IMPROVE- MENTS IN THE METHOD OF COOKING FOOD AND IN APPARATUS THEREFOR
Year: 1882

page_text: LETTERS PÅTENT to Gerard Wenzeslaus von Nawrocki Proprietor of the
firm of J Brandt & G. W. v Nawrocki Patent Solicitor and Civil Engineer
of 124 Leipzigerstrasse Berlin Germany for an Invention of IMPROVE-
MENTS IN THE METHOD OF COOKING FOOD AND IN APPARATUS THEREFOR
A communication from Carl Becker and Julius Reunert both of Berlin in
the German Empire
PROVISIONAL SPECIFICATION left by the said Gerard Wenzeslaus von
Nawrocki at the Office of the Commissioners of Patents on the 4th July
1882.
GERARD WENZESLAUS VON NAWROCKI, Proprietor of the firm of J. Brandt
and G. W. Nawrocki, Patent Solicitor and Civil Engineer of 124 Leipzigerstrasse,
Berlin, Germany, "IMPROVEMENTS IN THE METHOD OF COOKING FOOD, AND IN
APPARATUS THEREFOR," a communication from Carl Becker, and Julius Reunert,
both of Berlin, in the German Empire,
This invention is based on the observation that different articles of food require
different quantities of beat and different temperatures in order to derive the best
effect. The invention consists in cooking the articles of food in steam or water
baths with the application of predetermined temperatures, which may either be
the same or different for different articles cooked in the same apparatus. Also
in a cooking apparatus consisting of one or more compartments with insulated
walls (made with bad conductors of heat) and one or more insulated covers which
can be opened or closed and prevent the loss of heat from the apparatus as well as
from the cooking vessels. Also in cooking apparatus provided with means for
exactly regulating the temperatures of the different compartments and for
maintaining in every compartment a predetermined constant temperature for the
time necessary to cook the food to the required degree, and without supplying
heat from outside. The apparatus is chiefly made of a wooden chest with double
walls, and compartments internally lined with a non-oxidizable metal, cach
compartment being provided with a hollow cover and supplied with water and
steam or with steam alone. One or more metallic vessels are placed in each
compartment and steam supplied through a perforated bottom from a number of
pipes provided with valves.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent, and of an
Order of the Lord Chancellor, filed by the said Gerard Wenzeslaus von
Nawrocki in the Great Seal Patent Office on the 13th January 1883.
GERARD WENZESLAUS VON NAWROCKI, Proprietor of the firm of J. Brandt and
G. W. v. Nawrocki, Patent Solicitor and Civil Engineer of 124 Leipzigerstrasse,
Berlin, Germany "IMPROVEMENTS IN THE METHOD OF COOKING FOOD, AND IN
APPARATUS THEREFOR,” a communication from Carl Becker, and Julius Reunerţ,
both of Berlin, in the German Empire,
After many experiments the inventors have found, that in order to cook the
different kinds of food, that is to say to treat them so as to become eatable and
digestible, it is necessary to apply a certain sum of heat-units and that this sum of
heat units which is to be supplied at a certain temperature varies according to the
kind of food to be cooked. For instance meat requires a smaller sum of heat units
and with the application of a lower maximum temperature than pulse such as peas
and beans which require at least the effects of boiling-heat to become eatable and
digestible.
In the method of cooking hitherto in use the preparation of food is carried out
by means of the same high temperature, that is to say by means of boiling heat,
whether the food to be prepared, be meat or pulse.
It is however, a well known fact that the albumen contained in meat and blood
coagulates at 70 degrees Celsius and becomes hard and indigestible, whereby the
meat looses its most valuable alimentary substances. Contrary to the process hitherto
in use the new process has for its object to cook the different articles of food by means
of such quantities of heat with the application of such temperatures as are
necessary to render the same eatable and digestible on the one hand while on the
other hand retaining the most valuable alimentary substances. To obtain this an·l
for the purpose of cooking articles of food requiring different temperatures, at the
same time, a steam or water bath is used with the application of a cooking
apparatus hereinafter described and illustrated in the accompanying drawings.
The apparatus used by the inventors is illustrated in the accompanying drawing in
Figs 14. Fig. 1. is a vertical longitudinal section along line CD. Fig 2. is a
vertical cross-section along line Ẽ F. Fig. 3. is a horizontal section along
lines W X Y Z. Fig. 4 is a top view of the apparatus, the cover being removed.
The apparatus consists of a wooden chest A with double walls, and is divided into
compartments K internally lined. with inoxidisable sheet-metal. Each compart
ment is separately provided with a hollow cover B made to close as hermetically
as possible. Each compartment is connected with the pipe d by means of a steam-
pipe which may be closed by a valve v, said steam pipes are covered by a
perforated bottom in order to protect them and for the purpose of distributing the
heat generated by the steam, as equally as possible. The compartments K are
filled with water up to a certain height, in which water are placed the vessels bb of
any suitable shape and number.
These vessels are maintained in position by means of the plates p cut out in a
similar way as the top-plates of cooking stoves. The vessels are closed with
covers the edges of which reach below the surface of the water, owing to which
arrangement the steam generated in the vessels is allowed to escape, while the
steam generated in the water-bath cannot enter the vessels. The vessels may also
be closed airtight, and instead of the water bath steam only may be used for
cooking, which method is principally employed in portable cooking stoves. The
steam which is generated in any suitable boiler is supplied to the compartments
-
.

page_text: through steam-pipes d and valves v, whereby the temperature of the water is
raised to that degree which is exactly necessary to cook a given article of food.
Each different compartment, that is to say the water contained in the same, may be
raised to a different temperature. In order to prevent the quantity of the water
in the compartments from increasing beyond the desired limit said compartments
are provided with overflow-pipes r which can be closed at rª.
To prevent any loss of heat the hollow partitions or walls n of the chest are
insulated, that is to say, filled with a bad conductor of heat. If the temperature
necessary to cook any particular kind of food is arrived at in the chest, the cover B
may be closed to prevent any further escape of heat. A particular advantage
when cooking food after this manner consists in the great economy of fuel. Owing
to the insulated walls and covers of this apparatus the water contained in the
compartments loses but a few degrees of heat in a comparatively long period.
The amount of heat once supplied remains stored up in the apparatus and may
be utilized for cooking further articles; it requires only the addition of a small
amount of heat to maintain the temperature at a degree necessary to cook the
article required. The apparatus may otherwise be constructed of wood or other
suitable material; it may be made in various shapes and may be divided into any
number of compartments. It may be used for stationary purposes or made portable,
and as such it is particularly suitable for military burnoses.
BOOKING YOU
The whole substantially as described.
In witness whereof I, the said Gerard Wenzeslaus von Nawrocki have
hereunto set my hand and seal this third day of January A.D. 1883.
GERARD WENZESLAUS VON NAWROCKI. (L.S.)