US832878A

US832878A - Gas-range or gas-stove.

Info

Publication number: US832878A
Application number: US28822105A
Authority: US
Inventors: Joseph Roy
Original assignee: American Stove Co
Current assignee: American Stove Co
Priority date: 1905-11-20
Filing date: 1905-11-20
Publication date: 1906-10-09
Anticipated expiration: 1923-10-09

Description

' No. 882,878. PATENTBD OUT. 9, 1906.

J. ROY.

GAS RANGE 0R GAS STOVE.

APPLIUATION FILED NOV. 20. 1905.

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WIfNESSES: IN ENTOR 3 T m: NORRIS PETERS ca, WASHINGTON, o. c.

PATENTED 001". 9, 19062 J. ROY. GAS RANGE 0R GAS STOVE.

APPLIOATION FILED NOV. 20. 1905.

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UNITED STATES PATENT oEEIoE.

JOSEPH ROY, OF OLEVELAND, OHIO, ASSIGNOR TO AMERICAN STOVE COM- PANY, OF ST. LOUIS, MISSOURI, CORPORATION OF NEW JERSEY.

GAS-RANGE OR GAS-STOVE.

Specification of Letters Patent.

Patented Oct. 9, 1906.

To all whom it may concern.-

Be it known that I, JOSEPH ROY, a citizen of the United States of America, residing at Cleveland, in the county of Cuyahoga and State of Ohio, have invented certain new and useful Improvements in Gas-Ranges or Gas- Stoves; and I 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 the same.

This invention relates to improvements in gas-ranges or gas-stoves.

The object of this invention is to conduct hot air from the broiling-compartment to the bake-oven to accommodate the provision of a larger broiling-compartment; to consume, substantially, all vapors arising from meats being broiled in the broiling-chamber on their way to the oven; to use the same burner or burners for heating the broiling-chamber and the oven; to locate the oven as far as practicable from the said burner or burners,

so that scorching of the baking is prevented;

to have the said burner or burners so arranged relative to the broiling-chamber that they are accessible from the front of the range or stove, and to locate the oven above the top of the range-or stove and prevent steam and other vapors arising from the cooking on the said top from entering the OVGIl.

With this object in view and to the end of realizing other advantages hereinafter appearing this invention consists in certain features of construction and combinations of parts hereinafter described, and pointed out in the claims.

In the accompanying drawings, Figure 1 is a right-hand side elevation in section of a range or stove embodying my invention. Fig. 2 is a vertical section on line 2 2, Fig. 1, looking rearwardly. Fig. 3 is a horizontal section on line 3 3, Fig. 2, looking downwardly. Figs. 4 and 5 are sections in detail on lines 4 4 and lines 5 5, respectively, Fig. 3, and illustrate portions of the burner or burners employed in heating the oven and broiling-chamber of the range or stove. Figs. 4 and 5 are drawn on a larger scale than Figs. 1, 2, and 3 and portions are broken away and in section in Figs. 2 and 3 to more clearly show the construction.

Referring to the drawings, D (see Fig. 1) indicates the body of my improved gasrange or gas-stove, and d the top of the said body. The top d is provided with any suitable number of burners B for use in cooking upon the said top, which burners are generally known as top-burners, and 1) indicates a pipe for supplying the inflammable mixture or fuel (gas and accompanying air) to the burners B. The body portion D (see Fig. 1) is provided with legs Z, and between the legs and the top at is arranged a broiling compartment or chamber O, which extends from the upper end of the legs upwardly into suitable proximity to the top d. The broilingchamber O is, however, arranged far enough below the top d to accommodate the application of the top-burners B. The front wall of the broiling-chamber O is provided with a doorway e, (see Fig. 1,) and E represents a door closing the said doorway. The broiling-chamber O communicates at its rear end and upper portion with an upright flue which is preferably as wide as the broilingchamber and extends upwardly to and communicates with the chamber 9 of the heatingjacket G of the oven, which jacket surrounds the baking-chamber h of the oven. The oven is arranged a suitable distance above and extends rearwardly of the top (1. The oven is rigidly but removably secured to the flue f. Preferably the oven-jacket G is provided at its lower end (see Fig. 2) with laterally and outwardly projecting flanges 24, resting upon and removably secured by screws m to flanges 26, formed externally on and projecting laterally of the upper ends of cast-iron standards 25, which are supported from the body of the range or stove. Preferably the standards 25 are provided at their lower ends and externally with laterally-proj ecting flanges 27, removably secured by screws 28 to the top d. The standards 25 form the right-hand and left-hand side walls of the upper portion of the flue f, and the forward and rear walls of the said portion of the said flue f are formed by steel lates 30, re movably secured by screws 32 gs ee Fig. 1) to the wall-forming standards 25. It will be observed, therefore, that the oven is supported from the upper end of the flue f.

The upper portion of the flue, which portion is composed of the

parts

25 and 30, as

already indicated, rests directly upon the lower portion 33 of the said fiue. The last- -1nentioned portion 33 of the fiue f is prefering flanges 34, next exteriorly of the rear and forward walls of the fiuef. (See Figs. 1 and 2.)

The oven (see Fig. 1) is provided with a door 12, which affords access to the baking-chamber of the oven. The bottom of the bakingchamber h is provided with holes or perforations 35, establishing communication between the said chamber and the chamber 9 of the oven-jacket. The chamber 9 is provided at the top and rear end with an outlet 14. The side walls of the baking-chamber are provided at the upper end of the said chamber with perforations or air-outlets 36. The flue f extends, as already indicated, a suitable dis tance below the top wall of and is arranged j-ust rearward of the broiling-chamber O, and the said flue at the forward side of its lower portion opens into the said chamber. I

would here remark that the racks generally employed in the oven and in the broilingchamber being of any suitable construction.

are not illustrated.

Within the upper portion of the broilingchamber 0 are arranged two burners, which extend into the lower end of the fiuef, and P indicates the pipes for supplying the inflammable mixture or fuel (gas and accompanying air) to the said burners. Each of the lastmentioned burners comprises a horizontally arranged body A, which extends from within the forward end of the upper portion of the broiling-chamber G into the lower end of the passage-way formed by the fiue f. The burner-b ody A consists, preferably, of a hollow casting. The burner-body A is cylindrical in cross-section and hollow interiorly, as at 10. The chamber 10 extends from end to end of the burner-body A and communicates at its forward and fuel-receiving end with a pipe P.

The lower portion of the burner-body A is perforated, being provided with downwardlydischarging orifices 13, leading from the chamber 10 and arranged at suitable intervals longitudinally of the burner-body. The burner-body A is provided at its rear end and within the lower portion 33 of the flue f with two horizontal or approximately horizontal arms a and a, which project laterally of the burner-body in opposite directions, respectively, and are preferably integral with and arranged at a right angle to the burner-body. Each arm a (see Fig. 2) is provided interiorly with a chamber 15, which is closed at the outer end of the said arm, as at 16, and communicates at the inner end of the arm with the chamber lO. The upper portion of each arm a is perforated, being provided with two rows of upwardly-discharging orifices 17,

with the orifices of each row spaced longitudinally of the arm and leading from the chamber 15 in the said arm. The rear upper por tion of the burner-body A is perforated, being provided with a row of orifices 18, discharging upwardly into the fluef and spaced longitudinally of the burner-body and leading from the chamber 10, with the said row extending from a point centrally between the outer ends of the burner-arms forwardly a suitable distance. The burner-body A is provided between the row of orifices 18 and the rows of orifices 13 with a slot 20, which communicates with the chamber 10 and extends circumferentially of the upper portion and sides of the burner-body.

In the operation of the burners employed in heating the broiling and baking chamber the ignited gas-jets issuing from the most rearward orifices 13 in the lower portion of the burner-body communicate fire to the gas issuing from the slot 20. The ignition of gas escaping from the slot 20 communicates fire to gas issuing from the orifices 18, and the ignition of gas escaping from the orifices 18 communicates fire to gas escaping from the orifices 17 of the burner-arms a.

I would here remark that the burners arranged within the upper portion of the broiling-chamber C and withinthe lower portion of the fine f during their operation not only broil or otherwise operate upon meat or other food or matter placed in the said chamber below the burners, but the burning gas-jets issuing from the slot 20 and

orifices

18 and 17 of the said burners consume fumes or vapors arising from the said food or calorically treated matter during the passage of the said fumes or vapors into and upwardly within the flue f, so that the heated air passing through the said flue into the oven is not objectionably laden with fumes or vapors.

I would here remark that the flames issuing from the slot 20 and

orifices

17 and 18 into the flue f create suction within the said flue and result in the establishment of a draft from the air-inlets c at the lower end of the broiling-chamber, (see Fig. 1,) through the said chamber, and thence through the fiue f, baking-chamber, and oven-j acket that fumes or vapors arising from food cooked upon the body of the range or stove have no ingress to the oven, and consequently the walls of the baking-chamber of the oven are not subjected to corrosion from such fumes or vapors, and that the burners employed in heating the baking-chamber and broiling-charm ber are arranged far enough below the oven to avoid any possibility of scorching the baking.

The combined baking and broiling burners are supported in any improved manner. Preferably the said burners are supported at the forward ends from the pipes P and at their rear ends rest upon lugs 37, which are integral with and formed interiorly of the lower portion of the flue f and project in under the arms a of the said burners.

What I claim is 1. In a gas-range or gas-stove, the combination of the body provided between its upper and lower ends with a broiling-chamber having an air-inlet at its lower end; an oven arranged above the top of the body and extending farther rearwardly than the body and comprising a heating-j acket surrounding the baking-chamber of the oven, with the chamber of the jacket provided with an outlet at its upper end and in communication at its lower and upper ends with the bakingchamber; a flue extending between the oven and the broiling-chamber and communicating at its upper end with the jacket-chamber at the bottom of the oven and in communication at its lower end with the broiling-chamber at the rear and upper end of the lastmentioned chamber, which flue has its lower portion arranged rearward of the broilingchamber; a burner arranged within the upper end of the broiling-chamber and extending into the lower end of the flue, which burner is provided within the broiling-chamber with downwardly-discharging orifices or outlets and within the flue with upwardly-discharging orifices or outlets, and means for conducting an aeriform fuel to the said burner.

2. A gas-range or gas-stove comprising a body provided between its upper and lower ends with a broiling-chamber; an oven arranged above the top of the body and com prising a heating-jacket externally of the baking-chamber of the oven, with the chamber of the jacket provided with an outlet and in communication with the baking-chamber; a flue extending between the oven and the broiling-chamber and communicating at its upper end with the jacket-chamber at the lower end of the oven, which flue communicates at its lower end with the broiling-chamber at the rear and upper end of the lastmentioned chamber and has its lower portion arranged rearward of the broiling-chamber; a burner arranged within the upper end of the broiling-chamber and extending into the lower end of the flue, which burner is pro vided within the broiling-chamber with downwardly-discharging orifices or outlets and within the flue with upwardly-discharging orifices or outlets, and means for conducting an aeriform fuel to the said burner.

3. A gas-range or gas-stove comprising a body provided between its upper and lower ends with a broiling-chamber which has an air-inlet; an upright flue arranged rearward of the upper portion of and communicating with the broiling-chamber, which flue corresponds or approximately corresponds in width with the broiling-chamber; a burner arranged within the upper end of the broilingchamber and extending into the lower end. of

the flue, which burner is provided. within the broiling-chamber with downwardly-discharging orifices or outlets and within the flue with upwardly discharging orifices or outlets; means for conducting an aeriform fuel to the said burner, and an oven supported from the upper end of the flue and comprising a baking-chamber and a heating-jacket, with the chamber of the jacket provided with an outlet at its upper end and communicating with the baking-chamber at the upper and lower ends of the last-mentioned chamber and in communication also with the passage-way formed by and within the flue.

4. In a gas-range or gas-stove, the combination of the body provided between its upper and lower ends with a broiling-chamber; an upright flue arranged rearward of the up per portion of and communicating with the broiling-chamber, which flue corresponds or approximately corresponds in width with the broilingchamber; a burner arranged within the upper end of the broiling-chamber and extending into the lower end of the flue; means for conducting an aeriform fuel to the said burner, and an oven arranged above the body portion of the range or stove and having its baking-chamber in communication with the flue at the upper end of the flue.

5. A gas-range or gas-stove comprising a body provided with a broiling-chamber; an oven arranged above the top of the body; a

flue extending between the oven and the broiling-chamber and in communication at its upper end with the baking-chamber of the oven and communicating at its lower end with the broiling-chamber at the upper end of the last-mentioned chamber; a burner arranged within the upper end of the broiling-. chamber and extending into the lower end of the flue, which flue is provided within the broilingchamber with downwardly discharging orifices or outlets and within the flue with upwardly-discharging orifices or outlets, and means for conducting an aeriform fuel to the said burner.

6. A gas-range or gas-stove comprising a body having a top and provided below the top with a broiling-chamber; an upright flue communicating with and extending upwardly from the broiling-chamber through the top, with the lower portion of the flue rigid with the body of the range or stove and with the upper portion of the flue formed by two cast-iron standards and two steel plates, said standards forming opposite side walls respectively of the upper portion of the flue and rigid with the body and flanged laterally at their upper ends, and the said plates forming the forward and rear walls of the said upper portion of the flue and removably secured to the standards; a burner arranged within the broilingchamber; means for conducting an aeriform fuel to the burner, and an oven supported from the upper end of the standplates, said standards forming ards and removably secured to the aforesaid flanges, with the baking-chamber of the oven in communication with the passage way formed by and within the flue.

7. A gas-range or gas-stove comprising a body provided with a broiling-chamber; an upright flue communicating with and eX- tending upwardly from the broiling-chamber, with the lower portion of the flue rigid with the body, and with the upper portion of the flue formed by two standards and two two opposite walls respectively of the upper portion of the flue and rigid with the body, and the said plates forming the two remaining walls of the said upper portion of the flue and removably secured to the standards; a burner arranged within the broiling-chamber; means for conducting an aeriforrn fuel to the burner, and an oven rigid with the upper end of and removably secured to the aforesaid standards, with the baking-chamber of the oven in communication with the passage-way formed by p and within the flue.

In testimony whereof I sign the foregoing specification in the presence of two witnesses.

JOSEPH ROY.

Witnesses:

O. H. Donnn, B. 0. BROWN.