US111759A - Improvement in bakers ovens - Google Patents

Description

A. MARTIN BAKERS OVEN.

No. 111,769. Patented Feb. 14, 1871.

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A. MARTIN. BAKERS OVEN.

No. 111,759. Patented Feb. 14, 1871.

'cilnitcl ($3M hind (it-tire ALEXANDER MARTIN, OF ALLEGHENY, PENNSYLVANIA.

Letters Patent No. 111,759, dated February 14, 1871.

IMPROVEMENT IN BAKERS OVENS.

The Schedule referred to in these Letters Patent and making part of the lame.

To all whom it may concern:

. meut of lire-chambers, heat-chambers, air or heatspaces, dues, and dampers, hereinafter described.

Figure 1 is a perspective view of my improvement in bakcis oven.

Figure 2 is a transverse section oi the same when out through at line 11 of 1.

Figure 3 is a vertical and longitudinal section of the oven when out through at line 1 of fig. 2.

Figure 4 is a transverse and vertical section of the oven when out through at line y of fig. 2.

Figure 5 is a transverse section of the oven when out through at line y" of fig. 2.

In the accompanying drawiug- A represents the outer walls, and

A represents the inner walls of the oven.

B represents the oven-doors, which move in grooves Qrepresents the fire-doors; and I), the doors of the ash-pits. B. represents the chimney or stack of the oven. b and U represent damper-rods for manipulating the dampers arranged in the chambers K and P between the two ovens.

h represents the tire-chambers, the top of the grates m of which are on a line with the plane of the liottorn'of the lower chambers e, which are used for distributing heat through the chambers 2, from which it passes into the ovens through openings n.

in the chambers c are piers f and g, the piers f being used for supporting the walls A and the outer edges of the bottom m, and the piers g are used for supporting the central portion of the bottom m.

The chambers e are used as a reservoir for the accumulation of the heat, from which it passes up into the spaces 2 between the walls A and A, and from said spaces through openings or and n, in the inner V walls A, into the ovens.

The fire-chambers I are so constructed that the top surface of their grates m are on a line with the plane oftho bottom of the heat-chambers c. c

By this arrangement the heat passes into the chambers c, K, and 0, through openings 3, at points which are above the fire, thcreby'more equally distribut ng the heat and utilizing it. v

This arrangement of the fire-chambers h and grates .111 with relation to the'openings 3 and heat-chambers e c, K, and P, combined with the dampers and chimney or flue it, greatly facilitates the separation of sulphurous gas ii'om the heated air. The heated air, being lighter than the gas, passes into the chambers c 0 through openings 3 andrises up into chamber K, and from these chambers passes into the ovens through openings a and a in 'the walls A. If the openings 3 and fire-grates are arranged closely together, which is the ordinary praetice or mode of construction, the oven will be found to be filled with heated air and sulphurons gas, which are always a source of annoyance and trouble to the baker. But, by this arrangement, he can, when he finds an undue amount of gas in the chambers c e and K, open the dampers and allow it to pass of! through the flue or chimney 1t. I

The ovens are provided with a series of fixed bottoms, O, which are constructed of tile, of soap-stone, or fire-clay, and supported on ironbars, and are arranged at suitable distances apart and above the bot tom m.

The chamber K is provided with apivoted damper,

4, which extends the whole length of said chamber,

and the'chamber P, at its front end, is provided with a sliding damper for closing the opening which communicates with the chamber K.

By means of the dampers in the chambers K and I the temperature of the ovens may be regulated to any desired degree of heat.

By supporting the lower bottoms m on piers, as described, instead of supporting them by arching, as is now practiced, all lateral strain caused by expansion of the bottoms by heat is avoided. This lateral expansion of the bottoms is a difliculty which all bakers experien r, and is a great source of annoyance, for it soon destroys the efiiciency of the oven for baking.

As the construction and arrangement of my improvement in ovens will be readily understood from the foregoing description and by reference to the accompanying drawing, I will therefore proceed to describe its operation, which is as follows:

Fire is made in the usual manner in the fire-chamher 71. The heat passes from the chambers h through opening 3 into chambers e, K, and e, and from chamhers c it passes up into the spaces 2 between the walls A and A, and through openings a in the walls A into the ovens, and the heat from chamber K passes from itthrongh openings a into the ovens. When too much heat or gas accumulates in the ovens, the damper 4 is turned, and communication between the chambers K and 1 is opened by pushing the damper-rod S in, which will move the damper ,connected to it. The surplus heat and gas will pass-into chamber K, and from it into chamber P, and pass along and out through the chimney R. p

The operation of charging the ovens with nnbaked openings 3, heat-chambers e e, K, and P, spaces 2, openings n n in walls A and oven-bottoms O m, combined with the dampers and flue or chimney R, con.- strueted, arranged, and operating with relation to each other, substantially as herein described, and for the purpose set foflgh.

ALEXANDER MARTIN.

Witnesses A. O. JOHNSTON, JAMES J. J OHNSTON.

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