DE111234C - - Google Patents

Description

IMPERIAL

PATENT OFFICE.

The present cookware aims in a considerably shorter time than was previously possible has been, the heating of the contents, especially to different boiling points, which are always above 100 ° C. This purpose is used as a means of transferring the Heat from the furnace to the cooking contents harnessed atmospheric air, which, Locked up in a hermetically sealed room, extremely quickly and entirely Expansion reaches uniformly high degrees of heat and assumes corresponding tension and therefore quickly heat the contents of a vessel that has been washed around by it on all sides and will lead to an elevated boiling point corresponding to their voltage. Then come a cooperation of the developing vapors in such a way that with continued supply of heat there is a rapid increase in the vapor tension, and therefore with a constantly increasing one Pressure is applied to the contents of the vessel.

The cookware is on the accompanying drawing in Fig. 1 by a vertical section and shown in Fig. 2 by a top view with the cover lifted off.

In the metal Aufsenkessel a ' is placed concentrically and with little clearance b, serving to hold the contents c . The latter is given its concentric position relative to the boiler a , for example by attaching the side and bottom attachments d, which are used for guidance and support, to α. The boiler α can be hermetically sealed by means of a lid e , in such a way that tense hot air and vapors cannot escape from the interior. For this purpose, the locking edges can be pressed onto one another by means of several screws f or in another suitable manner. The sealing ring g, which is expediently made of asbestos mass, is arranged between the edges. The sealing cover is equipped with a safety valve h and is also provided with a pressure gauge and a drain valve for practical use. All three can be conveniently combined into a combined display, safety and drainage device.

If this cookware is placed on the fire, the boiler wall transfers the heat first of all on the trapped indoor air, which in full extent with gradual increase their voltage is heated evenly and quickly brought to high degrees of heat. The indoor air therefore acts with moderately changing tension and with rapidly increasing temperature on all sides on the inner vessel around which it washes and, in particular, directly from above on the contents of the cooked food, causing the latter to react quickly to one of the air tension appropriate boiling point is brought. The vapors that develop afterwards now get under the constant supply of heat quickly a high, continuously increasing tension, so that after reaching the Boiling point the pressure exerted on the contents increases roughly as rapidly as

Claims (1)

.before the temperature of the indoor air. So while before reaching the boiling point the The tension is moderate and the temperature increases rapidly, increasing after the boiling point has been reached conversely, the temperature moderate and the tension rapid. As a result, the contents of the boil get higher and higher boiling points. The display device (spring pressure gauge or similar) attached to the sealing cover indicates the end of the cooking process. Depending on the content, this point in time is natural a different one and therefore to be determined empirically in the display device. if the device indicates the time, the heat source is switched off or the boiler is switched off The fire is taken and set aside for partial cooling until the steam is excessively pressurized no longer exists. This point in time can also be indicated by the display device will. Should the cooking contents be kept at a certain boiling point for some time a further increase in tension can be achieved by partial removal of the Heat source or by opening the drain valve appropriately. Should achieved particularly high initial boiling points the inside air of the boiler is released before the start of heating by means of one on the boiler attached air pump compresses and thereby in advance the one that weighs on the cooking contents Pressure, the overcoming of which is a prerequisite for the beginning of boiling, accordingly elevated. Numerous experiments have shown that when this cookware is used, the cooking process, including cooling, is completed on average in about ^one- half of the time previously required for this. During this time, about Y _{3 of the} same amount is required for cooling, so that the actual cooking process only takes about ^x / _{6 of} the previous time. The economy with regard to the consumption of fuel results directly from this. The device is primarily intended to be used for the quick preparation of meals and will be of valuable service in particular when boiling in the field. But it should also be used for commercial purposes (e.g. in breweries, distilleries, sugar boilers, for steam generation etc.) and for scientific purposes (in laboratories). Pa τ ε ν τ - A ν s ρ κ υ c η: Cooking device, consisting of an airtight closable vessel with safety valve, in which the cooking vessel is inserted with all-round clearance against the boiler walls. For this purpose ι sheet of drawings.