Stewart Systems, Inc.

Bill E Davis

Michael J Dobie

Carlos Bacigalupe

William M Thomas

G Wayne Stewart

Richard B Goodhart

Paul Podsiad

Eugene W Myers

John M Pamperin

Eugene W Meyers

James T Borthwick, Jr

William M Paris

An apparatus for continuous bakery products includes a carriage having opposed sealing jaws. Upper and lower webs of wrapping material extend between the jaws of the carriage along a bakery product path. Bakery products to be wrapped are advanced along the bakery product path between the webs of wrapping material and between the initially open jaws of the carriage. The jaws of the carriage are then closed to form transverse seals at the trailing edge of a leading package of bakery products and at the leading edge of a trailing package of bakery products. The carriage is advanced along the bakery product path during the sealing operation so that sealing of the bakery product packages is carried out on a continuous basis. The apparatus for continuous wrapping of bakery products further includes an infeed conveyor having guides for crowding the bakery products into a packaging configuration, a discharge conveyor, apparatus for sealing the lateral edges of the bakery product packages, and apparatus for evacuating air from the bakery product packages.

Method of and apparatus for continuous bakery product wrapping

In an automated commercial baking system, a bakery utensil storage system is provided for automatically receiving baking utensils from a continuous conveyor of the baking system and immediately directing the utensils over a selectively positionable curved conveyor for engagement with a predetermined one of a series of table top conveyors from where they are immediately returned to the baking system or lifted by and stored in elevators associated with the table top conveyors. When needed, the utensils are lowered by the elevators for engagement with the table top conveyors from where they are carried to a selectively positionable curved conveyor for return to the continuous conveyor of the baking system.

Bakery utensil storage system

An article sorting switch comprising a plurality of pallet support members and means for moving pallet support members through a predetermined closed course. Pallets are slideably supported on the pallet support members in abutting relationship and have switch engaging members depending therefrom. The pallets have lower arcuate side portions that allow the pallets to remain in continuous sequential contact as the pallets pass through arcuate portions of the closed course. A switching mechanism is provided for selectively directing the pallets to one of several diverging article conveying paths. The article conveying paths are defined by sorting guide members, and return guide members are provided for realigning the pallets to a central location corresponding to the switching mechanism. Knife edge conveyors are provided to load and unload the article sorting switch without subjecting the articles to any substantial vertical drop. The article sorting switch is thereby especially adapted to handle loosely bound bundles of papers, letters, and magazines.

Article sorting switch

An oven (20) includes an oven enclosure (24) having a conveyor (40) mounted therein for transporting food products through the oven. A plurality of ribbon burners (100) are mounted within the oven interior (32) adjacent the path of the conveyor to heat the interior of the oven. Heated gases generated by operation of the ribbon burners are received through inlet plenums (140) under operation of a circulation fan (146) and are discharged through discharge tubes (154) extending adjacent portions of the conveyor (40) remote from the locations of the ribbon burners (100). Exhaust gases are removed from the oven interior through discharge ports (180) by exhaust blower assemblies (184) which are operated to remove exhaust gases from the oven interior at a rate proportional to the flow rate of combustion air and gaseous fuel into the ribbon burners.

Air circulation and exhaust control system for commercial ovens

A method of providing an air circulation and exhaust control system for an oven (20) includes an oven enclosure (24) having a conveyor (40) mounted therein for transporting food products through the oven. A plurality of ribbon burners (100) are mounted within the oven interior (32) adjacent the path of the conveyor to heat the interior of the oven. Heated gases generated by operation of the ribbon burners are received through inlet plenums (140) under operation of a circulation fan (146) and are discharged through discharge tubes (154) extending adjacent portions of the conveyor (40) remote from the locations of the ribbon burners (100). Exhaust gases are removed from the oven interior through discharge ports (180) by exhaust blower assemblies (184) which are operated to remove exhaust gases from the oven interior at a rate proportional to the flow rate of combustion air and gaseous fuel into the ribbon burners.

An oven (20) includes an oven enclosure (24) having a conveyor (40) mounted therein for transporting food products through the oven. A plurality of ribbon burners (100) are mounted within the oven interior (32) adjacent the path of the conveyor to heat the interior of the oven. Heated gases generated by operation of the ribbon burners are received through inlet plenums (140) under operation of a circulation fan (146) and are discharged through discharge tubes (154) extending adajcent portions of the conveyor (40) remote from the locations of the ribbon burners (100). Exhaust gases are removed from the oven interior through discharge ports (180) by exhaust blower assemblies (184) which are operated to remove exhaust gases from the oven interior at a rate proportional to the flow rate of combustion air and gaseous fuel into the ribbon burners.

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Irving, TX, United States of America

Bill E Davis