IMPROVEMENTS IN COOKING APPARATUS This invention relates to cooking apparatus.
Year: 1884

page_text: I, WILLIAM ROBERT LAKE, of the firm of Haseltine, Lake, and Co, Patent Agents
Southampton Buildings, in the County of Middlesex, do hereby declare the nature
of my invention for "IMPROVEMENTS IN COOKING APPARATUS
This invention relates to cooking apparatus.
"
to be as follows:-
It is proved by experiment that, if a vessel containing food is heated to the
temperature requisite for cooking the food, this temperature should not exceed
100 degrees Centigrade. It is also to be remarked that, by moving the vessel
away from the source of heat, and placing it so that only a very small portion of
its heat escapes, the food will be completely cooked in the space of a few hours,
that is to say, the loss of heat is so slight and insignificant as not in any way to
hinder the progress of the cooking.
From this circumstance it may be easily concluded that, with all existing
cooking apparatus, a great quantity of heat is lost without being utilized.
The principal causes of this loss of heat are the following:-
1st The cooling of the vessels holding the food during the cooking
2nd The cooling of the surfaces serving to transmit the heat generated by the
fire to the vessels containing the food.
3rd The necessity of maintaining the heat during almost the whole time of
cooking.
4th The impossibility of regulating the heat and of maintaining always the
temperature necessary for cooking the food, that is to say, the temperature of
100 degrees Centigrade.
In cooking apparatus heated directly by the fire, the loss of heat from the first
and second causes are of the principal importance. In the systems in which
vessels or receptacles placed in the interior of the apparatus are used, these first
two causes are not absent, but the influence of the third and fourth causes is the
most considerable.
In the cooking apparatus constructed according to the present invention, all
these prejudicial causes are obviated as hereinafter described.

page_text: The careful and rational arrangement of the space designed for heating and also
that designed for cooking, reduces the cooling to a minimum. The employment of
an independent boiler ensures the possibility of not only keeping the temperature
in the space used for cooking at 100 degrees, but also of obtaining, according to
requirements, variable temperatures below 100° in the various compartments into
which the cooking space may be divided, cocks being provided which establish
communication between the said compartments and the boiler and which also
permit of interrupting the heating when this is necessary.
The lowering of the temperature in the space designed for the cooking is so
slight, during the action of the apparatus, that the progress of cooking proceeds
without any interruption.
The water contained in the boiler is heated more than that in the space reserved
for boiling and moreover the cooling of this boiler takes place less rapidly than
that of the said space, so that, by closing the door of the apparatus and thus
retaining the heat, a greater quantity of heat is kept in the boiler than is sufficient
for regulating and maintaining, at the desired degree, the temperature of the
space designed for the cooking, and this is the case even after ceasing firing.
The experiments made with the improved apparatus have in every respect
confirmed the above statements; the economy of fuel being considerable and the
cooking of the food properly performed.
The improved cooking apparatus comprises a boiler forming a heat accumulator
and heated directly by means of a fire. This boiler may be arranged horizontally
or vertically and with or without a system of heating tubes.
The cooking chambers, which can be provided with internal divisions, are
surrounded by a casing forming a space or jacket which is filled with hot water.
This space or jacket can be placed in communication with the boiler at will by
means of conduits having cocks. Covers are put over the cooking chambers and
the whole apparatus is enclosed in a wall composed of a non-conductor of heat, such
as asbestos.
The lower portion of the boiler communicates with an exterior vessel serving for
filling the boiler by means of a tube provided with a cock which is opened only
at the moment when the apparatus is to be filled and which is subsequently
closed.
The upper portion of this boiler is always in cominunication with a vessel or
tank through a tube bent in the form of a syphon, in such a manner that the water
in the said boiler is constantly at atmospheric pressure and cannot, therefore, rise
above a temperature of 100 degrees.
The fire-place and its ash-box are so constructed that the products of combustion
impart the greater portion of their heat to the boiler before escaping to the
chimney. The boiler may be provided with a system of horizontal tubes or
with a system of vertical tubes in order that the hot gases shall traverse the
boiler.
In the vicinity of the chimney and above the boiler, is arranged a chamber
whose lower portion is intensely heated by the hot gases from the fire-place, which
gases, after having traversed the boiler, distribute below an iron plate forming the
bottom of the said chamber prior to passing to the chimney.
The apparatus is fitted with thermometers, which enable, at any moment, the
temperature existing in the cooking chambers or in the hot-water jacket
surrounding them to be ascertained.
The apparatus thus constructed operates in the following manner, that is to say,
when the cocks connecting the boiler and jacket are opened, a circulation of hot
water takes place through the said jacket and a temperature is developed which
gradually becomes equal to that in the boiler. It is, therefore, easy to comprehend
that, with the aid of these cocks, the temperature for cooking can be regulated by
opening them more or less.
.
Under these conditions, from the moment heat is evolved, the water circulates
continually between the boiler and the jacket. surrounding the cooking chambers

page_text: When once these chambers have attained the desired temperature, the said cocks
are closed and the heating may be stopped; the cooking, however, continues.
From this description, the economy of fuel which the improved apparatus
permits and its actual advantages as compared with the systems of heating
heretofore employed are obvious.
Amongst the food subjected to the cooking operation, there may be some which
necessitates the application of a higher temperature than 100° C., either by reason
of the very nature of this food, or when the latter renders necessary the
employment of salted liquids, which must be submitted to the ebullition, that is to
say, to a temperature which exceeds 100 degrees; in such cases the receptacles for
containing the food may be arranged in the heating boilers and a certain quantity.
of salt can be added, when required, to the water of these accumulators.
DO
1
HASELTINE, LAKE & Co.,
For the Applicant,

page_text: "
I, WILLIAM ROBERT LAKE, of the firm of Haseltine, Lake & Co, Patent
Agents, Southampton Buildings, in the County of Middlesex, do hereby declare
the nature of my invention for IMPROVEMENTS IN COOKING APPARATUS and in
what manner the same is to be performed, to be particularly described and
ascertained in and by the following statement:-
This invention relates to cooking apparatus.
It has been proved by experiment that, in heating a vessel containing food to
the requisite temperature for cooking the food, the temperature should not exceed
100 degrees centigrade.
It has also been noticed that, by moving the vessel away from the source of heat
and placing it so that only a very small portion of the heat escapes, the food will
be completely cooked in the space of a few hours, that is to say, the loss of heat
will be so slight and insignificant as not in any way to hinder the progress of the
cooking
From this circumstance it may be concluded that, with all existing cooking
apparatus, a great quantity of the heat developed is not utilized.
The principal causes of this loss of heat are the following.
1st The cooling of the vessels containing the food, during the cooking.
2nd The cooling of the surfaces serving to transmit the heat generated by the
fire to the vessels containing the food.
3rd The necessity for maintaining the heat during almost the whole time of
cooking.
4th The impossibility of regulating the heat and of constantly maintaining
the temperature necessary for cooking the food, that is to say, the temperature of
100 degrees centigrade.
In cooking apparatus heated directly by the fire, the loss of heat from the first
and second causes is of the greater importance. In systems in which vessels or
receptacles placed in the interior of the apparatus are used, these first two causes
are not absent, but the influence of the third and fourth causes is the most
considerable.
In the cooking apparatus constructed according to the present invention, all
these prejudicial causes are obviated, that is to say:-
The arrangement of the space designed for heating and also that designed for
cooking renders the cooling as slow as possible. The employment of an independent
boiler ensures the possibility not only of keeping the temperature in the space used
for cooking at 100 degrees, but also of obtaining, according to requirements, variable
temperatures below 100° in the various compartments into which the cooking space
may be divided, cocks being provided which establish communication between the
said compartments and the boiler, and which also permit of suspending the heating
when this is necessary.
The lowering of the temperature in the space designed for the cooking is so
slight during the operation of the apparatus that the cooking proceeds without any
interruption.
The water contained in the boiler is at a greater heat than that in the space
reserved for boiling and the cooling of the water in this boiler takes place less
rapidly than that in the said space, so that, by closing the door of the apparatus
and thus preventing the cooling, a greater quantity of heat is retained in the

page_text: ceasing firing.
The experiments made with the improved apparatus have in every respect
confirmed the above statements; the economy of fuel being considerable and the
cooking of the food properly performed.
The accompanying drawings represent various forms of apparatus constructed
on the principles hereinbefore set forth, which apparatus I will now describe.
Figure 1 is an elevation of an apparatus of large size having a horizontal
boiler.
Figure 2 is a longitudinal section of the same.
Figures 3 and 4 are sections on the lines x, x, and y, y, respectively Figure 2.
Figure 5 is a plan, partly in section.
Figures 6, 7, 8 are views illustrating a modification in which the boiler is placed
vertically.
Figures 9, 10, 11 show another modification in which the boiler is placed below
the space reserved for cooking.
Figures 12, 13, 14 show a small portable apparatus constructed according to this
invention.
Figures 15, 16, 17, 18 illustrate a modification in which some of the receptacles
holding the food to be cooked are placed in the interior of the boiler.
The improved cooking apparatus comprises a boiler A forming a beat-accumulator
and heated directly by means of a fire. This boiler may be arranged horizontally
or vertically and with or without a system of heating tubes.
The cooking chambers or compartments B, which can be provided with internal
divisions, are surrounded by a casing forming a space or jacket B which is filled
with hot water. This space or jacket can be placed in communication with the
boiler at will by means of conduits be having cocks d. Covers H are placed over
the cooking chambers B, and the whole apparatus is enclosed by a wall m composed
of a non-conductor of heat, such as asbestos.
The lower portion of the boiler communicates with the exterior vessel C serving
for filling the boiler, by means of a tube provided with a cock k which is opened
only when the apparatus is to be filled and which is subsequently closed.
The upper portion of this boiler is always in communication with the vessel C
through a tube a bent in the form of a siphon, so that the water in the said boiler
is constantly at atmospheric pressure and cannot, therefore, rise above a temperature
of 100 degrees.
The fire-place D and the ash-box E are so constructed that the products of
combustion impart the greater portion of their heat to the boiler A before escaping
to the chimney F. The boiler also, as shown in Figures 2 and 3, may be provided
with an internal fire-place and with a series of horizontal tubes, or, as shown in
Figure 6, with a series of vertical tubes. It is generally preferable that the hot
gases should pass through the boiler.
Near the chimney F and above the boiler A is arranged a chamber H³, the lower
portion of which is intensely heated by the hot gases from the fire, which gases,
after having traversed the boiler A, come in contact with an iron plate G, forming
the bottom of the said chamber, prior to passing to the chimney.
The apparatus is provided with thermometers which enable the temperature
existing in the cooking chambers or in the hot water jacket surrounding them to
be ascertained at any time.
The apparatus thus constructed operates in the following manner, that is to say,
when the cocks d are opened, hot water circulates through the jacket B', in which
the temperature gradually rises until it becomes equal to that in the boiler.
It will thus be understood that the temperature for cooking can be regulated by
opening the said cocks more or less.
When the cooking chambers have attained the desired temperature, the cocks d
are closed and the heating is suspended; the cooking however continues.

page_text: From this description, the economy of fuel which the improved apparatus
permits, and its actual advantages as compared with the cooking apparatus
heretofore employed, are obvious.
Some food necessitates the application of a higher temperature than 100° centi-
grade, either by reason of the nature of this food or from the fact that the latter
must be boiled in salted liquids which require a temperature exceeding 100 degrees;
in cases such as this the receptacles for containing the food may be arranged
directly in the heating boilers and salt can be added when required to the water of
these accumulators.
Figures 15, 16, 17, 18 of the drawings represent apparatus in which the
receptacles containing the food are placed in the boiler A.
B and C are two compartments of the apparatus, and a, a¹ a³, a³ the conduits
which connect these parts to the boiler, and which are provided with cocks K
designed to regulate the circulation.
The apparatus is provided with a fire-place D, and with heating-tubes m,
through which and the flues H the products of combustion pass before escaping
through the chimney F.
R, R are the receptacles for containing the food to be cooked, and which are
placed in the boiler A and in the compartments B, C.
Having now particularly described and ascertained the nature of my said
invention and in what manner the same is to be performed, as communicated
to me by my foreign correspondent, I declare that what I claim is
First. The apparatus above described and illustrated in the accompanying
drawings, the said apparatus being characterized by the employment of a boiler or
beat-accumulator adapted to be placed in communication with a jacket surrounding
the various receptacles in which the cooking is effected.
Second. A boiler or heat accumulator arranged in a horizontal or vertical position
and with or without a series of heating tubes, in combination with cocking
chambers surrounded by jackets connected with the said boiler or accumulator by
means of conduits provided with cocks, substantially as described with reference to
Figures 1 to 14 of the drawings.
Third. The employment of the vessel C figures 1, 2, 6, 7, 10, 11, 13, serving for
supplying water to the boiler or accumulator and to the jackets surrounding the
cooking chambers, and of the pipe a entering the said vessel and permitting the
water in the said boiler to remain at atmospheric pressure.
Fourth. The apparatus described with reference to Figures 15, 16, 17, 18, in
which apparatus some of the receptacles for containing the food to be cooked are
arranged in the interior of the boiler or accumulator the liquid in which can be
either pure or salinous water.
Fifth. In the above described apparatus, the asbestos covering for preventing
the loss of beat by radiation, as specified.
Sixth. In the above described apparatus, the hot chamber arranged above the
accumulator and near the chimney, as, and for the purpose, specified.
Seventh. In the above described apparatus, the employment of thermometers
for ascertaining the temperature in the various portions of the apparatus as
specified.
T