US226125A

US226125A - Stove-shelf

Info

Publication number: US226125A
Authority: US
Publication date: 1880-03-30
Anticipated expiration: 1897-03-30

Description

. c. H. SPRAY & E. M. BUSH.

Stove-Shelf.

' No; 226,125 Patentd Mar. 30, 1880;

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' s a G 6 ATTORNEYS UNITED STATES PATENT Trice.

CHARLES H. SPRAY AND EDWARD M. BUSH, OF SEYMOUR, INDIANA.

STOVE-SHELF.

SPECIFICATION forming part of Letters Patent No. 226,125, dated March 30, 1880.

Application filed Au gust 28, 1878.

To all whom it may concern:

Be it known that we, CHARLES H. SPRAY and EDWARD M. BUsH, of Seymour, in the county of Jackson and State of Indiana, have invented a new and Improved Stove; and we do hereby declare that the following is a full, clear, and exact description of the same.

The object of our invention is to furnish an improvement in the class of ovens of cooking stoves and ranges whose doors have a movable shelf so connected therewith that the openin g and closingof the doors will slide the shelf along the bottom of the oven.

Our improvement relates to a shelf or false bottom, which is preferably made the full size of the true bottom of the oven-chamber, and is supported in guides and moved out and in, as the door opens and closes, by means of a rack and a segmental toothed lever that is suitably connected with and operated by the door.

Heretofore the corners of such sliding shelves have been rounded to prevent binding or undue friction with the sides of the oven, and to enable the door to be closed tight at the instant the shelves have been slid back into the oven.

In the accompanying drawings, forming part of this specification, Figure 1 is a side elevation of a cooking-stove provided with our improvement, the oven-door being shown open and sliding shelf or false bottom projected outward. Fig. 2 is a horizontal section on line a: w of Fig. 1, showing the parts in the same position.

Aindicates a cookin g-stove provided with our improved oven attachment. The shelf or false bottom B is rectangular and of the same size as the true bottom 0 of the oven. It is placed near the bottom 0 and slides horizontally in guides or ways D, formed by parallel ribs cast on the side plates of the oven.

The shelf is provided on the under side with a rack, E, which is cast in one piece with it, and extends across its middle in the direction of its width-z. 0., between the two oven-doors.

The shelf is caused to slide in its ways D, so as to move in or out, by means of a segmental gear, E, which is pivoted to the oven-bottom 0, and connected with the door G by means of a curved rod, H. The latter is pivoted, in such a manner as to allow its convenient detachment in case it should, for any reason, be desirable to have the false bottom stationary.

It is obvious that when the oven-door G is opened the tension of the rod H on the segmental gear F will rotate the latter on its pivot and cause it to act as a lever on the rack E, with which its teeth engage, so as to push or slide the shelf B forward, and thus cause it to project from the oven more or less, according as the door is opened more or less widely; and, contrariwise, when the door is closed the rod H will push and thereby turn the segmental gear F back to its original position, and thus cause it to draw the shelf B inward again, or back to its original position. Thus, by the simple operation of opening the door, the shelf or false bottom is brought forward into convenient position to receive pans or other receptacles of food to be baked, and by closing it said pans or receptacles are carried into the oven. Similarly, if it is desired to ascertain the extent to which the baking has progressed, the opening of the door will bring the pans forward, so that the desired inspection can be easily made.

The false bottom B is perforated throughout its whole extent, and located above the true bottom G a sufficient distance to leave a narrow space beneath it.

This construction and arrangement of the false bottom will obviously prevent the dough or other material being baked from being subjected to unequal heat at the bottom of the pans or other receptacles, since the latter do not rest directly on the true bottom 0, which is the hottest part of the oven-sides.

What we claim as our improvement is- In combination with the stove-oven and the horizontally-swinging oven-door G, the sliding false oven-bottom B, provided on its under side with the rack E, having lateral teeth, and the toothed lever F, pivoted flat on the true bottom 0, and the curved connecting-rod H, pivoted to door and lever, all arranged as shown and described, to operate as specified.

CHARLES H. SPRAY. EDWARD M. BUSH.

Witnesses J. E. MoKINNEY, F. M. Sworn, R. VAN DoKKUM.