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Патент USA US3022761

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Feb. 27, 1962
original Filed May 13, 1958
States Patent()
Patented Feb. 27, 1%62
be‘used-in the practice of my invention, a patty shell bak»
ing apparatus including, -in general, a baking pallet A, a
mandrel supporting stand B‘, anda series of core-forming
Hans M. Dohring, Los Angeles, Calif.
(14838 Lassen St., Sepulveda, Calif.)
Original application May 13, 1958, Ser. No. 734,870, now
Patent No. 2,975,699, dated Mar. 21,` 1961. Divided
and this application'luly 27, 1959, SerrNo. 829,793
3 Claims. (Cl. 107--54)
mandrels C. y
vThe pallet A maybe a standard bunr pan, or a plain
rectangularcookie sheet- 10 ofmetal (e;g. sheet aluminum)
with>suitable1handle flanges 1'1~ at its respective ends.
The stand Bv comprisesr a’ supporting beam 12 which `
may be' of inverted' channel section, with lateral longi
Thisapplication is a division of my pending application 10 tudinal ilang’es 13`reinforcing the same for rigidly main
S.~N. 734,870, tiled May 13, 1958, for Patty Shell Baking
taining the'4 beam in a ñat, straight plane; together with
For-m, now Patent No. 2,975,699, dated Mar. 2-1, 1961.
pairs of legs 14 at the respectiveends thereof for support
This invention relates to thebaking of patty» shells and
ing the beam 12 at av proper height above the baking sur~
has as its general object to provide an improved*> method
face of the pallet 10 or any other heated baking surface
of forming'a patty shell in baking'operation.
15 that may be utilized. As an example of a relatively in
A specific object of the‘inventionis to provide a method
expensive a'nd simple' constructionV that may be used,-the
for accurately formingVV a cavity of‘pre-determined size
support B‘ is illustrated as being formed from a single
and shape Within a patty'shell .during the baking thereof,
sheet'ofmetal,- with theï legs 14-- joined at their upper ends
without departing from the external'app'earance of a con
ventional patty shell.
The present method of fabricating a patty shell is'fto
build a ilat` ring of dough upon a circular disc of dough
having the same diameter as the external’v diameter of
tore‘spe'ctive‘ integral end-flanges 1‘5 bentv downwardly
20 fromre'spective endsl ofthe channel 12> and braced by
soldered or welded seams 16 between the outer margins
of respective-legs? 14l and» adjoining ends of respective
ñange's 13'; Other’ equivalent constructions can be utilized.
the ring, the ring and disc becoming-adheredto one'an‘
Each. of the forming mandrels" C'is in the form of a
other with the disc becoming’th'e bottom lofthe shell,- and 25 cylindrical cup‘includitig a cylindrical lateral wall portion
rising during the baking process from> av relatively shal~r
.17',v affdatî b'ottornì18; andVV a~ pair' of lugs 19l formed in
low initial height to the full height of the patty-shell;
tegrallywith theÀ rim of lateral wallï17l and bent outwardly
During this process, it is common for the superimposed
in’ a c'o‘in'mo'n`v llat'radialïp'lane.’ rIrhe web of beam l12 is
ring of dough to contract irregularly within tliecavity of
provided-witha'series of pairs' ot' spaced seats 21 which
the patty shell so as to leave acavity in >the'ñnished rpatty 30 are struck'out'o‘f apertures 20 and are depressed below
shell which is of too irregular or'co'nstricted4 shape- to'be
the lower face of» the web of beam 12sufficiently so that
satisfactory. Also, the superimposed 'rings'of‘dough may
theïmandrel lugs 19 are'snuglyreceivable between the
raise unevenly, tilting the patty shell to- one‘ side or‘the
seats' 21 and said lower face'. The open upper ends of
other, which likewise produces an unsatisfactoryproduct.
mandrels 17 are covered by the web 12 of the stand B to
»For many purposes it is quite desirable that the cavity 35 prevent the entryv of dust'into the mandrels, thus mainf
taining the- apparatus more sanitary. Seats 21 are integral
be of regular shape and size, and> the invention provides
ly joined to the web of channel 12 by olîset webs 22 and
for attaining this result .with certainty in all cases.
23 at the outer end' and at one side of each respective seat
A further object of the invention >is to providea símpli‘è
21. The opposite side of each seat 21 is separated from
ñed and shortened process wherein a higher patty shell
can be produced than in the use of conventionalrmethods. 40 the web-of channel 12'to provideï a horizontal entry slot
24 extending thefull radial length of the respective seat,
In the'use of the present invention it is possible to start
theed’ge- of the seat at that side being Vdisposed directly
with a single relatively thick ring of dough superimposed
below ai radial edge 25 of the channel web, from which
upon a bottom disc, and to attain a' deeper cup` shape in
radial edgethe free edge of the seat 21 has been sheared
the patty shell as it rises around a core forrnwhich is the
45 in the process of forming the channel 12. The slots 24
essential part of my apparatus.
provide for insertion of the lugs 19 into the rectangular
A further object is to provide an apparatus for forming
recesses defined above’ the seats 21 between the edges 2S
a pattyshell during baking in a manner to preventany
and'ïthe shoulders 24and 22. Such insertion of the lugs
lateral tilting or slumping of the patty shell'while it is rais;
is accomplishd by raising a mandrel upwardly beneath the
ing and preventing any contraction of the cavity during the
56 beam"12"in`- coaxial relation' to an aperture 20, with the
raising and baking process.
lugs 19'displaced`circumferentially from the seats 21,
Other objects and advantages will become apparent in
bringing thellu'gs 19 into contact with the underface of
the ensuing speciiicationand appended drawing in which:
the beam 12 and then rotating the mandrel to >cause the
FIG. l is a fragmentary perspective view showing one
lugs to enter the slots 24 and engage above the respective
end of an apparatusthat mayV be .utilized in the practice
of my invention, with one of the core .forming mandrels 55 seats 21. The rotation of the mandrel is stopped by en
gagement'of-'th'e lugs against the radial shoulders 22 op- -
FIG. 2 is a planview of the same;
FIG. 3 is 4a. detail sectional View taken on the line 34-3'
posite the slots 24 as indicated in FIG. 2. The lugs 19
are somewhat wider than the recesses above the seats 21,
of HG. 1;
so that the sides of the lugs opposite the sides in engage
of FIG. 1; .
12 as indicated'by' the dotted lines in FIG. 2. Thusthe lugs
FIG. 4 is a detail- sectional view taken >on the line. 4-~4 60 ment with shoulders 22 will remain engaged beneathbeam
FIG. 5 is a fragmentary side view of the core-forming
mandrel; and
FIG. 6 is a diametral sectional view` of` the dough
biscuit that is used in the process.
Referring~ now lto the >drawing in detail, Ihave shown:
therein, as an example offene form of apparatus .that may _
are locked to the beam >12 with’the mandrels C restrained
against rising under the pressurefof'the rising dough of
the patty shells. At the same time, the supporting of the
lugs-19' upon the seats 21 effectsthe suspending- support
of the mandrelsïfrom the beam 12 with the bottoms '18 at'
a predetermined correct height above the baking surfaceV
of. the vpallet’A as .determinedbyßthe 'resting -of the legs 14
on thelatter.
The patty shells then may be easily lifted oil’ the respec
tive mandrels.
The mandrels are then removed from the stand B for
washing and the various parts of the apparatus are
cleansed preparatory to subsequent use.
One of the advantages of the process is in enabling a
A spring locking eñect, for holding the mandrels against
reverse rotation, is provided for by a circumferentially
bowed cross section in the lugs 19 as illustrated in FIG.
5, the lateral sides of the lugs being inclined upwardly as
shown. The upward inclination of the leading edge of
each lug 19 facilitates entry through the respective slot
24. The upward inclination of the trailing edge of the re
less experienced operator to produce a more uniform
spective lug provides for upward pressure engagement
product. Another advantage is the reduction in produc
-tion time which is eiïected by the process, since the dough
thereof against the underside of the beam 12 adjacent free
edge 25 thereof as the lug reaches its home position above 10 does notrequire the resting periods during the dough
rolling procedure which is conventionally utilized for pro
seat 21. That is to say, the downward depression of the
viding a more solid, stable laminated dough structure for
central part of the lug establishes downward pressure
the purpose of avoiding the lateral tilting etc. during the
against the seat 21 which in turn results in upward pres
baking and raising process. Since lateral tilting is posi
sure at the trailing edge of the lug against the beam ad
jacent free edge 25, and this provides a spring locking ef 15 tively restrained in my apparatus, this problem is avoided
by the apparatus. ~Such resting periods are also utilized
fect. Any tendency of the mandrel to tilt from. its true
in the convention-al process to prevent unwanted shrink
age in the biscuit. A further advantage of the apparatus
vertical axis as the result of the spring pressure thus ap
plied at one lug is counteracted bythe oppositely acting
spring pressure at the other side of the mandrel.
The method
is in the prevention of a'partial raising of the bottom in
20 the center thereof, which usually occurs in the normal
procedure. Such raised center has to be removed before
using vthe patty shell made by the conventional method.
Another advantage of the process is in the uniformity
of appearance in the finished patty shell which is assured
drels C attached, is placed upon the pallet A with the
lower ends of the mandrels 17 registering with and extend 25 by the use of the process. .A further advantage is in the
ing into the respective dough biscuits, in concentric re l, prevention of loss which occurs in the conventional proc.
essing, which adds appeal to the finished product.
lation thereto.
Also, the invention prevents loss through rejection of
Since a plain hat baking surface is utilized, the dough
unsatisfactory patty lshells made by conventional manu
biscuits may be located by trial and error iitting of the
biscuits, over the lowerends of the mandrels 17, sliding 30 facture, having such imperfections as collapsed walls,
tilted form, irregular diameters, and rings displaced later
them on the pallet until registration is attained.
ally with reference to one another during the baking
FIG. 4 illustrates the outline of a dough biscuit at 29, l
the rim thereof being shown in a slightly raised condition
I claim:
as the result of the indentîng of the central part lby the bot
1. The method of baking a patty shell which comprises
torn of a mandrel C. As heat is transmitted to the bottom 35
preparing a cylindrical cup-shaped biscuit of patty shell
of biscuit 29, it Awill gradually raise to acquire the char
dough; supporting said biscuit upon a iiat horizontal balt
acteristic patty shell cup shape indicated at 29’ in FIG.
ing surface; suspending and holding a closed Hat-bottomE
4. During such raising, the outer surface of the patty
In the practice of the method, circular biscuits of dough
»are positioned on the pallet A, and the stand B, with man
cylindrical mandrel in contact with the upper face of the
shell may assume the slightly irregular surface texture
characteristic of a patty shell, there being no restraint 40 biscuit »and in concentric relation thereto; and applying
against the expansion of the periphery of the patty shell. » heat to the biscuit to cause it to raise around said mandrel?
with the external surfaces of the biscuit unconiined so as
Furthermore, the unrestrained expansion provides for
to effect unrestrained expansion of the external surfaces
complete raising of the dough so as to attain the desired '
of the biscuit in a raising action in which it rises around
light feathery internal texture that is a desideratum in a
the mandrel to form the patty shell.
patty shell.
ln the preparation of the dough, a wheat ilour dough, 45
prepared especially for patty shell baking, is alternately
2. >The method of baking a patty shell which comprises
preparing a cylindrical cup-shaped biscuit of patty shell
dough; supporting said biscuit upon a hat horizontal bak
rolled into sheet form, folded over with a layer of animal
ing sheet; suspending and holding a closed flat-bottom
or vegetable fat (or a combination of both) interposed
between the folds, then again rolled into a sheet of sub 50 cylindrical mandrel in contact with the upper face of the
biscuit and in concentric relation thereto, with the sus
stantially the same thickness and dimensions as the
pending and holding means being supported on said
previous sheet, then again holdcd over with an interposed
layer of fat, then again rolled out, etc., this successive
rolling and folding with interposed fat layers being con
sheet; placing the sheet, with the biscuit and said sus
pending and holding means supported thereon, into an
tinued until finally a sheet of laminate structure, corn 55 oven; and applying heat to the biscuit to cause it to
prising -a large number of paper thin layers of dough
raise around said mandrel with the external surfaces of
the biscuit unconfined so as to effect unrestrained eX
and intervening films of fat, and having »a total composite
pansion of the external surfaces of the biscuit in a raising
thickness of from 1A to 1%; inch, is attained. From this
action in which it rises around the mandrel to form the
sheet the rings 28 for the side walls of the patty shell are
patty shell.
formed by a die cutting operation which causes the cut
edges of the dough to adhere to one another thus produc
3. The method of baking a patty shell which comprises
ing a ring that will retain an integral form during handling
preparing a cylindrical cup-shaped biscuit of patty shell
and backing. By a similar laminating operation a lami
dough by superimposing a plurality of hat rings of said
nate sheet of dough, considerably thinner than the other
dough upon a thin iiat circular bottom disc of said
sheet, is prepared and from it a series of bottom discs 27
dou-gh; supporting said biscuit upon a flat horizontal bak-4
are die cut.
This dough does not become liquiíied or runny during
ing sheet, suspending and holding a closed hat-bottom
cylindrical mandrel in contact with the upper face of the.
biscuit and in concentric relation thereto; with the sus-
baking. Thus, with the support provided in its cavity by
pending and holding means being supported on said sheetg.
the mandrel 17, the peripheral contour of the patty shell
is produced with a generally and fairly regularly cylin 70 applying heat to the biscuit to cause it to raise around said
drical contour but with a pleasingly Ibillowed surface
resulting from the lack of coniinement of the peripheral
mandrel with the external surfaces of the biscuit uncon
tìned so as to effect unrestrained expansion of the ex
ternal surfaces of the biscuit in a raising action in which
it rises around the mandrel to form the patty shell; and
When the baking is completed, the stand B is raised,
with the patty shells adhering thereto, and is inverted. 75 thereafter >removing the suspending and holding means,
surface during baking.
with the patty shell adhering to its mandrel, away from
said sheet and removing the patty shell from the mandrel.
References Cited in the ñle of this patent
Putnam et a1 __________ „_ June 13, 1922
Watkins ______________ _- May 3, 1927
Smith ________________ __ Nov. 10, 1931
Lassiter _______________ __ Feb. 4, 1936
Cyr _________________ __ Sept. 28, 1943
Hall __________________ _.- July 9, 1929
Bauer ________________ __ July 30, 1935
Daino _______________ _.. Dec. 18, 1956
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