Improvements in Steam Cooking Apparatus.
Year: 1899

page_text: Date of Application, 13th May, 1899-Accepted, 8th July, 1899
COMPLETE SPECIFICATION.
Improvements in Steam Cooking Apparatus.
4.
I, THOMAS DOUGlas, of Wm. Douglas & Sons, Limited, 29 Farringdon Road,
in the County of London, Engineers, 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 steam cooking apparatus and is chiefly designed to
provide for the cooking of hams in large quantities, in an expeditious and
economical manner.
One object of my said invention is to provide simple and efficient means for
drying to some extent and preventing condensation of the steam in the cooking-
chamber, which steam is admitted to the said chamber through a perforated
pipe or coil.
Another object of my said invention is to facilitate the placing of the hams
in and their removal from the cooking-chamber, so that the said chamber will
not require to be kept open for so long a time as hitherto to permit the removal
of a quantity of cooked hams and the introduction of a fresh quantity thereof
to be cooked.
Heretofore steam cooking apparatus for the cooking of meat has been constructed
in such a manner that the cooking-chamber or box has to be kept open while each
joint of meat cooked therein is separately removed therefrom and each joint to
be cooked is separately suspended therein, with the result that there is great
loss of heat during these operations, as well as loss of time. And in such
apparatus, as hitherto constructed, the steam, which is admitted through a
perforated pipe, condenses to a great extent upon the interior surface of the
top and sides of the cooking-chamber or box and the water of condensation has
to be carried off.
By my invention these defects or inconveniences are entirely avoided.
According to my said invention, I provide a cooking-chamber or box of suitable
shape and dimensions, and having, as usual, a perforated pipe or coil for the
admission of steam for cooking purposes; and I also provide a cage or carriage
which can be very readily and expeditiously introduced into and removed from
the said chamber or box, and which is so constructed that the hams to be
cooked can be suspended or supported therein in rows in three or any other
desired number of tiers. And I provide the said chamber or box with imperforate
serpentine pipes or coils for the circulation of steam or any other suitable heating
medium, which pipes or coils are situated in contact with or in close proximity
to the interior surface of the top or ends and sides of the said chamber or box,
so that the steam or other heating medium circulating through them will heat
the top or ends and sides of the said chamber and maintain them at a sufficiently
high temperature to prevent condensation of the steam admitted through the
aforesaid perforated pipe or coil, and the heat radiating from the said heating
pipe or coil will also to some extent dry the steam in the said chamber.
In the accompanying drawing I have shown how my said invention may be
conveniently and advantageously carried into practice.

page_text: Figure 1 is a side elevation of one form of my improved apparatus.
Figure 2 is a front elevation of the same, the door being removed and the cage
or carriage withdrawn.
Figure 3 is a side elevation of the said cage or carriage, which is adapted for
holding a large number of the hams to be cooked.
Figure 4 is a side elevation of another form or modification of my said apparatus,
showing also means for lowering the cage or carriage into, and lifting it out
of the cooking chamber, and
Figure 5 is an end elevation of the cooking-chamber shown in Figure 4.
Like letters indicate corresponding parts throughout the drawing.
a is the cooking-chamber, which is provided with a lid or door 6 secured by
means of hinged bolts e extending through slots therein and in the flange of the
said chamber, and provided with suitable wing-nuts. d is the usual perforated
pipe or coil for the admission of steam for cooking purposes.
e is a serpentine pipe or coil through which is to be circulated a suitable heating
medium, such, for instance, as steam, for the purpose of somewhat drying the
steam admitted through the perforated pipe or coil d and heating the top or ends
and sides of the chamber « so as to prevent condensation of the steam in the said
chamber.
f is a cage or carriage which is adapted to be readily inserted into and removed
from the cooking-chamber a. This cage or carriage is so constructed that the
hams can be suspended therein in rows from rods or bars g in three tiers, or in
any other desired number of tiers; or the hams may be placed in trays which are
laid on suitable rods or bars in the said cage or carriage.
In the form of my apparatus shown in Figures 1 to 3, the door b is at the front
end of the chamber a, and on the floor of the latter are provided suitable rails h;
and the cage or carriage f is mounted upon wheels so that, when loaded, it
can be easily pushed along a platform level with the said rails h or up an
inclined plane and on to the said rails in the chamber a and the door 6 can
then be closed, and, when the hams contained in the said cage or carriage are
cooked, the door can be readily removed and the said cage or carriage withdrawn
from the chamber a, and another loaded cage or carriage introduced into the
said chamber. k is an exhaust pipe, a thermometer and m a safety-valve. In
this form of our apparatus, the heating pipe or coil e extends along the top and
sides of the chamber a in contact with or in proximity to the interior surface
thereof.
I employ any desired number of the cages or carriages f in conjunction with
a single cooking-chamber a, so that, while a quantity of hams contained in one
cage or carriage is being cooked, the cooked hams in another cage or carriage
which has just been withdrawn from the said chamber can be taken out of the
said cage or carriage and replaced by other hams to be cooked. Much time is
therefore saved in the use of my apparatus as compared with the forms of steam
cooking apparatus heretofore devised; and I also avoid undue cooling of the
chamber a by its being kept open for a long time.
In the form or modification of my apparatus shown in Figures 4 and 5, the
door is at the top of the chamber a and the heating pipe or coil e extends along
the ends and sides of the said chamber. The cage or carriage is, in this case,
lowered into the chamber a and lifted therefrom by means of an overhead
travelling crane, or by blocks and tackle suspended from a traveller on an over-
head beam or track, such, for example, as we have shown in Figure 4.
It is evident that, although my improved apparatus is chiefly designed for
the cooking of hams, it can also be used for cooking other kinds of food.
Having now particularly described and ascertained the nature of my said
invention, and in what manner the same is to be performed, I declare that what
I claim is:-
First. A steam cooking apparatus constructed substantially as herein before

page_text: described with heating pipes or coils in contact with or in proximity to the
interior surface of the top or ends and sides of the cooking-chamber, to dry
the steam admitted thereto through the perforated pipe or coil and prevent its
condensation in the said chamber.
Second. A steam cooking apparatus comprising a cooking-chamber and a cage
or carriage adapted to receive a quantity of hams or the like and to be readily
introduced into and removed from the said chamber, as, and for the purposes,
above specified.
Third. The improved steam cooking apparatus constructed substantially as
described with reference to the accompanying drawing and for the purposes
specified.
lay of May 1899.
D. YOUNG & Co..
11 and 12, Southampton Buildings, London, W.C.,
Agents for the Applicant.