordinary pie tin or plate
  • B my improved band or hoop secured in placed around the ed e thereof.
  • This band or hoop is preferab y made of elastic wire, as spring steel wire, for example, of about No. 16 gage, and sinuous in form, as shown, it being made up of a series of loops a, Fig. 3.
  • the wires forming these loops are subseuently bent laterally along a central lon itu inal line (represented by the dotted line b) to forni acute angles c, Fig. 2.
  • the joined edges of the crusts i It occupy the interiors of the angles c, as shown, and the form of the hoop or band is such that when placed upon a. ie there is an upper part or looped iienge ,reaching inwardly'over the edge of the crust, and a similar pendent part or lower looped fie-nge e, extending downward l below the rim of the pie-tin.
  • the wires of the hoop are shown as if resting directly upon the edge ofthe tin A, the pie being absent, but at the right and left in Fig. 2 they are shown as raised Vto rest u on the upper crust of the pie.
  • the ange is not horizontal, but inclines upward at its inner edge, as shown, the flange e being turned from a vertical in under the edge of the tin. The pulling downward of the hoop, on account of the inclination of the ange e, causes the IGC d imam of tlmillm'wu l Lo lmumfmu imidml lh thm.
  • the clasp :lbunt equal the di tance Kunststoff wuuu .-1 ljcml c mul the lower um] ut' the loop a, which serves, Vin :L measure, tu1 prevent tlu': over-lapping end of thehool (that lmllling the ⁇ "le'lp) fwun. mixing.; m" sllppmg ulnwmd. In using tlm.
  • jn'0vh1ml will: a l'L-mmablv (Hamlin: lump or hund l'ul'nwd 0l :1 serios of 5o aus to form :a [mrt extending over ilu: rim uf limpie-tin :xml zmother purl. hanging umlm' the rim, substantially :ls sul furtll, :unl :l ⁇ usla-mfrfurtlmlmup 4c 0r hund.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
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Description

(Nn Modem I. N. WEITZEL. H001 you PIE TINE.
No. 567,426. Patented- Sept. 8, 1896.
l UNITED STATES PATENT OFFICE.
ISAAC TVEITZEL, ROCHESTER, NEYVy YORK.
HOOP FOR PIE-TINS.
SPECIFICATION forming part of Letters :Patent No. 567,426, dated september s, ieee.
' Appunti@ niet iugm s, 1ste. sti-xn No. 501,510. et man.)
To all whom it may concern:
Beit known that I, IesAc N. Wnrrznnof Rochester, .inthe county of Monroe and State of New York, have invented a new and use fullmprovementin Hoops for Pie-Tin s, which improvementis fully et forth inthe following specification and shown in the eoeompanying drawings.
Pies for the table are commonly made with an upper and anV under crust for each, vto contain or hold the inner material of the pie. These crusts are in two separate pieces placed so as to be even at their edges and commonly merely pressed together by hand when the pie is made ready for the oven. When subjected to the action of heat forthe purpose of baking, the contents of the pie swells end tends to lift the upper crust and so form openings between the two crust-s at the edge, out through which the juice or duid part of the pie escapes. This juice that thus escapes by cooking over is commonly the richest end best pert of the pie, and it is not only lost, but in running out it badly fouls up the tin or plate in which the pie is made, and also the floor of the oven in which thepie is baked.
The object of my invention is to provide e device by means of which this parting of the crusts may be prevented, thus saving a. vnl.n uablc part of the pie otherwise apt to be lost, and also avoiding the smearing of the pie-tin and the interior of the oven. This devices in the form of a iiexible, metallic hoop or band, adapted tcbe bent around or placed upon the periphery of the pie and to act in'l such s `:manner es to firmly prees together the edges of the two crusts and hold them closely' together during the process of baking. This hoop or hand is elastic, and it is adapted to be placed upon the rim or edge of a pie tin or plete used for the purpose of baking pies of any size, within limits, lapping at the ends when such tin or plate is small in diameter. The hoop is provided with asuitable clasp or fastener at one end, and the construction of the device is such that when placed upon a pie it holds to place with an elastic pressure 'and resists any force applied in a manner calculated to remove it therefor-n1 unless rst 5o loosened at the olas Referring to the drawings, Figure l is a plan of au ordinary pie tin or plate with my invention attached in place. Fig. 2 is a side elevation of the device, mainly in vertical diemetrical section, as ou the dotted line 2 2 in Fig. l. Fig. 3 is a side elevation aiding to show, in part, the principle of the construction of the device. Fig. 4 shows the 'form of the clasp.
Referring to the drawin ge, .A is an ordinary pie tin or plate, and B my improved band or hoop secured in placed around the ed e thereof. This band or hoop is preferab y made of elastic wire, as spring steel wire, for example, of about No. 16 gage, and sinuous in form, as shown, it being made up of a series of loops a, Fig. 3. The wires forming these loops are subseuently bent laterally along a central lon itu inal line (represented by the dotted line b) to forni acute angles c, Fig. 2.
When the hoop or band is put upon the pie, the joined edges of the crusts i It occupy the interiors of the angles c, as shown, and the form of the hoop or band is such that when placed upon a. ie there is an upper part or looped iienge ,reaching inwardly'over the edge of the crust, and a similar pendent part or lower looped fie-nge e, extending downward l below the rim of the pie-tin. Now on account cfhoth the form andthe elasticity of the hoop the latter will resist any force applied in a mcuner calculated to lift it vertically upward oli of the tin; also, from the fact that the lower iiange e is inclined in under the edge of the pie-tin the constant tendency is to draw the upper ilange d in a downward direction end so cause it to press the upper crust i, as shown in Fig. 2,7and firmly hold said crust down against the lower crust at'the edge all round.
. In Fig. 1, and also at the middle of-Fig. 2, the wires of the hoop are shown as if resting directly upon the edge ofthe tin A, the pie being absent, but at the right and left in Fig. 2 they are shown as raised Vto rest u on the upper crust of the pie. The ange is not horizontal, but inclines upward at its inner edge, as shown, the flange e being turned from a vertical in under the edge of the tin. The pulling downward of the hoop, on account of the inclination of the ange e, causes the IGC d imam of tlmillm'wu l Lo lmumfmu imidml lh thm. dough: @t tlm uggqusm euml', mi u, [www su j L'. lllw lmp fw fr urfu'lfmwu Lu u wmf-1': of uhmm mulal (wlmi-fl will. .u lump y, lue-ul 1 umuml a lvnpwifm ut. onu mi uf thv lump nml furmm'l at llm ullwr sulla with n hunk. l l mmh omo uhu nl the wir@ of a loop when tlm hoop is utmmif'l ais-uuml Ilm migo, ul ilu: piu. The vmlil'ful lullggzlllry ul thu loop y und the hunk L. nl' the clasp :lbunt equal the di tance luft wuuu .-1 ljcml c mul the lower um] ut' the loop a, which serves, Vin :L measure, tu1 prevent tlu': over-lapping end of thehool (that lmllling the {"le'lp) fwun. mixing.; m" sllppmg ulnwmd. In using tlm. lump it is pui'.y upem :11m: afm-,1: i th lutter is pla'mcv] in Miu forme purpfmeul i lmkil'ng mul rf;-.|mwm.l nltm' the ph: is bami-d; und, hesillfeu holding the crawls firmly ms gather for the purpose slated, the haul, :also ji erves to pleasngly ornament the [n c by leaving the formsof the wire loops impl-wrd in the crustarouud the edge of the latter.
What I claim as my invention is" having lxrruwvuruh having; llrumawrm i loops heut lmnsvLrse-ly hand, this 31st: (hay of Jul y, 125th),
L". A lmmpmlmm'l fum nwrvleplzllfle, asu piu-- m1, muda of xhtml1: lmfllhriul, ms smul wim, loups heul'. lulevally slung :1 luugitmlhml lhu, f'mming nu upper and a .luwmf hun [hul Ihm ggf-5,5 ulmlau l Lilly nu s pac i fled il. A piu-lin |jn'0vh1ml will: a l'L-mmablv (Hamlin: lump or hund l'ul'nwd 0l :1 serios of 5o aus to form :a [mrt extending over ilu: rim uf limpie-tin :xml zmother purl. hanging umlm' the rim, substantially :ls sul furtll, :unl :l {usla-mfrfurtlmlmup 4c 0r hund.
In witness whmml' l huvclueruumu im my in the prefsanvc- 0l' lwh subscribing wilncsscs.
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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20250031705A1 (en) * 2023-04-19 2025-01-30 Chen Hollander Pie baking assist apparatus

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20250031705A1 (en) * 2023-04-19 2025-01-30 Chen Hollander Pie baking assist apparatus

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