Improvements in Cooking Apparatus.
Year: 1891

page_text: Date of Application, 30th Nov., 1891-Accepted, 5th Mar., 1892
COMPLETE SPECIFICATION.
Improvements in Cooking Apparatus.
We, GEORGE NOAKES, Riverside Avenue near West 113th Street New York,
Manufacturer, and JAMES GIBBONS of 100 Hoboken Avenue Jersey City, in the
County of Hudson and State of New Jersey, Manufacturer, both of the United
States of America, do hereby declare the nature of our invention and in what
manner the same is to be performed, to be particularly described and ascertained
in and by the following statement:-
Our invention has for its object to provide a simple, efficient, compact, and self-
contained apparatus intended more especially for cooking by the aid of fluid fuel
or gas and adapted for quickly and economically broiling, boiling, or frying food
supplies of various kinds.
The invention consists in certain novel features of construction and combinations
of parts of the cooking apparatus, all as hereinafter described and claimed.
Reference is to be had to the accompanying drawings, forming a part of this
Specification, in which similar letters of reference indicate corresponding parts in
all the figures.
Figure 1 is a front vertical sectional view of our improved cooking apparatus,
taken on the lines in Figs. 2 and 4.
Fig. 2 is a central vertical section thereof, taken on the line - in Fig. 1.
Fig. 3 is a plan view, in horizontal section, on the line ww in Fig. 1.
Fig. 4 is a detail vertical sectional side view taken on the line - in Fig. 1.
Fig. 5 is a front vertical sectional view taken on the line y-y in Fig. 6, and shows
how two, three, or more broilers may be arranged within an outer casing and beneath
a hot-products chamber, on the top of which boiling, or frying, or griddle-cake
baking may be done; and
Fig. 6 is a vertical side sectional view taken on the line - in Fig. 5.
Our improved cooking apparatus, as more especially designed for household
use and shown in Figs. 1, 2, 3 and 4 of the drawings, will first be particularly
described, and we will then explain the apparatus shown in Figs. 5 and 6 of the
drawings, and which is intended chiefly for use in hotels or restaurants where
numerous orders of food have to be cooked at once.
Referring now to Figs. 1 to 4 of the drawings, it will appear that we make the
cooking apparatus with an outer casing or frame A, which may be sheet or cast
metal, and preferably is provided with a suitable base B3 having legs, and sustaining
the entire structure. The lower portion of the casing A is divided by two opposing
and preferably parallel walls or plates CC into three compartments, the centre
one D between the walls C C being the broiling-chamber of the apparatus, while
the two outer chambers E E one at each side of the chamber D are fire-chambers.
The broiling-chamber is preferably closed at the top and rear side, and at the
front is shown provided with a door or doors d hinged to the casing A and
by which said chamber may be closed. We prefer to use two doors, which are
shown closed in full lines in Figs. 2 and 3 of the drawings and are shown open in
dotted lines.
•
It is the intention to support centrally within the broiling-chamber in any
approved manner any suitably-formed gridiron device holding a steak, chop, fish,
or other substance, to be broiled by heat radiated from both side walls C C of the
The fat
broiling-chamber to cook the substance from or at both sides at once.
drippings fall into an inclined pan or tray F which is fixed or held in the lower
part of the broiling-chamber and drains into a receiving-pan G or other receptacle,
placed on the ledge-plate b which projects forward from the base B3 of the apparatus.
We may provide one or both faces of each of the cooking-walls C C of the

page_text: broiling-chamber with series of pins e which increase their heat radiating effect.
These pins are shown only at the outer faces of the cooking-walls, where they
receive directly the flames from fluid-fuel and preferably "Bunsen burners H,
four of which are shown in each fire-chamber E of the apparatus, and are herein-
after mentioned.
The upper horizontal plate d¹ which forms a top to the fire and broiling chambers,
'is set sufficiently below the top plate a of the casing to provide a chamber I
above said chambers to receive the hot products from both fire-chambers through
suitable openings e e made in their top-plate d', and the hot products are led off
from the chamber I through an outlet in the casing to a connected pipe J which
may lead to any convenient flue. The top-plate a is provided with openings and
lids therefor, allowing ordinary boiling operations to be carried on in pots or kettles
set in the holes. A griddle may also be set on the top plate for baking cakes while
broiling is being done in the chamber D between the two fire-chambers, which also
supply heat for cooking on top of the apparatus.
It will be understood that the two opposing fire-chambers may be entirely
independent structures, so located in juxtaposition as to permit their inner opposing
imperforate cooking-walls to broil both sides at once of meats or other substances
held between them. It will, however, be seen that compactness, portability,
efficiency, economy in manufacture, and adaptability of both fire-chambers to
discharge their waste hot products into a common chamber and thence to a single
draft or exit-flue are all promoted by building the two contiguous fire-chambers
within the same casing or frame or in one self-contained structure.
Any means may be used in the fire-chambers to heat their inner heat-radiating
or cooking walls CC; but we may use the above named Bunsen burners H
shown in the drawings, and which range along the cooking-walls within the fire-
chambers, and are especially well adapted for this work. Openings in the
base B admit air to maintain combustion at the burners, and side openings a' a¹
in the casing allow introduction of a taper to light the gas at the burners, the gas
being admitted to the burners through nipples on the supply-pipe K fed from a
service pipe or rail L having suitable valves or cocks outside of or at the front of
the casing.
In the cooking apparatus shown in Figs. 5 and 6 of the drawings and intended
for hotel or restaurant use the casing A, which is on a base B', is large enough
to accommodate three broiling-chambers D' D' D' and four adjacent fire-
chambers E E E E for heating their cooking-walls C¹. The burners H' in
these fire-chambers are of the ordinary Bunsen type and communicate with fluid-
fuel-supply pipes which all open to a common service-pipe L'. The burners
in the intermediate fire-chambers E' are more numerous or more powerful than
the burners in the two end or outside fire-chambers, as each series of intermediate
burners heats two cooking-walls, whereby adjacent cooking walls of two inde-
pendent broiling-chambers are heated by the same fire or flame, while each
outside series of burners heats but one cooking wall of the outer broiling-
chambers. The base B has openings admitting air to maintain combustion at
the burners, and the casing A2 has openings a² to admit a taper for lighting the
gas at the burners. A partition d' which forms the top wall of the broiling and fire
chambers, has openings el leading to an upper hot-products chamber I which is
formed in the casing A' beneath the top-plate A* which has pot-holes and covers,
allowing boiling,.stewing, or griddle-cake baking on top of the apparatus.
The broiler is very effective in operation, as meats, fowl, or fish, cut or divided
in the usual manner for cooking by broiling and hung or held centrally in the
broiling-chamber D or D' between its opposing cooking-walls C or C₁ will be
broiled evenly and thoroughly and nicely browned, from three to eight minutes
only being required to broil various food products at both sides at once and so
quickly that the juices are not allowed to escape with the fat drippings, and whereby
the peculiar flavour of the cooked food is retained, leaving it most tender, palatable
and nourishing.

page_text: In its simplest useful form our broiler comprises two contiguous imperforate
cooking walls or plates, so placed in juxtaposition that food substances will be
broiled nicely between their opposing hot or incandescent surfaces, and with.
marked economy of time and labour over broiling substances one side at a time
over open coal or wood or gas fires, and with vastly improved results in retaining
the best nourishing qualities of the good. It will be especially noticed that the
cooked food is not contaminated by gases or deleterious hot products or dust
escaping from the sources of heat, which bring the contiguous cooking-walls to
proper high temperatures to evenly broil the food sustained between them. This
desirable result is due to the construction of the cooking-walls, which will not
allow passage of hot products, gases, or dust from the sources of heat behind them
into the broiling-chamber. Our cooking-walls thus are clearly distinguishable
from open-bar fire-grates or areas of wire-screen material, which allow deleterious
hot products to pass to the food being broiled to contaminate it. Obviously a small
hole or two in the cooking-walls would not, in view of the moderate draft through
the fire-chambers, allow deleterious gases to pass to the food. Hence the
term imperforate" is not to be construed in its strictest sense, but is to be con-
sidered as meaning substantially imperforate, so as not to allow passage of injurious
gases through them into the broiling chamber upon the food.
The broiling-chamber of our apparatus is not to be compared with the ovens of
ordinary stoves or ranges, as the difference is quite marked both structurally and
operatively.
As regards structure, it will be noticed that the opposing cooking-walls of the
broiling chamber of our apparatus are set quite closely to each other or stand only
about from four to six inches apart, and they are heated to a very high tempera-
ture. On the other hand the opposing side walls of ordinary stove or range ovens
are set much farther apart and are not subjected to so high heat in use.
differences are very material and provide for widely-different cooking processes, so
much so that when can be done in or by one structure cannot be accomplished in
the other.
These
Operatively considered, we remark that meats, fish, or other food supplies to be
broiled are cut comparatively thin and are necessarily brought quite close to
a very hot fire or heating-surface and most free circulation of air is given around
the food to assure its being cooked through quickly and nicely browned while
retaining as far as possible its nutritious juices. On the other hand a baking or
roasting operation is performed much more slowly and upon a comparatively large
or thick body of food in order to cook it through and through and in an oven having
comparatively widely-separated side walls and through which there is comparatively
little or no circulation of air, and the oven-walls are necessarily kept at a much
lower temperature than a broiling fire or hot surface. Very quick cooking-such as
is required in broiling-is impracticable in an ordinary stove or range oven, and if
attempted there under extraordinary heating conditions it would only burn the
exterior surfaces of the food and leave the inside of it uncooked, thereby spoiling
it. The results are so different that it would be quite as impossible to properly
and quickly broil a steak at both sides at once in an ordinary stove-oven, as it
would be to thoroughly roast or bake a thick joint of meat or loaf of bread in the
broiling-chamber of our apparatus without burning the outside of the food, as will
readily be understood.
Having now particularly described and ascertained the nature of our said inven-
tion, and in what manner the same is to be performed, we declare that what we
claim is
1-A cooking apparatus made with two opposing contiguous imperforate cooking
walls or plates forming a broiling chamber between them and a source of heat
behind said cooking-walls, substantially as described.
2-A cooking apparatus made with two contiguous fire-chambers having inner
opposing imperforate cooking-walls forming a broiling-chamber between them

page_text: and a source of heat within the fire-chambers the fire and broiling chambers being
arranged within a casing or frame in one self-contained structure, substantially as
described.
3-A cooking apparatus having a broiling-chamber, the side walls of which are
imperforate, fire-chambers at the sides of the broiling-chamber, and longitudinal
series of fluid-fuel burners ranging in said fire-chambers along the inner walls
thereof, substantially as described.
4-A cooking apparatus made with a casing or frame, two contiguous fire-
chambers therein having inner opposing cooking-walls forming a broiling-chamber
between them and a source of heat within the fire-chambers, said casing having
another chamber receiving and leading off the hot products from both fire-chambers,
substantially as described.
5-A cooking apparatus made with two contiguous opposing fire-chambers having
inner imperforate cooking-walls forming a broiling-chamber between them and a
source of heat in the fire-chamber, said broiling-chamber having end doors movable
to facilitate original heating of the cooking-walls and to admit air, substantially as
described.
6-A cooking apparatus made with two or more broiling-chambers, each having
opposing contiguous cooking-walls and fire-chambers at both sides of the
broiling-chambers, substantially as described, whereby adjacent cooking-walls
of two independent broiling-chambers will be heated by the same fire, as set
forth.
7-A cooking apparatus made with two or more broiling-chambers, each having
opposing contiguous cooking-walls and fire-chambers at both sides of the broiling
chambers, all arranged within a common casing or frame, said casing also provided
with an upper chamber receiving and leading off the hot products from all the fire-
chambers, substantially as described.
Dated this 18th der of Novambon 190u
GEORGE NOAKES.
JAMES GIBBONS.
Haseltine, Lake & Co.,
45, Southampton Buildings, London, Agents for the Applicants.