GB1584222A - Cooking appliance - Google Patents

Description

(54) COOKING APPLIANCE (71) I, GEoRGES JEAN PRALUS, of Roannes Gastronomie 42790 Briennon, France, a French citizen, do hereby declare the invention, for which I pray that a patent may be granted to me, and the method by which it is to be performed, to be particularly described in and by the following statement: This invention relates to cooking appliances.

According to this invention, a cooker comprises a substantially cylindrically-walled hollow vessel of which the wall is to contain and support food to be cooked, the vessel being continuously rotatable about its longitudinal axis to agitate food supported by the wall, and means for supplying heat to the interior of the vessel which comprises heat-transmitting means located within the vessel. Preferably there is a plurality of sources of heat, including at least one of the following: 1. external to the vessel, a source of compressed air, means for heating the compressed air, and a conduit for carrying the air to the vessel.

2. external to the vessel, a steam generator and a conduit for carrying steam to the vessel.

3. an electrically - powered infra-red heating element located within the upper part of the vessel.

4. external to the vessel, a hearth, a source of compressed air, a conduit for carrying the compressed air to the hearth, and a conduit for carrying the air from the hearth to the vessel.

This invention is also concerned with the process of cooking with such a cooker.

A preferred embodiment of the invention will now be described with reference to the attached diagrams in which: Figure 1 is a view of the upper part of the cooker, with the vessel removed and shown cut away.

Figure 2 is a plan view, partly in section, of the cooker, with the vessel in place.

According to a preferred embodiment of the invention, a cooker is made up of an upper and a lower part. The lower part 12 contains a heating plant which comprises sources of com pressed air, steam and electric power for an infra-red heating element, means for heating the compressed air, and a hearth for embers of vine shoots or other wood; this hearth is utilised in the cooking of certain foods, by passing hot air through the embers (which may be rendered more aromatic by addition of herbs or other products) and into a conduit.

The upper part of the cooker comprises a supporting table 3 which can be rotated about an axis 14 located on the lower part 12 by means of a jack 6. To this table is fixed substantially perpendicular to it the upright 9, the auxiliary support 25 and the main support 22.

A hollow vessel 1 has a substantially cylindrical wall 23; the vessel 1 is narrowed to define substantially circular openings 24 at axially opposite ends of the vessel. In use the vessel 1 rests on two rotatable shafts 4 which extend from the main support 22 to the auxiliary support 25 substantially parallel to the table 3 and to each other. One opening 24a is substantially closed by part of the main support 22. The other opening 24b is substantially closable, by a port 7 which is held by a support 8 which is hingedly connected to the upright 9. A locking device 17 releasably locks the support 8 and port 7 in the closed position, as seen in Figure 2 and thereby retains the vessel in place, with parts of the port and the principal support defining end walls of a substantially enclosed space.A heating unit 2 extends from the upper part of the wall-defining part of the main support 22 towards the port 7. This unit includes an infra-red heating element and outlets of conduits 20 which carry from the lower part 12 air (hot and cold), steam, and hot air from the hearth. The unit 2 is preferably in the form of a rack which extends for most of the length of the vessel, substantially parallel to the table 3. By turning handle 21 of the heat unit 2, the heat sources may be directed either upwards or downwards. The wall-defining part of the principal support 22 is penetrated by an orifice connected to a chimney 13 to serve as an outlet for smoke or steam. Prefer ably the orifice is beneath the site of attach ment of the heating unit 2.In operation, the cooking vessel 1 is caused to rotate by means of an electric motor 19 which turns at least one of the shafts 4 via a transmission belt 5.

The rate of rotation is adjusted to a suitable rate so that food in the vessel is constantly turned, and may be tenderised by a tumbling action.

The food may be heated either directly or indirectly depending on whether the heating unit 2 is turned to emit heat downwards or upwards.

Normally the cooker is used with the table substantially horizontal. However, by means of the jack 6 it may be inclined at a desired angle.

A thermostat 10 may be provided and is suitably mounted on the heating unit.

Blowing a forced hot air jet (suitably at 200C C) simultaneously with a steam jet over the product to be cooked causes a type of cooking which may be termed "sudation". When meat or chicken, with any desired garnishings is cooked in this way, loss of weight is minimal, there is no risk of burning, and the meat remains tender and mellow. "Sudation" is a cooking process of wide applicability, and may be used for green vegetables, fish salutes, dried vegetables, rice, couscous, semolina and other foodstuffs.

This cooker is also suitable for the preparation of scrambled eggs and omelettes. It is possible, too, to process sauced meats, giblets, chicken entrees, various kinds of fish and delicatessen.

It is possible to flavour certain foods during cooking by use of hot air which has passed through embers in the hearth and entrained aromatic smoke or fragrances therefrom.

To add particular flavours, it is possible to put such materials as herbs or pine-needles onto the hot embers in the hearth.

For best results, the user of the rotary cooker will avail himself of one or more of the various aforementioned heat sources at a time, together with one of several rotation speeds for the vessel, in order to complete the cooking of a dish without taking it out of the vessel.

WHAT I CLAIM IS: 1. A cooker comprising a substantially cylindrically-walled hollow vessel of which the wall is to contain and support food to be cooked, the vessel being continuously rotatable about its longitudinal axis to agitate food supported by the wall, and means for supplying heat to the interior of the vessel which comprises heat-transmitting means located within the vessel.

2. A cooker according to claim 1 , wherein the means for supplying heat comprises external to the vessel a source of compressed air, means for heating the compressed air, and a conduit for carrying the air to the vessel.

3. A cooker according to claim 1 or 2 wherein the means of supplying heat comprises external to the vessel a steam generator and a conduit for carrying steam to the vessel.

4. A cooker according to any of the preceding claims wherein the means of supplying heat comprises an electrically powered infrared heating element located within the upper part of the vessel.

5. A cooker according to claim 1 wherein the means of supplying heat comprises external to the vessel a hearth, a source of compressed air, a conduit for carrying the compressed air to the hearth, and a conduit for carrying the air from the hearth to the vessel.

6. A cooker according to claim 1 wherein the means for supplying heat comprises at least two different means selected from those described in claims 2 - 5.

7. A cooker according to any of the preceding claims wherein the means of supplying heat comprises a supply of heated air and a supply of steam.

8. A cooker according to any of the preceding claims wherein the means for supplying heat comprises a heating unit which extends within the vessel substantially parallel to its axis for most of the length of the vessel, said unit having means for emitting heat along its length.

9. A cooker according to any of the preceding claims wherein the means for rotating the vessel comprises two substantially parallel spaced shafts by which the vessel is supported, at least one of the shafts being rotatable automatically.

10. A cooker according to any of the preceding claims wherein at least one aperture in the vessel is substantially closed by a port.

11. A cooker substantially as shown in the drawings and described with reference thereto.

**WARNING** end of DESC field may overlap start of CLMS **.

Claims (11)

**WARNING** start of CLMS field may overlap end of DESC **. rate so that food in the vessel is constantly turned, and may be tenderised by a tumbling action. The food may be heated either directly or indirectly depending on whether the heating unit 2 is turned to emit heat downwards or upwards. Normally the cooker is used with the table substantially horizontal. However, by means of the jack 6 it may be inclined at a desired angle. A thermostat 10 may be provided and is suitably mounted on the heating unit. Blowing a forced hot air jet (suitably at 200C C) simultaneously with a steam jet over the product to be cooked causes a type of cooking which may be termed "sudation". When meat or chicken, with any desired garnishings is cooked in this way, loss of weight is minimal, there is no risk of burning, and the meat remains tender and mellow. "Sudation" is a cooking process of wide applicability, and may be used for green vegetables, fish salutes, dried vegetables, rice, couscous, semolina and other foodstuffs. This cooker is also suitable for the preparation of scrambled eggs and omelettes. It is possible, too, to process sauced meats, giblets, chicken entrees, various kinds of fish and delicatessen. It is possible to flavour certain foods during cooking by use of hot air which has passed through embers in the hearth and entrained aromatic smoke or fragrances therefrom. To add particular flavours, it is possible to put such materials as herbs or pine-needles onto the hot embers in the hearth. For best results, the user of the rotary cooker will avail himself of one or more of the various aforementioned heat sources at a time, together with one of several rotation speeds for the vessel, in order to complete the cooking of a dish without taking it out of the vessel. WHAT I CLAIM IS:

1. A cooker comprising a substantially cylindrically-walled hollow vessel of which the wall is to contain and support food to be cooked, the vessel being continuously rotatable about its longitudinal axis to agitate food supported by the wall, and means for supplying heat to the interior of the vessel which comprises heat-transmitting means located within the vessel.

2. A cooker according to claim 1 , wherein the means for supplying heat comprises external to the vessel a source of compressed air, means for heating the compressed air, and a conduit for carrying the air to the vessel.

3. A cooker according to claim 1 or 2 wherein the means of supplying heat comprises external to the vessel a steam generator and a conduit for carrying steam to the vessel.

4. A cooker according to any of the preceding claims wherein the means of supplying heat comprises an electrically powered infrared heating element located within the upper part of the vessel.

5. A cooker according to claim 1 wherein the means of supplying heat comprises external to the vessel a hearth, a source of compressed air, a conduit for carrying the compressed air to the hearth, and a conduit for carrying the air from the hearth to the vessel.

6. A cooker according to claim 1 wherein the means for supplying heat comprises at least two different means selected from those described in claims 2 - 5.

7. A cooker according to any of the preceding claims wherein the means of supplying heat comprises a supply of heated air and a supply of steam.

8. A cooker according to any of the preceding claims wherein the means for supplying heat comprises a heating unit which extends within the vessel substantially parallel to its axis for most of the length of the vessel, said unit having means for emitting heat along its length.

9. A cooker according to any of the preceding claims wherein the means for rotating the vessel comprises two substantially parallel spaced shafts by which the vessel is supported, at least one of the shafts being rotatable automatically.

10. A cooker according to any of the preceding claims wherein at least one aperture in the vessel is substantially closed by a port.

11. A cooker substantially as shown in the drawings and described with reference thereto.