Improvements in and relating to Apparatus for Cooking Puddings and other Articles of Food by Steam.
Year: 1899

page_text: Date of Application, 2nd Feb, 1899-Accepted, 25th Mar., 1899
COMPLETE SPECIFICATION.
Improvements in and relating to Apparatus for Cooking Puddings
and other Articles of Food by Steam.
I, GEORGE THOMAS HILL, trading as John Hill and Son, of Tudno Cake
Factory, Ashton-under-Lyne, Manufacturer, 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:-
This invention has for its object the construction of an improved apparatus for
cooking by means of dry steam a number of puddings or other articles of food.
The chief features of my invention consist of a rectangular or other suitably
shaped brickwork chamber within which the puddings are placed on perforated
shelves and subjected to the cooking action of steam introduced by means of a
perforated steam pipe. In order to avoid the condensation of the steam which
would be caused by the steam coming in contact with the colder walls of the
interior of the chamber I provide the latter with a belt or series of passages or
Hlues through which I pass the heated air and products of combustion resulting
from the burning of fuel in a grate, preferably placed at one end of the struc-
ture forming the brick chamber. By this means, which forms the particular
feature of my invention, I am enabled to obtain a dry steam-heat, with practi-
cally no condensation of the steam.
And in order that my invention may be fully understood and carried into
practical effect I have annexed the accompanying sheet of drawings. In these
drawings Figure 1 is a front elevation of my improved apparatus; Figure 2 is
a vertical section taken through the flue; Figure 3 is a horizontal section shew-
ing the lower portion of the before-mentioned belt or series of passages or flues
and the fire grate; Figure 4 is a horizontal section through the cooking chamber
shewing the perforated steam-pipe; Figure 5 is a horizontal section through the
upper part of the aforesaid belt or series of passages or flues and the flue leading
to chimney.
In these figures similar letters of reference indicate corresponding parts.
A is the brickwork surrounding the cooking chamber B, which is preferably
provided with a semi-circular top and is lined with glazed fire-bricks C. D is
the door by which access is afforded to the cooking chamber B, for the insertion
or removal of the puddings or other articles to be cooked. E is the perforated
steam-pipe by which the steam from a separate steam generator is introduced into
the cooking chamber B at the lower part thereof so that the steam can ascend and
pass through the perforated shelves F on which the puddings or other articles of
food are placed. The steam generator, which may be used for other purposes
than the production of the steam necessary for my improved cooking apparatus,
car be situated at any distance from the latter. I have shewn in the accompany-
ing drawings a horizontal perforated steam-pipe E but the same may be placed
vertically if desired G is the fire-grate. The heated air and products of com-
bustion resulting from the burning of fuel in the fire-grate G pass, as shewn by
the arrows, along the lower horizontal passages H, H', the vertical passage H
D
077

page_text: and the upper horizontal passages H3, H4 in ae flue I leading to the chimney.
By means of this belt or series of passag ., H1, H2, H3, H4, the chamber B is
externally heated, a dry steam heat is ned and the steam supplied by the
perforated steam pipe È does not condens on the walls of the chamber B. The
belt or series of passages last described can be variously arranged and I do not
limit myself to the exact arrangement thereof shewn, which I have found to give
good results. J is an iron plate separating the fire-grate G from the hot air
passages. The door D may be provided with a slide or other arrangement for
permitting the escape of air, etc., at the commencement of the cooking process,
and if necessary with a sight hole for ascertaining the progress of the cooking.
I wish it to be understood that I do not claim broadly the construction of
steam-cooking apparatus in which a perforated steam-pipe is used in combination
with an externally heated cooking chamber.
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
-
1st. Improved apparatus for steam cooking. puddings and other articles of food
consisting of a brickwork structure containing a cooking chamber externally
heated by the circulation through a belt or series of passages surrounding the
cooking chamber of the heated air and products of combustion resulting from
the burning of fuel in a grate integral with the structure in combination with a
perforated steam-pipe supplied by a separate steam generator, substantially as
described.
2nd. The improved steam cooking apparatus as described herein and illustrated
by the accompanying drawings.