IMPROVEMENTS IN COOKING APPARATUS
Year: 1884

page_text: I, WILLIAM ROBERT LAKE, of the firm of Haseltine, Lake & Co, Patent Agents,
Southampton Buildings, in the County of Middlesex, do hereby declare the nature
of my invention for "IMPROVEMENTS IN COOKING APPARATUS" to be as follows:-
This invention relates to cooking apparatus.
For cooking economically it is necessary :-
1st To utilize in the best possible manner the heat developed by the fuel
employed.
2nd To retain in the food the greatest possible quantity of its nutritive
substances.
The first named condition is fulfilled by augmenting the surface of contact
between the superheated gases and the receptacles which contain the food, and by
diminishing the loss of heat of the fire-places.
In order to retain the greatest possible quantity of nutritive substances in the
food it must be subjected to the temperature which is best adapted for its chemical
constitution and its physical properties.
The apparatus which forms the subject of this invention fulfils the two
conditions in the following manner.
1st The smoke conduits or flues surround the receptacles on all sides, the surface
of contact is consequently very considerable.
2nd The apparatus, by reason of an asbestos covering and of a stratum of air, is
protected against the loss of heat.
3rd Each compartment in the apparatus can be subjected to a different
temperature, owing to the possibility of regulating the passage of the heat in
the flues of the apparatus.
4th In cases where the food must be cooked by placing the vessel containing it
in boiling water (au bain-marie), I interpose, between the heating-surfaces and the
receptacles holding the food to be cooked, a stratum of water or a salinous
solution.
According to the said invention, the apparatus may be provided with a fire-
place, receptacles in different compartments, and covers hermetically closing the
CD11

page_text: :
said compartments. The walls of the apparatus are prevented from cooling by
means of a surrounding stratum of air and an interior covering of asbestos.
The fire-place may be arranged either between the compartments or at one end
of the apparatus. The circulation of the heated gases is controlled by means of
dampers.
If it is desired to heat only one receptacle, one set of dampers is opened, then
the gases from the fire pass around the lower portion of the receptacle, and next
ascend and pass around its upper portion, whence they pass to the chimney.
In order to heat the other receptacle, separately, another set of dampers is
opened, then the gases from the fire pass around the upper portion of the second
receptacle and afterwards descend and ascend again through one of the said
openings to the chimney.
For heating, at the same time, the said receptacles, it is merely necessary to open
a portion of each set of dampers. Then the gases leaving the fire-place pass
around the first receptacle; they thence traverse the second receptacle, and escape
finally into the chimney.
For certain foods it is requisite that the receptacles containing them should be
placed in a heated bath of soft water, or of any salinous solution; in this case I
slightly modify the construction of the apparatus by providing a chamber divided
by vertical partitions into four compartments, of which two put the fire-place in
communication with a series of heating tubes, whilst the other two establish
communication between the said tubes and the chimney.
Behind the fire-placo are arranged dampers permitting the regulation at will of
the passage of the hot gases in the flues and heating-tubes, corresponding respec-
tively with the compartments of the apparatus which contain liquid in which the
receptacles for holding the food to be cooked are placed.
In this apparatus the free space between the above named receptacles and the
heating tubes is filled with water or with any salinous solution. The latter is used
when the food is to be subjected to very high temperatures.
Dated this 28th day of October 1884.
HASELTINE, LAKE & Co.,
For the Applicant..

page_text: I, WILLIAM ROBERT LAKE, of the firm of Haseltine, Lake & Co, Patent Agents,
Southampton Buildings, in the County of Middlesex, do hereby declare the nature
of my invention for "IMPROVEMENTS IN COOKING APPARATUS" and in what manner
the same is to be performed, to be particularly described and ascertained in and
by the following statement:—
This invention relates to cooking apparatus.
For cooking economically it is necessary:-
1st To utilize, in the best possible manner, the heat developed by the fuel
employed, and 2nd To retain in the food the greatest possible quantity of its
nutritive substances.
The first named condition is fulfilled by augmenting the surface of contact
between the superheated gases and the receptacles which contain the food and by
diminishing the loss of heat of the fire-places.
In order to retain the greatest possible quantity of nutritive substances, i.e food,
the latter must be subjected to the temperature which is best adapted to its
chemical constitution and its physical properties.
The apparatus which forms the subject of this invention fulfils these two
conditions in the following manner.
1st The smoke conduits or flues surround the receptacles on all sides, the surface
of contact is consequently very considerable.
2nd The apparatus, by reason of an asbestos covering and of a stratum of air, is
protected against the loss of heat.
3rd Each compartment in the apparatus can be subjected to a different
temperature, owing to the possibility of regulating the passage of the heat in the
flues of the apparatus.
4th In cases where the food must be cooked by placing the vessel containing it
in boiling water, I interpose, between the heating surfaces and the receptacles
holding the food to be cooked, a stratum of water or a salinous solution.
In the accompanying drawing,
Figures 1, 2, 3 are views of apparatus in which the fire-place and heat-regulating
devices are arranged in front of the receptacles for containing the food.
Figures 4 and 5 represent a modification of the apparatus, in which the fire-
place is arranged between the cooking vessels.
Figures 6, 7, 8, 9 show another modification in which the food is cooked by
introducing the vessel containing the same into boiling water.
In Figures 1 to 5, A is the fire-place, B and C the receptacles in which the food
is cooked, D the chimney, and E the covers hermetically closing the said receptacles.
The walls of the apparatus are prevented from cooling by means of a surrounding
stratum of air and an interior covering F of Asbestos.
The arrows in dotted lines indicate the direction in which the gases pass around
the lower portions of the cooking vessels, and the arrows in full lines show the
circulation of these gases around the upper portions of the said vessels-The
circulation of the heated gases is controlled by means of dampers or slides.
If it is desired to heat only the receptacle B, the slides 1, 2 and 3 only are
opened, then the gases from the fire pass through the opening 1, around the lower

page_text: portion of the receptacle B, they then ascend and pass around the upper portion of
the said receptacle and then through the opening 2, whence they escape through
the opening 3 into the chimney D.
In order to heat the receptacle C separately, the slides 4, 5 and 6 are opened,
then the gases from the fire-place A, pass through the openings 4 and 5 around
the upper portion of the receptacle C and afterwards descend, and then ascending
again through the openings 6, pass into the chimney D.
For heating the receptacles B and C, at the same time, it is merely necessary to
open the valves 1, 2, 5, 6. Then the gases from the fire pass through the opening 1,
around the receptacle B, then through the opening 2, and then surround the
receptacle C escaping finally into the chimney through the opening 5.
For certain foods it is requisite that the receptacles containing them should be
placed in a heated bath of soft water, or of any salinous solution; in this case I
slightly modify the construction of the apparatus in the manner indicated in
Figures 6, 7, 8 and 9.
In this arrangement, A is the fire-place, B and C the cooking vessels of the
apparatus, and D a chamber divided by vertical partitions f and f¹ into four
compartments, two of which put the fire-place A in communication with a series of
heating tubes m, whilst the other two establish communication between the said
tuhes and the chimney H.
Behind the fire-place are arranged dampers or slides K and K' permitting the
regulation at will of the passage of the hot gases in the flues and heating tubes
corresponding respectively with the compartments B and C of the apparatus which
contain the liquid in which the receptacles R R R R holding the food to be cooked
are placed.
In this apparatus the free space between the above named receptacles R
and the heating tubes m m is filled with water or with any salinous solution.
This latter is used when the food is to be subjected to very high temperatures.
Having now particularly described and ascertained the nature of the said
invention and in what manner the same is to be performed as communicated to
me by my foreign correspondent I declare that what I claim is
First. The cooking apparatus and the various modifications thereof substantially
as above described and as illustrated in the accompanying drawing.
Second-Cooking apparatus provided with several compartments for containing
the cooking receptacles or vessels and surrounded by heating Blues having dampors
or slides at their inlets and outlets so as to permit the regular heating of the said
compartments either separately or conjointly.
Third. The arrangement of apparatus described with reference to Figures 1, 2, 3
of the drawing, in which apparatus the fire-place with its heat-regulating appliances
is arranged at one extremity of the said apparatus.
Fourth. The modification shown in Figures 4 and 5 in which the fire-place is
arranged between the receptacles to be heated.
Fifth. The modification shown in Figures 6, 7, 8, 9, in which a stratum of
water is interposed between the products of combustion and the receptacles con-
taining the food to be cooked and in which the distribution and regulation of the
heat to the various compartments of the apparatus is effected by means of a
chamber arranged behind the grate and divided by vertical partitions, substantially
as above described and illustrated in the drawing.
Dated R OWAL
TOOK