US38423A - Improvement in cooking-stoves - Google Patents

Improvement in cooking-stoves Download PDF

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US38423A
US38423A US38423DA US38423A US 38423 A US38423 A US 38423A US 38423D A US38423D A US 38423DA US 38423 A US38423 A US 38423A
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oven
flue
stoves
cooking
improvement
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    • FMECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24HEATING; RANGES; VENTILATING
    • F24BDOMESTIC STOVES OR RANGES FOR SOLID FUELS; IMPLEMENTS FOR USE IN CONNECTION WITH STOVES OR RANGES
    • F24B5/00Combustion-air or flue-gas circulation in or around stoves or ranges
    • F24B5/06Combustion-air or flue-gas circulation in or around stoves or ranges in or around ranges
    • F24B5/08Combustion-air or flue-gas circulation in or around stoves or ranges in or around ranges around the baking oven
    • FMECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24HEATING; RANGES; VENTILATING
    • F24CDOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C15/00Details
    • F24C15/20Removing cooking fumes
    • F24C15/2007Removing cooking fumes from oven cavities

Definitions

  • the drawings represent a cooking-stove of txe usual form, with the right-hand side plate and portions of the liue-plates removed to show the internal. construction of the stove as designed by me.
  • A is the furnace or tire chamber
  • Openings a a in the place marked by dots are made in that part of the side plates which cover the ends of this due to admit the external air to the flue M. Openings b b are made in the plate I to permit the heated air to pass from flue M into the oven X. Other openings e e are also made in the top plate of the oven near the front plate, I, to permit the air from the oven to pass out into iiue H.
  • the object of this arrangement is to equalize the heat as much as possible in all parts of the oven.
  • the heat becomes accumulated in the upper part of the oven, and so much of it is absorbed by the plates mentioned that the residuum which passes down under the oven in the diving-fines77 (so called) has little heat left to warm its bottom plate.
  • the effect of the interposed flues H and M is to moderate the heat applied to the upper and end plates of the oven, while at the same time, by the current of air introduced between them, all the heat from the back plates of the nre-box and the bottom of the upper flue are saved and carried along, yielding a liberal proportion of caloric to the oven-plates, but carrying also with the smoke and gases a large proportion to the back and bottom iiues, giving to the base of the oven a heat very far beyond what any present arrangement of iiues can yield.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Baking, Grill, Roasting (AREA)

Description

j. H. SHEAR.
Cooking Stove.
No. 38,423. Patented May 5, 1863.
Wi'nass'es: I t
uven or:
UNITED STATES PATENT OFFICE.
JACOB H..SHEAR, OF ALBANY, NEW YORK.
IMPROVEMENT IN COOKING-STOVES. i
Specification forming part of Letters Patent No. 38,423, dated May 5, 1863.
To all whom it may concern:
Be it known that I, JACOB H. SHEAR, of the city of Albany, State cf New York, have invented a new and useful Improvement in the Construction of Cooking-Stoves 5 and I declare the following speciiicatiomwith the drawings forming part thereof, to be afnll a'ld complete description of my invention.
The drawings represent a cooking-stove of txe usual form, with the right-hand side plate and portions of the liue-plates removed to show the internal. construction of the stove as designed by me.
A is the furnace or tire chamber; X, the
y oven; B, the upper flue opening into the space betwixt the back plates of the oven and stove, which space is divided by partitions into three vertical tlues, O D E, which three iiues are continued betwixt the bottom plates ot' the oven and stove to near the front of the sove at G. (This is the usual arrangement of three iiue stoves.) A damper is tted at the junction of the upper due, B, and the center iue, D, by which the entrance to flue B can be closed and the egress of smoke and gas through the exit-flue or nozzle N cut off. In that casethe smoke and gases are compelled to pass down the side and bottom lines, G and E, to G, and then return through the center flue, D, up out at the nozzle N. There is a second upper iiue, H, placed between the top of the oven X and the bottom plate of iiue B, extending from the re-box-the entire length and breadth of the top of the oven. Communication between it and flue D is cut olf, but is open to G and E its entire crosssection, excepting that part closed to D. There is also another iiue, M, arranged between the front of plate I of the upper section of the oven and the back plate, K, of the lire-box, and extending the entire width of the stove. Openings a a in the place marked by dots are made in that part of the side plates which cover the ends of this due to admit the external air to the flue M. Openings b b are made in the plate I to permit the heated air to pass from flue M into the oven X. Other openings e e are also made in the top plate of the oven near the front plate, I, to permit the air from the oven to pass out into iiue H.
From that flue it passes down the sideues, C
and E, mingling with the current of smokev and gases from flue B and passing under the oven on its way to the exit-pipe N. The object of this arrangement is to equalize the heat as much as possible in all parts of the oven. When the bottom plate of the upper flue forms the top of the oven and the back plate of the re box the tront end of the oven, the heat becomes accumulated in the upper part of the oven, and so much of it is absorbed by the plates mentioned that the residuum which passes down under the oven in the diving-fines77 (so called) has little heat left to warm its bottom plate. Now, the effect of the interposed flues H and M is to moderate the heat applied to the upper and end plates of the oven, while at the same time, by the current of air introduced between them, all the heat from the back plates of the nre-box and the bottom of the upper flue are saved and carried along, yielding a liberal proportion of caloric to the oven-plates, but carrying also with the smoke and gases a large proportion to the back and bottom iiues, giving to the base of the oven a heat very far beyond what any present arrangement of iiues can yield. It also promotes materially the draft of the stove when the heat and gases are sent down through the entire iues, a point in which all diving-flue stoves fail greatly, making their success depend entirely upon the superior draft of the chimney they use. This arrangement also secures a full ventilation of the oven, carrying off all deleterious gases and disagreeable odors from the cookingv viands.
What I claim as my invention, and desire to secure by Letters Patent, is-
The combination of the iiue M and its open` ings a, a b Z1, flue H and its openings e e, and its openings into lues C and E, with the back and bottom iiues, O D E, in the manner and for the purposes set forth in the above specification.
J. H. SHEAR.
Witnesses:
Broun. VARICK DE Wi'r'r, A. V. DE Wrr'r.
US38423D Improvement in cooking-stoves Expired - Lifetime US38423A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2530159A (en) * 1950-11-14 Esson

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2530159A (en) * 1950-11-14 Esson

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