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Patent Searching and Data

Document Type and Number:
WIPO Patent Application WO/2019/171134
Kind Code:
Bread from barrel is a bread baking machine with ability to produce bread with different thicknesses varying between 0.5 mm-10 mm. The main focus of the design is the density and efficiency in term of time, manpower needed to run the machine in addition to implementation and operation cost. The design emphasizes the usage of component that is widely available like bicycle changes and gears which make the design easy to implement. The primary component of the design is a heated iron barrel that represents the surface on which the soften dough will be baked.

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Application Number:
Publication Date:
September 12, 2019
Filing Date:
March 07, 2018
Export Citation:
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International Classes:
A21C3/04; A21B5/02
Foreign References:
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Claim 1:

What I claim as my invention is: a design for what is called as "bread from a barrel" machine which is a bread backing machine the attached design drwaing specifies the main components and interrelation between those components embedded as part of the design.


received by the International Bureau on 20.12.2018


The "Bread From A Barrel" is a machine to produce tortillas bread by passing the dough on rotary cylinders to thin it forming a continuous dough sheet that will be baked on the heated cylindrical surface of a rotated barrel.

Our claim is :

1- The machine forms the dough sheet by the mean of two cylinders where the mechanism comprises the ability to change the sheet thickness controlling the distance between the two cylinders by sliding one of the cylinder axis.

2- An empty barrel closed from both sides is used to bake the dough sheet, the barrel is manufactured from an iron with the thickness of (2 mm - 3 mm) where the Barrel turns around an horizontal axis passing through the centers of barrel's sides; Baking Barrel can be created from a standard covered by a layer with a thickness of (3 cm) from saltpeter for isolation then an iron sheet with thickness of (1mm).

3- A conveyor belt will deliver The dough sheet provided by the two cylinders (claim 1) to stick to external heated surface of the barrel (claim 2).

4- The barrel (claim 2) is heated by the mean of (gas/electricity) heating source situated under the barrel raising the temperature of the barrel surface to a degree between (200 °C -250 °C).

5- The barrel (claim2) is isolated to minimize the heat loss by the mean of a iron cover with thickness of (2 mm - 3 mm) where the upper half of the cover is padded with fiber insulation glass layer distanced from the barrel external surface (50 mm).

6- The lower half of the barrel cover (claim 5) is formed as a slide with an angle of (45°) .

7- The lower half of the barrel cover (claim 6) is heated by the mean of (gas/electricity) heating source to assure baking the bread sheet from the both sides.

8- The barrel cover (claim 5) is provided with a steam funnel with cover to release the resulted steam and control the humidity during the baking process.

9- The machine uses a single electrical motor with a gear box to rotate the barrel (claim 2) and the two cylinders (claim 1) where rotation is performed by the mean of single chain.

10- The machine is provided with a cylinder with a cutting knife to cut the baked dough.

11- The machine contains a cleaning brush to clean the surface of the barrel (claim 2) while rotating where the brush is situated under the conveyor belt (claim3) touching the surface of the barrel (claim 2)

12- A cleaning result drawer positioned under the conveyor belt (claim 3) to collect the cleaning results.

13- The slices of bread are collected by the mean of an stainless steel based container situated at the end of slide (claim 6).

14- Rotation speed is controlled using gear changing mechanism embedded part of motor gearbox (claim9) to enable

Bread from a barrel.

The description

The design subject to IP claim is a design for simple machine to bake Bread, The design emphasizes the low cost to manufacture and operate bread production in addition to small space requirement.The role of different components is demonstrated through the operation process detailed as follow:

1- The bread dough should be prepared in advanced as this task is outside the scope of the designed machine.

2- The prepared bread dough should be placed in the number (1) dough bowl.

3- The two cylinders (2) spin to soften the dough with rotation power provided through the motor number (6) in the direction illustrated with motion vector (10).

As a result the dough comes out with the thickness we want in the shape of a blanket. The thickness of the coming dough will vary depending on the distance between the two cylinders (2).

4- The thin dough is transmitted using the conveyor (3) to stick on the external hot surface of the barrel number (4) and rotates, then cylinder number (5) cuts the bread after it's baked.

5- The barrel number (4) is heated From an external thermal source located at the bottom of the barrel (8) depending on any of the following energy resources (gas - electricity - firewood) or by the mean of an internal thermal source at the bottom (7) (gas - electricity) noting that dual approach is also applicable using external and internal heating sources at the same time.

6- The barrel is an iron barrel, covered with a sheet of iron with thickness of 1 mm separated from the iron barrel surface with a layer of salt rock with the thickness of (1 Cm).

7- The barrel is covered with an external thermal isolated cover (11) to prevent the heat loss.

8- The chain (10) and gears (9) set are mainly the same used in bicycles as this will simplify the implementation task for minimizing the implementation cost.

9- As the machine enables the baking of dough with thickness between (0.5mm- 10mm) it Is essential to control the rotation speed according to the dough thickness to provide enough contact time between the barrel and the dough.

As mentioned the dough thickness is set through adjusting the distance between the two Cylinders (2), so according to the selected thickness the rotation speed is calculated as follow:

The bread should be baked in a degree between (200 C°- 250 C°) depending on the thickness; the baking time is correlated with the dough thickness.

Rotation speed can be calculated by (1/dough thickness) where Rotation speed is specified by round per minute and thickness is specified with (mm)

10- Gear set (9) is as mentioned identical to the back wheel gear set used in bicycles where the selected gear decides the rotation speed of the Barrel.