Improvements in and relating to the Preserving of Fruits.
Year: 1892

page_text: Date of Application, 7th May, 1892
Complete Specification Left, 24th Jan., 1893—Accepted, 25th Mar., 1893
PROVISIONAL SPECIFICATION.
Improvements in and relating to the Preserving of Fruits.
I, JOHN FILSHILL, 420 Gallowgate, Glasgow, Wholesale Confectioner and
Preserve Maker, do hereby declare the nature of this invention to be as
follows:-
:-
An improved apparatus for the boiling and preserving of fruits, fruit pulp, and
oranges and lemons into jams, jellies, and marmalade.
The ordinary method of making jams, jellies, and marmalade, is simply to boil
the fruits, or fruit pulp, or oranges and lemons, with sugar or other ingredients in
an ordinary steam-jacketted copper pan with a steam pressure of about thirty five
pounds per square inch. This system only admits of comparatively small quantities
being boiled at each operation. My improvement not only admits of much larger
quantities being boiled at each operation, but boils the materials to the required.
consistency in considerably less time, thereby producing a better article with regard
to its congealing properties, and also the produce is less contaminated with metallic
ingredients and is of much better colour and flavour, the sugar not having been
glucosised so much.
My apparatus consists of an ordinary pan or other suitable vessel, jacketted or
otherwise, with a metal coil, or coils, or worm placed therein. I may use the
ordinary steam pressure, say about thirty five pounds per square inch, in both
jacket of vessel and coil; but I prefer to use an ordinary steain-jacketted copper
pan with a steam pressure of about thirty five pounds per square inch or there-
abouts, and a coil or coils, placed within the pan, with a high steam pressure, say
up to ninety or one hundred pounds per square inch.
The advantages of the coil or coils are, that the heat is immediately diffused
through the mass of jam, jelly, or marmalade composition to be operated upon, and
that the coils are capable of withstanding the extra steam pressure better than an
ordinary copper pan. I also propose, when the operation of boiling is completed,
to pass a stream of cold water through the coil or coils, after the steam has been
shut off, to facilitate the process of cooling. I prefer first to mix and heat the
ingredients in an ordinary steam-jacketted copper pau, and then boil and finish
them in the above described apparatus.
Dated this Sixth day of May
JOHN FILSHILL.
COMPLETE SPECIFICATION.
Improvements in and relating to the Preserving of Fruits.
JOHN FILSHILL of 420 Gallowgate, Glasgow, Wholesale and Export Con-
fectioner and Preserve Maker, 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 which relates to improvements in and relating to the preserving of
fruits has for its object to produce an apparatus for the boiling and preserving of
fruits and fruit pulp into jams jellies and marmalade.
The ordinary method of making jams jellies and marmalade is to boil the fruits,
or fruit pulp or oranges and lemons with sugar or other ingredients in an ordinary
steam jacketed copper pan, with a steam pressure of about 35 lbs. per square inch
but that system admits only of small quantities being boiled at each operation.
My present improvements not only admits of larger quantities, being boiled at each
Pris 1
T

page_text: operation but boils the materials to the required consistency in considerably less
time thereby producing a better or superior article as regards its congealing
properties besides the produce is less contaminated with metallic ingredients and
is also of much better colour and flavour the sugar not being so largely
glucosised.
My apparatus consists of an ordinary pan or other suitable vessel jacketed or
otherwise with a metal coil or coils or worm placed therein. In adopting or using
the coil or coils the heat is immediately diffused through the mass of jam or other
substance to be operated upon, and the coils are more capable of withstanding the
extra steam pressure than an ordinary copper pan. I prefer to mix and heat the
ingredients in an ordinary steam jacketed copper pan and then boil and finish
them in the apparatus above referred to. To facilitate the process of cooling
after the boiling operation, I may pass a stream of cold water through the coil
or coils.
In order that my invention may be fully understood I will now describe the same
with reference to the accompanying drawings.
Figure 1 is a sectional elevation of a boiling apparatus, made in accordance with
my invention and consisting of a fixed jacketed pan coil, and connections, intended
to be mounted upon suitable masonry fixed standards or supports.
Figure 2 is a part vertical section, and part elevation of an apparatus similar to
Figure 1, but in this apparatus the jacketed pan is capable of being tilted by a
hand lever, to enable its contents being withdrawn, and hereafter more fully
explained.
As represented in the drawings, A is the pan (preferably formed of copper) into
which the fruit or fruit pulp to be treated is placed. B is the jacketed space formed
upon the underside of the pan. C is the coil or worm supported within the interior
of the said pan A. D is a compound steam and water pipe, provided with stop
cocks d and d. Connected to the said pipe D is an injection pipe E leading by the
branch pipe F, (provided with a stop cock) to the jacket B aforesaid, and by branch
pipe F (also provided with a stop cock) to the aforesaid worm or coil C. The
flow or direction of both steam and water is indicated by arrows. The jacketed
space B is provided with an outlet pipe B' and stop cock B, whereby the products
of water condensation may be drawn off. The coil or worm C is similarly provided
with outlet pipe C¹ and stop cock C. When the operation of boiling and preserving
the jams or other ingredients has been completed the steam, is or may be cut off by
means of the stop cock d, and a stream of cold water under a normal pressure may
be passed through the coil or worm C by pipes E and F, in order to effect the
cooling of the mass under treatment, the contents are then ready to be withdrawn
which is or may be effected by means of the outlet pipe G, and discharge valve or
cock H.
I will now proceed to describe the apparatus illustrated in Figure 2, the
jacketed pan A, coil or worm C, and pipe connections D, having been referred
to in respect to Figure 1, further description of these parts need not be made.
In lieu of fitting the pan upon masonry as in Figure 1, it is mounted upon
standards or supports I and J, and is capable of being turned within the loose
bearings K and L. These bearings K and L through which the water and steam
are led to and from the jacketed space B and worm Care provided with glands and
stuffing boxes M and N to provide against leakage when the apparatus is under
working pressure.
The working or vertical position of the pan is secured by a locking pin O.
The pan is tilted when desired by a hand lever P, and the contents extracted in
the ordinary manner.
It is here explained that though I may use pressure of 35 lbs. per square inch
with good results, both in the jacket of the pan, and coil or worm, prefer to use a
pressure for the said coil or worm say up to 90 or 100 lbs. per square inch, but I
do not confine myself to that or any prescribed rule nor to the use of steam as any
other well known heating medium may be employed.

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 :
In apparatus for the preserving of fruit, the combination and arrangement of
parts consisting of a coil or worm placed within a containing vessel or copper pan
jacketed or otherwise, and pipe connections, all operating substantially as and for
the purposes described and illustrated in the accompanying drawings.
Dated, at Glasgow, the 10th day of January 1893.
D. DRYSDALE AUSTIN,
45, Hope Street, Glasgow, Applicant's Agent.