US1934787A

US1934787A - Heating coil

Info

Publication number: US1934787A
Application number: US562964A
Authority: US
Inventors: Bjorklund William Arthur
Original assignee: FMC Corp
Current assignee: FMC Corp
Priority date: 1931-09-15
Filing date: 1931-09-15
Publication date: 1933-11-14
Anticipated expiration: 1950-11-14

Description

Nov. 14, 1933. w. A. BJORKLUND HEATING COIL Filed Sept. 15, 19 31 traversed the coils.

Patented Nov. 14, 1933 V UNITED-7 STA 1,934,787 PATENT OFFICE HEATING COIL William Arthur Bjorklund, Hoopeston, 111., as-

- signorto Food.Machinery Corporation, San

Jose, Calif a corporation of Delaware Application September 15, 1931 Serial N0. 562,964

3 Claims. (01. 257-248) This invention relates to a heating coil for use in cooking ketchup or like substances and is used inside a suitable cooking tank or vessel the substance to be cooked being in the vessel and the coil immersed in the substance. The coil is preterably heated by steam or hot water, although it is quite obvious that other media may be used for except for their connection with the central. The header also has a central partition.

header; to cause the heating mediumto flow through al the coils before it can escape. p v

Fig. 1 of the drawing is a plan of an assembly embodying the invention with the top of the sen-.- -tral header cut away to clearly show the partition and the inletand outlet. V I

Fig. 2 is a vertical elevation partly in section to clearly show the manner of assembling the coils with the header. I 7

1 represents the central header. 2 represents the coils. 3 theinlet for the heating medium and. .4 the outletfor the heating medium after it has 5 is the partition in the headerthatiorces the heating-medium to flow through the coils before it can escape.

' The coil sections 2 are partly semi-circular and are then joined by radial sections 6 that connect directlywith the header. This construction gives opposed heating units having circular heating areas andradial elements for crossing the body of material being heated which arrangement tends to distribute the heat throughout the mass of material much more effectively than where the coils are only circular, and with the relatively large header element in the center of the assembly and therefore in the center of the mass of material the heat distribution is very much improved over previous devices designed for this purpose. V r

There are three tiers of coil sections shown connected with the header but it is of course understood that as many coil sections may be arranged in vertical superposed relation as is necessary to supply the heat forthe purpose in hand.

It will alsobe observed that the vertical heightof the heating unit also has a very marked effect on the heating capacity of the unit, because as many coil sections may be used in superposed relation as is necessary to heat the product in.

the time desired.

The manner of connecting the coils to the headeralso has a very decided efiect on the distribution of the heat. When the heating medium flows into the header it-divides andpasses sub stantially equally through theopposed coil sections so that maximum heat is delivered more heating medium was directed through'a series ,of circular coils, because as soon as the heating medium begins to flow into the coilsproper the. heat is instantly absorbed by the product being.

heated so that not much of the original heat is left when themedium reenters the header to pass out of the unit. This arrangement of assembling the coils to the header shortens the several pathstaken by the heating medium and thus permits a more regular flow'of medium carrying the maximum temperature and thereby the product is brought to the proper. cooking or heating temperature in the minimum of time and expenditure of heat from the medium.

What I claim as new and desire to secu re-by;

Letters-Patent is:

l. A heating unit for cooking or sterilizing food products orthe like comprising a centrally located header element, opposedcoil sections comfpris'ing a plurality of coils connected with said header in multiple, each coil section comprising 'a pluralityof circular portions and'radial-portions, a division wall in said header to direct the flow of heating medium into one end of the multiple sets of coil sections, with inlet and outlet means for the heating medium in said header.

2. A heating unit for cooking or sterilizing food products or the like comprising a header element, apartition, insaid element dividingit into two compartments, a plurality of opposed coil sections comprising a plurality of coils each connected in multiple withsaidheader, one end of each coil section entering on one side of the partition in said header and'the other ends of the coils sections entering on the other side of said partition, all of saidcoils being inclined to be self draining into said header. I 3. A heating coil unit for heating food products or the like comprising a centrally disposed header nearly over the entire heating area thanif the element, opposed coil sections comprising a plurality of coils connected in multiple. to said header element, each coil section comprising a circular portion and two radial portions the. -radial portion having connection with said header element to therebyshorten the path of flow of the heating medium through the said unit. WILLIAM ARTHUR BJORKLUND.