GB753563A - Improvements in steam cooking apparatus - Google Patents

Abstract

753,563. Steam cookers. SJOLUND, V. V. Feb. 18, 1952 [Feb. 19, 1951], No. 4296/52. Class 28(1). Several steam cooking chambers 7, 8, 9 for different foods are superposed above a bottom water boiling chamber which is divided into horizontal side by side compartments 1, 2, 3 each of which is connected to a separate pair of steam ducts 13 joined by a top channel 26, each water boiling compartment supplying steam to its own cooking chamber through its own ducts and apertures, the steam passing out and back into the ducts through higher up apertures. Fig. 1 is a sectional front view and Fig. 2 is a sectional side elevation on the line II-II. Steam is supplied by pairs of ducts 10, 11 and 12 from each of the water boilers 1, 2 and 3, the steam being deflected inwards by inclined baffles 16 &c., to pass through holes 20, 21 and 22 into the back of each of the cooking chambers 7, 8, and 9 and escapes into the ducts through upper holes 23 &c. Condensed steam can drain back through a lower hole or slot such as 201 in each of the chambers 7, 8, 9. This condensate along with condensate in the channels 13 flows back through narrow slots 19 into the water chambers, this flow blocking any upward flow of steam into the condensate path. Each water chamber 1, 2, 3 is connected to a common water supply conduit 29. A valve 31 &c., for each chamber is automatically actuated by a float 34 in each chamber to maintain the water level inside. Electric heaters 37 for each water chamber 1 &c. are operated by independent switches 40 which may be adjusted to different temperature ranges for each chamber. Alternatively the water temperatures in each chamber may be controlled by thermostat. To prevent vacuum or excess steam pressure in the conduits, one way valves 41 &c. may be incorporated to prevent vacuum and other one way valves 44 &c. may prevent excess pressure. To prevent an outrush of steam when the door is opened a wire 50 connected to the door handle is arranged to open valves 47, 48, 49 to exhaust any pressure steam in a cooking chamber to atmosphere. Side supports for dishes may be provided in each cooking chamber to allow steam heat to the underside of dishes placed thereon. The sides, back and doors are suitably heat insulated. Dampers may be provided to cut off any of the steam supply to the cooking chambers, to regulate or allow cooking by dry heat only, or to provide a warming box only.