Method and apparatus for measuring, tempering and dispensing water during the mixing of batters

Abstract

A method and apparatus allows for control of the temperature and quantity of water added to a mixing bowl during the mixing of batters used for muffins, cakes and the like. A reservoir tank with graduations thereon is provided with appropriate water lines for filling the reservoir tank with a desired amount of measured and tempered water. A temperature measuring device is used for measuring the temperature of the water in the reservoir tank. Appropriate valving connected to the reservoir tank permits dispensing of the water at a controlled rate into (1) the mixing bowl, (2) a bypass line if the operator desires to rinse residual ingredients (eggs, oil, molasses etc.) from smaller measuring containers and pour them into the mixing bowl or (3) a waste line. An overflow port system is provided on the reservoir tank to prevent overfilling thereof.

Dependencies are inferred from the claim text.