Improvements in Apparatus for Use in the Utilization of Electrical Energy for Culinary Purposes.
Year: 1893

page_text: Date of Application, 19th May, 1893
Complete Specification Left, 19th Feb., 1894-Accepted, 24th Mar., 1894
PROVISIONAL SPECIFICATION.
Improvements in Apparatus for Use in the Utilization of Electrical
Energy for Culinary Purposes.
We ROOKES EVELYN BELL CROMPTON, Engineer, and HERBERT JOHN
DowSING Engineer, both of Mansion House Buildings in the City of London do
hereby declare the nature of this invention to be as follows:-
In the utilization of electrical energy for the production and application of heat
for culinary purposes, such as grilling or broiling meat, toasting bread, grilling
slices of pudding and for similar purposes, we find that if we bring these
substances in direct contact with plain flat electrically heated surfaces, unsatis-
factory results are obtained, as the steam or moisture imprisoned in the pores of
the substance to be cooked does not get free exit, and the result is that the cooked
product is sodden, heavy, and unpalatable. In order to meet this difficulty we cut
or form grooves in our flat surfaces, or we roughen these surfaces by a series of
projections or prominences placed sufficiently near together to directly impart the
heat to the material we desire to cook and at the same time to allow sufficient
spaces between the prominences to allow of escape of the steam or moisture.
In some cases we prefer to use two directly heated surfaces both of which may
be formed as above, in other cases we employ one directly heated surface formed as
above and a second plate or pressure plate also formed as above which need not be
directly heated. In other cases we may only use one such heating surface.
We do not confine our present invention to any special form of electrically
heated plate but apply it as a method of giving the correct form of surface for
the above mentioned objects to any form of electrically heated plate used for
culinary purposes as we find by these means that excellent results both as regards
the grilling or broiling of meat and toasting of bread or slices of pudding can be
obtained. In the case of the grilling of meat where the juices contained in the
meat are considerable in extent, we sometimes consider it necessary to form the
grooves by which the juice can escape from the underside of the meat larger than
those necessary for toasting bread or materials which do not contain so much
moisture.
Dated the 19th day of May 1893.
WM. BROOKES & SON,
55 & 56, Chancery Lane, London, Agents for the Applicants.
COMPLETE SPECIFICATION.
Improvements in Apparatus for Use in the Utilization of Electrical
Energy for Culinary Purposes.
We ROOKES EVELYN BELL CROMPTON Engineer, and HERBERT JOHN
DOWSING Engineer, both of Mansion House Buildings in the City of London, 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 :-
In the utilization of electrical energy for the production and application of
heat for culinary purposes such as grilling or broiling meat, toasting bread,
grilling slices of pudding and for similar purposes, we find that if we bring these

page_text: substances in direct contact with plain flat electrically heated surfaces, unsatis-
factory results are obtained, as the steam or moisture imprisoned in the pores of
the substance to be cooked does not get free exit, and the result is that the
cooked product is sodden, heavy and unpalatable. In order to meet this difficulty
we cut or form grooves in our flat surfaces, or we roughen these surfaces by a
series of projections or prominences placed sufficiently near together to directly
impart the heat to the material we desire to cook and at the same time to allow
sufficient spaces between the prominences to allow of. escape of the steam or
moisture. In some cases we prefer to use two directly heated surfaces both of
which may be formed as above, in other cases we employ one directly heated
surface formed as above and a second plate or pressure plate also formed as above
which need not be directly heated. In other cases we may only use one such
heating surface.
We do not confine our present invention to any special form of electrically
heated plate but apply it as a method of giving the correct form of surface for
the above mentioned objects to any form of electrically heated plate used for
culinary purposes as we find by these means that excellent results both as regards
the grilling or broiling of meat and toasting of bread or slices of pudding can be
obtained.
In the case of the grilling of meat where the juices contained in the meat are
considerable in extent, we sometimes consider it necessary to form the grooves
by which the juice can escape from the underside of the meat larger than
those necessary for toasting bread or materials which do not contain so much
moisture.
Fig. 1 shews a front elevation partly in section of such an apparatus for use in
grilling meat or like matters and Fig. 2 shews the same in plan view with the
heated plate a broken away at parts to shew position of the heating circuits
embedded in the enamel.
Fig. 3 is an edge view of a lid or cover to be placed over the article being
cooked.
Fig. 4 is a portion of the upper surface of such a heating appliance of a
pattern particularly adapted for making toast.
Fig. 5 a side view of Fig. 4.
The matters to be grilled or toasted are rested upon the projections or flutes of
the plate a and the lid a* is rested thereon.
Any moisture from the cooking matter finds free escape by the channels or
interstices between these ridges or projections. The plate a* may contain enamel
locked circuits 6 connected electrically or it may be plain metal and be hinged
or loose.
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 :--
In utilizing electrical energy for culinary purposes,―
1. The manufacture and use of metallic heating surfaces, with enamel backing
forming a supporting, fixing and insulating medium for wire or strip conductors
of electricity for the purpose of heating said surfaces, and with corrugated,
fluted or projecting parts adapted to admit of ready escape of steam or moisture
generated, by way of the channels so provided, substantially as and for the purpose
set forth.
2. The combination, arrangement and use of parts of an electric heating or
toasting apparatus, substantially as and for the purposes set forth.
Dated the 19th day of February 1894
WM. BROOKES & SON,
55 & 56, Chancery Lane, London, Agents for the Applicants.