Improvements in Vessels for Steaming, Boiling, Stewing, and the like.
Year: 1898

page_text: PROVISIONAL SPECIFICATION.
Improvements in Vessels for Steaming, Boiling, Stewing, and the like.
We, JOSEPH CHARY, Manager of The Juenkerather Gewerkschaft (Juenkerath
Works) at Juenkerath, in the Province of Rhineland and Kingdom of Prussia,
and HERMANN JOSEPHI FRIEDERICIIS, Manufacturer, of 7, Weichserhof, Cologne, in
the Province of Rhineland and Kingdom of Prussia, do hereby declare the nature
of this invention to be as follows:
The above invention relates to an improvement in vessels for steaming, boiling,
stewing, and the like, based on the principle of not exposing the vessel and its
contents immediately to the radiating heat of the fire or of the plate of the
hearth or range but of transmitting the heat to the vessels and the food through
a layer of air which is continually circulating, and which cools the lower part
of the pot, more especially the bottom, but always heats the upper part and
gradually increases in heat throughout its whole extent.
The accompanying drawing represents my invention in vertical section.
A is the plate of the range, a are the rings or covers lying in the opening
of the plate, B is the vessel, C its cover.
The vessel B widens at the top outwards like a plate so as to form a ring b
and at begins the upward directed margin c on which are attached the handles
or ears d.
The ring rests on a corresponding ring e of an upright mantle-ring D, which
encloses the pot B in such a manner that a ring-shaped space of air I is formed
between D and the side f of B.
On the ring e there is just as c on b, a margin i, also directed upwards.
The mantle D) which may also have handles or ears k, does not rest directly
on the range but by means of a number of little projections which are diminished
downwards (in a pointed or semi-circular shape), so that between its lower
margin to q and the upper surface of the range A there remains a narrow
slit, and is of such a height that the bottom g of the cooking vessel B which is
set in D is kept at about double the breadth of the space I from the upper surface
of the range.
At the point where the ring rests on the ring e there remains in enamelled
earthen ware and also in cast iron vessels always a certain space, so that the cover
does not rest perfectly tight on the ring.
In the case of vessels of perfectly smooth material, especially polished or
smoothly turned pots, two or three little heights or hollows must be made at
one end of these rings or at both of them, so that air can enter between
them.
The process during cooking with these vessels is as follows:
Cold air enters from the outside by the slit formed between the lower margin
7-9 of D and the upper surface of the range A, passes close over the top of the
range flowing from all sides towards the centre.
After being heated, the air rises and then again starts from the middle below

page_text: the bottom and passes uniformly to the circumference of the vessel B, thus
forming a kind of isolation between the bottom 9 and the direct radiating heat
of the fire or range, so that the bottom g and the food lying on it are not heated
immediately by the intense heat but only slightly and gradually.
Having arrived at the margin of g the now heated air rises along the side f
while enclosing the vessel round about and passes upwards into the space I,
thus also heating the sides and thereby also the upper space containing air in
the vessel B and under the cover b, and at last finds an outlet between b and c,
where it ascends almost vertically between the margin c and the upwards bent
margin of D.
As the section of the air-outlet between band e is smaller than the section of
the air-inlet through the slit formed at the bottom between D) and A, the air
contained in the space I which only escapes slowly is gradually compressed by
the air which is always pressing forwards from below, and thus superheated to a
certain degree. This superheated air spreads gradually further and further from
above downwards so that in consequence the whole vessel with its contents is
heated uniformly from above downwards continually more and more.
It will be apparent to every one without further explanation, that this manner
of heating the vessel and its contents which manner corresponds more to the
natural conditions in the inner vessel, is far more advantageous than the method
obtaining hitherto, and its great advantages are specially shown by the fact that
the food is cooked more quickly and more uniformly, that it has a more taste
and contains the juices to a greater degree, and does not attach itself to the
vessel or get burned.
In spite of the intense heat produced in the space I, the mantle D remains
comparatively cool and this is attained by a part of the air that enters below
about the margin p to ascending directly upwards along the inside of 1 and
passing off above between 6 and e, thus continually cooling the mantle.
Since the warm air passing out vertically between c and i gradually spreads
out laterally and gets mixed with the layers of air nearest to it, it encloses the
steam which also escapes at first in a vertical direction between c and the margin
of the cover C, and forces it laterally towards the centre of the cover C.
so that the surface of the cover which would otherwise radiate considerable
heat, is kept warm to a great degree from above by an isolating layer of steam.
As will be seen, in this apparatus the amount of heat generated is used up
as completely as possible.
If one of the rings band e or both as is already mentioned above for smoothly
ground vessels are provided with corresponding heights and hollows, it is possible
to adjust the section of the outflow of air between 6 and e by turning the vessel B
in such a manner that the heights and hollows catch into each other, and thus
completely close the vessel.
For JOSEPH CHARY and
HERMANN JOSEPH FRIEDERICHS,
Bernh. Brockhues.
COMPLETE SPECIFICATION.
Improvements in Vessels for Steaming, Boiling, Stewing, and the like.
We, JOSEPH CHARY, Manager of The Juenkerather Gewerkshaft (Juenkerath
Works) at Juenkerath, in the Province of Rhineland, and Kingdom of Prussia,
and HERMANN JOSEPHI FRIEDERICIIS, Manufacturer, of 7, Weichserhof, Cologne, in
the Province of Rhineland and Kingdom of Prussia, do hereby declare the nature
Improvements in Vessels for Steaming, Boiling, Stewing, and the like.
We, JOSEPH CHARY, Manager of The Juenkerather Gewerkshaft (Juenkerath
Works) at Juenkerath, in the Province of Rhineland, and Kingdom of Prussia,
and HERMANN JOSEPII FRIEDERICHS, Manufacturer, of 7, Weichserhof, Cologne, in
the Province of Rhineland and Kingdom of Prussia, do hereby declare the nature

page_text: 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:-
The above invention relates to improvements in vessels for steaming, boiling,
stewing, and the like, based on the principle of not exposing the vessel and its
contents immediately to the radiating heat of the fire or of the plate of the
hearth or range but of transmitting the heat to the vessels and the food through
a layer of air which is continually circulating, and which cools the lower part
of the pot, more especially the bottom, but always heats the upper part and.
generally increases in heat throughout its whole extent.
The new vessel is represented in the drawing filed with the Provisional Specifica-
tion in vertical section.
A is the plate of the range, a are the rings or covers lying in the opening
of the plate, B is the vessel, C its cover.
The vessel B widens at the top outwards like a plate or as to form a ring b
and at 6 begins the upward directed margin c on which are attached the handles
or ears d.
The ring b rests on a corresponding ring e of an upright mantle-ring 1), which
encloses the pot B in such a manner that a ring-shaped space of air I is formed
between D and the side f of B.
On the ring e there is just as c on b, a margin i, also directed upwards.
The mantle I) which may also have handles or ears k does not rest directly
on the range but by means of a number of little projections h which are diminished
downwards (in a pointed or semi-circular shape), so that between its lower
margin p to q and the upper surface of the range A there remains a narrow
slit, and is of such a height that the bottom g of the cooking vessel B which is
set in D is kept at about double the breadth of the space I from the upper surface
of the range:
At the point where the ring b rests on the ring e there remains in enamelled
earthen ware and also in cast iron vessels always a certain space so that the cover
does not rest perfectly tight on the ring.
In the case of vessels of perfectly smooth material especially polished or
smoothly turned pots, two or three little heights or hollows must be made at
one end of these rings or at both of them, so that air can enter between
them.
The process during cooking with these vessels is as follows:
Cold air enters from the outside by the slit formed between the lower margin
- of D and the upper surface of the range A, passes close over the top of the
range flowing from all sides towards the centre.
After being heated, the air rises and then again starts from the middle below
the bottom and passes uniformly to the circumference of the vessel B, thus
forming a kind of isolation between the bottom g and the direct radiating heat
of the fire or range, so that the bottom g and the food lying on it are not heated
immediately by the intense heat but only slightly and gradually.
Having arrived at the margin of the now heated air rises along the side f
while enclosing the vessel round about and passes upwards inte the space I,
thus also heating the sides and thereby also the upper space containing air in
the vessel B and under the cover b, and at last finds an outlet between 6 and e,
where it ascends almost vertically between the margin c and the upwards bent
margin of D.
As the section of the air outlet between and e is smaller than the section of
the air-inlet through the slit formed at the bottom between D) and A, the air
contained in the space I which only escapes slowly is gradually compressed by
the air which is always pressing forwards from below, and thus superheated to a
certain degree. This superheated air spreads gradually further and further from
above downwards so that in consequence the whole vessel with its contents is
heated uniformly from above downwards continually more and more..
It will be apparent to every one without further explanation. that this manner

page_text: of heating the vessel and its contents which manner corresponds more to the
natural conditions in the inner vessel, is far more advantageous than the method
obtaining hitherto, and its great advantages are specially shown by the fact that
the food is cooked more quickly and more uniformly; that it has a more taste
and contains the juices to a greater degree, and does not attach itself to the
vessel or get burned.
In spite of the intense heat produced in the space I the mantle I) remains
comparatively cool and this is attained by a part of the air that enters below
about the margin p to q ascending directly upward along the inside of D) and
passing off above between 6 and e, thus continually cooling the mantle.
Since the warm air passing out vertically between c and i gradually spreads
out laterally and gets mixed with the layers of air nearest to it, it encloses the
steam which also escapes at first in a vertical direction between c and the margin
of the cover C so that the surface of the cover which would otherwise radiate con-
siderable heat, is kept warm to a great degree from above by an isolating layer of
steam.
As will be seen, in this apparatus the amount of heat generated is used up
as completely as possible.
If one of the rings bande or both-as is already mentioned above for smoothly
ground vessels are provided with corresponding heights and hollows it is possible
to adjust the section of the outflow of air between 6 and e by turning the vessel B
in such a manner that the heights and hollows catch into each other and thus
completely close the vessel.
Having now particularly described and ascertained the nature of our said
invention, and in what manner the same is to be performed, we declare that what
we claim is:-
1. Improvements in vessels for boiling, steaming.stewing, and the like, thereby
characterized that the vessel B rests with a ring b which does not close tight on
a corresponding ring e on the upper margin of a mantle 1) which rests on the
range A solely by means of a number of small projections h which taper towards
the bottom, leaving open a slit between A and its lower margin 7-9; that
between B and D) a ring shaped empty space I is formed and below the bottom g
of B an empty space about double as high as it is broad.
2. A form of the improvements characterized by Claim 1, in vessels for
steaming, boiling, stewing, and the like, characterized by the arrangement of a
number of corresponding heights or hollows in one of the rings band e, or in
both, in such a manner that according as the vessel B is turned in the mantle D
the space between b and e, can be increased or diminished.
Dated this 10th day of November 1898.
For JOSEPH CHARY and
HERMANN JOSEPH FRIEDERICHS,
Bernh. Brockhues.