Improvements in Refrigerators for Preserving Meat and Provisions.
Year: 1892

page_text: Date of Application, 13th June, 1892
Complete Specification Left, 11th Mar., 1893-Accepted, 6th May, 1893
PROVISIONAL SPECIFICATION.
Improvements in Refrigerators for Preserving Meat and Provisions.
I, ROBERT DAVIDSON WADDELL, of 260 North Woodside Road, Glasgow
North Britain, Sausage. Maker, do hereby declare the nature of this invention to
be as follows:-
This invention, which relates to improvements in refrigerators for preserving
meat and provisions, has for its object the providing of a chamber separate from
the meat chamber in which cold may be stored and allowed into the meat chamber
as required. It is an improvement on my previous invention for which I was
granted Letters Patent No. 9084, A.D. 1889. In my present invention I bring
into the separate chambers refrigerating pipes from the machine for producing
cold. The cold may be produced by ammonia, brine, or other material used in
the refrigerating machine, and I may use the refrigerating pipes alone or in con-
junction with ice. By this means I obtain a chamber which can be maintained at
a temperature very much lower than the chamber in which the meat is kept.
Between the cold chamber and the meat chamber I provide passages at the top
and bottom which can be opened and closed by valves. The warm air from the
meat chamber passes into the cold chamber by upper passage, while the cold air
passes into the meat chamber by the lower passage. As the cold chamber is kept
very much colder than the meat chamber, the latter can be kept at any required
temperature by regulating the valves in the passages. Another object for the
pipes is to allow of the air depositing ou them in the form of hoar-frost, the
moisture which arises from the meat in the process of chilling thus making a dry
atmosphere for the meat to remain in. In order to still further dry the air I may
use chloride of calcium, sulphuric acid, or any other deliquescent salt. These
salts may be used either in the meat chamber or in the cold chamber, or in the
valves between the chambers.
Dated this 11th day of June 1892.
BOTTOMLEY & LIDDLE,
154, St. Vincent Street, Glasgow, Applicant's Agents.
COMPLETE SPECIFICATION.
Improvements in Refrigerators for Preserving Meat and Provisions.
I, ROBERT DAVIDSON WADDELL of 260 North Woodside Road, Glasgow,
North Britain, Sausage Maker, do hereby declare the nature of this invention and
in what manner the same is to be performed, to be particularly described and
ascertained in and by the following statement :-
My invention, which relates to improvements in refrigerators for preserving
meat and provisions, has for its object the providing of a chamber separate from
the meat chamber in which cold may be stored and allowed into the meat
chamber as required. It is an improvement on my previous invention for which
I was granted Letters Patent No. 9084, A.D. 1889. In my present invention I
bring into the separate chamber refrigerating pipes from the machine for pro-
ducing cold. The cold may be produced by ammonia, brine, or other material
used in the refrigerating machine, and I may use the refrigerating pipes alone or
in conjunction with ice. By this means I obtain a chamber which can be main-
tained at a temperature very much lower than the chamber in which the meat is
kept. Between the cold chamber and the meat chamber I provide passages at.
the top and bottom which can be opened and closed by valves. The warm air-
го
077

page_text: from the meat chamber passes into the cold chamber by upper passage, while the
cold air passes into the meat chamber by the lower passage. As the cold chamber
is kept very much colder than the meat chamber the latter can be kept at any
required temperature by regulating the valves in the passages.
In order that my invention may be properly understood and readily carried
into effect, reference is made to the two accompanying sheets of drawings appended
hereto, of which―
Figure 1 is a vertical section showing the meat and cold air chamber.
Figure 2 is a longitudinal section of the cold air chamber taken through the
liney, Figure 1.
Figures 3, 4 and 5 are all vertical sections of different modifications.
Referring to Figures 1 and 2, A is the meat chamber, which is placed at one
end of the chamber B in which the cold air is stored. C are the refrigerating
pipes leading from the refrigerating machine, and which are coiled round the cold
chamber B, and are supported by means of brackets d fixed to the walls of the
cold chamber. I also
may carry the coil of refrigerating pipes across the cold
chamber B, in which case they are supported by the double brackets d, d fixed to
the roof of the cold chamber. Of course it is to be understood that although I
have only shown in Figure 1 two rows of refrigerating pipes C carried across the
cold chamber B, I do not limit myself to this number, as they may be continued
to the foot if need be; and in place of the double bracket as shown I may have
only a single one. The cold is produced by any of the materials used in the
refrigerating machine, and I may use the refrigerating pipes C alone, or in con-
junction with ice, in which case I provide a series of beams E on which the ice
is placed, the spaces between them acting as a gutter or channel for the melted
ice to escape.
The warm air from the meat chamber A passes into the cold
chamber B by means of the upper opening or passage F, while the cold air passes
into the meat chamber A by the lower opening or passage G. These passages F
and G are, as shown, provided with sliding or hinged doors H to regulate the
temperature in the meat chamber A.
Referring to Figure 3, the cold chamber B, with the refrigerating pipes C, is
placed round the meat chamber A, the warm air passing through the upper
opening F, while the cold air passes into the meat chamber A. by means of the
openings G, G, these openings being provided, as already described, with sliding
doors to regulate the temperature in the meat chamber A.
In Figures 4 and 5 the cold air chamber B is shown on the top of the meat
chamber A, the warm air, in Figure 4, passing through the upper opening F, which
is placed at one end of the top of the meat chamber A, while the cold air passes
down the passage H at the other end and through the opening G, having the sliding
door I as and for the purpose already described. In place of having only one
opening I at the foot as shown, I may have a number as shown in dotted lines.
In Figure 5 the upper passage F for the warm air is placed in the centre of the
top of the chamber A, while the cold air passes down the passages H, H¹ on each
side of the chamber and through the openings G, G', having sliding doors I, as
and for the purpose hereinbefore described.
It is to be understood that although I have described and shown in the drawings
sliding doors I for regulating the temperature in the meat chamber A, I do not
confine myself to these, as any other regulating valve may be adopted.
I have also shown the refrigerating pipes C leading from the refrigerating
machine in two parts or sections, so that if need be only one section may be used,
but I do not limit myself to this.
Another object for the pipes is to allow of the air depositing in them in the form
of hoar frost; the moisture which arises from the meat in the process of chilling
thus making a dry atmosphere for the meat to remain in. In order to still further
dry the air I may use chloride of calcium, sulphuric acid, or any other deliquescent
sält. These salts may be used either in the meat chamber or in the cold chamber
or in the valves between the chambers.

page_text: Having now particularly described and ascertained the nature of my said inven--
tion and in what manner the same is to be performed, I declare that what I
claim is :-
In refrigerators for preserving meat and provisions, having a chamber separate.
from the meat chamber in which cold air may be stored and allowed into the meat
chamber as required, substantially as and for the purposes hereinbefore described.
and shown on the accompanying sheets of drawings.
Dated this 10th day of March 1893.
BOTTOMLEY & LIDDLE,
154, St. Vincent Street, Glasgow, Applicant's Agents.