US366138A - van deeveee - Google Patents

Description

(No Model.) 2 Sheets-Sheet 2.

l B. BQ VAN DERVEER.

- BAKING OVEN No. 366,133. Patented July 5, 1887.

UNITED STATES PATENT Ormea.

BENJAMIN B. VAN DERVEER, OF NEV YORK, N. Y.

BAKlNG-OVEN.

SPECIFICATION forming part of Letters Patent No. 366,138, dated July 5, 1887.

Application filed June 26, 1886. Serial No. 206,327. (No model.)

To aZZ whom it may concern:

Be it` known that I, BENJAMIN BEEKMAN VAN DERVEER, of New York city, in the county' and State of New York, have invented a new and useful Improvement in Baking- Ovens 5 and I do hereby declare that the following is a full, clear, and exact description of the same, reference being had to the accompanying drawings, and the letters and figures of reference marked thereon.

My inventionrelates to that form of bakingoven known as the reel-oven; and its object is to provide a more perfect circulation of the heat and to reduce to the minimum the amount of space to be heated, and thus to economise in the amount of heat required in such ovens.

Myinvention is shownin the accompanying drawings, in which Figure 1 is a vertical longitudinal section of my improved reel-oven, and Fig. 2 is a vertical cross section on theline 2 2 of Fig. l. Fig. 3 is ahorizontal sectional view on a line passing through the damper Z in Fig. l.

.A is the wall of the oven and furnace, and is made of brick-work or any suitable material.

a is the oven-chamber, in which the goods are baked. In the middle of this chamber there is a hollow cylinder, b, which is almost as deep as the chamber itself, and whose diameter is preferably made as large as it can be made and yet leave room enough for the baking-pans to revolve in. The cylinder .b is mounted-upon the shaft 0, passing through the middle of the oven, or some point near the middle. The shaft o turns in suitable bearings in the walls of the furnace, as shown in Fig. 2, and motion is imparted to this shaft outside of the oven in any well-known way. The cylinder b `has a drum or head at each end, and is made substantially air-tight, so that the currents of heated air in the surrounding space cannot penetrate into the interior of the cylinder. lAs the drums or heads of the cylinder cannot be placed close against the walls of the furnace on either side on account of the friction that would result if they were so placed, a circular flange, d d, is attached to the circumferential edge `of each of the drums, as shown in Fig. 2. These flanges serve to separate or4 cut off the space intervening between the cylinder-drums and the adjoining walls of the furnace from the open space of the baking-chamber and to substantially prevent the currents of heated air from passing into the space between the heads of the cylinder and the adjoining walls.

The arms e for carrying the baking-pans are attached to the cylinder in any ordinary way, as shown in Fig. 2.

ff are the baking-pans, which are pivoted to the ends of the arms e, as shown. I prefer to make these pans in the form of skeleton pans-that is, perforated on the bottom and the sides-although any form of pan could be' used.

gis the doorway of the oven.

Any suitable form of furnace and connecting pipes or fines could be used with my form of reel-oven; but I prefer the form of furnace and iiues shown in Fig. l, by means of which heat is introduced into both the top and the bottomV of the oven'.

h h are the fire-places, below which are the grates and ash-pits, as shown. Above each fire-place is an open chamber. From the back of each of these chambers a liuc passes up through the back wall of the furnace and connects with the chimney. The mouths of these. dues are opened and closed by thc dampers i z', as shown. From one of the furnaces a flue, j, passes up and around to the baking-chamber, and connecis with the baking-chamber at the top through the openings It 7c. This fine is also opened or closed Vby a damper, l. From the other furnace the flue passes into the air-` ehamberm. I prefer not to connect the airchamber m with the baking-chamber; but the heat from the air-chamber m and the furnace immediately under it is communicated to the baking-chamber by a radiation of the heat from the surface of the wall of the bakingchamber immediately above this furnace. The baking-chamber is connected with the chimney by means of a flue opening into the baking-chamber, preferably at its upper part, as shown, and this lue is opened or closed by a damper. This damper is not shown in the drawings, in order not to confuse the drawings. Any form of damper can of course be used. During the operation of baking this fine is generally closed. The hot-air chamber m, as shown, is not connected with the chim- :ncy by any iiue, though it may be so connected if desired.. Vhen it is desirable to allow the IOO products of combustion to escape from the the heatbeing substantially excluded from the chamber m or the furnace h below it, this 4can be done by opening the damper i connected with that'furnace. When this damperz' is closed,the productsofcombustion are confined to the furnace-chamber and the chamber m, except so far as they escape from the furnacedoor. This tends to prevent the loss of heat. In practical operation, therefore, it is not found necessary to connectv the chamber m. with the chimney by aline.l I do not, however, claim the construction and arrangement of the furnaces, the iiues, and the hot-airchamber m as a part of my invention.

Myinvention operates in the following manner: Afterthefireshavebeenproperlystarted, the due connecting with the oveny is opened and the heated products of combustion pass into the top of the oven. The heat from the furnace also passes intothe bottom of the oven at the same time. These heated currents are confined by the cylinder, which is substantially air-tight, to the part of the oven between the exterior of the cylinder and the oven -wall, and are caused to circulate in that space around the cylinder. In this way less time and heat are required to raise the baking chamber to a proper temperature than is necessary when the heat is admitted to the entire space within the oven-walls, as

has been the case hitherto. Besides being made air-tight,l so as to exclude the currents of heat, the cylinder is also made of such a thickness as to prevent'the transmission of any appreciable degree of heat through the material of the cylinder itself. The rolary motion ofthe cylinder also tends to prevent the transmission of heat through its walls.

Itwill be seen that I accomplish my purpose by preventing the heated currents from passing into the space within the cylinder and by keeping the metal of the cylinder at as low a point of heat as possible, so that but little or'no heat will be transmitted into the space within the cylinder. The goods that are to be baked are introduced through thedoorway g and placed in the baking-pans. The cylinder I), with its projecting arms and the pans pivoted to them,

is set in motion around the shaft c, and the goods are thus brought into contact with the heated currents within the confined space between the cylinder and the walls of the oven.

In my invention it is necessary to heat only thatpart in which the baking is to be done,

central part of the oven, and thus a great economy of heat and fuel is secured. To entirely prevent the passage of heat from the open space of the baking-chamber into the interior of the cylinder, the walls of the cylinder may be coated with asbestus or any suitable non-conducting material, the object being to prevent the .loss of any heat by its escaping from the open space of the baking-chamber through the walls of the cylinder. I prefer the form of doorway shown at g, though I do not claim this as part of my invention.

The size and shape of the cylinder and the oven and the other various parts may be changed without departing from my invention.

One great advantage arising from thev use of my invention is that the steam which arises from the goods when they are first introduced into the oven, being confined to the narrow space of the baking-chamber a, is brought into repeated contact with the goods and gives them a superior finish. In ordinary baking- Y ovens it is common to introduce steam for the express purpose of giving this finish to the goods; but steam thus introduced tends to draw out the sweetness from the goods, whereas by utilizing the steam which arises from the goods themselves, and which is therefore sweet itself, the fiavor of the goods is retained.

The use of the steam from the goods themselves can only be made where the bakingchamber is reduced in size, as in my invention, and the steam is made to circulate around the goods. y In the ordinary oven the steam from the goodsis lost.

What I claim as new, and desire tov secure by Letters Patent, is-

In a baking-oven, in combination Wi-th baking-pans and arevolving frame'for supporting them, a tightly-closed cylinder at the center of the oven, supported by and revolving with the reel-frame, and flanges projecting from the ends of the cylinder and fitting snugly against the Wall, `whereby the heat is substantially eX- cluded from the interior of the' cylinder and from the space between the head of the cylinder and the side wall, substantially as and for the purposes set forth.

BENJAMIN B. VAN DERVEER.

Witnesses: Y

ROBERT N. KENYON, EDWIN Suena.

ICO

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