| 摘要 |
1,166,214. Cooking food under pressure. R. H. ANGOLD. 18 March, 1968, No. 13028/68. Heading B1X. [Also in Division F2] Food, e.g. chicken, is cooked under pressure in a chamber through which hot fat (or other cooking liquid) is circulated by way of inlet 5 and outlet 7, the hot fat being pumped up through pipe 1 from a fat fryer, and being returned thereto via pressure-control valve 10 and an exhaust zone where the fat is separated from vapour, the latter being vented. The cooker contains an imperforate plate which is movable up or down, and acts so that an air-cushion is provided in the upper part of the cooker. The fat is filtered as it flows from the exhaust zone to the fat fryer. Pipe 2 leading away from the circulation pump is connected to by-pass 3, and to control-valve 4 which is connected to cooker-inlet 5 and to drain-pipe 6. The cooking-period is controlled by an automatic timer in the circuit which operates the pump motor. Upon completion of the timer cycle, the pump is automatically shut off. The relief of pressure against valve 4 opens the drain-pipe, and the cooking chamber empties to the fryer via the filter. |
