US472533A

US472533A - frost

Info

Publication number: US472533A
Authority: US
Publication date: 1892-04-12
Anticipated expiration: 1909-04-12

Description

(Nb Model'.) l

E, C. FROST. COOKING SToVB.

No. 472,533. Patentea'Apr.' 12,1892'.

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UNITED STATES PATENT OFFICE- ELI O. FROST, OF ELMIRA, NEW YORK, ASSIGNOR TO NORMAN J. THOMPSON,

OF SAME PLACE COOKING-STOVE.

SPECIFICATION forming part of Letters Patent No. 472,533, dated April 12, 1892.

Application tied my 1e; 1891.

To @ZZ whom it may concern:

Be it known that I, ELI O. FROST, of Elmira, in the county of Ohemung and State of New York, have invented certain new and useful 5 Improvements in Cooking-Stoves; and I 4do hereby declare the following to be a full, clear, and exact description of the invention, such as will enable others skilled in the art to which it pertains to make and use it, reference being 1o had to the accompanying drawings, which form part of this specification.

My invention relates to an improvement in cooking-stoves; and it consists in a series of vertical Iiues arranged just behind the firepot, a series of horizontal ues which form the bottom of the oven, a series of vertical iues which form the rear of the oven, and but a single damper, by meansof which the move-` ment ofthe products of combustion is conzo trolled, as will be more fully described hereinafter. l

The object of my invention is to produce a cooking-stove in which a series of separate iues or pipes are arranged at each end and below the oven, the tlues or pipes being separated sufticiently far to allow all of the heat radiated therefrom to escape directly into the oven, whereby a greatly-increased heatingsurface is obtained and but a single damper 3o is used. Y

Figure 1 is a vertical section taken through a stove which embodies my invention. Fig. 2 is a horizontal section of the salne taken at right angles to Fig. l.

A represents the frame of the stove, which may be of any desired shape, size, or construction. Arranged in a vertical position just back of the flrepot B are a series of vertical iiues O, which are entirelyseparate and 4o distinct from each other and through which the products of combustion are made to pass when they are not allowed to escape directly up the chimney. The upper ends of these Y pipes or iiues are connected together, so that 4 5 the products of combustion may pass through and not between them; but below the upper ends of the pipes or ues they are separated sufficiently far, as shown in Fig. 2, and from the rear wall D of the fire-pot to allow all of 5o the heat which is radiated from them upon any side to communicate directly with the Serial No. 392.601. (No model.)

oven F. The bottom of the oven Fis formed by a series of pipes or flues G, which are connected airand gas tight with the lower ends of the pipes or iiues C, and these pipes or flues- G are raised a suitable distance above the bottom of the stove, as shown in Fig. 1,.so as to allow all of the heat radiated from each pipe or flue, which are also separated a suitable distance from each other, to rise freely into the oven F. The rear ends of these flues or pipes G connect air and gas tight with the third series of flues or pipes H, which form the rear side of the oven and which pipes are separated a suitable distance to allow the heat radiated therefrom to escape freely into the oven, and which iiues H are connected air and gas tight with the top plate I of the oven at their upper ends.

Between the top plateI of the oven and the top .l of the stoveapassageis formed through l which the products of combustion pass toward the pipe L, and in which passage is placed the damper O, located between the pipe L and the {ire-pot. If this damper O is open the products of combustion pass directly up the pipe L, not heating the oven to any mat-erial extent. Should, however, the damper be raised the products of combustion are forced to pass through the three sets of ues C G H and then over the top of the top plate I before they reach the pipe L, and thus they are made topass entirely around the oven F. As each one of the pipes O G H is entirely separate from the others of the same series, all of the heat radiated from all four sides of each one of the flues escapes directly into the oven which really extends from the back plate lj of the tire-pot to the rear plate P of the stove. lhese three sets of iiues are virtually placed inside of the oven, while they form the front rear, and bottom thereof. It will be noticed that but a single damper is used and that the products of combustion are controlled entirely by it, making a stove' 95 that is as easily controlled as any other with but a single damper at the same time that a greatly-increased heatingsurface for the oven is obtained. The hot air does the cooking by deiiected heat, which does not char, waste, or roo reduce the weight or food value of meats, bread, and pastry, not even in frying, retaining al1 its food value, moisture, orj Dices, while with radiated heat ot' ordinary cooking-stoves and ranges fifty per cent. of its Weight and much more of the real food value-its carbon and nitrogen-are Wasted in the ease of meats, bread, and pastry, making it hard and dry. Meats and poultry are roasted or fried in the oven` without bast-ing er turning; over.

Seventy-five per cent. of beef s j uiee, which is its only food value, asthere isuo food Value in the hard fibers, and when cooked in the ordinary way forty per cent. of its juice is wasted or 1ost,Whieh makes it indigestible and unhealthful, and twice the hulk is required to sustain the mental and physical organs. IVhen done by this process, every particle of the juice is saved, no matter how it is cooked, whether fried or roasted, and the ELI C. FROST. Iitnessesz EDWARD G. .IIERENDEAL FREDERICK E. HAWKES.