US433093A

US433093A - Cooking-stove

Info

Publication number: US433093A
Authority: US
Publication date: 1890-07-29
Anticipated expiration: 1907-07-29

Description

(No Model.) 2 Sheets-Sheet 1.

J. A. PRICE.

COOKING sTovB.

No. 433,093.' Patented July 29. 1890. A

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(No Model.) 2 Sheets-Sheet 2. J. A. PRICE.

COOKING STOVB. 190.433,093. Patented July 29, 1890.

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UNITED STATES PATENT OFFICE.

JOHN A. PRICE, OF SCRANTON, PENNSYLVANIA.

COOKING-STOVE.

SPECIFICATION forming part of Letters Patent No. 433,093, dated July 9.9, 1890.

Application filed October l0, 1889.

To all whom it my concern:

Be it known that I, JOHN A. PRICE, of Scranton, in the county of Lackawanna and State of Pennsylvania, have invented certain new and useful Improvements in Cooking- Stoves; and I do hereby declare the following to be a full, clear, and exact description of the same, reference being had to the accompanying drawings, forming part of this specification, and to the letters of reference marked thereon.

The present invention relates to certain improvements in cooking-stoves, and particularly to certain features of construction in connection with the oven, the object being to increase the efficiency of the same and thereby produce food articles of better quality in a shorter time and at a lower temperature than can be done in the old oven; also to reduce the shrinkage to the very minimum.

The invention primarily l,consists in corrugating the bottom oven-plate of a stove having' the usual fire-pot and smoke-flue, and providing Ventilating-fines communicating with said corrugations.

It consists, secondly, in providing a ventilating-tlue for discharging air from the oven through a hollow bridge or cross-piece into the smoke-flue, and in combining therewith a vapor-distributor, whereby the discharged air is moistened to assist combustion.

It consists, thirdly, in a novel form of 'vapor-generator for the oven.

It consists, fourthly, in an air-heating flue passing in proximity to the re-pot and dischargingr into the oven above the bottom, in combination with a Ventilating or air-discharging` duct opening into the bottom of the oven and discharging above the oven, preferably into the smoke-flue; and, finally, it consists in certain novel details of construction and combinations and arrangements of parts, to be hereinafter described, and pointed out particularly in the claims at the end of this specification.

Cooking or baking in fresh air that does not lower the temperature and thus retard the process is the eine quo non of food prep aration. Thuan the system herein described, and which, for the sake of convenience, I have denominated the hypocaust system, the aim is to give all the air it will take, for the Serial No. 326,551,

(No model.)

fresh air, as in animal and vegetable life, cannot be detrimental to the preparation of food if it does not retard the process. Atight oven in which there is no ventilation and circulation tends to lower the food condition proper by charring and destructive distillation, on the principle that all such processes rely on the exclusion of the air, as in the charcoal-kiln, tar-pit, or lamp-black collector. By the hypocaust system this is completely reversed. The products may be said to be oxygenated instead of carbonized, and as the air does all by contact, the greater and more uniform the contact the more effectual the operation, and, further, as oxygen tends to arrest destructive distillation and prevent carbonization, it may also combine, in some measure, with the particles of food in course of preparation, and thus become a useful factor, combining, so to speak, a chemical with the mechanical action of the air, and cooking the food without destroying the compound of natural material or the character of the atoms, the true obj ect of food preparation.

In the course of food preparation mentioned, in which the object is to break the cells and tissues, and to soften the fiber, when properly carried out, renders the food more healthy, and to this extent the oven may be said to be sanitary.

For the purpose of more efectually accomplishing the ends pointed out, currents of air are established, the eifectiveness of which are in proportion to the rapidity of the currents. A hot current of low temperature will thus crisp and singe (really break up cellulose tissue) where a stagnant atmosphere will produce no effect, even at a much higher tcmperature, which currents are diii used throughout every part of the oven by means heretofore specified and to be hereinafter particularly described and claimed. The currents of air so produced also seem to exert an electrical effect in the oven, which I attribute to the movement and heated application to the oven, as there is an intensity of action not otherwise accounted for, all of which enables me to produce better food and more of it at a less cost for fuel than can be obtained otherwise.

Referring to the accompanying drawings, Figure l. is a horizontal section through an IOO oven and stove constructed in accordance with my invention. Fig. itis a section on the line a; az, Fig. 1, looking toward the front of the stove; Fig. 3, a section on the line y fg, Fig. 1, looking toward the back of the stove. Fig. 4 is a perspective view of the back end of the oven with the top and portions of the side walls broken away to show clearly the construction of the bottom and vapor-pipes. Fig. 5 is a horizontal section of a stove provided with double Ventilating-fines. Fig. 6 is a transverse section of the same, looking toward the front. Fig. 7 is a section of a modified form of back for the fire-pot. Figs. 8 and 9 are sectional views on lines c e andw w, Fig. 5, showing the air and Ventilating fines in vertical section.

Similar letters of reference in all the figures indicate the same parts.

f The letter A indicates the fire-pot constructed in the ordinary manner, save at the rear side, where a cast-iron section a is preferably inserted, which section forms the front wall of the air flue or ues B, the latter being open to the external air and discharging into the oven through an opening or openings C, preferably located some distance above the the bottom of the oven. rlhe rear wall for the re-pot is preferably formed by a relatively thin plate provided with depressions,in which are located sections of .tire-brick a2, and having flues a3 at the back .through which the air may pass in contact with the thin sections, or separate alternate sections of iron and tire-brick may be used. Said sections of tire-brick prevent all danger of the intermediate sections being burned out. This construction will be readily understood by referring to Fig. 7; and it will be understood that with this particular construction of firepot ba'ck it is not essential that the air be taken into the oven, as herein described; but the air passing through the lines maybe utilized in any ordinary and Well-known manner.

In Fig. l it will be seen that two air-passages are'provided, one at each side, while in Fig. 5 a single air-Hue is shown' at the center, and between 0r at each side of these airfines are located tlues D, which I term ventilating-iues. Said flues D communicate at the upper ends with a hollow bridge or crosspiece E, provided at the rear side with openings c into the smoke-iue slightly in rear of the tire-pot, and at the lower end open into the oven, preferably Aat the bottom of the same, through the medium of fines and passages to be now described.

Theinterior of the oven,and more particularly the bottom thereof, is corrugated or provided with series of depressions or passages F, which materially increase the superficial area or radiating-surface, and thus increase the heat in the oven. Communicating with these eorrugations or passages are transverse iiues G, opening into and forming extensions of the Ventilating-fines D, and which are provided at the rear end with a section having .the articles being cooked, thus' greatly facilitating the rapidity of the process, as hereinbeforepointed out, owing to the employment of a circulating body of heated air, which will Acook much more perfectly, and rapidly than a stagnant body of air'at the same temperature, or will enable the cooking process to be carried on when the oven is ata temperature below that which would be required by the latter.

The air-flue 4B, through which the air enters the oven', is preferably of large sectional area, with a comparatively thin front Wall, Fig. '7, adjacent to the fire-pot, thus enabling a very large body of air to be heated to a high degree and discharged into the oven at the top; and in order to more perfectly regulate and govern the discharge of airwithout cans` ing the same to pass into the oven in a single streamer body, whereby the temperature at different points would be made to vary, I provide dampers H, having foraminous sections h, through which a lesser quantity of air can pass and at the same time be equally disseminated throughout the oven, and solid sections h for shutting off the air entirely, when desired.

In Fig. 2 the openings into the air-flue are necessarily somewhat widely separated, and in this instance the dampers are united at top and bottom to `form a single slide.l In Fig. l but a single damper need be employed, if desired; but a more perfect regulation is attained by the employment of two openings and independent upper and lower dampers, whereby the air may be discharged into the oven at different heights.

In connection with my present oven I propose to employ a vapor-generator which will discharge more or less vapor into the oven to increase the density of the air therein and enable a higher temperature to be maintained, and also to prevent the undue drying of the articles being cooked, as well as to enable a vapor-laden air to Abe discharged into the flame-passage immediately over erin rear of the fire-pot to assist in complete combustion of the gases and products from the fuel; or, if desired, said vapor-generator may be ernployed to steam some articles of food.

rlhe vapor-generator in the preferred construction consists, preferably, of pipes or chambers K, lying adjacent the rear end of the oven and communicating on the outside with a water supply or reservoir L, with a filling-orifice at the upper end. The pipes or chambers and the reservoir are firmly united IOO IIO

and mounted in bearings in the side walls ot the oven, thus adapting them to be adjusted to project the pipes or chambers a greater or less distance into the oven, as occasion may require. The upper pipe or chamber is perforated or provided with an escape orifice or orifices for the steam, which is generated Within the chambers and superheated as it enters the oven, thereby becoming an invisible vapor which permeates the atmosphere throughout the oven, producing somewhat the effect of perfect steaming Without carrying it to such a degree as to render the condition ot' the air within the oven such as to uniit it for ordinary cooking processes, but, on the contrary, producing an effect highly beneficial to such processes and enabling a much higher degree of temperature to be secured and maintained than is usual in the ordinary cooking-stove now in use.

The ventilation and circulation of the air throughout every part of the oven prevents the condensation of the vapor within the oven, and carries the same through the Ventilatingiiue and discharges it in the most advanta geous position to act as an adjunct to the fuel, as before mentioned.

Having thus described my invention, what I claim as new is- 1. In a stove, the combination, with the contact with each other, with air-iiues in rear.

of the thin metal portions, substantially as described.

2. In a stove, the combination, with the smokeiiue, of the iire-pot having the side formed by the recessed metal plate with iirebrick in the recesses facing the lire-pot, and the ainflues between the fire-brick sections and in rear of the metal plate, substantially as described.

3. In a cooking-stove, the combination, With the fire-pot, smoke-flue, and oven having the corrugated bottom plate, of Ventilating-dues communicating with said corrugations, substantially as described.

4. In a cookingstove, the combination, with the tire-pot, smoke-tlue, and oven having the corrugated bottom plate, of Ventilating-hues communicating with the ends of said corrugations, substantially as described.

5. In a cooking-stove, the combinatiomwit-h the oven having the corrugated bottom plate, of the flue communicating with the ends of said corrugations and discharging outside of the oven, and the air-heating flue passing in proximity to the fire-pot and discharging into the oven above the bottom, substantially as described.

(5. In a cooking-stove, the combination, with the tirc-pot and oven having the corrugated bottom, of the Ventilating-flue communicating with said corrugations and having the foraminous section, substantially as described.

7. In a cooking-stove, the combination, with the tire-pot, smoke-tine, and oven having the transverse corrugations, of the longitudinal Ventilating-flue communicating with said corrugations and discharging outside of thc oven, substantially as described. Y

8'. In acooking-stove, the combination, with the oven having the transversely-corrugated bottom, of the longitudinal Ventilating-flue communicating with said corrugations, and the transverse section of flue having the fo raminous cover, substantially as described.

9. In a cooking-stove, the combination, with the oven having the transversely-corrugated bottom, of the longitudinal ventilatingue communicating with said corrugations, and the transverse section of flue at the rear end having the foraminous cover, substantially as described.

10. Ina cooking-stove, the combination, with the re-pot, smoke-liuc, and oven, having the transversely-corrugated bottom, of the longitudinal ventilatinglfiues at both sides communicating with the ends of said corrugations,substantially as described.

11. In a cooking-stove, the combination, with the tire-pot, oven, and the iiue open to the external air passing in proximity to the tire-.pot and discharging into the oven, of the hollow cross-piece and the Ventilating-flue leading from the bottomof the oven into the cross-piece, substantially as described.

12. In a cooking-stove, the combination, with the lire-pot, oven, and the fiue open to the external air passing in proximity to the lire-pot and discharging into the oven, of the hollow cross-piece with the openings into the smoke-flue, and the Ventilating-due leading from the bottom of the oven into the crosspiece, substantially as described. j

13. In a cooking-stove, the combination, with the tire-pot, oven, and the iiue open to the external air passing in proximity to the tirepot and discharging into the oven, of the hollow crosspiece, the vertical iiue leading from the oven into said cross-piece, and the longitudinal iiue within the oven communi cating with said vertical flue, substantially as described.

14C. In a cooking-stove, the combination, with the fireApot, the oven having the corrugated bottom, and the iiue open to the external air passing in proximity to the tire-pot and discharging into the oven, ot the hollow crosspiece, the vertical flues leading from the oven into said cross-piece, and the longitudinal flues opening into the vertical iiue and communicating with said corrugations, substantially as described.

15. In a cooking-stove, the combination, with the fire-pot and oven, of the vertical central flue having the thin wall next the firepot and opening into the oven at the center,

and t-he iiues opening into the oven at each side of said central Iiue and discharging into the hollow cross-piece, substantially as described.

16. In a cooking-stove, the combination,

IOO

IIO

with the iire-pot, the oven having the corrugated bottom, and the flue open to the external air passing in proximity to the iire-pot and discharging into the oven, of the hollo7 crosspiece, the vertical fines leading into said crosspiece, and the longitudinal fines eomm'unieating With said vertical fine and also communicating With the ends of the corrugations in the bottom of the oven, substantially as described.

17. In a cooking-stove,n the combination, with the oven, of the air-flue having the opening` into the oven, and the damper for covering said opening having the foraminous and solid sections, substantially as described.

18. In a cooking-stove, the combination, with, the oven and fire-pot, of the iiue open to the external air passing in proximity to the fire-pot and discharging into the oven, and the dampers for said opening havin g the solid and foraminous sections, substantially as described.

19. In a cooking-stove, the combination, With the oven and Ventilating-line for dis,- charging air therefrom, of the air-flue for the inlet of air having the openings at top and bottom of the oven,and dampers for regulating said openings, substantially as described.

20. In a cooking-stove, the combination, with the oven and ventilating-iiue opening at the top of the oven for discharging air therefrom, of the air-flue for the inlet of air having the openings at top and bottom of the oven, and dampers for regulating said openings inde- 5 pendently, substantially as described.

21. In a cooking-stove, the combination,

With the oven, of the Water-tank having. the

tube at the bottom and the perforated tube at the top, substantially as described.

25. In a cooking-stove, the combination, With the oven, of the Water-tank outside of the oven, and the adjustable tubes projecting into the oven, substantially as described.

26. In a cooking-stove, the combination, with the oven, of the Water-tank outside of the saine having the tube at the bottom projecting into the oven, and the perforated tube at the top also projecting into the oven, substantially as described.

27. In a cooking-stove, the combination, with the'oven having the Ventilating-ii ues, of the water-tank communicating with the oven, substantially as described.

JOHN A. PRICE.

Vitnesses:

A. C. FULLER, J. A. LANsING.