US341615A - thompson - Google Patents

Description

- 2 Sheets-Sheet 1. W. H. THOMPSON.

GAS HEATEDBAKERS OVEN.

Patented May 11, 1886..

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A W. H. THOMPSON.

GAS HBATED BAKERS OVEN. No. 341,615. Patented May 11, 1886.

UNITED STATES PATENT OFFICE..

VILLIAM HENRY THOMPSON, OF LEEDS, COUNTY OF YORK, ENGLAND, AS-

SIGNOR TO THE THOMPSON GAS KILN AND OVEN COMPANY, OF NEV YORK, N. Y.

GAS-HEATED BAKERS` OVEN.

SPECIFICATION forming part of Letters Patent No. 341,615, dated May 11, 1886. Application filed February 24, 1885. Serial No. 156,613. (No model.)

To all whom, it may concer/1,:

Be it known that I, WILLIAM HENRY THOMP- SON, of Leeds, in the county of York, England, have invented a new and useful Improve- Inent in Gas-Heated Bakers Ovens, of which the following is a specification.

The object of my invention is to provide an oven in which the heat and products of combustion generated or produced by the use lo of gas and air in Bunsen or other similarheating-burners will be more effectively and economically applied or utilized in heating the oven.

' My invention relates to that class of bakers ovens in which there are arranged at one side' of the baking oven or chamber burner-chambers containing heating-burners of the Bunsen or any other suitable type, and in. which the heated products from the burners pass directly through the oven and bakingchamber and escape at the rear end thereof, or the end or side opposite that on which are arranged the burner-chambers.

The invention consists in novel combina- 2 5 tions of parts, which are hereinafter described,

and pointed out in the claims.

In the accompanying drawings I have represented an oven embodying my invention; and the invention consists in novel features ct' 3o construction and combinations of parts, which are hereinafter described, and pointed out in the claims.

In the drawings, Figure 1 is a sectional elevation of the oven. Fig. 2 is ahorizontal sec- Y tion on the plane of the dotted line x ai, Fig.

1. Fig. 3 is a transverse vertical section on the plane of the dotted line y y, Figs. 1 and 2, and Fig. 4 is a front elevation of the oven.

Similar letters of reference designate corre- 4c spending parts in all the figures.

A designates the baking chamber or oven proper, which is built up of fire-brick and tiles, the bottom being composed of tiles a and the top of tiles d, supported by angle or T beams ci, as shown in Fig. 1. At the front side of the chamberA is the mouth A', closed by a suitable door.

B designates the outside brick-work of the structure, and B a layer of brick-work above 5o the tile roof e of the baking-chamber.

The tiles a, which form the bottom of the baking chamber, are supported by rows of fire-brick a, and between the rows are metal or earthenware iiues or tubes b, the purpose of which will be hereinafter described. Below the courses of fire-brick a3, I have shown a concrete bed, O, and below is rubble filling C', as best shown in Fig. 1.

In the front portion of the oven are constructed burner chambers or passages c, which extend transverely across the oven proper or baking-chamber A, as best shown iu Figs. 1 and 2. In these chambers or passages c are arranged series cf burners d, which are supplied with gas from branch pipes d', which are provided with suitable valves, dii, andare connected with a common supply-pipe, d2. The burners d are of the Bunsen type, or of any suitable construction to burn gas and air, and the air to supply them enters through passages or lues c, leading from the front of the oven to the chambers c. These lines may be supplied with suitable dampers to regulate the admission of air.

At the back side or rear of the bakingchamber A is a drop-ilue, e, with which the baking-chan1ber is in free communication by an aperture or opening, e', extending trans versely across its rear side, at the top thereof, and from this tluee the tubes or iiues b, before referred to, lead forward and enter an escapeflue, f, which extends transversely across under the oven, as shown in Fig. 1 and by dotted lines in Fig. 2, and communicates with the upright smoke stack or chimney f. If desired, the metallic tubes b might be dispensed with and the communication between the fines e and f be established by flues built in brick, or formed between the supporting-rows of fire-brick (t3.

I have shown those parts of thc structure which form the baking-chamber A as surrounded on the top, sides, and rear back by an envelope or layer, g, of slag-wool or other nonconducting material 0r substance, whereby the radiation of heat from the baking-chamber will be greatly retarded, and which therefore conduces to the economical operation of the oven.

Leading from the baking-chamber A, at the front thereof, is the usual steam-due, 71which connects with the chimney f', and through IOS) whichmay escape the steam arising from the baking substances. This flue may be controlled by a damper, t, operated from the front of the oven, to confine the steam in the oven at the period of the baking when it is desirable.

When the oven is to be heated, the burners d are lighted, and the heat and hot products of combustionl all pass upw'ard into and through the baking-chamber A, from front to rear thereof, and at the rear side pass by the opening c to the flue c, from whence they return through the tubes?) or their equivalent flues below the oven, and to the fine f, f romrwhich they escape to the chimney. lt will therefore be seen that inasmuch as the baking-chamber is internally' heated the temperature therein will be raised to a baking-point in the shortest possible time and by the least possible expenditure of gas. \Vhen the oven is heated to the temperature desired, the gas is turned off and the baking-chamber is charged with bread or other food, and the use of the oven for baking is continued until the temperature becomes reduced so that it is no longer operative.

I have referred herein only to burners in which is burned a mixture of gas and air; but it is evident that in lieu thereof may be employed burners for using illuminating gas alone as fuel.

Ihe oven here shown to illustrate my invention is nearly square, as shown in Fig. 2,

and hence the result would be substantiallyv the same whether the burner-chambers c and outlet opening or aperture c are respectively at'or near the front and rear of the chamber, or at the opposite side walls thereof, the fines e I) f being of course correspondingly arranged. In an oven in which the bakingchamber is much greater in length from front to rear than in width the best results would be obtained by the arrangement of the burnerchambers at or near the front and the opening c at or near the rear, as the hot products of combustion would have a greater distance to travel through and below the chamber.l

IV am aware that it is not new in a gasheated bakers oven which has burner-chambers con` taining burners arranged at the front of the oven and communicating with the bakingchamber to conduct the hot air and products of combustion through apertures close to t-he iioor of the baking-chamber, at the rear thereing c, through which the hot air and products of combustion escape at the rear ofthe bakin chamber, is at the top of the rear wall andimmediately below the top of the oven, said aperture or opening` being made in the form of a long and narrow slot. This difference has an important effect on the operation of the oven.

In the oven above referred to as old the colder or cold air which is near the floor of the oven escapes through the apertures or openings at the rear thereof close to the floor, and this air, as it passes forward beneath the ioor of the oven, has not sufficient heat to properly heat the door of the oven. In the class of ovens which are heated by the direct passage of the products of combustion through the baking-chamber no difficulty whatever is eX- perienced in heating the upper part of the baking-chamber; but the difficulty has been to sufficiently heat the floor of the oven, and itis with this object in view that the heated air and products of combustion are passed forward immediately below the iloor of the oven. In my oven, instead of the colder air escaping through the apertures at the rear of the oven, the hotter air escapes which is immediately below the top of the oven, and this hotter air is of a temperature to sufficiently and effect- 'nally heat the door of the oven as it passes forward through the tubes or fines beneath the floor.

I have found by practical experiment that it is necessary to have an outlet-aperture for products of combustion, which is at the rear of the oven,immediately below the top thereof, in order that the escaping air and products of combustion shall have suthcicntheat to effectively heat the door of the oven during their forward passage beneath the same.

Vhat I claim as my invention, and desire to secure by Letters Patent, is-

l. The combination, with the baking-chainber A and the drop-fine e, extending across the chamber Aat one side thereof, and communicating with the chamber by the horizontallyextending slot e,immediately below the top of the chamber, of the burner-chamber c audits contained burners, a flue, f, extending transverse] y across beneath the chamber A, and tubes or fines b, connecting the iiues e f, and extending side by side below'the bottom of the chamber A, substantially as herein described. 2; The combination, with the bakingehamber A, having the burner-chambers c and their contained burners d, extending downward from its bottom, and the opening c' at its opposite side, of the transverse luef, below the chamber A, the flue e at the rear thereof, the rows of fire-brick af,for supporting the bottom ofthe baking-chamber,forming between them parallel channels or spaces,and the tubes b,connecting the iiues e and f, and arranged in the channels or spaces between the rows of firebrick, substantially as herein described.

VILLIAM HENRY THOMPSON.

Vitnesses:

A. V. DooKnRY, GHAs. GILLIARD.`

IZO

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