USRE14761E - Bread-baking shell - Google Patents

Description

am 9 .1 L ILl E3 L 6 U 0 FM. P KE IAL DI F N Aw ET A m L P P A Reissued Nov. 1919.

INVENTOR, 41181071 We ATTORNEY.

WITNESS.

UNITED STATES PATENT OFFICE.

ANTHONY P. ?FEIL, OF EAST ORANGE, NEW JERSEY, ASSIGNOR TO OF PATERSQN, NEW JERSEY.

ERNST r. w. WIEDA,

BREAD-BAKING SHELL.-

Speciflcation of Reissued Letters Patent. Reissued NOV. 25, 1919- Orlgi'mil No. 1,288,108, dated April 16, 1918, Serial No. 72,827, filed January 15, 1916. Application for reissue filed December. 31, 1918. Serial No. 269,142.

my a plication for U. S. Letters Patent Se rial umber 46,228, filed August 19, 1915, and at the same time be considerably less expensive to manufacture and more substantial and durable in construction, as well as light in weight.

In the accompanying drawings,

Figure 1 is a baking shell;

.Fig. 2 is..a sectional view'taken longitudinally of one of the depressions, showing a piece of dough to form the loaf in place in the depression;

Fig. 3 is a sectional view on a larger scale of one end portion of the shell, taken transversely of its depressions, and also showing a piece of dough in place; and

Fig. 4 is a view similar to Fig. 3, showing the baked'loaf, Fig.5 showing a detail.

The shell is composed of a rectangular plece a of sheet metal which is formed foraminous, having preferably very' fine holes b, throughout substantially the wholearea thereof.

At suitable intervals elongated depressions-c are formed in said piece side by side and preferably parallel with each other, the side margins d, at least, of. each depression rising gradually from its bottom 6; as for the end margins f of each depression, if the depressions are made suitably longer than the piece of dough to be baked, they may rise more precipitously from the bottom e, but in any event, it is preferable that they form with the bottom rounded corners f, Fig. 2.

The several edges of the sheet metal piece a are bent back upon themselves in the form of layers bearing fiatwise against each other, as at g, and the thus rebent portions are bent up so as to form an upstanding wall,as shown. To make this wall continuous, .the thus rebent edges may be welded together in which the plan view of the improved.

The present baking shell possesses all the.

advantages of that set forth in my application referred to in that it affords a utensil pieces of dough to be formed can be placed in a group andthereupon handled as a group in the transfer from the forming table to the curing shelves and from the latter to the hearth and in which the bakingof the particular kind of'bread for which it is intended (full-crust bread, like Vienna and French loaves and rolls, etc.) can be accomplished 'with the same result as to form of the baked loaves-and uniformity and extensiveness of crust, as in bread baked directly on the hearth; that is to say, being foraminous throughout, the heat from the hearth directly reaches all parts of the loaf which adjoin the shell, so

that itbecomes crusted as to the surface next to the shell the same as it does at its exposed surface,'while the gradual elevation of the side margins of each depression deflects up- WELIClly and gives the outlying side portions of the loaf as it expands laterally the start to rise that I have found is indispensable if, in place of baking directly on the hearth, a utensil is used.

It will be seen that in Fig. 4 the curved sides of the baked loaf are clear of the upwardly curved side margin of the depression. In the process of baking the loaf shown the same expanded laterally till it encountered the upward curvature of the side margins and then drew upwardly away from them as the crust formed and hardened. This desired rise of the sides of the loaf occurs in baking directly on the hearth, which is perfectly fiat, but it will not ensue where a utensil is interposedcertainly with I 5 the loaf actually comes in contact with from start to finish of the baking process). Gradual' elevation of the end margins of the de- .sheet metal having one or more baking'depremion is not indispensable because. it is enough at the ends of the loaf if the start to rise is prompted b .-the side margins.- Said surface of the shel should be without angles not only'to avoid an angular shape to the under side ol the loaf, not characteristic of Vienna or full-crust bread, but because if such angle marks the line where the margin of the shell begins to incline the loaf will not in baking s ring up fromthe margin but will adhere t ereto-so that it will be pan-shaped on the. bottom and also anmarkedthat is, the bottomfcrust wil be paler and otherwise distinct from the top crust, after- ,the. manner of ordinary panbaked' bread;

The improved shell is stronger and at the same time much lighter than my previous construction.

The rounding of the corners f at the'ends of'lthe depresslons has for its purpose to facilitate the bakers peel being introduced under the shell.

As before stated, the perforations b, are very fine and close to ther. They are moreover formed by ipunc ing the sheet from the side which is to be the outside of the shell. This leaves a bur i on the inside at each hole,

- the effect of which is to make the lo'af simulate the rougher appearance at the is cleaner at the under side because the bursform with the loaf a seal which prevents the draft through the holes'from drawing up burnt partic ter that acts to soil'the loaf.

Having thus fully described my invention, what I claim as new and desire to secure by Letters Patent is 1. A bakin shell consisting of a iece of sheet meta having one or more ba ing depressions therein and flankin said -depression or depressions on all si es thereof,

es of flour .dust. and other matforaminous t roughout substantially the whole of the area .of each depression.

2. A baking shell consisting of a piece of pressions thereinand flanking said depression or depressions on all sides thereof a continuous marginal cross-sectionally angular reinforcing portion having one wall thereof substantiall horizontal and the other wall u stan in said shell being foraminous t roughout substantially the whole of the area thereof surrounded by said portion.

3. A baking shell consisting of a piece of sheet metal having one or more baking. depressions therein and flanking said depression or xdepressions on all sldes thereof a continuous marginal cross-s'ectionally angular reinforcing ortion having one wall thereof substantially horizontal and the other wall upstanding and formed by bending the edge of the piece back-on itself in the form of layers bearing flatwise against each other, said shell being foraminous throughout substantially the whole of the area of each depression.

4. A sheet metal material of the late for use in baking 'nd herein described formed without angles as to its bakin -contact surface and havin numerous c osely arranged minute per orations .arranged throughout all of an area somewhat greater than and including that on which the body of material to be baked initially rests in direct contact.

5. A sheet metal late for use in baking material of the kind herein described having numerous closely arran ed minute perforations arranged throughout all of an area somewhat eater than and including that on which fire body of material to be baked initially rests indirect contact, the part of said plate forming the marginal part of the first-named area rising gradually and without the formation of an angle.

In testimony whereof, I aflix my signature.

ANTHONY P. PFEIL.

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