PROVEMENTS IN HEATERS AND HEAT-RETAINING APPARATUS."
Year: 1878

page_text: PROVISIONAL SPECIFICATION left by Alfred Farrington at the Office of the
Commissioners of Patents on the 3rd July 1878.
"LM-
ALFRED FARRINGTON, of No. 88, Redesdale Street, King's Road, Chelsea.
PROVEMENTS IN HEATERS AND HEAT-RETAINING APPARATUS."
My improvement consists in making a vessel usually cylindrical in itscross or
transverse section, or any other transverse form that may be desired, and of the
required height. The main part of the vessel is composed of an inner and outer shell
usually made of sheet tin, or other suitable metal may be used, the inner shell is
closed at the bottom and made half an inch, more or less, smaller in diameter than
the outer shell, for the purpose of leaving an annular space between the outer and
inner shells, for the circulation of steam caused by the evaparation of water at the
bottom of the inner shell. This water space is formed by a diaphragm in the outer
shell, and the lower part of the end of the inner shell.
The water is usually heated by a lamp or charcoal placed inside of the outer shell,
the water space or chamber is in communication with the annular steam space
before described, and as the water evaporates, the steam passes up into all parts of
the annular space, and thereby keeps the interior of the apparatus in a heated
condition; the outer shell is covered with felt or any other good non-conducting
material for retaining the heat.
To keep food, such as meats, vegetables, and similar articles sufficiently heated for
any required length of time, it is found heat can be produced sufficient for this
purpose by slowly evaporating the water into steam, and allowing it to give out its
heat, and condense in the annular space between the inner and outer shells.
The condensed steam or water passes back to the water chamber; this permits the
apparatus to be used a considerable time, without the necessity of re-supplying it
with water.
The annular steam space at the top is supplied with openings for the escape of a
small quantity of steam, to prevent the accumulation of a dangerous pressure, and
to give the steam free circulation for equally heating all parts of the apparatus.
The water chamber is supplied through a pipe furnished with a cock or plug in
19

page_text: connection with the chamber, a gauge pipe is attached to the chamber for regulating
the quantity of water in it, and is also supplied with a cock or plug.
The food or material to be kept heated is placed in closed vessels, so that the
fumes or vapour from one may not get into any of the others. The tops and
bottoms of these food retaining vessels are furnished with projections and recesses
for fitting into each other, to prevent lateral motion when being moved.
The vessels containing the food are all lifted into the heating apparatus by first
placing them on a grate or plate of metal, provided with two rods for lifting and
Jowering them into the henter.
The apparatus may be placed on wheels or a table supplied with rollers for
conveniently moving it about.
When the apparatus is to be permanently fixed in a dwelling or enclosure, a pipe
may be used to carry the fuines of combustion and escapo steam away from the
lamp or charcoal chamber and apparatus.