USRE19424E

USRE19424E - Appabatus fob baking pies

Info

Publication number: USRE19424E
Authority: US
Publication date: 1935-01-15

Description

Jan. 15, 1935. F w A N Re. 19,424

APPARATUS FOR BAKING PTES Original Filed May 25. 1932 I /v VE/VTOF, 5750 W. 6/7/7250. 5r #15 flTTO/WVL' Y5.

8 used and much difficulty has been experienced by Reissued Jan. 15, 1935 19,424 APPARATUS FOR. BAKING Pins Fred W. Carlson, Minneapolis, Minn, assignor to Paramount Pies, Inc., St. Paul, Minn., a corporation of Minnesota.

Original No. 1,970,735, dated August 21, 1934, Serial No. 612,889, May 23, 1932. Application for reissue October 22, 1934, Serial No. 749,462

7 Claims. (01. 53-6) This invention'relates to pie baking racks and to processes for baking pies and kindred fruit filled pastries.

Small individual pies are now being extensively oven bottom 4, side and back walls 5, a front door 6 and a burner 'Ilocated below'the oven bottom 4. There are also shown a number of pie pans B of the type commonly used in baking small individual pies. Each of the pie pans B includes a bottom, upwardly and outwardly flaring side walls projecting therefrom, and an outturned horizontal'flange joining the upper edges of the side walls. The various pies are prepared for baking in the'pans B.

In accordance with the present invention, there is provided what may be called a rack C for use in connection with the baking of pics in pie pans B within such an oven as the oven A. This rack C is composed preferably of sheet metal and it has a series of circular openin s 8 cut therethrough, these openings preferably being of approximately the same diameter as the diameter of the side Walls of the pans B adjacent their upper edges. The rack C has downturned flanges 9 joining the edges of the plate at the sides and rear thereof. If desired, the lower edges of these flanges may be reversely bent upon themselves, as best shown in Fig. 3, to strengthen the same and the flanges preferably are set at an obtuse angle to the main body of the rack C. The flanges 9 are of a height somewhat less than the depth of the side walls of the pie pans B in connection with which the rack C is to be used.

In baking pies, the pies are first prepared for baking in the pie pans B, whereupon the pans are inserted within the apertures 8 of the rack C. A fork having two long tines spaced apart a distance corresponding to the spacing between the two side flanges 9 of the rack is then used for placing the rack C with the pans B therein in the oven. The two tines of the fork are run below the main body of the rack from the front end thereof, whereupon by use of the fork the rack with its contents will be carried to the oven A. The o-utturned flanges at the upper edges of the side walls of the pans B will prevent the pans from dropping through the openings 8. The rack is placed on the oven bottom 4 so that the lower edges of the flanges 9 rest directly on the oven bottom. As the height of the flanges 9 is somewhat less than the height of the side walls of the pans B, the rack will drop downwardly below the flanges of the pans B, so that the pans will all be supported directly from the oven bottom 4, and small annular spaces 10 will be provided between the side walls of the pans and the rack within the openings 8. The fork will, of course, be withdrawn from the oven after the rack C has been placed therein. Prior to the commercial bakers in properly baking these pies and in handling the same during the baking process. In order to bake these pies properly, it is essential that more intense heat be applied to the bottoms and sides of the pies than to the tops of the pies, so that the sides and bottoms of the pies may be browned without burning the tops.

If an even heat is applied to all portions of the pie, the fruit juices forming the center of the pie will boil before the sides and bottom of the pie are properly cooked and, as a result, the pie will boil over or explode before the bottom and side walls can be properly browned. Great difficulty is also experienced in handling these small individual pies in the oven for the reason that the pics are too light to permit the use of an ordinary baker's peel to remove the pies from the oven.

It is, accordingly, an object of the present invention to provide a process for baking pies, whereby more intense heat can be directed against the bottoms and sides of the pies than the tops thereof to cause the bottoms and side walls to be properly browned without at the same time causing the fruit juices of the pies to boil until the bottoms and side walls are properly cooked.

' Another object is to provide a novel rack whereby a number of small individual pies may be arranged for proper baking in an oven, and whereby the pies may be collectively supported andconveniently handled when inserted and withdrawn from the oven.

The objects and advantages of the present invention will more fully appear from the following description, made in connection with the accompanying drawing, wherein like reference characters refer to the same or similar parts throughout the various views, and in which- Fig. 1 isa vertical section taken through a portion of a bake oven, and illustrating a number of individual pie pans, as they will appear when arranged in the rack of the present invention after it has been placed in the oven, portions of the rack'and of one of the pie pansbeing broken away to more clearly show the construction thereof:

' Fig. 2 'is a plan View of the rack with the pie tins removed; and

Fig. 3 is an enlarged, vertical section taken on the line 33 in Fig. 1, as indicated by the arrows.

Referring to the drawing, portions of an ordinary bake oven A are illustrated which include an time that the rack and pans are placed in the oven, the oven will be heated and the rack will form an enclosure about the bottoms and side walls of the pan Within which air more intensely heated than the. air in the upper portion of the oven will accumulate and be uniformly distributedgand applied -tothe several paths. This intensely heated air will work up'through the annular spaces 10 above the pans B from below the flanges thereof without coming into direct contact with the tops of the pies. held withinthe pans. As a result, much more intense heat will be applied to the bottoms and sidewalls-"of pies than to the tops thereof and the side-wal'ls' and bottoms of the pies will be properly and uniformly cooked to brown rthewame ,without heating the fruit juices of the pies tousuchjan extent that the pies will boil-oversor explode before the side walls and bottoms of themes,

are completely cooked. The pies are cooked'in manner until theliquidcontentsof the pies are. heated: to near the boiling point, whereupon the sidewalls-and bottomswill be browned and the rack C may thenzbe withdrawn from the oven by-ruseiof the fork previously described. The individual pies rand-the piepansB within which they are contained, will be simultaneously lifted from the oven and --it will not ,be necessary to use ;:a -ba-kers :peel for this purpose.

Should any of the pies be occasionally'overcooked soas .to result in .the escape of fruitjuices or other-;filling,-such overflow=will not be spilled onthe-ovenhearth, which is diflicult to clean, but-will be caughton the rack andcan be easily cleaned therefromafter the rack -has been removed from the -oven and the 1 pie tins removed from it, thus resulting in acleaner and more sanitary condition than would otherwise be the case.

It will be understood :that :the proper circulation and distribution of heated "airin the-rack chamber, .below the top surfaces of the 1 pies, is an --important consideration in the baking procfor without the same the baking process will not-be performed in the manner required. torobtainsatisfactoryxresults. Thus it is necessary to provide openings for the passageorcirculation of air both into and .qout :of the rack chamber, for otherwise the rackchambernwould -f,orm.littlemore;than adead air space, in which event-alsothere -would be no tendency to effect aguniform distribution of theintenser heat to the several pie units arranged in spaced relation .withinthe chamber.

.-As I have alreadyrnoted, the depending; flanges 9 are arranged 'at-only three side edges of the rack plate-proper, and is omitted from the fourth edge, vi. e., atoneend of the plate. This open .end =allows eforithe entrance and removal of the rackrcarrier fork, but also serves the additional purpose of permitting the oven air to circulate ,into the rack chamber, from which, after becoming more intensely heated, such air rises through the annular passages -10 with a wiping and heat transmitting contact with the side :walls of the pans. Thus the side walls of the ,pans, and also the bottoms which rest on the initially :heatedovensurface 4, will obviously be ,heated to a higher degree than the pie tops .which are only-exposed to the relatively cooler temperature of theoven chamber proper, which ,condition isofcourse'an importantobject of the 'invention to effect.

A ,further and very important consideration, .however. is that this invention .provides for a =ly; first because the non-uniform temperatures the non-communicative rack chambers would cause some pics to bake quicker than others;

and, secondly, the :several units would necessarily'have'to be-placed in and removed from "the oven individually by an instrument such asza bakerspeel,,;and this process would not only .undulycoohthezgoven for the unbaked pies, but .wouldzalso *beaseslow as to increase the baking costs to. a, point where such small pies could not be made and sold. to any profitable advantage. These 1' objections are entirely sovercome-by this invention, -.-a-nd :the constant .-circulation .of air through my rack chamber producesauniiorm distributionof heat to the units of each group, with ,a result that the pies will be baked gumformlYandcan-be madeand sold with-,aecommercial ,profit.

As an important consideration in the use -.of the apparatus it may here-further be noted that whenplacedin the oven and during the baking process the rack-C, :while functioning in the manner stated, has no physicalcontact with .and places no weight or restraint on --the.pans B,r-but leaves-eachto rest on-the oven hearth in the same manner as if the rack were -:entirely :removed-or omitted. This freedom orclearance permits each :pan '3 .to rest :by its own weight onthe hearth and with ,freedomfor slighttilting when necessary so that its bottom surface will make uniform-contact-awith the hearth surface,

-.thus :insuring .the absorption of uniform baking temperature by direct conduction from .the hearth. In short, by,permitting.t-he.pans to-rest in, the hearth as individual unitssslightirregularitiesineither the pan bottom or rhearth surfaces .will not result in non-uniformmontacts ;nor .in some pans being held out -of contact, .asoccurs for instance ,in so-called .muflintins .where .the

severalmeceptacles-are fixedin the rrackwor plate unit.

The baking ,process above described and the rack used therewith, has been. successfully demonstrated in-actual practice and ithaslbeenfound that pies baked in this manner, are much.more

delicious and more uniformly and properlycooked than pies cooked without use of therack C.

It may here also .be .noted thatafter the -.pies havebeen baked the racks Emay servea further useful function in transmitting the pies .to .and from .the cooling racksandinasmuchas thepies and .racks'will rest on :the cooling shelves,in.the same manner as in-thezovens .the racks will ,in no way interfere with the cooling .of the .tins by. artificial air currents .forced into-and through the racks.

It will, of course, be understood that various changes may .be made ,in the form, .details, arrangement and proportions of the rack C and that changes may :be made .in the processes-described without departure 'from :the scope of the present invention, which, generally stated, consists in the mattershown and described and set forth in the-appended'claims. =What is claimediis: vlpAn apparatus for :baking pics in :an oven.

comprising a series of pie pans having downwardly tapering frusto-conical side walls, and for resting with their bottoms on the oven floor during the baking operation, a rack plate with openings receiving the pie pans and supported on the oven at a level below the tops of the pans to form a shallow heating chamber laterally surrounding the series of pie pans, and such openings being larger than the horizontally adjacent pie pan circumferences so as to leave annular recesses in the plate about the several pans, said chamber having an inlet for receiving oven air to be circulated about the various pans and out through said annular recesses, whereby the sides and bottoms of the pans will be uniformly heated and at a higher degree of temperature than that applied to the top surfaces of the pan contents, and said pans having outwardly projecting flanges at their upper edges for engaging the plate when the latter is lifted, and spaced above the annular recesses, when in baking position, to deflect the hot air current rising through the annular recesses laterally away from the upper surfaces of the pies being baked.

2. An apparatus for baking pies in an oven comprising a rack plate with openings adapted to receive a series of pie pans having downwardly tapering frusto-conical side walls, and for resting with their bottoms on the oven floor during the baking operation, said rack plate being supported on the oven at a level below the tops of the pans to form a. shallow heating chamber laterally surrounding the series of pie pans, and such openings being larger than the horizontally adjacent pie pan circumferences so as to leave annular recesses in the plate about the several pans, said chamber having an inlet for receiving oven air to be circulated about the various pans and out through said annular recesses, whereby the sides and bottoms of the pans will be uniformly heated and at a higher degree of temperature than that applied to the top surfaces of the pan contents.

3. A pie baking apparatus of the character described comprising a horizontally disposed rack forming plate having a series of openings, a series of individual pie pans for placement in said openings and having peripheral flanges at their upper edges, said pans while in the rack being adapted to rest on an oven floor in spaced relation to each other during the baking operation, of means for supporting said plate over the oven bottom to form a heating chamber therewith but at a level below the level of the pan flanges so as to leave clearances therebetween when the plate and pans are reposing in operative position in the oven, said openings being'sufiiciently large to leave an annular recess about the pan walls when the pans are reposing in baking position on the oven bottom, but of lesser circumference than the outer circumferences of the respective pan flanges so that when the rack plate is raised it will close said clearances and annular recesses and lift the pans with it.

4. An apparatus for baking pics in an oven, comprising a rack plate having openings adapted to receive a series of pie pans having flat hottoms, upwardly flared side walls, and peripheral flanges at the upper edges of the side walls, said plate having depending flanges for supporting the same upon the oven floor at a level below the tops of the pie pans, said openings being sumciently large to permit the pans to extend therethrough and rest upon the oven floor and to leave annular recesses about the pans, said plate and its flanges, when placed upon an oven floor, forming a heating chamber, and said chamber having a laterally disposed inlet opening for admitting air to be circulated about the several pans and upwardly through said annular recesses.

5. An apparatus for baking pies in an oven, comprising a rack plate having openings adapted to receive a series of pie pans having flat bottoms, upwardly flared side walls, and peripheral flanges at the upper sides of the side walls, said plate having depending flanges for supporting the same upon the oven floor at a level below the tops of the pie pans, said openings being sufliciently large to permit the pans to extend therethrough and rest upon the oven floor and to leave annular recesses about the pans, said plate and its flanges, when placed upon an oven floor, forming a heating chamber, and said chamber having a laterally disposed inlet opening for admitting air to be circulated about the several pans and upwardly through said annular recesses, and said peripheral pan flanges being of a width so as to extend outwardly of the annular recesses to engage and be lifted by the plate proper when the latter has been raised from the oven floor.

6. An apparatus of the class described comprising a horizontally disposed rack provided with openings, a series of individual pie pans for placement in paid openings and having flanges at their upper edges and adapted to rest on an oven floor in spaced relation to each other during the baking operation, said rack being supportable on the oven bottom at a level below the level of the pan flanges so as to leave clearance therebetween when the rack and pans are reposing in operative position in the oven, said openings being sufficiently large to leave an annular clearance recess about the pan walls when the pans are reposing in baking position within the rack and on the oven bottom, but of lesser circumference than the outer circumference of the respective pan flanges so that when the rack is raised it will engage the flanges and lift the pans.

7. An apparatus of the character described comprising a horizontally disposed rack frame provided with openings, a series of pie pans for placement in said openings and having flanges at their upper edges, said rack frame being adapted. to engage the pans under said flanges to lift the pans into and out of an oven, and said frame being of lesser height than the pans so that when placed in the oven the frame will disengage from the pans and permit the latter to rest on the oven bottom under only their own individual weights and to thereby establish uniform contacts between the bottom surfaces of the pans and the surface of the oven bottom.

FRED W. CARLSON