USRE6102E - Improvement in cooking-stoves - Google Patents

Description

2 Sheets--Sheet 2.

G. W. SWETT.

Cooking-Stoves.

Reissued Oct. 27,1874.

No.6,l02.

rzve Z0 UNITED STATES PATENT OFFICE.

GEORGE W. SVVETT, OF TROY, NEW YORK, ASSIGNOR, BY MESNE ASSIGN- MENTS, TO HIMSELF, JULIUS F.

QUIMBY, SAMUEL w. PERRY, AND

DANIEL E. PARIS, OF SAME PLACE.

IMPROVEMENT IN COOKING-STOVES.

Specification forming part of Letters Patent No. 90,889, dated June 1, 1869; reissue No. 6,102, dated october 27,1874; application med April 3o, 1814.

To all 'whom it may concern:

Be it known that I, GEORGE W. SWETT, of. Troy, in the county of Rensselaer and State of New York, have invented a new and Improved Cooking-Stove; and I do hereby declare that the following is a full, clear, and exact description thereof, which will enable others skilled in the art to make and use the same, reference being hadto the accompanying drawing, forming part of this specification.

This invention relates to that class of cooking-stoves known in the market and to the trade as reservoir cooking-stoves, the chief object in view being to control, by a damper or dampers, the passage ot' the products of combustion in their passage through the side ilues and the central ilue, whereby the heated products of combustion or active currents of heat may be admitted into, or through, or around, the reservoir-chamber, or be excluded therefrom at pleasure. To such end my invention consists in the combination of a reservoir-chamber arranged behind the ordinary rear flue-space of a diving-due cooking-stove, openings or apertures communicating between this chamber and the ascending and descending portion, respectively, of such fluespace, a damper controlling the passage of hot-air currents or products of combustion through such openings or apertures, so that the currents of hot air may be made either to traverse or pass down the side flue to the opening. communicating or leading into the reservoir-chamber, thence through this chamber in direct contact with the external walls of the reservoir, and thence to the ascending iiue in front of the reservoir-chamber, without having acted upon or heated the bottom of the oven; or the said products of combustion 0r currents of. hot air may be made to pass down the side ilue, under the oven, and back to the ascending iiue, escaping out into the exit-pipe, in which case there will be no active circulation of the products of combustion through any part of the reservoir-chamber; or the products of combustion or active currents of heat may be made to pass around the oven, requisitely heating the same in its passage to the central rear due, its progress upward heilig retarded or arrested by a damper located in the central flue, thus causing the n products of combustion or active currents of heat to pass under the reservoir between fluestrips to or toward the rear of the casing; thence into and through the side iues to the front of the reservoir; thence into the central ue above the damper, and through an opening to the exit-pipe; or the heat, after acting upon and heating the oven, maybe made to pass through an opening in the back plate below a damper in the central flue, and thence directly out into the exit pipe above the damper through an opening in the back plate, in which the products of combustion or active currents of heat exert, to a great extent, their caloric upon the oven prior toacting upon the reservoir.

Thus it will be seen that the important results above mentioned are due chiefly to the employment of a damper or dampers, through the medium or operation of which the action of the products of combustion or active currents lof heat upon the reservoir, as well as upon the oven, may be largely controlledthat is to say, the bottom of the oven may be highly heated independent of or without heating the reservoir; or the reservoir may be heated independent of and without heating the bottom of the oven; or the reservoir may i be heated by the products of combustion in their circuit after heating the oven.

In the drawings, Figure 1 is a vertical central section of a diving-flue cooking-stove ta ken on theline 3 3 of Fig. 2, illustrating my invention as applied thereto. Fig. 2 is a horizontal sectional view taken on the line 2 2 of Fig. 3. Fig. 3 is a transverse view of a diving-flue cookingstove, illustrating the various openings in the back plate. Fig. 4 is a horizontal section taken below the reservoir, showing the flue-'strips and the passage of the hot air. Fig. 5 is a perspective view, showing the reservoir attached to the stove.

Fig. 6 is a perspective view with the reservoir 1 removed, a part of the casing broken away, showing the currents of heat from the side to the central ilue. Fig. 7 is a perspective view of the rear of the stove, the entire reservoircasing removed, showing the progress of the heat when the openings in the central flue only are employed. Fig. 8v is the same view as Fig. 1, showin g a diferent passage for the heat. Fig. 9 is a perspective view of the rear portion of a divin g-tlue cook-stove, portions of the reservoir and casing being broken away to ex- .hibit the due-strips and the currents of heat e shown in Figs. 1 and 8. Fig. 13 is a view illustrating the double damper for controlling the passage of the heat in the side fines. Fig. 14 illustrates ay damper for controlling theopening leading into the central flue, and which may be used insteadof the double dampers shown in Fig. 13.

Like letters of reference indicate corresponding parts in the several figures.

In the drawings the rear portion of a diving-flue cooking-stove is illustrated, having the ordinary central or ascending iiue I and side or descending flues H H. The top flue is provided with the usual direct-draft damper J, for admitting the products of combustion to pass or escape directly into the exit-pipe, but when closed compels it to pass down the side uesv H, and from thence under the oven into the central or ascending flueI, thus heating the sides and bottoni of the oven in the usual manner.

As the construction of the back plate of the stove and the dampers operating in connection therewith secures several different modes of heating the oven or the reservoir independently and separately of each other or both combined, I will now describe the invention, having reference to Figs. 4, 6, 8, and 9 of the accompanying drawings.

In such figures the back plate of the stove is provided with openings or apertures e e, -which communicate with side hues H H and with an opening, g, communicating' with a central or ascending flue, I, the former being controlled by dampers o o, which, when opened, permit the heat to pass from the side dues beneath the reservoir; from thence to the central or ascending tlue; and then to the exitpipe arranged above said iiue in front of the reservoir-casing, the result being that theA products of combustion orv active currents of heat are permitted to pass directly against, to, or toward the reservoir, heating the saine to a high degree by direct draft from the iirebox without having passed around the oven D.

In lieu of the dampers o o, arranged-for the openings e e, the damper y may be used, covering an opening or aperture, g, which is formed in the back plate of the stove and connecting with the central rear or descending iue thereof', in which case the reservoir will receive more heat in reverse draft when the oven is being heated, since the currents will press into the reservoir-chamber with greater expansive force on the downward than in the -ascending draft. f

As a modification of the above mode of heating the reservoir, the heat passes as above; but, instead of passing through the opening g, it may pass through an opening, f, formed lower down in the back plate of the stove, as

illustrated in Fig. 6. The hue-strips below the reservoir may be removed or dispensed with, and when dispensed with, in this. niodication or the one previously described, the draft will be more direct into the smoke-pipe, the only office of the bottom Hue-strips being to drive the heated products of combustion farther to the rear of the casing, which, as a general thing, will be found detrimental, especially when there be present a defective chimneydraft or inferior quality of fuel.

It will thus be seen that by this mode of heating the reservoir by direct draft the fresh and active products of com bus-tion or currents of heat are conducted and distributed directly upon the reservoir impinging thereon, heating it with great rapidity, due to the fact that the caloric of the products of combustion is not expended or consumed by irst acting upon or passing under the bottom ofthe oven.k

When it is desired to heat the oven without heating the reservoir, the heated products of combustion or active currents ot' heat are caused to pass around the oven by closing the direct-draft damper J, and exert their calorie thereon, passing thence into the central rear or ascending hue, thence upward to the exit-pipe, the dampers g, or dampers o o, whichever be employed in the back plate L, being closed.

The reservoir A may be heated after the heat leaves the oven D, as well as by the direct draft, as follows: The products of combustion or active currents of heat around the oven and perform their ofce thereon, as above described; they then pass into the central rear flue I, their progress upward being arrested by a damper, K, arranged in said flue, by which they are compelled to pass under the reservoir in the flue t' between the flue-strips b b, where a division of the heated currents occurs, thence passing into the side lues h h,

as in Figs. l, 10, and l1, thence to the front of the casing A, and again into the central flue above the damper K, through the opening g in the back plate ofthe stove to the ex- :it-pipe.

As stated hereinbefore, the due-strips b b may be omitted, in which event the products of combustion or currents of heat will pass into the casing below the damper K, and thence upward, escaping through an opening, g, in the back plate of the stove into the exitpipeF located in front of the reservoir, as shown in Fig. 7 5 but it is evident that if the hue-plate y be removed or omitted the currents of heat will pass through the opening fin the back plate, and then ascend and pass out of the opening g above the damper K, whether the flue-strips b b be removed or not.

In low incased reservoir cooking-stoves, with the eXit-pipeplaced over the rear ascending flue in front ofthe reservoir, I am aware that heretofore the reservoir has been heated by introducin g the products of combustion through an aperture in the back plate into the reservoirchamber, and then returning thence to the eX- it-pipe without passing under the oven; that such method of heating has been controlled by a damper placed over such aperture leadiu g from the rear ilues into the reservoirchamber; but it is believed that this has never been done prior to this invention, when a flue-space has been created, not only about the vertical walls of the reservoir, but alsobetween the bottom of the reservoir and the bottom of the casing, thereby gaining a much larger surface of the reservoir for the direct impact of the caloric in the ilue or reservoirchamber. I am also aware that Hue-strips have heretofore been in use in a reservoirchamber for the purpose of forcing the hot-air currents back into the reservoir-chamber; but they are horizontal, and placed along the sides and ends of the reservoir, extending out to the casing, thus dividing the space between the reservoir and casing into an upper and lower iiuechamber; but it is believedv that never, prior to this invention, have Hue-strips been used of the nature and adapted to perform the functions of those herein described.

Having thus described my invention, what I claim is- 1. In a diving-flue cooking-stove, provided with areservoir-casing located back of the rear flues thereof, and havingopenings through the back plate leading into said casing, the combination of the ilue-strips with the reservoir which rests thereon, and the casing forming iues beneath said reservoir, through which the products of combustionpass to the ascending ilue without passing under the oven, substantially as set forth.

2. The combination, in a diving liue cooking-stove, of a damper or dampers, arranged in or on the back or rear casing thereof, with a reservoir-casing or flue-chamber located in the rear of the stove, a flue-space being created between the bottom of the reservoir and the bottom of the casing, said damper or dampers when opened permitting the currents of heat to pass through the casing or flue-chamber for heating a reservoir connected therewith, and when closed to drive the heat under the oven for heating the same, thus heating the reservoir without heating the bottom of the oven, and the bottom of the oven without materially heating the reservoir, substantially as set forth.

3. A reservoir-casing or flue-chamber, with a flue-space created between the' bottom of thereservoir and the bottom of the casing, located in the rear of a three-lued cooking-stove, with dampered apertures or openings from the side ilues into said reservoir-casin g or iluechamber, in combination with an opening into the rear ascending flue, through which active currents of heat are allowed to pass from the side to the center rear iiue, for the purpose of heating a water-reservoir connected therewith, without heating the oven, substantially as set forth.

4. In a divingiiue cooking stove having apertures or openings from the descending flues through the stove back into a reservoircasing or chamber, with a flue-space created between the bottom of the reservoir and the bottom of the casing, such chamber being located in rear of said ues, the combination of such descending flues having suchapertures with a damper placed in the ascending flue, by means of which damper the products of combustion can be made to pass from the descending'ues into the reservoir-chamber, and from thence into the ascending iiue to the exitpipe without passing under the oven, substantially as set forth.

5. A reservoir-casing or flue-ch amber formed in the rear of a diving-flue cooking-stove, provided with a vertical ilue plate or plates between the casing and the reservoir, and upon the front side thereof, for the purpose of conducting the currents of heat back into the reservoir-chamber, by means of vwhich the hot currents of heat are distributed back into the casing or iiue chamber, as they pass from the rear descending iiue or iiues to the rear ascending flue, for heating 'a reservoir connected with said casin g or nue-chamber, substantially as set forth.

6. A reservoir-casin g or Hue-chamber formed in the rear of a diving-flue cooking-stove, combined with a horizontal iue plate or plates upon the bottom of the said casing, and upon which the reservoir rests, for conducting currents of heat along the sides and end or ends thereof, by means of which the hot currents of heat are distributed throughout the casing or flue-chamber, as they pass from the rear descending ue or iiues to the rear ascending flue, for heating a reservoir connected with said casing or flue-chamber, substantially as set forth.

7. The combination of a reservoir casing or Hue-chamber formed in the rear` of a divingflue cooking-stove with a due plate or plates 1n the front and bottom thereof for conducting currents of heat along the sides and end or ends of a water reservoir therein contained, by means of which the hot currents of heat are distributed throughout the casing or Hue-chamber, as they pass from the rear descending flue or lues to the rear ascending iiue, for heating a reservoir connected with said casing or flue-chamber, substantially as set forth.

In testimony whereof I have hereunto set my hand.

. GEORGE W. SWETT.

Witnesses:

SAMUEL ANDRUs, E. D. BABcocK.

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