US817145A - Broiling apparatus. - Google Patents

Description

No. 817,145. PATENTED APR. 3, 1906.

- J. G. LANZ, DEGD.

B. LANZ, EXEOUTRIX.

BROILING APPARATUS.

APPLIOATION FILED O0T.19,1904.

2 SHEETS-SHEET 1.

JOHN GASPARD LANZ, OF NEW YORK, N. Y.; EVA LANZ EXEOUTRIX OF SAID JOHN GASPARD LANZ, DECEASED.

BROILING APPARATUS Specification of Letters Patent.

Patented April 3, 1906.

Application filed October 19, 1904. Serial No. 229.163.

[0 all whom it may concern:

Be it known that I, JOHN GASPARD LANZ, a citizen of the United States, and a resident of New York city, in the county of New York and State of New York, have invented certain new and useful Improvements in Broiling Apparatus, of which the following is a specification.

My invention has reference more particularly to that class of broilers wherein the meat, poultry, fish, vegetable, bread, or other prodnot to be broiled or otherwise changed is exposed to the radiant heat of the fire, and preferably to that of a hard-coal fire, as I find the latter, all things considered, to be the most satisfactory and economical for the purpose.

It relates more particularly to that class of broilers which are provided with a cover and which are intended to be used over the usual circular potholes or the oblong boiler-openings commonly provided directly over the fuel bed. of an ordinary or usual form of kitchen or hotel cooking-range, though it is adapted for use over any closed combustion chamber having adequate openings, whether the same be square, polygonal, or oval.

Among the objects of my invention which I have been able to fully realize are prevention of the escape of smoke and other gaseous products of combustion, either of the fuel or of the food products, an adjustment and control of the intensity of the radiant heat or broiling action of the fire upon the food, and a practically independent adjustment and control of the convection heat or roasting ac tion of the heated air, steam, or gaseous prod nets of combustion.

Among the features of my invention devised with the above objects in view are the closed. chamber adapted for removable engagement with the range, comprising a base, preferably having a broad surface for engagement with the top of the range for the purpose of making the joint therewith comparatively tight, even though the fit may not be accurate, saidbase provided with an opening and guidingprojections for registry with the opening in the top of the range and with means for supporting the food at various desired heights above the top of the range, according to the intensity desired for the radiant or broiling heat and according to the intensity of the fire. The other member, comprisin the broilingchamber, is a cover providec with a deep flange somewhat larger than the base and fitting down a considerable distance over the same, but adapted to be raised more or less and to be held at the desired height for the purpose .of varying the amount of air admitted, and thereby varying the intensity of the roasting action through the changes in intensity of heat of the air, steam, and other gases, which of course varies with the tightness of the chamber and the amount of cold air al lowed to enter the same.

Other objects and. features of my invention will be more fully understood from the following detailed description, taken in connection with the accompanying drawings, wherein- Figure 1 is a top plan view of the device with the cover open and the broiling-grid in position therein. Fig. 2 is a front elevation. Fig. 3 is a central vertical section, and Fig. 4 is a side elevation showing the cover supported in a partly-open position.

Referring to the drawings, it will be seen that the combustion-chamber opening communicates with the bottom of the broilingchamber, which latter comprises a base 1 and a cover 2. The base is preferably formed of sheet metal with sides of considerable height, preferably turned horizontally at the bottom at 3 and bent around the edges to clamp a bottom sheet 3. The bottom 3 is provided with an opening 4, preferably larger than the usual range-opening 5, though if made for a particular range it may be made an exact fit. This opening has lugs 6, which may be of sheet metal integral therewith and adapted to be bent to fit any opening within limits; but it is obvious that an annular or sectional guiding projection or projections of any desired or usual form may be used. The height of the sides of this base portion of the chamber is considerable, being about in the proportion shown in the drawings and being dependent somewhat on the area of the bottom sheet and of the opening therein. In this chamber, Well above the bottom thereof and preferably about midway, are arranged transverse supports 7 7 for the food to be operated upon. These supports, while capable of supporting feed directly, are preferably used in connection. with a grid or broiler 8, composed of two members 9 10, adapted to clamp between them the meat 11.. This arrangement is the usual and preferable one because of its great convenience for insertion,

turning, removal, and other necessary manipulations of the meat. An open slot 12 extends from the upper edge down to the level of the support and serves to admit the handle of the broiler and also as a draft-opening.

The top section or cover 2 is of sheet metal and is provided with very deep sides or flanges hinged to the base at 13, and fitting, in its lowermost position, far down over the same. It preferably fits loosely and as constructed by me has a considerable clearance on two sides and on the front, which front I has a slot 15 extending upwardly from the lower edge thereof, corresponding to the downwardly-extending slot in the front side of the base-section.

It will be noted that when in the closed position the top horizontal sheet of the upper section rests squarely upon the upper edges of the lower section, and the oppositelyex tending slots in said sections leave only a small opening for the projection of the broilerhandle. By reason of this arrangement and by reason of the broad base-plate engaging over the stove over awide area it ispossible to practically limit the air entering the broilerchamber to the amount passing through the registering portion of 12 and 15, and this, which may be quite small in amount, sweeps in over the broiler around the top of the chamber, sweeping out the smoke and carrying it downward through the range opening to the fire and out the chimney. The quantity of air thus admitted may be as great as desired by reason of the fact that the hinged cover may be raised and held in any desired position of adjustment above that just described. The means for holding the cover in adjusted position may be any known or usual means; but in practice Ihave preferred to employ the arrangement shown in the drawings, consisting of a support 16, riveted to the base-flange and having secured thereto by pivot 17 a ratchet-bar 18, provided with teeth 19 for engagement with a projection 20 of the hinged cover-section 2. In the form shown the projection is provided with an outer reversely-bent retaining and guiding lip 21. As I have before explained, these adjustments of the cover make possible the widest variation in the amount of cold air admitted to the broiling-chamber, and as this controls the temperature of the air, steam, and products of combustion acting by convection the amount of convection heatingor, in other words, the roasting actionmaybemade'as small or as great as desired.

It is also desirable to control the intensity of the radiant heat or broiling action, and this I accomplish by varying the distance of the meat from the fire. This might be accomplished by making the support 7 vertically adjustable; but I find that all practical purposes are served, where the proportion and arrangement of parts is as shown in drawmgs, by provldmg an extra pair of supports 27 27, which, as shown in Fig. 1, are pivoted to the side of the base portion 1 bypivots 28, arranged outside of the vertical planes of the supports 7. This I find a very convenient arrangement, for it involves no detach able part and it requires no careful manipulation to turn the supports 27 upward and inward against the support 7, where they remain held by gravity, because of the position of the pivots. The pivots may be sufficiently tight to afford considerable frictional resistance to turning movement of the supports 27. This location of the supports 27 brings the meat above the bottom of the slot 12, so that there is opportunity for some of the draft to pass below the meat. From this arrangement it results that a comparatively small change in vertical height makes a great difference in the intensity of the heat acting on the meat, and thus the apparatus is adapted for use under widely-varying conditions of fire and with widely-different kinds of food. Vith this range of adjustment I am able to so combine the broiling action of radiant heat with the roasting action of convection heat that any variety of meat maybe broiled in less than half the time required to broil in the ordinary way, and the resulting product is far superior to anything heretofore achieved. For instance, the extra sirloin steaks commonly served in first-class restaurants and hotels, which are frequently two inches thick, may be cooked in eight to ten minutes, as against twenty or more minutes by other methods. Lamb-chops may be cooked perfectly in three minutes, and chicken and fish correspondingly. The most important advantage, however, is that thick steaks and heavy chickens, even thicker and heavier than are usually considered proper for broiling, may be cooked most perfectly to an appetizing golden yellow or brown without burning, and yet the interior portions may be rare or well done, as desired, and may be made very rare without being left cold or raw. Fish may be broiled so as to be thoroughly cooked through even where very thick and may yet be only a golden brown on the outside. The best manner of accomplishing these results is to completely close the chamber for a few m0- ments to brown the meat and seal the juices therein. The meat is then turned to seal and. brown the other side, after which the broiling and roasting may be easily adjusted by the means described to bring about any of the above desirable. results. With a little experience absolute control, both of the exterior and interior cooking may be achieved, and without experience even the amateur may achieve better results with my apparatus than the professional chef could without it.

The apparatus is provided with handles 31 31, secured to the flange 3 on either side.

The cover-section is provided with a handle 32, comprising long'brackets 38, standing out a considerable ilistance from said cover to be out of reach of excessive heat, said brackets 33 carrying a transverse bar of wood or other non-conducting device to be grasped by the hand.

What I claim is 1. A broiling apparatus adapted to be removably applied to the top of ranges of usual construction comprising base and cover sections the former having an openin therein adapted to be fitted over a range-opening, supports in said base a considerable distance above the bottom thereof, a draft-opening in the base extending above the level of said supports, an opening in the flange-cover registering therewith and extending downward together with means for adjusting the cover to vary the amount of fresh air admitted to the chamber, for the purpose described.

2. A broiling apparatus adapted to be removably applied to the top of ranges of usual construction comprising base and cover sections the former having an opening in the bottom thereof, a draft-opening for supplying air .to the upper portion of said chamber, said. draft-opening extending downwardly from the upper edge of said base-section, supports for the material to be broiled located substantially midway of the height of said chamber and means for adjusting the coversection to vary the amount of air admitted, substantially as described.

3. A broiling apparatus adapted to be rem ovably applied to the top of ranges of usual construction comprising a bottom section having an opening in the bottom thereof and adapted to closely fit a cooking-range, means in said base for supporting the material to be broiled a considerable distance above the bottom thereof and at different distances therefrom to vary the intensity of the broiling action, a cover-section provided with a flange and an opening or slot extending from the edge of said flange upwardly.

4. A broiling apparatus adapted to be removably applied to the top of ranges of usual construction comprising a base-section having a wide bottom plate provided with an opening to the fire, sides of considerable height compared with the diameter of said opening; and a cover-section consisting of a top plate and a deep flange extending down over the base-section a considerable distance, said parts being provided with registering openings extending in opposite directions from a horizontal line approximately midway of the sides of the base and the flange of the cover.

5. A broiling apparatus adapted to be re movably applied to the top of a range of usual construction, comprising the combina tion of a base-section having an opening to the fire through the bottom thereof and having sides of considerable height as compared. with the thickness of the material to be heated and top section of substantially the same area provided with. flanges adapted to fit over said bottom section and supporting means above the bottom of said base in combination with means for holding the cover in p artially-elevated position.

6. A broiling apparatus adapted to be removably applied to the top of a range of usual construction, comprising the combination of a base-section having an opening to the fire through the bottom thereof and having sides of considerable height as compared with the thickness of the material to be heated. and a top section of substantially the same area provided. with. flanges adapted to fit over said bottom section and supporting means above the bottom of said base in combination with means for holding the cover in partially-elevated. position, the sides of said bottom section being provided with an opening extending downwardly from the upper edge thereof to a point above the lower edge thereof.

7. A broiling apparatus adapted to be removably applied to the top of a range of usual construction, comprising the combination of a basesection having an opening to the fire through the bottom thereof and having sides of considerable height as compared with the thickness of the material to be heated and a top section of substantially the same area provided with flanges adapted to fit over said bottom section and supporting means above the bottom of said base in combination with means for holding the cover in partially-elevated position, the flange of said cover-section being provided with an opening extending upwardly from the free edge thereof for the purpose described.

8. A broiling apparatus adapted to be removably applied to the top of a range of usual construction, comprising the combination of a base-section having an opening to the fire through the bottom thereof and having sides of considerable height as compared with the thickness of the material to be heatd and a top section of substantially the same area providedv with flanges adapted to fit over said bottom section and supporting means above the bottom of said base in combination. with means for holding the cover in partially-elevated position, the sides of said bottom section being provided with an opening extending downwardly from the upper edge thereof to a point above the lower edge thereof.

9. A broiling apparatus adapted to be removably applied to the top of ranges of usual construction comprising a base-section provided with an opening to the fire, sides of considerable height comparedv with the di ameter of said opening; and a cover-section consisting of a top plate and a deep flange extending doWn over the base-section a considerable distance, said parts being provided with registering draft-openii'zg extending in opposite direction from a horizontal line approximately midway of the sides of the base and the flange of the cover.

10. A broiling apparatus adapted to be removably applied to the top of a range of usual construction, comprising a base-section open at the bottom and having sides of considerable height as compared With the thickness of the material to be heated, one of said sides being provided With a slot, opening from the upper edge thereof and extending part of the distance to the bottom thereof and supports Within said base-section a considerable distance above the bottom thereof in combination With a movable top section of sufiicient area to permit insertion and removal of the material to be heated substantially as described.

Signed at New York city, in the county of New York and State of New York, this 17th day of October, A. D. 1904.

JOHN GASPARD LAN Z. l/Vitnesses:

FLORENCE ATEN IVES, GEORGE O. DEAN.

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