Improvements in Combined Cooking Apparatus.
Year: 1897

page_text: Date of Application, 9th Apr., 1897-Accepted, 29th May, 1897
Improvements in Combined Cooking Apparatus.
I, SAMUEL BEAL, of 1, Arthur Street, London Bridge, 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 :-
My invention relates to combined cooking apparatus such as is used in military
establishments and the like where it is required to cook considerable quantities of
various foods at a time, and has for its object to so combine the furnace and hot
plates, ovens, boilers, steamers, and cookers that each may be capable of use inde-
pendently or together as may be required and to obtain great utility, compactness,
efficiency and economy of fuel consumption.
The improved combined apparatus may be constructed and arranged as what is
termed a
"self-setting" apparatus or independent kitchener with self-contained
flues, or by alteration of the rear parts it may be arranged for building into the
wall and connecting with the flues or chimney of a kitchen.
I will fully describe my invention in reference to the accompanying drawings in
which a self-setting combined cooking apparatus constructed according to my
invention and adapted for about 150 to 250 persons is illustrated.
Fig. 1 is a perspective view showing the arrangement with hot plates but without
the cooking vessels. Fig. 2 is a similar view partly in section with the boilers and
cooking vessels in position;
Fig. 3 is a vertical section of Fig. 2.
Fig. 4 is a ground plan, and Fig. 5 is a horizontal section on line 1-2 of Fig. 3
taken just above the furnace hot-plate.
According to my present improvements I employ a casing a of iron or steel
adapted to contain the whole of the fixed parts of the apparatus and suitably lined
with refractory material a¹. In the central part. I place the furnace b which is
furnished with the usual doors and ashes-pit. In the top plate of the furnace
chamber is an aperture to receive hot plates 61, Figs. 1 and 5, or an open or closed
water boiler C, Figs. 2 and 3, to hold say 30 gallons. It is surmounted wholly or
in part by a multiple steamer and cooker c¹ of usual construction. To the right of
the furnace and enclosed within the casing a is a steel oven o with usual fittings
adapted to cook food for say 100 persons. Above it in the casing is an aperture
adapted to receive either a removable hot plate o¹, Fig. 1 or when this is removed
a steel boilers, Figs. 2 and 3, fits into the aperture and is or may be surmounted
by a steamer provided with the usual lid handles and fittings. To the left of
the furnace at the lower part within the casing a is arranged the steel oven d
adapted to cook food for say 50 persons, and above this is a steel boiler e with
removable cover e¹. When this cover is removed a steamer f Fig. 3 containing
cookers is fitted. The above constitute the permanent and temporary cooking
appliances, which are multiplied according to requirements and the casing a is
lined as shown with fire-clay lumps al of suitable forms and shapes to protect the
metal and form flues and passages required. The furnace gases are conducted and
utilised for heating purposes in the following manner.
At either side of the front part of the furnace side walls are downtake
passages 9 9. Some part of the furnace gases impinge upon and beat either the
hot plates or equivalently the superimposed boiler c and its steamer and cookers c¹
and then escape to the uptake u by a flue i. Gases rising upwards to the right in
the direction of the arrows Fig. 3, heat the boilers and steamers s', and pass first
over the top of the oven o and then down its right side and beneath the front end

page_text: and lower part thereof. Here they meet with other gases passing direct from
the furnace downwards through openings g at the right front of the furnace
and both sets of gases pass between the bafflers or flue-breaks hh and beneath
the rest of oven o passing up the back of the oven and escaping by the fluej to the
uptake u.
Similarly on the left side of the furnace some of the gases pass downwards
through the aperturès g¹ beneath the oven d and thence between the baffler or
flue-break heating the air chamber d¹ to the left side of the casing; then they
rise up the back of the oven d and escape by flue to the uptake u. Other rising
gases pass to the left in the direction of the arrows, Figs. 3 and 5, over the top of
the oven d around the lower part of the boiler e.
About midheight of this boiler is a horizontal plate having an aperture and
a stop at 12 Fig. 5. The gases pass through the aperture l', circulate around the
upper part of boiler e in the direction of the arrows, Fig. 5, and escape by
aperture m to the flue m and thence to the uptake u, Thus the heat contained in
the furnace gases is very efficiently absorbed and utilised by the various cooking
appliances, and the cool waste gases escaping by the separate flues above referred
to, i, j, k, m, converge into the common uptake u. Each of these flues is provided
with a separate damper respectively i, j, k, m', operated by levers and handles as
indicated in Fig. 1 and each flue has a soot hole and cover. For convenience in
filling the various boilers with water a swivelling water supply pipe w is preferably
provided and connected with the pressure supply at w', w2 being a regulating cock.
As will be seen from the horizontal sections Figs. 4 and 5, the back of the casing
of a self-setting combined apparatus is furnished with vertical T-headed stiffeners a²
between which the fire clay lumps a' are fitted. When the apparatus is designed
for fixing into a kitchen wall and connecting with the house chimney the back
casing is not required and the apparatus would be as it were, cut off on the
lines y of Figs. 4 and 5, the various back flues being gathered up and connected
to the uptake chimney in any ordinary workmanlike manner. Similarly the con-
nections of the flue are modified for connecting to an underground flue to be
carried under kitchen or cookhouse floor to an existing uptake shaft. When the
apparatus is to be set in this manner a skirting is fixed around the upper surfaces.
The ovens are of course provided with the usual hinged doors, flue-cleaning holes
and covers, dampers and so forth, and the water boilers have draw-off taps where
required.
Such an apparatus is very compact and convenient, and when constructed to
cook for 150 to 250 persons at a time it can be made to about the following
dimensions. Length, six feet six inches; width when self-setting, three feet
three inches; height two feet eight inches to the right, and three feet four
inches to the left. Height to the top of cooking vessels when fitted singly as
shown about four feet six inches but additional steamers and cookers are added
when required.
Having now particularly described and ascertained the nature of my said inven-
tion, and in what manner the same is to be performed, I declare that what I
claim is :-
The arrangement and combination of parts constituting the improved combined
cooking apparatus adaptable either for self-setting with self-contained uptake flues
or for permanent fixing to an existing wall the uptakes being formed therein
substantially as described and illustrated in the drawings.
D
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