Improvements in Apparatus suitable for Preparing Syrup for Use in the Manufacture of Sweetmeats.
Year: 1898

page_text: Date of Application, 20th Sept., 1898
Complete Specification Left, 19th July, 1899-Accepted, 20th Dec., 1899
PROVISIONAL SPECIFICATION.
Improvements in Apparatus suitable for Preparing Syrup for Use in
the Manufacture of Sweetmeats.
I, EDWARD SHAW, of Broad Street House, Broad Street, in the City of London,
Engineer, do hereby declare the nature of this invention to be as follows: —
This invention has reference to improvements in apparatus of the kind in
which syrup, which may consist of sugar, glucose or a mixture thereof, is forced
through an externally heated tube so as to convert the water in the syrup into
steam or vapour.
With apparatus of this kind it sometimes happens that the
Syrup, at some part of its passage through the tube, becomes overheated and
consequently discoloured owing to excessive pressure arising in the tube, and
further, the syrup sometimes becomes so far cooled as to cause the vapour or
steam to condense and the water of condensation to again become mixed with
the syrup previous to its discharge from the apparatus. Now, objects of this
invention are to avoid these disadvantages, for which purpose I provide such
apparatus with means such as a pump for exhausting air or vapour, so arranged
as to maintain the pressure in the tube at or slightly above that of the
atmosphere.
One arrangement of apparatus comprises a coil through which syrup is forced
by a pump and which discharges into a separating or collecting chamber: both
coil and separating chamber may be contained within a chamber charged with
steam or other heating agent. The upper part of the separating chamber is in
communication with an air pump, communication between the chamber and the
pump being controlled by a suitable spring or weight loaded valve that can be
regulated so as to open when the pressure in the chamber rises say to half a
pound above that of the atmosphere and to close as soon as it falls below that
pressure.
The syrup may
be withdrawn from the separating chamber in any convenient way,
for instance it may be allowed to flow by gravity through an opening in the bottom
of the chamber, said opening being fitted with a regulating valve; or said opening
may be fitted with a suitably loaded valve through which the syrup is forced
only when the pressure in the separating chamber is sufficient to overcome the
load on said valve, another valve being provided between the chamber, and the
pump which is periodically closed so as to cause the required temporary in-
crease of pressure.
In some cases, instead of the spring or weight loaded valve above referred to
being placed between the separating chamber and the air pump, it may be placed
between the coil and the separating chamber.
With such an arrangement, not only is excessive pressure in the cooking
portion of the apparatus avoided, but condensation of the steam that is separated
from the syrup in the separating chamber is prevented by the heated walls of
said chamber, and the inconvenient discharge of steam within the factory or
the use of long exhaust nines is obviated.

page_text: Moreover, the water is removed from tlie syrup at a temperature which is
lower than is possible when cooked in apparatus of the kind described in the
Specification of my former Letters Patent No. 24742 of 1893 but at a higher
temperature than is the case when the syrup is cooked in a vacuum pan or
apparatus, the result being that the goods produced are not only of excellent
colour but will stand high temperatures without deterioration.
Improvements in Apparatus suitable for Preparing Syrup for Use in
the Manufacture of Sweetmeats.
I, EDWARD SHAW, of Broad Street House, Broad Street, in the City of London,
Engineer, 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 reference to improvements in apparatus of the kind in
which syrup, which may consist of sugar, glucose or a mixture thereof, is forced
through an externally heated tube so as to convert the water in the syrup into
steam or vapour. With apparatus of this kind it sometimes happens that the
syrup, at some part of its passage through the tube, becomes overheated and
consequently discoloured owing to excessive pressure arising in the tube, and
further, the syrup sometimes becomes so far cooled as to cause the vapour or
steam to condense and the water of condensation to again become mixed with
syrup previous to its discharge from the apparatus. Now, objects of. this
invention are to avoid these disadvantages, for which purpose I provide such
apparatus with means such as a pump for exhausting air or vapour, so arranged
as to maintain the pressure in the tube at or slightly above that of the
atmosphere.
One arrangement of apparatus comprises a coil through which syrup is forced
by a pump and which discharges into a separating or collecting chamber; both
coil and separating chamber may be contained within a chamber charged with
steam or other heating agent. The upper part of the separating chamber is in
communication with an air pump, communication between the chamber and the
pump being controlled by a suitable spring or weight loaded valve that can be
regulated so as to open when the pressure in the chamber rises say to half a
pound above that of the atmosphere and to close as soon as it falls below that
pressure.
The syrup may be withdrawn from the separating chamber in any convenient way,
for instance it may be allowed to flow by gravity through an opening in the bottom
of the chamber, said opening being fitted with a regulating valve; or said opening
may be fitted with a suitably loaded valve through which the syrup is forced
only when the pressure in the separating chamber is sufficient to overcome the
load on said valve, another valve being provided between the chamber and the
pump which is periodically closed so as to cause the required temporary in-
crease of pressure.
In some cases, instead of the spring or weight loaded valve above referred to

page_text: being placed between the separating chamber and the air pump, it may be placed
between the coil and the separating chamber.
Referring to the accompanying drawings, Figs. 1 and 2 are elevations at
right angles to each other of a construction of apparatus having my present
improvements embodied therein.
Fig. 3 is a vertical section of the cooking coil and collecting chamber;
Fig. 4 is a horizontal section of the same:
Fig. 5 is a sectional view of the valves controlling the withdrawal of vapour
from the collecting chamber; and Figs. 6, 7 and S are respectively a sectional
end elevation and two side elevations with parts removed of means for imparting
motion to the said valve.
1 is a tank for containing uncooked syrup and 2 is a pump by which the
syrup is fed to the cooking coil 3 which is contained within a dome shaped
chamber 4 charged with steam for heating the coil 3. The coil 3 discharges
into a collecting chamber 5 that is also contained within the steam chamber 4
and the upper portion of which is connected by a pipe 6 controlled by a valve 7
to a jet condenser 8 which communicates with an air pump 9. The chamber 5
has a discharge passage 10 that is controlled by an outwardly opening valve 11
normally kept against its seat by a spring 11", or, it may be, by a weight or
by other means. The valve 7 is held against its seat by a spring 7, the spring
being so adjusted as by a screwed spindle 7 working through a nut 7b that the
valve will open upon the pressure in the chamber 5 rising to say half a pound
above that of the atmosphere. This valve 7, which is shown in section in
Fig. 5, is adapted to be operated intermittently so as to close for a given period
communication between the collecting chamber 5 and the condenser and the
air pump, thus temporarily preventing the steam generated within the coil
from escaping from the chamber 5, and causing an increase of pressure therein;
the pressure of the steam on the syrup eventually overcomes the resistance
of the valve 11, and forces the cooked syrup through the outlet 10 onto a cooling
table or slab 12. To enable this to be done the spindle 7" and nut 7b are adapted
to slide endways the nut being prevented from rotating by a guide 7. After
the syrup has been discharged the valve 7 is again operated so as to re-establish
communication between the chamber 5 and the condenser and air pump,
thereby causing the pressure in said chamber to be reduced and the valve 11
to be again closed. The valve 7 may be operated periodically in any con-
venient way, but, in the example illustrated, the feed pump 2 is provided with
means (illustrated in Figs. 6, 7 and 8) for imparting motion to the valve 7.
These means comprise a couple of ratchet wheels 12, 13, which are driven by
pawls 14 carried by levers 15 that are rocked by tappet-levers 16 and tappets
on the piston rods of the pump. The ratchet wheels carry driving studs 12", 13
that come into contact with pins or abutments 17. 17" on opposite sides of the
fulcrum of one of two levers 18ª, 18b that are coupled together by a stirrup
piece 19 that is connected by a rod or link 20 which is provided with an in-
clined surface or cam 7d so arranged that when the rod or link is operated in
one direction the inclined surface bears against the end of the spindle 7" and
forces it endways so as to increase the pressure on the spring and hold the
valve closed, whilst when operated in the other direction the inclined surface
is drawn away from the end of the spindle 7" and the spring allowed to act
with the desired predetermined pressure. The arrangement is such that the
valve is opened and closed at the required times. If desired, the valve 11 may
be arranged to be similarly operated at the required times instead of operating
automatically.
The collecting chamber 5 is arranged inside the steam chamber 4 so that
the steam which supplies heat for cooking the syrup may also serve to maintain
the temperature of the cooked syrup and the steam or vapour contained in the
chamber 5.
The chamber is detachably connected by bolts to a base plate 4ª, so that

page_text: it can be readily lifted and the coil 3 and collecting chamber exposed for
inspection or repair. The base plate 4" has cast on its upperside a circular
rim 4 into which the copper cylinder forming the chamber 5 is screwed: it
is also formed with a passage 4 leading from the coil to the chamber 5 and
with a passage 4d by which the pipe 6, whose upper end opens into the upper
part of the chamber 5 and is provided with a baffle plate 6 to prevent the
entry of bubbles of syrup, is placed in communication with the condenser.
4 and 4 are passages or apertures through the baseplate 4 through which
syrup and steam respectively are supplied to the coil 3 and to the chamber 4.
The outlet 10 is at the bottom of a depression or well formed in the base
plate 4 and in which the syrup collects. The seat of the valve 11 is formed
with an inwardly extending portion that serves to support the valve spindle
and its spring 11 as shown, the arrangement being such that the seat and
valve can be screwed into and out of the base plate. The condenser is preferably
formed in the column supporting the cooking chamber.
With such an arrangement, not only is excessive pressure in the cooking
portion of the apparatus avoided, but condensation of the steam that is separated
from the syrup in the separating chamber is prevented by the heated walls of
said chamber, and the inconvenient discharge of steam within the factory or
the use of long exhaust pipes is obviated.
Moreover, the water is removed from the syrup at a temperature which is
lower than is possible when cooked in apparatus of the kind described in the
Specification of my former Letters Patent No. 24742 of 1893 but at a higher
temperature than is the case when the syrup is cooked in a vacuum pan or
apparatus, the result being that the goods produced are not only of excellent
colour but will stand high temperatures without deterioration.
Having now particularly described and ascertained the nature of this inven-
tion and in what manner the same is to be performed, I declare that what
I claim is:-
1. Apparatus for preparing syrup for use in the manufacture of sweetmeats
comprising an externally heated tube through which the syrup is passed, means
for exhausting vapour and a valve that opens communication between said coil
and exhausting means only when the pressure in the coil exceeds a predeter-
mined pressure, as set forth.
2. Apparatus for preparing syrup for use in the manufacture of sweetmeats,
comprising an externally heated tube, a chamber into which said tube dis-
charges, means for removing vapour from said chamber and for maintaining the
pressure therein and in the externally heated tube at or only slightly above that
of the atmosphere, as set forth.
3. Apparatus for preparing syrup for use in the manufacture of sweetmeats,
comprising an externally heated fube, a chamber into which said tube dis-
charges, means for removing vapour from said chamber and a valve that con-
trols communication between said tule and the means for removing vapour
and opens only when the pressure in said chamber exceeds a predetermined
pressure, as set forth.
4. Apparatus for preparing syrup for use in the manufacture of sweetmeats,
comprising an externally heated tube, a chamber into which said tube dis-
charges, means for removing vapour from said chamber and a valve that con-
trols communication between said tube and the means for removing vapour
and opens only when the pressure in said chamber exceeds a predetermined
pressure and means for periodically causing an increased pressure in sail
chamber, as set forth.
5. Apparatus for preparing syrup for use in the manufacture of sweetmeats,
comprising an externally heated tube, a chamber into which said tube dis-
charges, means for removing vapour from said chamber and a valve that con-
trols communication between said tule and the means for removing vapour

page_text: and opens only when the pressure in said chamber exceeds a predetermined
pressure and a valve whereby said communication is periodically closed, as
set forth.
6. Apparatus for preparing syrup for use in the manufacture of sweetmeats,
comprising an externally heated tube, a chamber into which said tube dis-
charges and which is formed with a liquid discharging aperture closed by an
outwardly opening loaded valve, means for removing vapour from said chamber,
means for periodically causing an increased pressure therein and a valve that
controls communication between the tube and the vapour removing means and
opens only when the pressure in said chamber exceeds a certain predetermined
pressure, as set forth.
7. Apparatus for preparing syrup for use in the manufacture of sweetmeats,
comprising an externally heated tube, a pump for feeding syrup thereto, a
chamber into which said tube discharges and which is formed with a syrup dis-
charging aperture, means for removing vapour from said chamber, a valve
that controls communication between the tube and the vapour removing means
and opens only when the pressure in said chamber exceeds a certain predeter-
mined pressure, and that is connected with said feed pump and by the closing
of which the pressure in the chamber is periodically caused to increase, as set
forth.
8. Apparatus for preparing syrup for use in the manufacture of sweetmeats,
comprising a coiled tube, a collecting chamber communicating therewith and
formed with a syrup discharging aperture, both said tube and chamber being
contained within a steam-charged dome or cover, a syrup feeding pump, an air
or vapour pump, and a valve controlling communication between said chamber
and the air or vapour pump said valve opening only when the pressure in the
chamber exceeds atmospheric pressure and being connected to mechanism
driven by the feed pump whereby it is periodically closed, as set forth.
9. Apparatus for preparing syrup for use in the manufacture of sweetmeats,
comprising a tank 1, feed pump 2, coil 3, steam chamber 4, collecting chamber 5
with syrup discharging aperture 10, vapour pipe 6 fitted with baffle C and lead-
ing to a condenser 8 an air pump 9 and a valve 7, as set forth.
10. Apparatus for preparing syrup for use in the manufacture of sweetmeats,
comprising a tank 1, a feed pump 2, coil 3, a collecting chamber 5 with valved
syrup discharging aperture 10, a steam chamber 4 enclosing both coil 4 and
chamber 5, a vapour pipe 6 fitted with baffle 6 and leading to a jet condenser 8
arranged in the stand of the apparatus, an air pump 9, and a valve 7 that con-
trols communication between the chamber and the condenser 8, and opens
only when the pressure in the chamber 5 exceeds that of the atmosphere and
is operated by the feed pump 2 so as to periodically close said communication,
as set forth.
11. Apparatus for preparing syrup for use in the manufacture of sweetmeats,
comprising a syrup feeding pump, an externally heated tube, a collecting
chamber into which said tube discharges and which has a syrup discharging
aperture, a vapour or air pump, a valve controlling communication between
said collecting chamber and vapour or air pump, which opens when the pres-
sure in the chamber exceeds that of the atmosphere, a rod connecting the said
valve to a lever provided on opposite sides of its fulerum with a pin or abut-
ment, a couple of wheels driven by said feed pump and each carrying a stud,
the said pins or abutments being arranged respectively in the paths of the said
studs, which come successively in contact with their respective studs and inter-
mittently rock the lever and open and close the valve, as and for the purpose
set forth.
12. Apparatus for preparing syrup for use in the manufacture of sweetmeats,
comprising a syrup feeding pump, an externally heated tube, a collecting
chamber into which said tube discharges and which has a syrup discharging
aperture, a vapour or air pump, two valves controlling communication between

page_text: said collecting chamber and vapour or air pump, one of which opens when the
pressure in the chamber exceeds that of the atmosphere, a rod connecting the
other of said valves to a lever provided on opposite sides of its fulcrum with a
pin or abutment, a couple of wheels driven by said feed pump and each carry-
ing a stud, the said pins or abutments being arranged respectively in the paths
of the said studs, which come successively in contact with their respective studs
and intermittently rock the lever and open and close the latter valve, as and for
the purpose set forth.
13. Apparatus suitable for preparing syrup for use in the manufacture of
sweetmeats constructed arranged and operating substantially as described with
reference to and shown in the accompanying drawings.
Dated this 19th day of July 1899.
For the Applicant,
W. LLOYD WISE,
46, Lincoln's Inn Fields, London, W.C.,
Chartered Patent Agent.