Improvements in Cooking and other Vessels for the Purpose of Removing Steam and Gases therefrom, and for Heating the same.
Year: 1894

page_text: Date of Application, 5th Feb., 1894-Accepted, 12th May, 1894
COMPLETE SPECIFICATION.
Improvements in Cooking and other Vessels for the Purpose of
Removing Steam and Gases therefrom, and for Heating the
same.
I HEINRICH MARITZEN, Foreman, of Remscheid in the Province of Rhineland,
Prussia, 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 :-
In using the cooking-vessels hitherto employed, if we do not take into account
the steam-cooking vessels, Papin's pot etc., a great disadvantage shews itself,
consisting in the escape of the steam developed in the boiling of vegetables,
potatoes and the like, of the gases from roasting and grilling, of the soap-fumes in
washing boilers etc., so that not only those engaged in the kitchen itself, but very
often all the persons present in distant parts of the house are molested by acute,
bad smells, fumes and smoke. But this escaping of the fumes and gases has
another disadvantage, to which hitherto little regard has been paid: a quantity of
the heat transmitted by the fire to these fumes is lost directly and without being
used, and in the summer only annoys the persons engaged in the vicinity of the
oven by increasing the heat.
These disadvantages are avoided by my invention and at the same time the
firing material is better utilized and a quicker and more effective cooking is
the result.
My invention consists in causing the steam, fumes and gases generated in a
cooking-vessel, frying-pan, a washing-copper, a baking-box or baking-oven or any
other kind of cooking utensil to be sucked up by the draught of the chimney
towards the interior of the range. Thi. is done by means of hollow spaces which
are formed about the vessel or also about the cover of the vessel by double
walls or by a case surrounding the vessel, or as is the case in washing-boilers
with flushing-roses, in the interior by means of a double pipe, and by connecting
these spaces by corresponding openings or channels with the interior of the
vessels.
In the annexed drawing several cooking-utensils arranged in this manner are
represented, namely in
Fig. 1 a frying pan with double side-wall,
Fig. 2 a stewing-pan with exterior case,
Fig. 3 a kitchen-pot with double side-wall,
Fig. 4 a steam-washing-boiler with double tube in the interior,
Fig. 5 a baking-box which is placed directly on the fire.
In the frying-pan in Fig. 1 there is a second wall 6 placed at the top at a small
distance (about 5 mm.) from the side-wall a, and projecting slightly from it. In
the upper circumference there are in the wall a a number of holes c, through which
the steam and gases produced in the frying enter the space d formed between the
two walls and pass along in the direction of the arrow into the interior of the oven.
If those of the holes marked c which are drawn in full, are omitted and only the
dotted ones left, it is easy to place the cover e, as shewn in the dotted lines,
somewhat slanting, so that the holes c lie above the cover and so that the pan works
without any steam going off.
In the stewing-pan Fig. 2 an exterior case is arranged in order to shew that the
effect intended may also be thus attained. The exterior case consists of a ring-
shaped part resting on the oven-plate H. This part is formed by the side-wall f

page_text: and the ring-shaped double-bottom g which supports the pan and is supplied with
the holes h. The cover k lies on the margin of f. The steam-escape-holes care
made either in the upper circumference of the pan, or in the cover of the pan or in
both.
The kitchen-pot Fig. 3 shews a side-wall m attached by means of a rabbet to
the upper projecting marginal ring of the inner pot l. This side-wall in is higher
than the pot and forms a foot for it, at the same time forming the channel d
partly between itself and the side-wall of 1, partly between the oven-plate H and
the bottom of n. The channel d is connected by the holes c with the interior of
the pot.
The steam-washing-copper Fig. 4, which is provided in the inside, as is usual,
with a sieve-bottom and central-tube with a rose at the top, contains inside the
central-tube n, a second tube o, which is attached to the bottom, lying either flat,
or, as shewn in the drawing, declining towards the fire, and passes above through
the rose-head p and forms a funnel-shaped wide open mouth, which however may
also be closed by a sieve-plate q. This tube o forms in this case the escape for the
steam.
In the frying-pan and baking-box represented in Fig. 5 we distinguish 3 bodies,
the actual body of the box r, an outer body t and the body s lying between the
two. All three are firmly connected with each other, but in such a manner that
passages u remain between the upper horizontal ring serving as connexion between r
and t. and the upper part of s, through which passages not only the bake-gases,
escaping from the holes e in the upper margin of the body r, pass in the direction
of the arrow through the space d, lying between s and t, but also the fire-gases
entering by the lower continuation 6 of the body s which projects into the fire-pot,
and ascending through the space d₁ formed between s and r. It is well to give the
body ra double bottom, and to make holes w in the case of the body r between the
two bottoms, so that the actual bottom of the baking-box is not exposed to
the thin-flames of the fire, but is heated by the hot air circulating through the
holes w between the two bottoms. In this system not only a drawing off the
baking-gases is effected but also a more rapid and intense heating of the baking-
box even with a weak fire, all fire-gases being caught up direct over the grate in
the piece v, are conducted round the body r and then led back into the oven, where,
before escaping up through the chimney they can yet serve to heat any other pots
and kettles that are on the oven-plate H.
In all these arrangements not only are the fumes etc. thoroughly drawn off, but
also an increased effect of the heat produced on the contents of the cooking-vessels
by the fact that the hot steam which is conducted past them on the outside gives
off its heat to the contents of the vessels, in a measure forming an isolating layer
between the cooking-vessel and the exterior air.
It goes without saying that in the vessels drawn in Figs. 1, 3 and 5 by means of
a slight change in the construction, a circulation of the steam could also be effected
between the cover of the vessel and a second cover, and in Fig. 2, and in Fig. I a
circulation of the steam on the outside about the boiler and cover, thus isolating
the whole boiler-walls towards the outside.
Having now particularly described and ascertained the nature of my said
invention and in what manner the same is to be performed, 1 declare that what I
claim is :
1. In cooking and frying utensils of all kinds the carrying off of the hot steam,
fumes and gases, formed in the interior of the vessels, back into the interior of the
range through spaces d formed between the vessels and covers and other vessels,
covers or entire cases, arranged about them on the outside, these spaces being
connected by means of suitable arranged holes c in the walls of the vessel or in
the cover with the interior of the vessel and being open at the bottom towards
the fire.

page_text: 2. The conducting round of the entire heat from the fire-box over the grate
about the cooking-vessel in question between several auxiliary bodies as drawn in
Fig. 5.
Dated this 25th dow of Ian 1801
For HEINRICH MARITZEN,
B. Brockhues.