Improvements in and connected with Apparatus for Cooking Food.
Year: 1891

page_text: Date of Application, 26th Aug., 1891-Accepted, 14th Nov., 1891
COMPLETE SPECIFICATION.
Improvements in and connected with Apparatus for Cooking Food.
I, NICOLAS PINGETTI, of the City of Cordoba, in the Kingdom of Spain,
Gentleman; 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 cooking apparatus specially designed for use in the army,
and comprising a vessel and a furnace for cooking food in large quantities, a boiler
in which a sufficient supply of water can be heated, for the additions, which
frequently have to be made to the cooking vessel, by making use of the waste heat
from the said cooking vessel.
To enable my invention to be fully understood I will describe how it can be
carried into practice by reference to the accompanying drawings, in which
Figure 1 is a vertical section of a cooking apparatus constructed according to my
invention, the section being taken on the line A B, Figure 3:
Figure 2 is a vertical section on the line C D, Figure 3:
Figure 3 is a horizontal section of the apparatus!:
Figure 4 is a vertical section of the furnace:
Figure 5 is a developed view of the furnace flues surrounding the cooking vessel
illustrating the way in which the heat is caused to travel:
Figure 6 is a perspective view of the apparatus with a rotary crane hereinafter
described applied thereto :
Figure 7 is a plan of a diaphragm or false bottom, hereinafter described, with
which the cooking vessel is fitted:
Figure 8 is an elevation of a hook for removing the said diaphragm from the
cooking vessel, for cleaning and other purposes:
Figure 9 is an elevation of a funnel for receiving the cooked food from the vessel
and for distributing it :
Figure 10 is a perspective view of a removable and collapsible iron ladder
hereinafter described:
Figure 11 is a vertical section; and,
Figure 11 is a horizontal section of the cooking vessel shewing mechanism for
stirring the liquid part of the food underneath the diaphragm or false bottom:
Figure 12 is an elevation shewing an arrangement of ladle hereinafter described
in two different positions, which ladle I make use of for taking out the food from
the cooking vessel; and,
Figure 12 is a plan of the said ladle.
My cooking apparatus is constructed of a cylindrical vessel formed of two
concentric cylindrical iron plates m, n, Figure 1, separated from each other by a
space which is filled with a suitable substance being a non-conductor of heat. In
the plate m' forming the bottom of this cylinder is an opening under which is bolted
to the plate at c, ca cast iron box having a fire grate and thus forming the furnace.
This furnace has a valve d, Figure 3, to facilitate the lighting of the fire.
On the plate m' are rivetted vertical iron plates a, a in the form of a trapezoid, the
upper edges of the said plates being slightly curved to correspond with the shape of
the bottom of the cooking vessel, so that when the latter rests upon the said plates
it will fit quite close thereon.
The upper part of the cylinder is formed of an iron ring or collar q, Figure 6,
rivetted in the inside, leaving an opening only just sufficient for the entrance of the
cooking vessel.
To the inside of the cylinder at equal distances apart I fix radially a number of
thin strips of metal h, Figures 4 and 5, of the same width as the ring or collar g,"

page_text: which strips.serve to circulate the heat round the vessel. The strips are shorter
than the height of the cylinder and are fixed alternately to the upper and lower
ends of the cylinder so that the heat is caused to ascend through one of the
compartments' thus formed by the radial strips and to descend through the next and
so on until it reaches the compartment from which leads the pipe o.
This pipe
conducts the heat to the boiler H, Figure 1, where by a series of compartments
surrounding the same and constructed in a similar way to those of the cylinder
surrounding the cooking vessel, the water in the boiler is heated, the heat being
allowed to escape through the chimney J after having passed through all the
compartments.
The vessel in which the food is to be cooked is of wrought iron, the inside being
lined with tin. It is of cylindrical form, the top and bottom being slightly curved
to increase the heating surface, and it is of such diameter that it can pass into the
cylinder m, n and close the compartments 6 in order that the heat may circulate as
hereinbefore described.
When cooking large quantities of food in a vessel such as that herein described
it frequently happens that the solid parts settle at the bottom, and remain isolated
from the water or broth, thus causing the food to adhere to the bottom of the
vessel.
To prevent this I employ a false bottom or iron diaphragm, as shewn in Figure 7,
covered with tin on both sides. This diaphragm rests at a small distance above the
bottom of the vessel and is perforated, the holes being conical in form to allow the
water or broth to pass freely to the bottom of the vessel.
་
Attached to the diaphragm are three handles t to allow of its being taken out of
the cooking vessel by means of three hooked rods such as that shewn in Figure 8
when the food has been distributed, thus allowing the vessel to be cleansed.
In order to facilitate the removal of the contents of the vessel I employ a ladle
having levers or roda hinged thereto as shewn in Figures 12 and 124.
To prevent the broth in the bottom of the vessel from becoming too thick, as
the food is being cooked, which would undoubtedly be the case if it were not stirred,
notwithstanding the interposition of the diaphragm.or false bottom, I make use of
an apparatus shewn in Figures 11 and 11 consisting of a shaft with a crank-handle s
which shaft passes through the cover of the vessel and through the diaphragm and
carries at its lower end beaters p, p, p, the bottom edges of which follow the shape
of the bottom of the vessel and which, by turning the crank-handle, stir the broth
underneath the diaphragm without removing the cover of the vessel.
To add warm water to the vessel I provide a pipe e in the boiler H, as shewn in
Figures 1, 2 and 6, provided with a tap or cock which, when opened, allows water
to flow into the cooking vessel..
When the cooking vessel is of very large capacity, say of a size sufficient to
supply 400 men or more, I find it advantageous to employ a removable rotary
crane, Figure 6, and also a collapsible iron ladder, Figure 10, to be placed beside
the cooking vessel for facilitating the removal of the food by means of the ladles, the
food being conveyed by the latter into the funnel, Figure 9.
This funnel is constructed to fit on to the edge of the cooking vessel so that,
when the food is cooked, its distribution may be more easily effected. The various
parts of the apparatus are connected together by means of bolts and nuts and the
whole can therefore be quickly taken to pieces so as to facilitate its transport, this
being of especial advantage when using the apparatus on a battle field.
My cooking apparatus will be found more economical with regard to fuel and
time than those in general use in the army as will be seen from the following
estimate, viz. —
Only two men are required to manage the apparatus; 16 kilogrammes of coal
are sufficient for cooking food for 600 men and the time required to cook this
quantity is three hours and a half. Any ordinary kind of fuel can be used without
fear of the food being spoiled, and the apparatus can be put together and taken to
pieces in fifteen minutes.

page_text: 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:
1. In apparatus for cooking food the combination of a cooking vessel having a
surrounding cylinder with a number of radially fixed thin strips of metal to serve
as conductors of the heat, substantially as hereinbefore described.
2. in apparatus for cooking food the combination with a cooking vessel such as
is herein described, of a boiler in which water is heated by means of the waste heat
from the cooking vessel, substantially as hereinbefore.described.
3. The use in combination with an apparatus for cooking food constructed as
described of the ladle and funnel to take out and distribute the food, substantially
as set forth.
4. The use in combination with an apparatus for cooking food constructed as
described of a rotary crane and a collapsible ladder, substantially as set forth.
5. In apparatus for cooking food a cooking vessel having a diaphragm or false
bottom to prevent the solid part of the food from adhering to the bottom of the
vessel, substantially as herein before described.
6. In apparatus for cooking food a cooking vessel having a diaphragm or false
bottom and a stirring device consisting of a shaft carrying beaters at its lower end
to stir the broth underneath the diaphragm, substantially as herein before
described.
7. The improved apparatus for cooking food and appliances connected
therewith hereinbefore described and illustrated in the accompanying drawings.
Dated the 26th day of August 1891.
G. F. REDFERN & Co.,
4, South Street, Finsbury, London, Agents for the Applicant.