GB312662A - Methods of and apparatus for cooking - Google Patents

Abstract

312,662. Cassidy, R. May 30, 1928, [Convention date]. Resistance ovens.-The reduction in the weight of food during cooking is used automatically to end the cooking-operation. In the apparatus shown, a piece of meat 1 is cooked in an oven heated by elements 33. The meat is suspended from a hook gripped between pivoted jaws 3, 4 pressed together by a spring 6. The jaw 4 carries an armature 7 which is pulled by an electromagnet 8, when cooking is complete, to open the jaws and release the meat. The, jaws and the meat are rotated by an automatic turnspit 10 which is suspended on a knife edge 12 on an arm 11 pivoted at 13 and pressed upwardly by a spring 16 on a screwed rod 15 which is vertically adjustable, according to the weight of the meat, by a nut 17 having a graduated scale 66. A stop 14 limits the downward movement of the arm 11. In operation, a contact 44 is adjusted on the clock face 42 of the time switch to the time at which cooking is to start. When the hour hand reaches the contact 44, a momentary current passes through an electromagnet 30 and a bellcrank switch member 28, 31 pivoted at 29, is swung to close the switch 27 against the action of a light spring 32. A second contact 45 is adjusted on the clock face to the time at which reduction of the heating current is desired. When the hour hand reaches the contact 45 the electromagnet 41 is excited and operates the rheostat 40 in the main heater circuit. As the meat loses weight, the arm 11 rises until a spring 21 of a switch arrangement 21, 22, 23 contacts with the arm 22 and completes the circuit of a heater 19 in a warming chamber 20. As the arm 11 rises still further the spring arms 22, 23 contact and excite the electromagnet 8 which withdraws the blade 28 from the main switch contacts 27 and also opens the jaws 3, 4 to release the meat. The switch 21, 22, 23 is carried on a screwed rod 24, vertically adjustable by a nut 25 having a graduated scale 67. The meat, when released, 'slides down the inclined plate 61, through a door 62 into a pan 64 in the warming chamber. When the meat is removed from the chamber 20 the heater 19 is switched off by the hand member 70. The heaters 33 are connected to the mains 35, 36, and the remaining electrical components are coupled to the mains through a transformer 37. The automatic controls need not be used, the switch 27, 28 then being operated manually by handle 71 and the rheostats 40 also being operated by hand.