Improvements in or connected with Apparatus for Cooking by Steam or Heated Fluids.
Year: 1899

page_text: Date of Application, 22nd July, 1899
Complete Specification Left, 21st Apr., 1900-Accepted, 26th May, 1900
Improvements in or connected with Apparatus for Cooking by Steam
or Heated Fluids.
I, CHARLES ROLAND HONIBALL, of 161, Fountains Road, Liverpool, in the County
of Lancaster, Engineer, do hereby declare the nature of this invention to be as
follows:-
This invention relates to cooking apparatus in which pipes or the like, dis-
posed in an oven or receptacle and having steam or other heated fluids passing
therethrough are used to impart the necessary heat to the articles of food placed
in such receptacle.
:
The objects of the invention are First To so arrange the pipes or the like and
connections that the heat at any part of the oven may be regulated to any desired
degree so as to ensure that proper cooking may be more rapidly effected; that
the How of the heated fluids through such pipes shall not be liable to be stopped
or hindered by condensation or variations of pressure; that such pipes may be
readily withdrawn from the receptacle when required; and that some of the
pipes may form supports for the articles to be cooked. Second. To provide means
whereby the atmosphere in the receptacle may be maintained, when desired, in
a moist or saturated condition to any required degree. Third. To provide means
for readily closing the doors or covers of the oven hermetically. Fourth. To
provide means for rapidly cooling the interior of the oven or receptacle and the
contents so that such contents may become set so that they may be sooner handled
or packed without liability of damaging such contents.
For these purposes I arrange within -the oven or receptacle, either partially
or wholly surrounding the interior, one or more series of pipes or the like and I
arrange supplementary pipes or the like passing across the oven and communi-
cating with the pipes of the series at a higher and lower level so that any liquid
of condensation may be discharged into the pipes of the series at a point of lower
pressure. In some cases the supplementary pipes are dispensed with and the
series of pipes are arranged in zigzag form passing across the oven backwards
and forwards, several series being placed parallel to each other. The series may
be arranged either horizontally or vertically. The series may be connected
together by receivers at various points as desired. The inlets and outlets are so
arranged that the distance of travel of the fluid through each series is uniform.
In some cases the series of pipes and supplementary pipes are secured in a mov-
able frame or carrier so that the whole may be drawn or lifted out bodily if
required. The series of pipes or the supplementary pipes act as bars upon or to
which the articles to be cooked rest or are suspended. Gratings or pieces of
materials, non-conducting or otherwise, may be interposed between the pipes and
the articles to prevent burning or overheating at the points of contact. I pre-
fer that the supplementary pipes should communicate with the series of pipes
alternately at opposite sides of the oven. Suitable inlets and outlets and valves.
are provided to regulate the flow of steam or fluid through the pipes and to shut

page_text: it off from them entirely and when the pipes are to be moved bodily from the
receptacle suitable detachable connections are provided between the inlets and
outlets and the series of pipes. The steam may pass in parallel through several
series of pipes or it may be passed from one series to another and then to the
outlet. When it is desired to keep the atmosphere in the oven in a moist con-
dition as is necessary for certain articles I blow steam into it through perforated
pipes preferably arranged so that such steam does not blow directly on to any of
the articles or in some cases I may trickle water on to the surfaces of some of the
heating pipes from whence it will evaporate into the atmosphere of the oven, or
may place water in troughs or dishes at various points in the oven such water
being gradually absorbed by the atmosphere in the oven. In order to close the
doors or covers of the oven hermetically I provide strips of rubber or the like
along the junctions of the doors or covers and sides and I hinge the doors or
covers on pivots adjustable by set screws and nuts or equivalent devices so that
perfectly close joints can be ensured when the doors or covers are closed. If
desired any or all of the sides and the top of the oven may be arranged to open
and act as doors or cover. In order to rapidly cool the interior of the oven and
the contents so that such contents may become rapidly set I provide means for
passing cold water or other cooling fluid through the series of pipes and sup-
plementary pipes; suitable valves being used to regulate the flow. The tem-
perature of the interior of the oven and the contents may thus be reduced to any
desired degree according to the cooling fluid passed through the pipes. If
desired a current of air cooled or otherwise may also be passed through the oven.
Dated this Twenty-first day of July 1899
Improvements in or connected with Apparatus for Cooking by Steam
or Heated Fluids.
I, CHARLES ROLAND HONIBALL, of 161, Fountains Road, Liverpool, in the County
of Lancaster, Engineer, do hereby declare the nature of this invention and in
what manner the same is to be performed, to be particularly described and ascer-
tained in and by the following statement, reference being had to the accompanying
drawings;
⚫ -
This invention relates to cooking apparatus in which pipes disposed in an open
or receptacle and having steam or other heated fluids passing therethrough are
used to impart the necessary heat to the articles of food placed in such receptacle.
The objects of the invention are--First. To so arrange the pipes and con-
nections that the heat at any part of the oven may be regulated to any desired
degree so as to ensure that proper cooking may be more rapidly effected: that
the flow of the heated fluids through such pipes shall not be liable to be stopped
or hindered by condension or variations of pressure: that such pipes may be
readily withdrawn from the receptacle when required; and that some of the
pipes may form supports for the articles to be cooked. Second. To provide
means whereby the atmosphere in the receptacle may be maintained when desired
in a moist or saturated condition to any required degree. Third. To provide
means for readily closing the doors or covers of the oven hermetically. Fourth.
To provide means for rapidly cooling the interior of the oven or receptacle and
the contents so that such contents may become set so that they may be sooner
handled or packed without liability of damaging such contents.

page_text: one accom
drawings Fig. I is a front elevation, Fig. 2 is an end
elevation. Fig. 3 is a horizontal section. Fig. 4 is a vertical section at the
line AA on Fig. 3, and Fig. 5 is a vertical section at the line B, B, on Fig. 3,
all of apparatus constructed according to my invention.
view to an enlarged scade of the door hinge and joint.
Fig. 6 is a sectional
In
For the purposes of my invention I arrange within an oven or receptacle 2
series of pipes 3, 3, one series only may be used or more than two may be used
as desired. As arranged the series of pipes partially surround the interior of
the oven on three sides, but when the oven is made to open at the top the pipes
may pass entirely round the interior. 4 is the inlet for steam or other suitable
heating fluid to the upper series, and 5 is the inlet to the lower series. 6 and 7
are the drains or outlets from the upper and lower series respectively.
addition to the series of pipes I arrange supplementary pipes 8, 8ª, which pass
across the oven, and are connected to the series pipes at higher and lower
levels 9, 9 so that any liquid of condensation in the pipes 8, 8ª may be discharged
into the series 3, 3", at the points of somewhat lower pressure 9. The pipes of
each series are connected together by receivers or vertical pipes 10 which may be
placed at various points as desired to ensure equal flow of fluid through the series.
The pipes 8, 8" act as bars upon or to which the articles 11 to be cooked rest or
are suspended. Gratings or pieces of material 12 non conducting or otherwise
may if desired be interposed between the pipes and the articles to prevent burn-
ing or overheating at the points of contact. The pipes 8, 8ª, communicate with
the pipes 3, 3, preferably at opposite sides of the oven alternately, the pipes 8
being bent over the pipes 3 at one end of the oven then passing downwards and
across to their discharge point 9 lower than the starting point of the pipes 8"
which latter pipes take a similar course with regard to the pipes 8 as shown.
13 is the main steam supply pipe. 14 is a stop valve to regulate or shut off
entirely the steam. 15, 16 are branch steam pipes provided with valves 4ª, 5*,
to regulate the supply to the inlets 4 and 5 respectively. Gare valves to the
outlets and 7. 17 is a branch pipe leading from the outlet 6 to the pipe 16 and
provided with a valve 18. When the valves 4ª, 5" are opened and the valve 18
shut, steam will pass in parallel through the two series of pipes and connections:
and if the valves 4" and 18 are opened and valves 5 and 6 shut, steam will pass
first through the upper series then through the outlet 6 and branch pipe 17 to
the inlet 5 and then through the lower series to the outlet 7.
When it is desired to keep the atmosphere in the oven in a moist condition as
is necessary for certain articles I blow steam. into it through perforated pipes 19
preferably arranged so that the steam does not blow directly on to any of the
articles. 20 is the supply pipe from the main steam pipe to the perforated
pipes 19, and 21 is the regulating valve. Instead of or in addition to the steam
from the perforated pipes 19, I may trickle or spray water on to the surfaces of
some of the heating pipes 3 say from a perforated pipe 22.
The water evapora-
ing from the pipes 3 will moisten the atmosphere in the oven; or I may place
water in troughs 23 arranged at various points in the oven such water being
gradually absorbed by the atmosphere. The troughs 23 may be conveniently
upplied by the surplus water sprayed on to the pipes 3 and dripping therefrom
nto such troughs.
Referring more particularly to Fig. 6. In order to close the doors or covers 24
of the oven hermetically I provide strips of rubber 25 or like material not
ffected by the temperature. The strips 25 are placed along the junctions of the
oors or covers 24 with the sides and the top and bottom of the oven in groves 26
referably formed by pieces of metal 27, bent as shown, being attached to the
ides of the oven by rivets or the like: and the doors or covers 24 are hinged on
ivots 28 provided with screwed arms or studs 29 or the like which are supported
lugs 30 secured to the oven. The pivots 28 are adjustable by means of nuts 31
that perfectly close joints can be ensured when the doors or covers are closed.
2 are catches engaging with an upright bar 33, for securing the door at the

page_text: centre. Any other device acting in an equivalent manner to the nuts 31 and
screwed studs 29 may be used instead of such nuts and screws if desired. It will
be obvious that any of the sides or ends or the top of the oven may be arranged
to open and act as doors or cover.
In order to rapidly cool the interior of the oven and the contents so that such
contents may rapidly become set I shut off the steam from the pipes 3, 3ª, by
means of the valve 14 and I pass cold water or other cooling fluid, by means of a
pipe 15 and valve 15b, through the series of pipes 3, 3, and supplementary
pipes 8, 8 either in parallel through both series or from one series to the other,
the valves 4, 5, 6, and 18 being operated accordingly as before described to
regulate the flow. The temperature of the interior of the oven may be thus
rapidly reduced to any desired degree according to the cooling fluid passed through
the pipes. 34 is an inlet pipe and 35 an outlet pipe by means of which a current
of air either cooled or otherwise may be also passed through the oven. 36 are
sight doors, 37 are thermometers, and 38 is a safety valve, of any usual kind.
39 is a drain pipe for any condensed water from the bottom of the oven.
a valve for escape of air or vapours from the articles.
38° is
Fig. 7 is a longitudinal section and Fig. 8 is a plan of a modification of appa-
ratus in which the supplementary pipes previously described are dispensed with
and the series of pipes 3 are arranged in zigzag form passing across the oven
backwards and forwards; several series 3, 3, 3, 3d, being placed parallel to each
other and connected to receivers 40 at top and bottom, receivers may also be
placed to connect the series at various points as shown at 41 which assists in
maintaining uniformity of pressure and heat. The steam inlet 4 is connected
to the ends of the top receiver 40 by means of branch pipes 42 and the drain or
outlet 7 is connected to the bottom receiver at the centre so that the distance of
travel of the steam. from the inlet to the outlet is the same through each series.
The series of pipes are supported on the bars 43.of a frame or carrier 44 mounted
on wheels 45 running on rails 46 so that the frame and pipes and articles carried
thereon may be drawn out bodily to facilitate charging or discharging. When
the oven is male to open at the top the frame 44 and pipes may be lifted out by
a crane. The steam inlet, and outlet connections are made detachable by means
of union joints 47 or the like to allow of removal of the frame and pipes. Water
for cooling may be admitted to the pipes 3 by means of a valve 15b as before
described.
The series of zigzag pipes may if desired be arranged horizontally the inlets
and outlets being also suitably arranged.
It will be obvious that the series of pipes and supplementary pipes described
in Figs. 1 to 5 may also be arranged on a removable frame if desired the inlet
and outlet connections being suitably arranged for the purpose in any convenient
way.
I do not confine myself to the particular arrangements illustrated as it will be
obvious various modifications may be made without departing from the essential
features of my invention but,
Having now particularly described and ascertained the nature of my said
invention and in what manner the same is to be performed I declare that what
I claim is
First In combination with an oven, series of pipes wholly or partially sur-
rounding the interior, supplementary pipes passing across the oven and connected
to the series, and connections for the supply and regulation of heating or cooling
fluid to the pipes, substantially as and for the purposes set forth.
Second. In combination with an oven, series of pipes arranged in zigzag form
and connected to receivers, and connections for the supply of heating or cooling
fluid to the pipes substantially as and for the purposes set forth.
Third. In combination with pipes for heating ovens, means for supplying
cooling fluid to such pipes for cooling the oven substantially as set forth.

page_text: Fourth. In a cooking oven the combination of parts substantially as described
with reference to Figs. 1 to 5 for the purposes set forth.
Fifth In a cooking oven the combination of parts substantially as described
witli reference to Figs. 7 and 8 for the purpose set forth.
Dotad this Twontieth day of April 1900.
W. B. JOHNSON,
4, Clayton Square, Liverpool, Agent.