Abstract: A combination pressing and initial baking system is provided for converting balls of dough into thin, flat discs, such as tortillas. A box-like support structure is provided having a portion of its frontal wall open and defining a mounting for a first heated pressing plate with its dough contacting face facing downwardly and disposed at a substantial angle to the horizontal. A second heated pressing plate is mounted on horizontal pivots in the box-like support structure for pivotal movement between a pressing position adjacent to and parallel with the downwardly facing surface of the first pressing plate, and a feeding position where the upper ends of the pressing plates are spaced apart to permit the insertion of a ball of dough therebetween. Movement of the second pressing plate to its pressing position effects the pressing and initial baking of the dough in a flat disc shape. The heat input to the dough disc during pressing determines the peripheral area and thickness of the resulting disc.

Abstract: A combination pressing and baking mechanism is provided for converting balls of dough into thin, flat discs, such as tortillas. The pressing unit comprises a pair of relatively pivotally movable heated pressing plates. The lowermost pressing plate is disposed at a substantial angle to the horizontal when it is in its remote position relative to the upper pressing plate. The angle of the lower pressing plate is selected to effect the gravitationally induced sliding of the pressed disc of dough off the lower pressing plate and onto a horizontally movable heating plate or disc of an oven. The horizontal velocity of the oven disc is maintained at a level equal to or greater than the horizontal component of velocity of the gravitationally discharged dough disc so as to facilitate removal of the dough disc from the lower pressing plate.

Abstract: A baking oven embodying the method of this invention comprises a plurality of vertically stacked, vertically spaced heated baking plates. Every other one of the baking plates is periodically shifted from a horizontal baking position to an inclined discharge position wherein the disc of dough slides off the respective baking plate and falls toward the next lower baking plate. During its fall, the dough disc is engaged by an inverting apparatus which deposits it on the next lower baking plate in inverted relationship, so that both sides of the dough disc are successively exposed to the heat of the baking plate as the disc traverses downwardly through the stack of plates.

Abstract: A dough delivery or divider assembly having a plurality of ports integrally formed in a cylindrical dispensing structure and incorporating an external pressurizing structure wherein a negative pressure or vacuum is applied to the interior of each of the ports from an exterior location relative to the cylindrical surface in which the ports are formed. The vacuum is maintained within the ports until they are exposed to the supply dough within a supply hopper wherein the negative pressure aids forcing of the dough into the ports for transportation to a delivery site at which location the dough portions are removed from the ports.

Abstract: A combination pressing and baking mechanism is provided for converting balls of dough into thin, flat discs, such as tortillas. The pressing unit comprises a pair of relatively pivotally movable heated pressing plates. The lowermost pressing plate is disposed at a substantial angle to the horizontal when it is in its remote position relative to the upper pressing plate. The angle of the lower pressing plate is selected to effect the gravitationally induced sliding of the pressed disc of dough off the lower pressing plate and onto a horizontally movable heating plate or disc of an oven. The horizontal velocity of the oven disc is maintained at a level equal to or greater than the horizontal component of velocity of the gravitationally discharged dough disc so as to facilitate removal of the dough disc from the lower pressing plate.

Abstract: An apparatus for the dividing, rounding and panning of doughballs. The apparatus includes a divider and rounder for dividing and rounding four doughballs simultaneously and an infeed gate having a central section and two outer sections for controlling the dispensing of the doughballs from two inner and two outer dough chutes into an apparatus for panning. For smaller doughballs and pans which accommodate four doughballs in a row, the three-section gate is operable to function as a unitary gate to dispense the four doughballs from the chutes at the same time. For larger doughballs and pans which accommodate only two doughballs in a row, the method of the present invention includes the dividing and rounding of four doughballs and the dispensing of the doughballs from the chutes two at a time.

Abstract: A tining machine capable of tining or perforating Kaiser and onion buns and other similar crusty rolls or loaves (and, with minor modifications, English muffins) serves to produce a product that stays together around its entire diameter thus retaining freshness and which at the same time may be readily pulled apart by the consumer in the general manner of a tine-split English muffin.

Abstract: An automatic roll and bread top slicer for forming vertical slits to a predetermined depth along the top, longitudinal axis of various-sized rolls and bread loaves preliminary to baking. It includes tracks, shuttle, and shuttle drive which move across the rolls and bread loaves. Mounted on the shuttle are cutters which simultaneously slit four rolls or bread loaves. The slicer operates automatically on the rolls or bread loaves while they are in trays moving to the oven for baking.

Abstract: Improved tray, suitable for packaging croissants.

Abstract: A self-cleaning bulk food display bin is disclosed which is adapted to be mounted in an opening in a wall. The bin includes a tray with a downwardly and forwardly inclined floor having a debris removal opening located adjacent to a front peripheral wall. A sneeze shield is located above and over the tray to define therebetween a vertical front bun removal opening and a rear bun loading opening. A bottom downwardly and rearwardly disposed panel conveys debris passing through the debris removal opening rearwardly behind the wall.

Abstract: A system for cooking and packaging bakery goods with minimum handling. Flat-folded, double-layer paperboard trays having spaced openings in the upper layer are erected and placed on a conveyor. A paper baking cup is inserted into each opening with its bottom resting on the lower layer of the tray, and a predetermined amount of batter is injected into each cup. The trays of batter-filled cups are transported to an oven for baking removed from the oven, and inserted into protective delivery and display cartons for purchase by a consumer. The tops of individual baked goods in the trays may be iced, if desired, and all steps are readily automated.

Abstract: A bagging machine in which a series of spaced pusher arms serve to successively move articles linearly from a source toward and into individual bags located in a stack of bags at a bagging station. The stack of bags at the station is carried on a bag table supported on a bag supply conveyor system which extends to one side of the machine. The conveyor includes additional bag tables for carrying a plurality of stacks of bags in standby condition. The conveyor system is automatically controlled to replace an empty table with a loaded table in response to removal of the last bag on the table at the bagging station. Means are also provided for interrupting the movement of the pusher arms during transition of a loaded table into the space vacated by the empty table.

Abstract: A system for cooking and packaging bakery goods with minimum handling. Flat-folded, double-layer paperboard trays having spaced openings in the upper layer are erected and placed on a conveyor. A paper baking cup is inserted into each opening with its bottom resting on the lower layer of the tray, and a predetermined amount of batter is injected into each cup. The trays of batter-filled cups are transported to an oven for baking, removed from the oven, and inserted into protective delivery and display cartons for purchase by a consumer. The tops of individual baked goods in the trays may be iced, if desired, and all steps are readily automated.