Patent GB-423671-A (GB)
Title: Improvements in or relating to devices for cooking, frying and baking, comprising heat accumulating means
IPC: F24B1/24
Filed: 1933-07-31
Abstract: 423,671. Cooking - apparatus. SPIESS, P., 27, Guggerstrasse, Zollikon, Switzerland. July 31, 1933, Nos. 21506, 21507, and 21508. Convention dates, Aug. 1, 1932, March 8, 1933, and March 8, 1933. [Class 28 (i)] In a heat-accumulator cooking system, a liquid, e.g. water or glycerine, is used as the heat-accumulating medium, and the vessel or system containing the liquid is almost completely filled with the liquid in the temperature range employed (100 to 300 C.), the heat transmission from the accumulator to the places at which the heat is utilized being effected by vapours of the medium which condense on coming into contact with these places. Various shapes of vessels are described. In Fig. 2, the vessel is in the form of a coiled tube 1 sealed at both ends. The heat is applied at 4 and is withdrawn at 5. A number of tubes formed as closed rings placed together and connected by equalizing tubes, or a single vessel having concentric cylindrical walls, may be used instead of the tube 1. An oven 12 is located in the space surrounded by the accumulator medium. In a modification, the vessel is constructed of mitred tubes joined in rectangular manner, and external spaces for the evaporation and condensation of the liquid are pro. vided, joined to the bottom of the vessel for the return flow of the condensate. In a further modification, the vessel is of spherical form, or of cylindrical form with spherical ends, and an external conduit is provided for the passage of the liquid to the evaporation point, and for the return of the condensate. In Fig. 8, the heat accumulator is divided into two stages, a high temperature stage 13 and a low temperature stage 14. The heat is applied at positions 16, 17. An oven 12 is arranged in the central space and a domestic water heater 18 is heated by radiation. In another construction, the high temperature and low temperature stages are joined by heat-conducting strips, and the hot plates from which the heat is withdrawn are each surrounded by a turnable ring having inclined slots engaging outstanding pins so that, by turning the ring, the level of its upper edge approaches or recedes from the plane of the hot plate. The cooking-vessel, standing on the upper edge of the ring, is thus moved relatively to the hot plate to vary the amount of heat withdrawn. In Fig. 15, the accumulating liquid is contained in a vessel 36 heated by an electric element B. The surface I transmits heat to a surface II forming the bottom of a chamber 38 containing a small amount of evaporable liquid. The member 38 is vertically adjustable to vary the gap between the surfaces and thus to vary the heat transmission. The vapour passes through a group of pipes 40, the condensate returning to the chamber 38 via a header 41 and conduit 43. The cooking is effected in the space 42. In a modification, the vapour from the chamber 38 passes to a chamber, the upper surface of which serves as a hot plate, the space between the surfaces I, II may be filled with a non-evaporable liquid, the member 37 being flanged to retain it. The Specification as open to inspection under Sect. 91 states that ammonia may be used as the heat accumulating medium. This subjectmatter does not appear in the Specification as accepted.