GB486676A - Improvements in steam and hot water cooking apparatus - Google Patents

Abstract

<PICT:0486676/III/1> <PICT:0486676/III/2> <PICT:0486676/III/3> In apparatus for rendering fats in which means are provided for controlling the duration of the cooking operation by the flow of a variable quantity of water and for thermostatically controlling the temperature of the cooking operation, the flow of water is caused to produce a cooling effect upon the thermostat whereby the cooking temperature is reduced automatically in the event of obstruction or failure of the flow of water. As shown, the cooker a, Fig. 6, is heated from below by a gas burner d the supply of gas being regulated as to duration by a diaphragm device h which is actuated by water from a reservoir f placed at a level above the cooker a3. The thermostatic control of the gas supply is effected by a thermostat k, k1 Fig. 7, which is disposed in a trough j and actuates through a lever x a valve l in the gas pipe d1. In operation, the quantity of water corresponding to the desired duration of the cooking is placed in the reservoir f which has a scale f1, the water flowing through pipe g to device h where it passes between a detachable cover h1 and a flexible diaphragm m and then through an aperture h2, having a valve i for regulating the flow, to a pipe g leading to trough j. A vent pipe g3 leads to above reservoir f. A disc valve o which controls the gas supply between pipe connections d2 is connected by a stem n to the diaphragm m by which it is opened against the action of spring o3 when the diaphragm is actuated by the pressure of the water. The valve l is formed with a cylindrical portion l2, l3, Fig 5, in which is mounted a sleeve p, extending across the gas-way, inside which slides a piston r having a transverse duct r1, which can be aligned with two diametrically opposite holes in sleeve p to allow passage of the gas. A spring s bears on piston r which is actuated from the thermostat k through lever x and rod v to reduce the gas supply. Adjustment of the supply is effected by means of a screw t bearing on sleeve p. The trough j is formed as a widened portion of an annular channel a2 in which the skirt e2 of the lid e of the cooker a3 rests to form a water-seal into which passes through pipe g1 the water from the diaphragm device h. The cooker a3 which may be of stainless steel has an outer jacket a4 along which pass the hot gases or air from the gas-ring d, vents a5 being provided for their escape. A loosely fitted cylindrical tray q rests in the conical bottom of the cooker a3 or may be supported at a higher level by providing a supporting ridge on the vessel. A cage c1 stands on the base of the tray q and has a conical top c2 engaged by a retaining nut c6 on a central pipe a6. The lower portion of the cage c1 is perforated and covered by a filter cloth c3 secured by a band c4. The fat on melting passes in through the filter cloth and then through a gauze filter a8 to a draw-off aperture a7 in the central pipe a6. The pipe a6 may be screwed out and exchanged when the draw-off level is to be altered. The water may flow from pipe g over the top of the lid e of cooker a3 which may have corrugations in which the water is held and evaporates or the water may return into channel a2 from which it flows into the boiler or into an overflow pipe. In another form, the lid may be of conical shape the pipe g1 delivering the water on the top thereof, the water and the steam condensate from the inside of the lid collecting in channel a2 from which it escapes by an overflow.