US124388A

US124388A - Improvement in cooking-stoves and ranges

Info

Publication number: US124388A
Authority: US
Publication date: 1872-03-05
Anticipated expiration: 1889-03-05

Description

J. J. RICHARDSON;

Cooking Stove and Range.

Patented March 5, 1872.

K W V WITNESSES,

INVENT'OR. K

UNITED STATES PATENT ()rrron.

JEREMIAH J. RICHARDSON, OF BROOKLYN, NEW YORK.

Specification forming part of Letters Patent No. 124,388, dated March 5, 1872.

Specification of certain Improvements in CookingStoves andRanges,inventedbyJERE- MIAH J. RICHARDSON, of Brooklyn, in the county of Kings, State of New York.

My improvements relate to the baking-ovens of stoves and ranges and to the connection thereof with the furnace or fire-chamber. The invention consists in appliances by which a draught of heated air can be passed through the oven and introduced to the fire at its base. The object of this invention is to provide a means for carrying on not only the process of baking in a close oven, but one by which roasting may be effected when desired, and it is designed to combine the advantages of the ordinary cookin g-stove or range having a closed oven with those of the old-fashioned roaster, and to combine the most perfect ventilating and hot-blast principles. The results are great economy in the consumption of the fuel, perfect uniformity of temperature in all parts of the oven, and a great reduction of time occupied in baking or roasting. The air is highly heated before entering, and it is conducted in accordance with the laws of nature, so as to insure a free circulation.

In the drawing, Figure 1 is a side elevation (partly in section) of a stove or range illustrating my invention. Fig. 2 is a transverse section at the line 00 or, looking in the direction of the arrow in Fig. 1. Fig. 3 is a longitudinal section on the line y y, looking in the direction of the arrow in Fig. 2.

Details not concerned in the invention are omitted.

F is the fire-box; G, the grate; and O, the oven. Within the door D of the oven, or in any other place which may be suitable to effect the desired result, is provided an air-chamber, a, with openings 1) at its lower part, for the adadmission of air from outside and openings, 0, at its upper part, for delivering the said air in a heated state into the oven. One or more diaphragms or deflecting plates, (1, are employed within the chamber a. to impart such a course to the air as will insure its becoming heated in passing from the inlet apertures b to the apertures c, where it is delivered into the Oven. At the lower part of the oven, in a convenient place to communicate with the base of the fire, are openings, 6, through which air passes out of the oven. These discharge-openings are furnished with a register, h, so that the oven may be made close, when desired, and the inlet-openings b may be similarly closed. It will be observed that the openings I), c, and e are graduated in size in each series in such a'manner as to insure uniform currents and distribute the air in the most effective manner within the heating-chamber, and againwithin the oven.

In operation, the air-ducts e or b are closed until the stove or range becomes sufficiently hot to heat the air, which may pass through the air-chamber in the door or elsewhere. The ducts are then opened, and air entering at 1) courses along the under side of the divisionplate d; then up around the end of said plate; then back horizontally on the upper side thereof, and into the oven through the openings 0. By these means a current of pure air in a highly-heated state is constantly thrown into the upper part of the oven. The hottest air naturally remains at the top of the oven, while the lowest stratum of less heated air and all the deleterious vapor generated in cooking are constantly removed through the outlets e at bottom and their place is supplied by fresh-heated air from without. The located air and vapor thus supplied to the fire causes a very active combustion and consequently an intense heat, which reacts upon the oven, so that after the oven has become hot the entire draught to support combustion may be taken through the oven; and the draught-door h constitutes an effective means of regulating the fire, and also the heat of the oven.

The invention is applicable to stoves and ranges of various forms without the change of any parts not directly involved in my invention.

Experiment has proved that the circulation of heated air effected by my device enables baking or roasting to be performed in one-half of the time that the operation occupies in a similar stove or range when the improvement is not used. It is well known that meats and many other articles of food, if exposed to a slow fire or insufficient heat, become unpalatable and unwholesome by reason of the evaporation of the contained juices; but if the pores be closed by a quick and uniform application. of heat in such a manner as to cause a coagulation of albumen over the entire surface, the juices are imprisoned and the'flavor and virtue of the food preserved. This effect cannot be as well produced in any other way as by the means of aquick circulation of heated air. The cooking is also performed much more uniformly and effectively than it can be by radiated heat alone. It is also well known that food cooked in a close oven is less palatable and wholesome than that cooked in the open air. My invention combines all the economy of an oven with all the advantages of perfectly bnstion and more intense heat, and consequently, economy in fuel and in time, are effected. Referring to the openings 0, it will be observed that the larger area of those at the rear end of the series than. those in front causes them to open first when the draught-door is drawn and by their greater capacity to in crease the draught through the rear part of the fire, so that it may be uniform throughout. WVithout this graduated arrangement of the openings, the draught would be disproportionately great at the front. The inlet-openings I), if used, should also be provided with a slide to close them when required; but instead of this series of openings I propose to employ a single register of sufiicient capacity, located at the point marked 2' in Fig. 1. This register may be of common form similar to the usual draught-register r.

I claim as my invention- 1. The openings 0, forming a communication from the lower part of the oven to the base of the fire and provided with a register or drau ghtdoor, 71, in combination with appliances for admittin g heated fresh air into the upper part of the oven, substantially as and for the purposes specified.

2. The combination and arrangement of the openings 1), 0, and 0, and division-plate (I, in relation to the oven 0 and firebox F, substantially as herein described, for the purposes specified.

\Vitnesses: J. J. l-TIOHA'IELDSON.

Oornvrns KNIGHT, WALTER ALLEN.