Show Salt Lake Man ManIs Is s Inventor of New v Baking Pan Constructed to Give Free Circulation Cir Or- of Heat on All Sides Thus Producing Improved Loaf Recognition of a arother ther Utah inVentor inventor in- in has just been givin in in notice received by Herman E. E Kratzer superintendent su- su for tor the Royal Baking company compan In this city that within a few ew days the United States bureau of ot patents will forward him official of- of credentials for his screen bread read pan The new ew device for baking bak- bak lag ing ng bread is adaptable to both home and industrial baking but is exacted expected ex ex- ex acted d to rind find Its widest application In n th the commercial bakeries of the countr country The Salt Lake mans man's invention has as not only attracted attention of ot bikers bakers throughout the country description of the new pan pann in n the trade journals but may mean another mother ma manufacturing industry for this his cit city Mr l Kratzer is 19 negotiating lag ing ng with several se eastern manufacturing manufacturing turing concerns that have sought to o turn out the pans on on- ona a royalty basis asis Should this plan be found unsatisfactory it is is' planned to build and equip a a. factory in Salt Lake for manufacturing the bal bakery ery de de- de vice The new pan Is a radical departure departure de- de arture from the bread container in n general use in that its sides are composed of fine mesh galvanized screen instead of the usual solid tin This 1 is the basis feature of the I- I Krutzer invention but the patent rights include a rail or band set set around the ends of each section of pans ans to l keep the containers from jamming close together in the oven Each Cach pan either in the three or loaf four sections is also set apart from front the other permitting a free tree circulation of f heat around each loaf while it is 19 the oven The result of the openwork sides in n the pans and the more general gep-eral circulation of heat is a more evenly baked loaf with uniform and whole crust on sides top and bottom bottomS according according according ac ac- ac- ac cording to the The penetration penetration pene- pene ration of heat to the sides of each individual loaf also produces more wholesome bread of a fine tine even texture texture tex tex- ture Mr Kratzer contends From the standpoint of the commercial commercial commercial com com- mercial bakery baker the inventor contends contends contends con con- tends his new pan will work a great saving In cost of operation because it t requires less greasing and produces produces produces pro pro- duces a better baked loaf on less oven time This saving on heat Is Is- said to be due to the more efficient circulation made possible by the he new pan and easier penetration of f heat by means of the screen |