US1111810A - Steam cooking vessel. - Google Patents

Description

J. T. SLOCOMB; STEAM COOKING VESSEL.

APPLICATION FILED MAR.2, 1914.

1,1 1 1,810. 1 Patented se t.29,1914.

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JOHN SLOCOMB, OF PROVIDENCE, RHODE ISLAND.

scream COOKING VESSEL.

Specification of Letters Patent.

Patented Sept. 29, 1914.

Application filed March 2, 1914, Serial No. 821,941.

To all whom it may concern:

Be it known that 1, JOHN T. SLoooMn, a citizen of the United States, residing at Providence, in the county of Providence and "State of Rhode Island, have invented certain new and useful Improvements in Steam Cookin Vessels, of which the following is a spec cation.

My invention relates to steam cooking vessels such as pots and kettles.

The essential objects of my invention are to efiiciently confine the steam for the purpose of raising the temperature within the vessel; to insure a uniformity of heat within the same; to save fuel by preventing the escape of the steam at low temperatures; to preserve the flavor and aroma of an article during cooking; to'afiord means for indicating the degree of heat of the saturated steam; and to attain these ends in a structure that is simple and inexpensive in construction, and simple and certain in operation.

To the above ends essentially my invention consists in such parts and combinations of parts, as fall within the scope of the appended claims.

In the accompanying drawin which form a art of this specificationgi l gure I is a side e evation of a steam cooking== vessel, Fig. 2 is a like elevation, partly in diametrical section of the sam'e, Fi 3, a side elevation of a modified form 0 my invention, and Fig. 4', a like elevation showing parts in transverse section.

Llke reference characters indlcate l1ke parts throughoutthe views.

My invention in its present and preferred form of embodiment comprises a hollow body A provided with a retracted neck a terminatin in an exterior lateral flange a. Apreferabiy removable cover B is provided w1th a peri heral shoulder b terminating in a horizonta flan e 6 adapted to rest upon the flange a. T e shoulder b abuts loosely against the inner face of the portion a. The cover is provided with a central boss 0 provided with an opening 0' having threads 0. A post or rod D is provided at its lower end with a. threaded ortion d adapted to engage the threads o the 7 opening a; the rod D being vertically adjustable in the cover by reason of the threaded connection. The rod is locked in adjusted position by means of a nut E upon the threaded portion of the rod and engaging the cover B. The upper portion of the face of rod is preferably flattened and is pro- V1d d with an upwardly inclined finger at 1ts upper extremity, and with a laterally extendin cam fintger 9 provided with a curved caring ace g having a curved shoulder 9 This shoulder is so located relatively to the member f as to form a cavity 71. at a point in vertical alinement with the axis of the post D. Fixed to or integral with the body A are sets of cars j located on diametrically opposite sides of the body, in which are pintles k to Which are pivoted the ends of a bail L. Thebail has preferabl swelled or laterally extending portions The bail is somewhat resilient, and the swells are purposed to increase the resilient character thereof.

The operation of the vessel is as follows: The articles to be cooked are laced within the member A together with t e liquid, and thevessel is subjected to heat in an usual convenient manner. -Prior to the ii operation the bail L is swung upwardly, and travels over the cam face 9 and shoulder g of the cam finger g, and enters the cavity h. It will be understood that the radius of the bail is such relatively to the height of the cam face as to bring the bail into very ti ht contact with the cam finger g as the bai is being forced to its seat It. The slight resiliency of the bail L permits it to travel over the cam face and yet become tightly seated in the cavity h. The degree of resiliency of the bail need not be great. Such a degree adjustment of the post D with relation I thereto in effecting the adjustment of the cover. B with relation to the member A, which is effected by the elevation of the member D.

It will be'understood that saturated steam at any. given pressure has a corresponding certain predeterminable tem erature. Therefore when it is desired to coo an article requiring a certain temperature, the parts may be so adjusted as to retain the steam in confinement until the. desired temperature is reached, from which time any increase of temperature will so increase the steam pressure as to cause escape intermedi ate the cover and the body of the vessel. By this escape of steam under pressure, not only is the cooking temperature indicated and e'qualized,.but the amount of fuel being applied to the exterior of the body may be forthwith lessened, thus afiording a saving of fuel. 1

It has been found convenient in some instances to apply to the bail a roller M as shown in Figs. 3 and 4. This roller is revolubly mounted upon the center of the bail,

so that when the latter is elevated the face of the roller travels over the cam face g of the cam finger g lessening the friction between the parts, and enters the cavity or depression h preferably of greater dimensions tham-the cavity '72., and abuts against the finger f, as does the bail shown in Fig. 2. The roller is held against longitudinal displacement in the present instance by collars N upon the bail L at each side of the roller, which collars, are engaged to the bail by-set screws n. It is convenient but not essential-that the bail L be provided at its central portion with usual helically bent hand-hold 0.

What I claim is,

L In-a cookin vessel, the combination withcthe body, o a cover resting upon the body,- a baillpivotally mounted at opposite points upon the body, a post fixed to the cover, and inclined diverging fingers upon thef'lfree end of the post adapted; to engage the bail.

e 2.-'II1"8,' CO0ki11 vessel, the combination with the body, 0 a cover resting upon the body, a resilient bail pivotally mounted upon thebody, a postupon the cover, an inclined "finger upon the end of thepost, a second on the post adjacent the first finger dispose at an angle to the first finger and proagidedwith a cam surface.

3. In a cooking vessel, the combination with the body, of acover resting upon the body,

$ a resilientbail upon the body, a post upon the-cover provided with a bail seat in its upper extremity, and diverging fingers upon the post at each side of the seat.

4. In a cooking vessel, the combination with the body, of a cover upon the body provided with a central opening surrounded by threads, a bail upon the body, a vertically adjustable post located in the opening and provided with threads adapted to engage the first mentioned threads, a nut engaging the threads upon the post and adapted to abut against the cover, and a bail seat upon the end of thepost.

5. In a cooking vessel, the combination with the body of a vertically disposed annularwall adapted to form an o ening into the body, a horizontal external ange upon the upper end of the wall, a cover provided with a vertical peripheral wall adapted to abut against the first mentioned wall,'a horizontal flange upon the upper end of the second mentionedwall adapted to overlap the first mentioned flange, said cover being provided with a central opening, a' post extending through the opening in the cover, a cam finger upon the upper extremity of the post,

. and a resilient bail pivotally mounted upon the body and adapted to engage the cam finger. 4 6. In a cooking vessel, the combination with the body, of a cover upon the body, a resilient bail upon the body, a post upon the cover provided with a seat for the bail. and means for adjusting the bail and post relatively to each other.

In testimony whereof I have affixed my signature in presence oftwo'witnesses.

JOHN T. SLOCOMR.

Witnesses HOBATIO E. Bnnnows, Enw. H. Zmennn.

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