US2522448A - Roasting method and machine - Google Patents

Description

Sept. 12, 1950 Filed Sept. 28, 1946 H. M. HUSK ET AL ROASTING METHOD MACHINE '7 Sheets-Sheet 1 0 1 jaw +18 Sept. 12, 1950 H. M. HUSK ErAL ROASTING mun AND MACHINE 7 Sheets-Sheet 2 Filed Sept. 2a, 1946 Sept. 12, 1950 H. M. HUSK EI'AL 2,522,443

ROASTING METHOD AND MACHINE 7 Filed Sept. 28, 1946 '7 Sheets-Sheet 3 l I; r

7 Sheets-Sheet 4 H. M; HusK EI'AL ROASTING us'mon AND MACHINE Sept. 12, 1950 Filed Sept. 28, 1946 6 'as @627" 1 215756611)- imwaz Y M (1m @23- Sept. 12, 1950 us g-r 2,522,448

ROASTING METHOD AND MACHINE Filed Sept. 28, 1946 7 Sheets-Sheet 5 Sept. 12, 1950 H. M. HUSK ETAL 2,522,443

ROASTING METHOD AND mcnms Filed ept. 28, 1946 7 Sheets-Sheet 6 Sept. 12, 1950 H. M. HUSK ETAL 2,522,443

ROASTING usmon AND mums Filed Sept. 28, 1946 7 Sheets-Sheet 7 BASKET MOTOR FORWARD 6 REVERSE wl REVERSING SWITCH \b- THERMOSTAT HEATER ,yoa"

BLOWER 0e MOTOR J\ 5 94 $36 I R 11 I SL%WsS1l -Z0ERD g FORWARD E my A25 2a' .-R'-" a l-J REVER$5 /z 490 //05 i /Z3 422 5. /26 5., n

MOTOR REVERSING RELAY LOCKING RELAY Invezziow UNITED STATES PATENT OFFICE ROASTING METHOD AND MACHINE Harry M. Husk, Newburyport, and Graydon Smith and Robert H. Shaw, Concord, Mara, assimors to Electrioooker, Inc., Newburyport, Mam, a corporation of Massachusetts Application September 28, 1946, Serial No. 700,110

15 Claims. (Ci. 99-1) 1 This invention relates to a cooking or roasting method and machine in which the cooking of a product is effected within a closed chamber by a gaseous medium, preferably air, continuously 2 salted to produce what is commonly known as salted nuts. The oil thus employed not only adds additional expense to the process but is objectionable for numerous reasons. The oil boils circulated in an endless path within the cham- 0i? and produces an objectionable odor and a fllm her and through the product therein while proor coating on adjacent articles such as fabrics vlding additional heat to the cooking medium. and soft goods and renders them unsalable. The The product is supported and agitated in a comoil is a fire hazard, gums up and renders the partment within the chamber and the cooking machine unsanitary and very substantially inmedium is circulated through the agitated prodcreases the maintenance labor costs. The cooked uct. In the preferred form of the invention, the product is saturated with oil and tends to ranadditional heat required is efllciently and concidity when kept for some time before use. Our veniently supplied by a heater placed in the invention contemplates an improved method and chamber, preferably forwardly of and adjacent machine in which the oil and its objectionable to the product, and through which the medium factors are eliminated and whereby is produced is circulated to the product. The production of a cooked quality food product adapted to be an improved cooking method and machine emsalted, treated or flavored as desired and capabodying these features comprises the primary obble of maintaining its freshness during relatively ject of the invention. long subsequent periods of storage. The produc- One embodiment of the invention contemplates tion of a new and imp ved method and machine the automatic cooking of the product in measof this nature comprises a further object of the ured batches supplied from a hopper and ininvention. eludes means for automatically discharging a These and other features 01' the invention will cooked batch from the chamber after a predebe best understood and appreciated from the foltermined cooking and the subsequent transferow g d scr p o of a preferred embodiment ring of a new and measured batch from the hopt reof Se c ed 0 P p of l ustra on and per to the chamber. The operations are pretshown in the accompanying drawings in which: erably under the control of a thermostat disg- 1 i a f n elevation f 8 co g maposed in or adjacent to the cooking medium and ch e m dy n o invention, arranged automatically to provide predetermined i 2 is a rear elevation of the n heat to the cooking medium, discharge the cooked Fig. 3 is a vertical sectional view therethrough, batch after predetermined cooking and place a Fig. 4 is a plan iew w t the top wall of the new batch in the chamber. The production of cooking chamber removed, such an automatic cooking machine comprises Fig. 51s afront end elevation, another object of the invention. Fig. 6 is an enlarged edge view of a latch-ope A further feature of the invention relates to ating mechanism. a novel foraminous basket 'rotatably mounted in Fig. 7 is a face view thereof, the cooking chamber and adapted continuously Fig. 8 is a rear view of the latch, to tumble the product in one direction during Fig. 9 is a fragmentary view like Fig. 2 but circulation of the cooking medium therethrough showing the parts in another position, and adapted automatically to discharge the prod- Fig. 10 is a like view with the parts in a fur. not from the basket when the direction of rotathe! advanced position, tlon'of the basket is reversed. The production Fig. 11 is a like view illustrating a further of a combination of this nature together with operation. means for automatically controlling the same in Fig. 12 is an enlarged view of a cam disk shown a manner adapted uniformly and continuously in Fig. 1, to cook successive batches of the product com- Fig. 13 is an enlarged fragmentary sectional prises a further object of the invention. view taken on line ll-li of Fig. 1,

The invention is applicable to the cooking or i 14 k a fr me tary vertical sectional view roasting of coffee, nuts and like granular prodw illustrating the kin peration, nets and embodies various improvements and ad- Fig. 15 is a like view show g the basket rotatvantages over methods and machines heretofore ing in reverse direction, employed for this purpose. Peanuts, cashews and Fig. 16 illustrates the discharging of a cooked other nuts have heretofore been cooked in a bath batch from the basket, of oil or like liquid cooking medium and then as Fig. 17 is a fragmentary view illustrating a aromas subsequent treatment of the cooked product, and

Fig. 18 is a'wiring diagram of the electric circuit and controls.

In the drawings In indicates a housing supported on legs I! and having insulated walls providing a closed chamber l4. The top wall It is bodily removable to aiford full access to the chamber. Disposed within the housing on a shaft 16 is a foraminous drum or basket ll having a pivotally mounted gate 20 forming a portion of the periphery of the basket and adapted to open inwardly about an axis 21 parallel with the shaft IS, the gate being of a length to engage the shaft as a stop as shown in Fig. 3. A spring 22 normally holds the gate in the open position.

Also disposed within the chamber i4 is a blower 24 having its discharge end 25 directed into a passage 26 to the basket ii). A sheet metal form 28 disposed above the passage provides a barrier between the blower and basket. A heater, illustrated as a resistance coil 28, is mounted in the passage. The basket is driven from a motor 30 through a chain 3| to a sprocket 32 on the shaft ii. The blower is driven from a motor 33 through a belt 34. An opening through the bottom wall of the housing directly beneath the basket is normally closed by a pivotally mounted gate II.

The removable top wall is carries a. hopper 38 opening into a measuring chamber 3! disposed directly above an opening through the top wall I! to the chamber i4 and basket II. A vertically slidable gate 38 is carried by the hopper along its measuring chamber wall and a pivotally mounted gate 40 is carried by the opposite wall and provides a closure between the measuring chamber and the chamber l4. The gates and provide closures for the chamber l4 and are insulated to cooperate with the walls of the chamber and retain the heat therein.

The gate 38 is adapted to be operated by a lever 4| fixed to a shaft 42 and having its free end connected to the gate by a link 44. The shaft is rotatably supported in a bracket 45 on the wall it and extends through a collar 45 fixed to the bracket (Fig. 13). A second collar 48 fixed to the shaft carries a latch 49 adapted to be pivoted in opposite directions into engagement with a notch in the collar 45 or a notch in a collar 5| loose on the shaft, thus connecting the shaft with either collar 46 or 50. Spring-pressed detents 52 are adapted to hold the latch in either of these two positions. A relatively long and vertically disposed link 53 has its top end connected to the free end of a lever 54 fixed to the collar 5|. The bottom end of the link 53 is connected to a link 55 rigidly attached to the gate 35. When the latch 49 is in the position of Fig. 13 upward movement of the link 53 is adapted to drop the gate 38 and open the gate 35 and downward movement of the link is adapted to close the gates in the opposite directions. The link 53 is automatically operated from the drum shaft 16 as hereinafter described.

The machine as herein illustrated and described is fully automatic to effect the roasting of successive batches of a product, such as nuts, coffee, etc., placed in the hopper. The machine is adapted automatically to conduct a measured quantity of the product from the hopper to the measuring chamber 31 (Fig. 16), deposit the same in the basket I! (Fig. 3), roast the batch to a predetermined degree (Fig. 14) and then discharge the cooked batch (Fig. 16), it being understood that a successive batch is placed in the basket automatically following each cooked batch discharging operation. During the cooking operation the motor It rotates the basket in the direction of the arrow (Fig. 14) and when the batch is cooked the motor and basket are automatically reversed and the batch discharged (Figs. 15 and 16). it being apparent that contact of the batch with the gate 20 automatically closes the gate during the cooking operation when the basket rotates to a position placing the gate at the bottom of the basket.

A lever II is pivoted at 51 (Fig. 1) has one end connected by a link II to the long link II. The other end of the lever carries a roller ll adapted to ride in the cam path of a disk H fixed to the shaft It. The cam path comprises outer and inner concentric portions 62 and I4 intersected by a connecting portion 83. A guiding piece 66 pivoted to the disk at C1 is normally held outwardly against a stop 68 (Fig. 12) by a spring 89. This guiding piece causes the roller to enter the path 63 from the path 82 when the basket and disk are rotated in the reversed direction (clockwise. Figs. 1 and 12) but permits the roller to pass upon rotation in the forward direction. A like guiding piece ll cooperates with the roller to cause it to enter the path 43 from the path 64 when the disk and basket are rotated forwardly (anti-clockwise, Figs. 1 and 12) but permits the roller to pass upon rotation in the other direction. The arrangement is such that the roller is passed from the inner path to and remains in the outer path when the basket II is rotated forwardly (Fig. 3) and the roller is passed from the outer path to and remains in the inner path when the basket is rotated in the reversed direction (Figs. 15 and 16). when the roller is in the outer path the gates II and II are in closed position (Fig. 3) and when the roller is in the inner path these gates are open (Fig. 16).

The gate 40 is fixed to a shaft 12 having an arm 14 fixed to and depending from one end of the shaft, and the gate is normally moved to and held in closed position (Figs. 14-16) bya counterweight It on an arm fixed to the shaft. The gate is moved to the open position by means including an arm ll fixed to the shaft I6 and carrying a latch 19 on its outer end for cooperating with a pin carried by the arm I4, when the basket is rotated forwardly (Fig. 9). The latch I! is pivoted to the arm I8 and is normally held in one of two positions 180 apart by a leaf spring 82 engaging two flats 8| on the latch. In one position (Figs. 2 and 9) a shallow recess II in the forward end of the latch is in position to engage the pin 80 and open the gate 4| when the basket is rotated in the forward direction.

In the other position of the latch a deeper recess 84 is located to engage the pin and rotate the latch 180 (Fig. 11) to its other position when the basket is rotated rearwardly. A pin 86 on the latch is adapted to engage and trip a reversing switch 81 (Fig. 2) when the basket is rotated in the reversed direction.

In Fig. 18 is illustrated the wiring circuit and controls for the machine. Electric power is taken from a main line through a main switch 90 to leads ll and 91. The blower motor 33 is in a circuit to these leads at 84 through a contact of a motor reversing relay 8.. The basket motor 30 is in a forward driving circuit III, .III, contact III of a locking relay III, III, contact I of the relay l8, and return wires I" and as follows.

I00. Both relays are normally in the full line position of Fig. 18 wherein these circuits are closed and the motors operated. Areversing line for the motor 20 is provided at III through contact terminals II 2 adapted to be closed by contact I04 when the relay is drawn downwardly, and return wire I00.

, The machine and circuit are primarily under the control of a thermostatically operated switch Ill having a controlling bulb IIS disposed in the cooking chamber I4 and preferably located adiacent to the basket I0 opposite to and remote from the passage 20. This switch is normally in closed position and is adapted automatically to open when the temperature in the chamber reaches a predetermined maximum. The switch H4 is in a circuit III to the line 0| and controls the heater 20 which cuts across from the wire IIO to the line 02. The wire H8 is connected to a wire III arranged to extend through a contact I2lon the relay I00 to a wire I22 and through the coil I23 of the relay 00 to the lead 0|. The wire H8 is also connected to one terminal of the normally open switch 01 having the wire I20 from its other terminal extending through the coil I26 of the relay I00 and thence to the lead 8 I.

Cooperating with the contact I02 are contact terminals I20 and wires, including a resistor I29, to the lines IM and I00 for shunting in the resistor and slowing the speed of the basket motor as hereinafter described. Cooperating with the contact I20 are contact terminals I30 and wires to the lines III and I25 for cutting the coil I26 into the circuit when the relay I08 is drawn downwardly, as hereinafter described. 7 The operation of the machine is substantially The cooking chamber I4 is first brought up to cooking temperature and this is eflected by closing the main switch 90. The heater 29 thereupon becomes operative through the normally closed thermostatic switch N4, the blower motor 33 operates through a circuit 8i. 04, 95 and 92, and the basket motor 30 is rotated forwardly through a circuit I00, IOI, I02, I02, I04, I05 and I05. During this forward rotation of the basket the latch I0 is in the position of Fig. 7 wherein it passes the pin 00 without opening the gate 40. It will also be noted that during this forward rotation of the basket the roller 60 remains in the outer cam path 02 and maintains the gates 25 and 38 closed (Fig. 1). This condition prevails until the chamber reaches the predetermined maximum temperature at which the thermostat is set to open the switch II4. While the chamber is heating up the operator fills the hopper 20 with nuts or other product to be cooked.

When the temperaturein the chamber reaches the predetermined maximum, the switch II4 automatically opens, thereby breaking the heater circuit and establishing a circuit 02, 29, H6, II8. I20, I22, I22 and SI through and drawing the motor reversing relay 98 down to the broken line position of Fig. 18. This operation opens the blower motor circuit at 06 and reverses the basket motor 00 at I04 through contacts II2 and return lead IIO. Reverse rotation of the basket causes the roller 60 to pass from the outer cam path 02 through the intermediate path 83 to the inner cam path 64, thereby lifting the link 53. This operation opens the gates 25 and 00 (the latch 49 being in the position of Fig. 13, whereupon the measuring chamber 21 fills from the is engaged within the deep slot 04 of the latch 10 and reverses the latch to the broken line position (Fig. 11). Reverse rotation of the basket continues until the pin 88 on the latch engages and temporarily closes the reversing switch 81 (Fig. 2).

Closing of the switch 0'! establishes a circuit 02, 20, H0, switch 01, I20, I26 and 0| which draws the locking relay I08 downwardly to the broken line position of Fig. 18. This operation again reverses the basket motor to the forward direction by cutting the circuit through the coil I23 and reduces the speed of the basket motor by shunting in the resistor I29, and the closing of the contacts I00 establishes and maintains a circuit 92, 29, H6, II8, I30, I26 and ill through the locking relay I08.

The basket thereupon rotates slowly forward. Such forward rotation causes the roller 60 to pass from the inner cam path 64 through the rath 63 to the outer cam path 62, thereby pulling the link 53 downwardly. This operation closes the gates 25 and 28 (Fig. 1). When the basket opening provided by the open gate 20 arrives beneath the measuring chamber 31 the pin is engaged within the shallow recess 03 of the latch I9 and opens the gate 40 (Fig. 9 and 10) whereupon the measured batch in the chamber 21 drops into the basket (Fig. 3). Continued movement of the arm 10 causes the latch engagement with the pin 80 to rotate the latch counterclockwise to the position shown in broken lines in Fig. 10. The depositing of the new batch into the basket immediately cools the air in the cooking chamber whereupon the thermostat II5 closes the switch H4 and starts the heater, blower and cooking cycle. Closing of the switch Ilfi also returns the relay I08 to normal position whereupon the has ket is rotated forwardly at normal speed during the cooking operation.

While we have herein illustrated and described the employment of switch 81 for reversing the rearward rotation of the basket to forward rota tion and at the reduced speed described, it is pointed out that the machine will operate automatically without such switch and in some cases it may be desirable to eliminate the switch. In such case the basket will continue its rearward rotation until the temperature in the chamber drops sufllciently to efiect closing of the switch II4 through the thermostat H6. The basket will thereupon be reversed to forward rotation at normal speed and the batch charging and cooking operations will automatically take place as above described. In the machine which we have constructed and operated in this manner the basket has reversed to forward rotation after rotating rearwardly about two turns following the discharging operation.

The gate 40 is automatically closed by the weight 16 when the latch I0 leaves the pin 80 and the basket continues its forward rotation for the cooking period during which the chamber I4 remains closed. This action also reverses the latch as illustrated in Fig. 10 to a position in which it thereafter passes the pin 00 in the forward direction without opening the gate 40 (Fig. 7). Rotation of the basket agitates the batch in the basket and the blower 24 continuously circulates the chamber air in an endless path through the heater passage 26, into the basket I8 and through the product to be cooked, and from thence back to the blower, as indicated by the arrows in Fig. 14. Locating of the blower passage 28 and heater 2! hopper. During this reverse rotation the pin 00 15 adjacent to and directed toward the bottom porassasso tion of the basket causes the heated air to have direct and immediate cooking contact with the agitated product and in a direction opposed to the movement of the product toward the heater as the basket is rotated forwardly during the cooking operation (Fig. 3 and 14). The air continues from the product through an endless path in the chamber and back to the blower, as indicated by the arrows.

It will be apparent that a load of one pound will require less cooking time, on the same thermostat setting and using the same heat source, for the reason that the larger volume absorbs more heat units and requires a longer period to complete the cook as compared with a smaller volume. The cooking time required depends upon the amount of heat delivered to the product and this will vary with the speed of air circulation, with a variation in the voltage of the heating circuit, etc. Thus, timing or a time period control does not enter into this method in which the cooking is predetermined and controlled by the amount of heat delivered to the product. During the cooking period the thermostat automatically controls the heater 2! to provide the necessary additional heat to effect the cooking.

When the machine begins its forward and cooking operation, the roller 60 is engaged by the guiding piece I which thereupon directs the roller from the cam path 84 into the cam path it and from thence the roller passes outwardly to the outer path 62. This operation moves the link It downwardly and closes the gates and ll to the position of Fig. 3.

When the temperature in the chamber again reaches the predetermined maximum at which the cooking is completed, the thermostat automatically opens the switch Ill. This operation establishes the circuit 92, 28, H0, H8, I20, I22, I23 and 9| throimh and draws the motor reversing relay 98 down to the broken line position of Fig. 18. This operation opens the blower motor circuit at 96 and reverses the basket motor I. at I04 through contacts H2 and return lead IIII. Reverse rotation of the basket causes the roller 80 to pass from the outer cam path 62 through the intermediate path 63 to the inner cam path N, thereby lifting the link 53 and opening the gates and 38. Reverse rotation of the basket (Fig. 15) continues until the pin 86 on the latch I9 engages and temporarily closes the reversing switch 81 (Fig. 2). During this operation the cooked batch is automatically discharged from the basket and chamber as illustrated in Figs. 15 and 16. Subsequently, the temporary closing of the switch 81 again establishes the circuit 92, 2|,

H6, 81, I25, I26 and 9| as heretofore described whereupon the measured batch in the chamber 31 is deposited into the basket and the cooking cycle is repeated.

A tube I extends from the bulb III to a controlling switch within a control box I42. The predetermined setting of the control switch can be adjusted manually by a knob I having an index operating over a scale I.

When operating the machine for continuously cooking successive batches of the product, the latch 49 is placed in the position of Fig. 13. Should it be desired to discontinue the cooking operation without stopping the machine and while a quantity of the product remains in the hopper 26, the latch is moved anti-clockwise to its other position. In this latter position the gate 22 is locked in raised position (Figs. 14 and 15) and the collar 50 is free to turn on the shaft 42.

InFlgJ'lwehaveill' todafurthsrieature of the invention for automatically seasoning each cooked batch of the product when it is discharged from the cooking chamber. This apparatus comprises a housing Ill provided with a reservoir I82 for holding the seasoning liquid. A pump I is adapted to force the liquid through a pipe Ill and a nozzle I" onto the product in the pan Ill. Whenthe door Ilopensitengagesandclosesa momentary switch I02 in circuit to a solenoid I. The solenoid thereupon operates through a pivoted lever I to raise the pum plunger thereby compressing a spring I and drawing a modetermined quantity of the seasoning liquid into the pump chamber. when the switch opens the spring forces the plunger downward and sprays the liquid onto the cooked product.

Means is also illustrated in Figs. 17 and 18 for stopping operation of the machine should the seasoning liquid in the reservoir I" reach a predetermined low level. This means comprises a float I'III on a rod 2 having its to end I'll arranged to engage and open a pivotally mounted mercury switch I'Ii when the float drops to such low level. The switch is normally closed and is adapted to be opened when tipped anti-clockwise. This switch can be arranged in the circuit as illustrated in Fig. 18 or in any other convenient manner for performing the desired function.

Our invention as herein disclosed is adapted to the automatic and economical roasting of numerous and various products such as shelled and unshelled nuts, coffee beans, etc. No liquid cooking medium is employed, whereby eliminating substantial costs for oil and like cooking liquids, heretofore used especially in the cooking of shelled nuts, and eliminating fire and injury hasards. objectionable odors and fumes, unsanitary and functional contamination of equipment, and

the high labor costs due to the objectionable task of keeping the equipment clean. Cooking e!!!- ciency and fuel economy are also effected by wholly enclosing the heating and cooking within a closed chamber and maintaining and circulating a gaseous cooking medium therein. The invention furthermore produces a superior fresh roasted product free from contamination of cooking oils, adapted to maintain its freshness indefinitely and adapted to be treated by the merchandizer or consumer with such seasoning or flavoring compositions as may seem desirable.

While we have herein more specifically illustrated and described our invention in connection with cooking by convection through the heating and circulating of a gaseous medium through the product to be cooked, we desire it to be understood that in its broader concept the invention is not to be considered as thus limited since it is also applicable to cooking by radiation or conduction. It will for example be apparent that radiant heat from wires or other elements heated to incandescence might be employed or cooking heat can be applied to the product in any other suitable and eflicient manner. We desire furthermore to emphasize that, while we have herein more specifically described the invention in association with the cooking of nuts, the invention is not to be considered as limited thereto since it is equally applicable to the cooking of numerous other products of a like nature.

Having thus disclosed our invention what we claim as new and desire to secure by Letters Paten is: v

1. A cooking machine comprising a housing providing a chamber within insulated walls, a

foraminous basket mounted to rotate in the chamber about a substantially horizontal axis, means providing charging and discharging openin through the chamber walls respectively above and below the basket and a cooperating opening into the basket, means associated with the charging and basket openings for depositing into the basket a measured quantity of nuts or the like to be cooked and including a gate for thereafter closing the charging opening, means including a shaft extending through a wall of the chamber for rotating the basket and agitating the nuts therein, a gate for closing the basket opening, and means in the chamber including heating means laterally of said axis and the basket for heating the air therein to cooking temperature and circulating it in an endless path within the chamber including in one part thereof adjacent to and laterally of the basket a channel through which the heated air is directed laterally of said axis to, through and in contact with the agitated nuts in the basket.

2. The machine defined in claim 1 in which said heating means is located in said one part of said endless path and supplies additional heat to said air directly prior to its contact with the agitated nuts.

3. The machine defined in claim 1 in which said basket opening is through the peripheral wall of the basket and for discharging them through said discharging opening, and means associated with and controlled by rotation of the basket for opening the first named gate automatically when the basket opening passes therebeneath following the discharging of a charge of nuts from the basket.

4. The machine defined in claim 3 plus means for rotating the basket forwardly during the cooking operation, a thermostat under control of the temperature in the chamber for causing re-- verse rotation of the basket and discharging of the nuts therefrom after predetermined cooking, and means under control of said thermostat for automatically causing forward rotation of the basket following said discharging of the nuts.

5. The machine defined in claim 4 plus a hopper above the first named gate, and means associated with and controlled by rotation of the basket for depositing a measured quantity of nuts automatically from the hopper to the first named gate following the closing of the first named gate.

6. The machine defined in claim 1 plus means associated with and controlled by rotation of the basket for opening the first named gate automatically when the basket opening passes there-- beneath following the discharging of a charge of nuts from the basket, means for rotating the basket forwardly during the cooking operation, a thermostat under control of the temperature in the chamber for causing reverse rotation of the basket and discharging of the nuts therefrom after predetermined cooking, and means including an electric switch under control of the basket rotation for automatically causing forward rotation of the basket following said discharging of the nuts.

-7. The machine defined in claim 1 plus means for rotating the basket forwardly during the cooking operation, a thermostat under control of the temperature in the chamber for causing reverse rotation of the basket and discharging of the nuts therefrom after predetermined cooking, means under control of said thermostat for automatlcally causing forward rotation of the basket following said discharging of the nuts, and means 10 including an arm rotatable with the basket and a latch carried by the arm for cooperating with and opening the first named gate when the basket opening passes therebeneath during forward rotation of the basket following the discharging of a charge of nuts therefrom.

8. The machine defined in claim 7 in which said latch is pivoted to said arm and its cooperation with the first named gate upon forward rotation of the basket reverses the pivotal position of the latch, and means for returning the latch to its original position upon reverse rotation of the basket.

9. The machine defined in claim 1 plus means for rotating the basket forwardly during the cooking operation, means including a thermostat under control of the temperature in the chamber for causing reverse rotation of the basket and discharging of the nuts therefrom after predetermined cooking, means including an electric switch for automatically causing forward rotation of the basket at reduced speed following said discharging of the nuts, and means associated with and controlled by rotation of the basket for opening the first named gate automatically when the basket opening passes therebeneath following the discharging of a charge of nuts from the basket, cooling of said air by the charge of nuts deposited into the basket being adapted through said thermostat to return the forward rotation of the basket to normal speed.

10. A cooking machine comprising a housing having a chamber within insulated walls, a rotary foraminous basket in the chamber, means provlding charging and discharging openings through the chamber walls, respectively above and below the basket means providing a cooper! ating opening through the basket and a gate therefor, a hopper, means including a gate at the charging opening providing a measuring compartment between the hopper and the charging opening, means normally holding the second named gate closed, a shaft outside the chamber and extending through the wall thereof for rotating the basket and agitating a batch of nuts therein, means in the chamber including portions of the inner faces of said walls for heating the air therein to cooking temperature and circulating it in an endless path within the chamber including in one part thereof adjacent to the basket a channel through which the heated air is dirooted to, through and in contact with the agitated nuts in the basket, means including a thermostat in the chamber for discharging the nuts from the basket through the discharging opening when said air reaches a predetermined temperature, means controlled by rotation of said shaft for thereafter opening the second named gate automatically and discharging into the basket the nuts in the measuring compartment, and means also under control of said shaft for filling the measuring compartment automatically from the hopper following the closing of the second named gate.

11. A method of cooking nuts by contact therewith of air enclosed in a cooking chamber excluded from the outside atmosphere, which consists in supporting and mechanically agitating the nuts on a moving surface and confined within an imier and smaller space within the cooking chamber, and cooking the nuts by circulating said air through an endless path within the cooking chamber including in one part thereof a heating zone adjacent to the confined nuts and through which the air is directed to, through and in conthrough said heating zone being adapted to raise the air to nut cooking temperature.

12. A method of cooking nuts by contact therewith of air enclosed in a cooking chamber excluded from the outside atmosphere, which consists in supporting the nuts on an endless moving surface and confined within an inner and smaller space within the cooking chamber and thereby mechanically tumbling the nuts, and cooking the nuts by circulating said air through an endless path within the cooking chamber and including in one part thereof a heating zone ad- Jacent to the nuts and through which the air is directed to, through and in contact with the tumbling nuts, said moving surface tumbling the nuts independently of the air flow and P -86 0f the air through said heating zone being adapted to raise the air to nut cooking temperature.

13. The method defined in claim 12 in which the nuts are tumbled in one direction about a substantially horizontal axis extending through said inner space and in which air from said heating zone is directed against the nuts in opposed relation to their movement toward said heating zone.

14. A method of automatically cooking successive batches of nuts by contact therewith of air enclosed in a cooking chamber excluded from the outside atmosphere, which consists in transferring from a nut supply to a smaller space within said cooking chamber a measured quantity of nuts, confining and mechanically agitating the nuts on a moving surface in said smaller space, cooking the nuts by circulating said air through an endless path within the cooking chamber including in one part thereof a heating zone adjacent to the nuts and through which the air is directed to, through and in contact with the agitated nuts, said moving surface agitating the nuts independently of the air now and passage of the air through said heating zone being adapted to raise the air to nut cooking temperature, automatically discharging the nuts after a predetermined cooking thereof, and automatically trans- 12 ferring a measured batch of nuts from the nut supply to the smaller space following the dischar ing peration.

15. The method defined in claim 14 in which the nuts are discharged when the temperature in the cooking chamber reaches a predetermined maximum and in which said measured batch is thereafter transferred to said smaller space following a predetermined drop in temperature in v the cooking chamber. A

HARRY M. HUSK. GRAYDON SMITH. ROBERT H. SHAW.

REFERENCES CITED The following references are of record in the file oi this patent:

UNITED STATES PATENTS Number Name Date 348,344 Bailey July 27, 1886 502,283 Crompton Aug. 1, 1893 727,674 North May 12, 1903 849,581 Spencer Apr. 9, 1907 994,717 Bullis June 13, 1911 1,531,257 Brockett Mar. 24, 1925 1,562,531 Watkins Nov. 24, 1925 1,643,056 Cibel Sept. 20, 1927 1,648,005 Pritchard Nov. 8, 1927 1,730,550 Yamada Oct. 8, 1929 1,943,211 Dent Jan. 9, 1934 1,981,603 Mustonen Nov. 20, 1934 1,991,190 Backer et a1 Feb. 12, 1935 2,129,673 Burns Sept. 13, 1938 2,172,603 Adams et al Sept. 12, 1939 2,185,878 Adams et al. Jan. 2, 1940 2,188,969 Waldvogel Feb. 6, 1940 2,284,098 Kennedy May 26, 1942 2,301,922 Atti Nov. 17, 1942 2,314,748 White Mar. 23, 1943 2,326,094 Cusack et a1 Aug. 3, 1943 2,380,838 Atti Oct. 24, 1944 2,381,493 Goldflne Aug. 7, 1945 2,389,577 O'Toole et al. Nov. 20, 1945 2,398,880 Brogiie Apr. 23, 1946 2,418,239 Smith Apr. 1, 1947 Certificate of Correction Patent No. 2,522,448

September 12, 1950 HARRY M. HUSK ET AL.

It is hereby certified that error appears in the printed specification of the above numbered patent requiring correction as follows:

Column 9, lines 30 and 31, strike out the Words and for discharging them through said discharging opening;

and that the said Letters Patent should be read as corrected above, so that the same may conform to the record of the case in the Patent Office. Signed and sealed this 5th day of December, A. D. 1950.

THOMAS F. MURPHY,

Assistant Commissioner of Patents.

Claims (1)

11. A METHOD OF COOKING NUTS BY CONTACT THEREWITH OF AIR ENCLOSED IN A COOKING CHAMBER EXCLUDED FROM THE OUTSIDE ATMOSPHERE, WHICH CONSISTS IN SUPPORTING AND MECHANICALLY AGITATING THE NUTS ON A MOVING SURFACE AND CONFINED WITHIN AN INNER AND SMALLER SPACE WITHIN THE COOKING CHAMBER, AND COOKING THE NUTS BY CIRCULATING SAID AIR THROUGH AN ENDLESS PATH WITHIN THE COOKING CHAMBER INCLUDING IN ONE PART THEREOF A HEATING ZONE ADJACENT TO THE CONFINED NUTS AND THROUGH WHICH THE AIR IS DIRECTED TO, THROUGH AND IN CONTACT WITH THE AGITATED NUTS IN SAID SMALLER SPACE, SAID MOVING SURFACE AGITATING THE NUTS INDEPENDENTLY OF THE AIR FLOW AND PASSAGE OF THE AIR THROUGH SAID HEATING ZONE BEING ADAPTED TO RAISE THE AIR TO NUT COOKING TEMPERATURE.

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