Improved Method of and Apparatus for Boiling Syrup for Use in the Preparation of Sweetmeats.
Year: 1895

page_text: Date of Application, 9th Nov., 1895
Complete Specification Left, 8th Aug., 1896-Accepted, 19th Sept., 1896
PROVISIONAL SPECIFICATION.
Improved Method of and Apparatus for Boiling Syrup for Use
in the Preparation of Sweetmeats.
1, EDWARD SHAW, of 6, Cornwallis Crescent, Clifton, Bristol, Engineer, do
hereby declare the nature of this invention to be as follows:-
This invention relates to boiling sugar, glucose, or other syrup, for use in the
manufacture of sweetmeats.
According to this invention, the dissolved sugar, glucose, or other syrup to be
boiled or cooked" is forced under pressure through pipes which are, at suitable
intervals, jacketed by an external section of pipe of larger diameter, closed at each
end upon the internal pipe.
In each section is an inlet for steam, and an outlet for the water resulting from
condensation. A separate cock or valve may be used for each section, and controls
the communication between the sections so that the syrup can be drawn off after
passing through one or more sections according to the degree to which it is desired
or required to cook the syrup.
If desired, the syrup may be passed through the whole length of pipe, and the
degree of cooking regulated by cutting off the communication between the boiler
and any of the separate steam jackets.
Dated this 8th day of November 1895.
NICHOLAS WATTS,
Bristol, Chartered Patent Agent.
Improved Method of and Apparatus for Boiling Syrup for Use
in the Preparation of Sweetmeats.
I, EDWARD SHAW, formerly of 6, Cornwallis Crescent, Clifton, Bristol,
and now of 9, Lower Castle Street, Bristol, Engineer, 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:-
This invention relates to boiling sugar, glucose, or other syrup, for use in the
manufacture of sweetmeats.
According to this invention, the dissolved sugar, glucose, or other syrup to be
boiled or "cooked" is forced under pressure through pipes which are, at suitable
intervals, jacketed by an external section of pipe of larger diameter, closed at each
end upon the internal pipe.
In each section is an inlet for steam, and an outlet for the water resulting from
condensation. A separate cock or valve may be used for each section, such cock
or valve controlling the communication between the sections so that the syrup
can be drawn off after passing through one or more sections according to the
degree to which it is desired or required to cook the syrup.
If desired, the syrup may be passed through the whole length of pipe, and
the degree of cooking regulated by cutting off the communication between the
boiler and any of the separate steam jackets.

page_text: At
At Fig. 1 in the accompanying sheet of drawings is shown a length of copper
pipe a partly in elevation and partly in section. The pipe a is jacketed at
suitable intervals by sections 6 of wrought iron pipe of larger diameter.
Fig. 1 is shown one such section and a part of another. The sections Ỗ are
closed at each end by wrought iron covers 61 which are brazed to both the
pipes a and b. A three-way cock c fitted in the pipe a is situated between the
sections b. At Fig. 2 is shown at a smaller scale a series of four sections b.
The syrup to be "cooked," so as to fit it for use in the manufacture of sweet-
meats, is forced, under pressure by means of a pump or other suitable appliance,
into the pipe a at one end thereof and passes out at the opposite end, it being
understood that the cocks c are open to the pipe a and closed to their outlets.
Steam, supplied from a suitable boiler or boilers, is admitted at the inlets 6' to the
sections and surrounds the length of pipe a contained in the section. Outlets 6³
are provided for the escape of steam and water. The syrup, as it travels
through the pipe a, is cooked by the action of the steam contained in the
sections b.
By the provision of the three-way cocks c between the sections 6 the syrup may
be drawn off after passing through one or more sections according to the degree
to which it is desired or required to cook the syrup.
Or, the degree of cooking may be regulated by closing communication between
the source of steam supply and as many of the sections bas may be requisite.
Having now particularly described and ascertained the nature of my said
invention, and in what manner the same is to be performed, I declare that what
I claim is :-
1. Apparatus for boiling syrup for sweetmeat manufacture, and like uses;
consisting of a pipe such as a through which the syrup is made to travel under
pressure; the said pipe being enveloped at intervals by sections such as b of pipe
of larger diameter closed at both ends so as to be steam-tight and fitted with
steam inlets and outlets; the arrangement being such that the steam supply to any
section or sections may be cut off and re-established, at will, substantially as
herein before described.
2. In combination with apparatus for boiling syrup such as is set forth in the
preceding claim, the provision in the pipe a of three-way cocks such as c situated
between the sections 6 and arranged to intercept, when so desired, the flow of
syrup at any such cock and discharge it at the place of interception, substantially
as hereinabove set forth.
Dated this 6th day of August 1896.
NICHOLAS WATTS,
Bristol, Chartered Patent Agent.