US26241A

US26241A - Cookihg-rastgk

Info

Publication number: US26241A
Authority: US
Publication date: 1859-11-29
Anticipated expiration: 1876-11-29

Description

- E. BACKUS.

Cooking Range.

Patented Nov. 29, 1859.

( 'm/Arman UNITED srarns .rrnnr FFICE.

EVENS BACKUS, OF STUYVESANT, NIB" YORK.

COOKING-RANGE.

Specification of Letters Patent No. 26,241, dated November 29, 1859.

To all tuhom. it may. concern:

Beit known that I, Evans B'AoKUs, of

Stuyvesant, inthe county of Columbia, in

the State of New York, have invented certain new and useful Improvements in Cooking Stoves or Ranges; and I do hereby declare that the following is a full and exact description. thereof, reference being had to the accompanying drawings and to the letters of reference marked thereon.

The nature of my invention consists in the range, with aloose or removable bottom plate for the purpose of broiling; as well: as baking;. and in the thirdplace providing said stove or. range with a continuous flue running from.- end: to end of thesaid stove'or range, and perpendicularly to the top edge of the oven G, and along to the point- 1' 1*, where the roaster and elevated oven, are joined. This flue is highly essential for carrying off the fumes and smoke arising from articles being-roasted. or broiled, and also in forming the draft of heated air around the elevated oven, air passing into the flue at one end of the oven and out at the other end into the said continuous flue, and from thence into the chimney by means of the smoke exit placed in the center of the back. A range or stove provided with such a continuous flue possesses a great advantage over the ordinary stove or range in presenting to the baking oven G, five heating surfaces, while ovens generally, have but four heating surfaces.

To enable others skilled in the art, to make and use my invention, I will proceed to describe its construction and operation.

Figure 1, is a. perspective view of said stove or range. Figs. 2, 3, 4 and 5, are sections taken at the points (Z (Z (Z; a a; c c; b b; e e.

The same letters indicate like parts in all the figures.

The products of combustion, in my stove, passes over the top of the oven in one sheet, striking the inclined strip B, and contracting it to half the width of the flue width, or space, the draft following the direction of the arrow 1 Fig. 6, passing along the strip 2, under the oven G, as shown in Fig. 4, and then following around the end of the said strip 2, following the directionof the arrows 3 and 4, and then up and out of the escape c, Fig. 5, by way' of the continuous flue F as shown in Fig. 4, and following the direction of the arrow 70, Fig. 5.

My range is constructed as usual, by the six plates, bottom,.back, front, top and two ends together wit-h the other plates necessary for the construction of an oven, fire chamber, &c.

The baking oven G is placed on one side of the fire chamber C, and-the roasting oven D, is placed on the opposite side, while the elevated, or broiling and baking oven E, is placed on the top of the stove or range, permanently fastened, and directly over the roasting oven.

Instead of extending the four plates composing the oven G, from the front of the stove or range, or oven opening, entirely back against the extreme back-of the stove or range as is generally the mode, I construct a flue running the whole length of the stove or. range, from: end: to end as shown at F Fig. 4, and rest the said four plates compos ing the said oven G, against the continuous flue F, except the'top oven plate, which runs back over the flue F and stops against the back, as shown in Fig. 1, at the point q, g. The fire chamber C also runs back as far as the said flue F, and resting against the plate forming the said continuous flue F, as also the roasting oven D, as severally shown in Fig. 4, this said flue F, forming one of the five flues as above mentioned for heating the baking oven G. The flue F extends vertically up, to the top of the oven G as far as the width of the fire chamber C, as shown by the dotted lines 1' 1', Fig. 2, and from the said point r 1, up, immediately to the top S S, Fig. 3, in the said top plate is made an opening, g, the length of the width of the broiling and baking oven E, opposite to this opening in the top out is another opening h, leading from the space H, between the top of the curved plate I, forming the top of the roasting oven D, and the bottom surface of the broiling and baking oven E, the products of combustion from the fire chamber C, follows the curve of the plate I, forming the top of the roasting oven D, and following the course of the arrow 2'- z', into the front flue of the elevated oven, and passing around the slide placed across the center of the height said oven, following the course of the arrows j j j 7', into the flue F thence into the common exit 6, following the course of the arrow 70. This draft around the broiling and baking oven E, is shut off when not desired, by the damper Z, laying on the top plate of the oven E, and operated by the means of the thumb piece, m, projecting from the front of said oven.

WVhen the oven E is used for baking, the removable plate n, is allowed to remain as it is shown in Fig. 3. The articles to be baked are placed on the said plate, and on a of said oven, as is usual in all baking ovens.

To perform the duties of baking, the damper Z, is opened thereby surrounding the oven with the necessary amount of heat as above described. But when the oven is needed for broiling, I close damper Z, and remove the removable plate 11, and place the gridiron 0, over the opening thus produced, as shown in Fig. 1. After placing the article to be broiled, upon the gridiron O, I close the doors of the oven,,which extend from the top of the opening down to the points 79 p, and leave a drop door which extends from the bottom of the oven up to the points p 79, down, and then in order to carry off all the disagreeable smoke, &c., arising from the process of broiling, into the flue F, I open the damper A, which in combination with the opening under the doors produces a perfect draft through the oven and carries off all smoke and vapor into the flue F, and from thence into the escape 6. At the same time that my broiling operation is going on, and the same heat which is employed in broiling roasts anything which 1 is placed on the spit t. Heat passing over the curved plate I, being radiated into the oven D, the article being roasted turned at the option of the person using the said stove or range, by means of the crank u, which is attached to and being a part of the said spit. At the end of the said oven is made to slide a rack damper K, which is opened and closed by means of the handle Y. After having placed the article to be roasted on the spit, I open the damper K. I then close the doors, which are not shown. on the drawing, and by means of the holes z, perforated in the front plate at the bottom of the oven, acting "in combination with the rack damper K, I produce a perfect draft through the oven, effectually dispelling and carrying ofi all smokes and vapors arising during the process of roasting, into the flue F, and thence into the escape E.

The use of the damper L Fig. 1 is, when closed, to throw the products of combustion around the baking oven G, also around the broiling oven E, and the roasting oven D, and when open to allow a direct access to the chimney or, what is termed the direct draft by the way of the common exit E.

What I 'claim as my invention and desire to secure by Letters Patent, is

Attaching to a stove or range the curved plate (I,) and the movable plate (71,) and the continuous flue (F,) when arranged in the manner and for the purposes herein set forth.

EVENS BAOKUS.

Witnesses:

H. H. GIBBS, EDWARD NEWCOMB.