US194288A - Improvement in steam cooking devices - Google Patents

Description

UNITED STATES PATENT OFFICE.

'AUGUSTUS F. BOOK, OF. BATTLE CREEK, MICHIGAN, ASSIGNOR 0F ONE- HALF HIS RIGHT TO CHARLES F.. BOCK AND CHARLES PETERS, OF

SAME PLACE.

IMPROVEMENT IN STEAM COOKING DEVICES.

` Specification forming partl of Letters Patent No. 194,288, dated August 21, 1877; application kfiled July 19, 1877.

To lall 'whom 'it may concern Be it known that I, AUGUSTUS F. BooK, of Battle Creek, in the county of Calhoun and State of Michigan, have invented certain new and useful Improvements in Steam Cooking Device; and I do hereby declare that the following is a full, clear, and exact description thereof, which will enable others skilled in the art to which it pertains to make and use the same, reference being had to the accompanying drawing, and to the letters of reference marked thereon, which form a part of this specification.

This invention relates to improvements in 4steam cooking devices, the nature of which will be hereinafter fully set forth and explained, reference being made to the accompanying drawings, in which- Figure l is a vertical longitudinal section; and Fig. 2 a horizontal section on the line a; w, Fig. 1.

A is the steamer, which is composed of the upper casing A1 and the detachable boiler A2. rIhe casing Al is constructed with one or more compartments, B, having one side open, so that suitable pans, drawers, or other vessels for holding the articles to becooked, may be slipped therein. The bottom or base plate a is extended to the rear of the back plate a, as shown at a?, and is perforated with a series of holes or ports, a3, for the passage of the steamfrom the boiler A2 into the steam flue. On the under side of the bottom plate a is formed a flange or projection, a, adapted to fit snugly within the rim of the boiler A2, and it is so formed that itwll make a steady rest for the casing when the latter is removed from the boiler and set on a table, and it holds the casing and boiler rmly united when placed together. Y

C is the steamuc, resting on the extension a2,'and covers the ports c3. It extends upward and slightly above the top plate, and is securely fastened to the back plate al of the casing, and its upper end is provided with a small exhaust-port, o, which is closed, or partially closed, as desired, by a cap, c'.

d are ports made through the back plate a1, forming communication between the tlue C and the compartments B. They may be made in a series of holes, as shown, or there may be but a single port. Whether there be a series of holes, as shown, or a single port, we construct them so as to extend nearly the width of the compartment, for the purpose of securing a more even and rapid distribution of the steam over the surface ot' the food. Each compartment has its own port or ports.

e are hinged valves placed in the flue C and arranged to close the ports d. Each valve is held down by a spring, el, and is provided with an arm or rod, e2, which Apasses through the port d into the compartment B, and" is bent so that it will be caught by the rear end of the drawer D, when the latter is pushed into the compartment, as shown atf f1", Fig. l. The valve e is so formed and hinged to the back plate al that it may be opened so as to extend across and partially close the ue C, as shown atf2, Fig. l, and thus form a deflector for turning the steam into the compartment. Each compartment is provided with a deilector, g, which is in the rear end thereof, and above and across the length occupied by the port or ports d. The steam, when it enters the compartment B, is turned downward by this deiiector, and is thrown directly onto the food in the rear end of said compartment.'

In devices of ordinary construction the food in the rear end next the steam-line is often not cooked as soon as that in the outer end of the drawer, because the steam passes over the food and spends itself first at the outerend. In my device the steam is given the downward course, as described, and distributes itself equally and uniformly over Y the entire surface of the food, so that the entire body of the latter is cooked at the same time.

A much more satisfactory result is obtained by this invention than by any of the ordinary devices of its class.

In the drawings, the deiiector g isV shown ixed rigidly in its position. Ordinarily I prefer to make it thus. But it will be readily understood that it may be hinged in its position and provided with a `suitable rod which will extend to the outer side of' the casing, and by which it may be turned and set at any desired angle, asI the, necessities of the operation of cooking mayl require.

A2 is the boiler, which is made separate from the casing A1, so that the latter may be removed for any desired purpose without having to lift the boiler with itscontents from the stove. vent h', for purposes of pouring water iny or out. It is constructed so as to tit snugly outside of the iange a4 and hold the casing firmly in position. It is provided with the requisite handles i.

When draws B are employed tohold the food, the valves are opened by pushing said drawers into the, compartments,v asI indicated atffl, Fig. 1. When other Vessels than the drawers are used, the valves arefopened by a small rod or stick placed against a hooked rod, e2,v and bracedv against the frontside. of the compartment. When all pressure is removed from the rod e2 the valve will close the ports d, as shown atf, Fig. 1, and in Fig. 2.

The, supply otl steam is regulated b y the valves e and by the cap c on port o. The casingA1 is provided with suitable handles a5, indicated in dotted lines, Fig. 1 by which it is lifted and carried.

It will be seen that I 4have a very couven- I't isl provided with a spout, h, and

isnt and efficient device, one.4 free.y from the many objections which are found to. the devi'ces of its class of ordinary construction.

Having described my invention, what I claim, and desire to secure by Letters Patent, 1s-

1. The combination, with the ue 'C and steam-portsdlead-ing into the cooking-compartment of' a culinary steamer, of the valve e, constructed with an'arm or rod', e2, passing through the port d into the cooking-chamber,

and spring, el,r arranged and operating substantially as and for the purpose set forth.

- v2. The improved culinary steamer, consisting of the casing A1, constructed with, one 0r more cooking -compartments, B, flange a4, and steam -ports d, deectors g, hinged valves e, constructed with a rod or arm, e2, flue C, with induction-ports a3 and eduction-port 0` and. (1.6-

ltachable boiler-At1`rnged and operating l substantially as set forth.

In testimony that I claim the foregoing as my own I affix my signature in presence of two witnesses.

AUGUSTUS F. BOOK. Witnesses:

TOLMAN W. HALL, GHARLEs M. RASH.

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