Improvement in steam-cooking appabatus
US 82557 A
Description (OCR text may contain errors)
' Steam-Cooking Apparatus.
Patented Septf29, 1868. 1
N. PETES. PHOT0-L1THOGRAPHE EDWARD SAVAGE, OF CHICAGO, ILLINOIS.
Letters Patent No. 82,557, dated September 29, 1868.
' IMPROVEMENT IN STEAM-COOKING APPARATUS.
dill: fitlgthub numb in or time was haunt mm mating-um at flge same.
TO ALL WHOM' IT MAY CONCERN:
Be it known that I, EDWARD SAVAGE, of Chicago, in the county of Cook, and State of Illinois, have invented certain new and useful Improvements in a Steam-Cooking Apparatus; and I do hereby declare that the following is a full, clear, and exact description thereof, reference being had to the accompanying drawings, making part of this specification, and to the letters'of reference marked thereon, like letters indicating like parts wherever they occur.
To enable others skilled-in the art to construct and use my invention, I will proceed to describe it.
My invention relates to'a steam-cooking apparatus for culinary purposes, and consists in arranging a series of three chambers or compartments, one above another, in such a manner that steam may be produced in one, superheated in another, and act upon the vegetables or other articles in the third; and also, in connection with these chambers,- of a series of pipes for conducting the water andsteam, all as hereinafter more fully explained- In the drawings v Figure 1 is a top plan view of my steamer, with the cover removed, and several of the vessels for holding the vegetables, shown in position inside.
Figure 2 is an end elevation, and
Figure is a longitudinal section, taken through the'centre, the steamer being shown in perspective.
A represents the main or cooking-chamber, rectangular in shape, and having a removable lid or cover, a.
Below this chamber is another smaller one, cylindrical in shape, and attached steam-tight to the underside of A, and connected to it by the pipe 01 only. In this vessel the water is placed, and the steam generated, the water being introduced by removing the cover of chamber A, and pouring the water in through pipe cl, said pipe reaching below the surface of the water, and nearly to the bottom of the chamber 13, so that no steam can escapethrough it: Attached to said chamber, 13, at the lower side, is a coil of iron pipe, g, oneend of which just comes flush on the inside of the bottom, but the other projects up some distance on the inside, as clearly shown in fig; 3, thus keeping up a constant circulation of water through the coil, when heat is applied.
The steam, after being generated in the chamber passes down through the elbow-pipe 0 into another smaller cylindrical chamber, C. which chamber, together with thecoil g, sets down in-the stove or furnace, and
is subjected to the direct action of the fire, and there superheated, then, passing up through the pipef, acts upon the articles in the chamber A.
The vessels containing the articles to be cooked are supported, in the chamber A, upon a rack, a, so that the steam may surround and actupon them from all sides.
The bottom of'the chamber A inclines downward from all "sides towardthe centre, where the-pipe d is placed, and thus any water resulting from condensation of steam will run down through pipe d back into the boiler or generating-chamber B.
To prevent any water from getting into the superheatingechamber from the chamber A, the end of the pipef is brought some distance upabove the bottom of said chamber, as shown in fig. 3.
1 A steamer thus constructed is found to be a very superior article,- as the steam is generated very rapidly by the aid of the coil, and by using superheated steam, the vegetables are cookedmuch quicker than by the old style, and are left dry and mealy-a very important result. I I
The articles may be placed in open vessels, or in closed ones, and'thus cooked by the heat, without being subjected to moisture, and as they are all placed side by side in a single chamber, they may be examined with no trouble, except lifting the cover ea great improvement on these styles in which the vessels were placed one above another, and to examine one of.which, all those above it must be removed.
Having thus described my invention, what I'claim, is- 1. The superheating-chamber C, located at or near the bottom of the cooking-apparatus, substantially as described. I A
2. The combination of the chamber A, water-vessel B,,and steam-chamber C, connected by the pipes d ef, all arranged to operate substantially as and for the purpose set forth.
. 3. The combination of the coiled pipe 9, superheating-chamber C, water-vessel B, and cooking-chamber A, with the pipes af, and d, all arranged for joint operation, substantially as described.
J. A. SAMPLE,
WM. H. Lorz.