GB438027A - An improved method and means for humidifying the atmosphere in ovens - Google Patents

Abstract

438,027. Diffusing steam in ovens. WARNER, A., 7, Fernlea Road, Balham, and HOSKINS, N., 18, Bolingbroke Grove, Wandsworth Common, both in London. May 11, 1934, No. 4313. [Class 28 (i)] The atmosphere in bread-baking ovens is humidified by atomizing water and projecting it into the oven space by the action of air compressed to a degree greater than that obtainable with a blower or fan, whereby a water mist is created which converts readily to water vapour or steam at a temperature corresponding to that prevailing in the oven. As shown, the atomizer is mounted in a housing in the wall of the oven, and comprises a body portion, ending in a nozzle h, slidable in a tube k. A cap o is detachably secured to the outer end of the tube k and, when in position, prevents the total withdrawal of the body portion which carries a stop n. When the body portion is pushed forward, into the oven, a projection m engages, and opens, a pivoted flap closure l for the end of the tube k. When the cap o is disconnected, the body portion may be completely withdrawn from the tube. Air is admitted through the pipe a and water through the pipe b. The water and air supply plant may comprise a wheeled truck on which is mounted an air compressor, driven by an engine or motor, and a water tank having a valve controlled filling-hopper, a gauge glass and a drain valve. The compressed air is admitted to the top of the water and is withdrawn from the tank through a valve in the top cover. The water is forced, by the air pressure, up through a pipe which descends to the bottom of the water space, and through a valve to pipes leading to the atomizer. The connections to the atomizer include flexible pipes r, and regulation is effected by valves p, q.